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Karinina al Vino


Fresh Cow’s milk is used to make this washed rind cheese. The milk is pasteurized and 2 kinds of cheese starters contribute to the complexity of flavor. Typical ‘holes’ are encouraged to form over 90 to 120 days of aging. Brine solution is used to wash the wheel to encourage hard outer rind. When the cheese has aged well, it is soaked in a tub of Malagos Bignay wine (Antidesma bonius) and allowed to be infused with the aroma of the fruit wine.