Asiago Cheese, Raw, Grass-fed

Cheese Born from the Land Itself

On the fog-kissed coastlines of Marin and Sonoma County, we do things the old-fashioned way—with care, patience, and deep respect for the land. Our cows graze freely on organic, perennial pastures we’ve sown ourselves, nourished by the unique climate of western Sonoma County. Cool temperatures, salty ocean air, and rolling coastal fog make this region ideal for growing lush, nutritious grasses—and for producing exceptional milk.

At our farm, we grow the feed, milk the cows, and make the cheese. Every part of the process happens here, rooted in the soil we know and trust. Our Jersey cows enjoy life on pasture 365 days a year, with a diet that’s as wholesome as the land itself. In the winter, when green grass loses its nutrients, we feed a thoughtfully crafted silage blend—fermented red and white oats, fava beans, bell beans, and rye grass—all grown right here on our land.

With more acres than cows—one cow for every three acres—our herd has room to roam, graze, and thrive. The result? Rich, creamy milk with high butterfat and protein content, perfect for farmhouse-style cheeses that are full of flavor and character.

From our pastures to your plate, this is cheese the way it was meant to be.

Simple Ingredients, Uncompromised Flavor

Our raw cheese begins with fresh, creamy milk from our pasture-raised Jersey cows. We gently heat the milk—never pasteurizing—so it retains its full spectrum of natural proteins, gut-friendly bacteria, and delicate flavor compounds. This low-heat approach preserves the integrity of the milk, allowing the cheese to express the richness of the land and the quality of the herd.

With just a few ingredients and old-world techniques, we create a raw cheese that’s not only deeply flavorful, but also nourishing and alive with beneficial cultures. It’s cheese as it’s meant to be—simple, honest, and undeniably delicious.

Rennet Statement: 

We want to be totally transparent: we do not use GMO-based rennet in our cheese. We’ve long used Microlant® from Chr. Hansen, a non-GMO, non-FPC (fermentation-produced chymosin) rennet derived from Rhizomucor miehei. It’s vegetarian-friendly and supports our commitment to clean-label, minimally processed ingredients.

Our decision to use Microlant is intentional. While GMO-derived FPC rennets can provide more yield, more consistent texture, and sometimes even better flavor, we believe in putting ingredient integrity first. We work within the natural constraints of Microlant—and rely on our cheese making craft to still achieve exceptional flavor, yield, and performance without compromising on our values.

-Spring Hill Jersey Cheese