about the cheese

Star Thrower Farm's cheesemaking philosophy is simple: take excellent care of the land and sheep then allow the pure and natural to happen! We are sticklers for healthy pastures and grass-based diets and it shows in Star Thrower cheese. Our sheep's milk is clean and fresh and produces wonderful whole milk ricotta, whey ricotta, skyr,soft ripened Camembert-style cheese, blue cheese and aged tommes. Our ricotta, skyr and soft ripened Camembert-style cheeses are pasteurized and our aged tomme and sheep's milk blue are raw milk cheeses.
We also make an aged tomme Ubriaco, which means drunken in Italian. Tommes are soaked in grape must from the production of a local port wine. This cheese is called "Three Sheeps to the Wind" and is produced in very limited quantities.

We are a true farmstead operation and each cheese is produced in small batches by our cheesemakers. We hand rub our cheeses with course sea salt and care for our cheeses in an aging facility on our farm.

Our dairy is seasonal and our production is limited. We will begin milking our ewes in early June and making cheese shortly thereafter. We hope you will try a Star Thrower cheese, available at many fine restaurants and natural food coops in the Minneapolis-St. Paul area.