Our Products

Venison Valley Farm & Creamery is a Grade A Dairy located on Vashon Island in Washington's Puget Sound. Our cows are on pasture year round. These products are only available directly on the farm. Here are the directions to our farm stand.

Fresh Products

Cow's Milk Yogurt

Yogurt with a luscious, firm curd and a mild tang. The beautiful yellow cream rises to the top during culturing. Cultured in cup!

Ingredients: Pasteurized Grade A Whole Milk & Live Cultures

Lassis

Our mango lassis are sweetened with a very special Mango puree - that is all we add. These not-too-sweet yogurt treats are the perfect refreshing summer snack.

We also have a pineapple coconut lassi!

Fromage Blanc

Fromage Blanc is a creamy, spreadable fresh cheese with an incredible texture and pleasant tang. Fromage Blanc is great spread on toast, crackers or a bagel. It can also be stirred with herbs and olive oil as a spread or dip. We also dress it up with honey and a few buds of lavender or leaves of rosemary.

Aged Cheeses

Currently available:

Chadds Ford is a raw milk tomme aged between 3 and 9 months. This cheese is the simplest expression of our incredible milk. We make Chadds Ford year round and each season has its own unique flavor and texture.

West Meadow is made from a lesser-known alpine recipe that ages more quickly and has a sweeter and brighter flavor profile than its deeply nutty cousins. We like it as a superior melting cheese or a crowd pleaser - kids and adults will love this cheese with just about anything. It is a semi-hard cheese with a cider-brine washed rind. We make it with raw milk and cave age it alongside the rest of our cheeses. West Meadow is aged between 3 and 6 months.

Jubilee is a raw milk raclette-style cheese. It is young (aged about 3 months), fudgy and aromatic. We use a cider-brine to wash its rind which, for this somewhat softer cheese, has a pronounced influence on the final aroma and flavor. Raclette is a traditional melter - great with the hearty fare of European (or Vashon) winters. We make Jubilee in the fall as the cow’s milk becomes creamier. It is decadent, luscious, and delivers the perfect amount of washed-rind punch.

Feronia is our cave aged alpine-style raw cow’s milk cheese. Our recipe is inspired by gruyere and Appenzeller made in France and Switzerland respectively. Each wheel is washed with a cider infused brine forming a beautiful bronze rind with a sweet floral aroma. This cheese is aged for over 10 months. The resulting flavor is rich and nutty.