Fresh pasteurized cow’s milk

Mild and creamy without the tang of fresh goat cheese

Stepladder Ranch & Creamery in Cambria, California, is run by Jack and Michelle Rudolph, who left careers in tech and event planning to start cheesemaking in Jack's apartment. They turned Jack's grandfather's 150-year-old ranch into a working farmstead creamery — solar-powered, water-catchment irrigated, with goat manure feeding the orchards and spent whey feeding their pigs. They raise a herd of about 40 registered LaMancha goats and also source local cow's milk for cheeses like this one.

FLAVOR PROFILE: Mild, tangy, and creamy

USE IT: This a versatile cheese. Use it on toast or in brownies.

Ingredient info

Pasteurized cow's milk, rennet, culture, salt