Alpine Lakes Sheep Cheese is in the Casade Foothills of Washington State, near Leavenworth. We make four farmstead raw sheep's milk cheeses: Camembert, Creamy Bleu, Mountain Tomme, and Ottonese. They are all aged over 60 days. We've been making cheese for four years and received our dairy license in the winter 2006, after completing our new kitchen and cheese aging cave. Our sheep are pasture fed East Freisan and Lacone crosses, and yes, we sell lamb and sheepskins. We have 80 pear trees of Anjou, Bartlett, and Bosc, and we dry pears in the fall. Our products can be purchased through mail order on our website.
We will be holding cheesemaking workshops in the summer as well as hand killing and tanning workshops in the fall. Check our website or call for more information.
Tuesdays 8 AM - 1 PM
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Alpine Lakes is still making some of the best artisan sheep cheese in North Central Washington. I just saw a delightful article in Sunset magazine (May 2011) about the owners Eric and Catha Link, who are planning another season of their popular cheese-making classes.... [more]