Pennyroyal Farm's cheeses are made daily in the creamery by head cheesemaker and herd manager Erika McKenzie-Chapter. Each cheese is made in a small batch with milk from our own goats and sheep. This allows us to keep a close eye on every ingredient and step in the process and produce handmade cheese that tastes of a special time and place.

Each of our cheeses is named from Boontling, a unique language originating in Boonville and the surrounding hills at the end of the 19th century. Our cheeses are a unique mix of goat and sheep milks; a blend that changes with the seasons from nearly 20% sheep milk at the start of the year to 100% goat milk in the fall and winter, when the sheep stop milking.

We produce several varieties of cheese, and each cheese type highlights the daily and seasonal variation of our milk. Our firm raw milk wheels, which undergo a prolonged ripening, are made from our morning milk—naturally lower in fat because of the goats' eating habits. In the summer—when milk production is at its peak, and milk fat at its lowest—we focus on making Boont Corners to age through the winter. Younger surface-ripened cheeses—like our Bollie's Mollies and lush Velvet Sister—are made from our high-fat evening milk. We make larger batches of these softer cheeses in the spring and early winter, when milk is scarce but at its richest.

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