Cheese - Chevre - Tomato Basil & Garlic - 6 oz
Cheese - Chevre - Tomato Basil & Garlic - 6 oz
Cheese - Chevre - Tomato Basil & Garlic - 6 oz
Cheese - Chevre - Tomato Basil & Garlic - 6 oz
Cheese - Chevre - Tomato Basil & Garlic - 6 oz
Cheese - Chevre - Tomato Basil & Garlic - 6 oz

Cheese - Chevre - Tomato Basil & Garlic - 6 oz

6 oz Unit Size | 

Smooth, tangy, and delicately salted, our Chèvre is crafted from freshly sourced goat milk and blended with a house made mix of tomato, basil, and garlic for a savory burst of flavor. Creamy and herbaceous, it’s perfect for spreading on warm bread, tossing into pasta, or elevating your favorite dish. Made simply and traditionally—just like it should be.

$36.00
$36.00
Case Packs
Cheese - Chevre - Tomato Basil & Garlic - 6 ozCheese - Chevre - Tomato Basil & Garlic - 6 ozCheese - Chevre - Tomato Basil & Garlic - 6 oz

DETAILS

DELIVERY

REVIEWS

Additional Information

Our fresh and aged cheeses are handcrafted in small batches each day using only the highest quality ingredients. Our cows are born and raised on our farm, so we have our hands on the entire process.

Genetics and diet make all the difference. A three-way cross, our cows produce a high-butterfat milk, exceptional for cheese making. Plus, our cows are pastured year-round. Rock House Creamery aged wheels are crafted using a vegetable rennet. Our cheesemakers handturn and rub each wheel until it develops a natural rind.

In 2020, Rock House Creamery welcomed CalyRoad as the newest member of its family. CalyRoad at Rock House Creamery continues the legacy of making the finest goat and cow’s milk cheeses. Started in 2009 by Robin Schick and her sister on a 16-acre goat dairy in West Georgia, the passion of creating artisan cheeses continues today in Newborn, Georgia.

Peek inside the cheese making process

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Our Family

The Kelly Family Story

Keith and Pam Kelly purchased Rock House Farm in 2005, with a plan to create a grass-fed beef business. Soon their children followed, helping the farm and creamery grow to what it is today.

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