Welcome to Blue Rose Grade A Goat Dairy & Creamery located in Winlock, WA!



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Buy our Cheese!

We can do requested sizes like 1/2 pound, or cut and package it as you request.

Marinated Feta Rosemary and Garlic marinated in Olive Oil

Marinated Feta **Marinated Feta sells for $1.50/oz or $24 a pound.
$1.50/oz
$24.00/lb
Fresh Feta **Fresh Feta sells for $1.25/oz or $20 a pound.
$1.25/oz
$20.00/lb

Black Jewels has a dry texture and a woodsy flavor. The rind of this chees is Charcoal, with the purpose of drawing the moisture from the cheese making it a great cheese for grating over your pasta's and steamed veg.

**Black Jewels sells for $2.00/oz or $32 a pound. Not available until 2009

N.W. Comfort has a unique flavor all its own. It's rind has olive oil rubbed into it. This helps keep the moisture in the round as it ages. The cheese creams in your mouth as you eat it. This cheese is great as a sandwich cheese, or grated on salad.

**N.W. Comfort sells for $2.00/oz or $32 a pound. Not available until 2009

Grande' Rosa has a smoothe mild taste and has the teture of a Mozzarella. It will grade and melt like its cousin. This cheese is made with pasteruized milk and aged for five days before it is ready for sale. It has a natural rind.

**Grande' Rosa sells for $1.50/oz or $24 a pound. Not available until 2009

Fresh Chevre has a creamy texture and is smooth to the taste. This cheese is the favorite at the markets we sell at and has made the biggest impact on introducing goat cheese to the general public. This cheese goes well on salads, pizza and crackers. The garlic and dill flavor is best showcased with fresh smoked fish or baked inside a salmon. The plain chevre is great on toast for breakfast or cooked into your scrambled eggs.

Plain Chevre **Fresh Chevre, Plain sells for $6.25/6 oz container or $16 a pound.
$6.25/6 oz
$16.00/lb
Garlic & Dill Chevre **Garlic & Dill Fresh Chevre sells for $7.75/6 oz container or $20 a pound.
$7.75/6 oz
$20.00/lb

Cheese packaged and ready to ship
Cheese packaged and ready to ship!
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Last revised: July 30, 2008