One of Sonoma County’s most creative artisanal creameries, Bohemian Creamery offers a variety of goat, cow and sheep cheeses.  We pasteurize all our milks and use only vegetarian rennet in authentic artisanal tradition. 

Capriago: an asiago-style cheese made from our goat milk and aged between 8 and 10 weeks. The rind is washed with brine at the beginning of the ageing process, then allowed to cultivate a wild blue mold, promoting a moist and slightly sweet, nutty paste that is well-paired with fruit or seasonal greens, complements the spicy aroma of many of Sonoma County’s pinot wines. Average weight: 3.5 pounds per wheel.

Boho Belle is made with organic Jersey cow milk in the Bel Paese tradition. Each wheel is aged 6-8 weeks to allow for the natural development of geotrichum, a thin layer of white mold that enhances the vanilla flavors of this soft, rich cheese and helps maintain its deep, yellow rind. A semi-soft paste, Boho Belle is the perfect finish to any dessert. Its creamy texture and subtle finish pair nicely with bolder wines and fresh fruit. Average weight: 2.5 pounds per wheel.

Caproncino: A tangy, semi-hard goat, traditional rind cooked curd pressed into small wheel and aged six to eight months or longer, promoting a solid texture that endures but does not overwhelm. Average weight: 1.5 pounds per wheel. 

Romeo: is our longest-aged cheese, brined and tended to for up to 10 to 12 months during which time it acquires deep and complex flavors and a crystalized paste reminiscent of Grand Padana. Can be served on a cheese plate or grated over a variety of dishes for a rich and intensified experience. Average weight 4.5 pounds a wheel

BoDacious: is a fresh lactic goat’s milk cheese encased in a bloomy candidum mold  to keep the paste tangy and spreadably soft. Perfect with breads and summer salads.  Average weight: .75 pounds wheel.

Cowabunga: a soft fresh lactic Holstein cow’s milk cheese filled with a delicious sweet cajeta (goat milk caramel) surprise and sealed with a milk bloomy candidum-geotrichum rind.  A low-fat miniature cheese cake-like surprise, Cowabunga offers a sweet and desserty richness to any meal. Average weight 1 pound per wheel.

HolyMoly: a soft ripened mild goat cheese with small eyeholes of airy lightness to lend it extra mouthability.  Delicately bloomed rounds weighing 0.5 to 0.75 each. 

Bo Peep: a small, semi-soft round of bloomy ripened sheep milk cheese, mild and richly moist. Perfect with fresh fruit or compote. Average weight .50 pounds per wheel           

Bovoncino: the traditional year-long aged organic jersey cow Asiago style cheese. Breaks off into buttery chunks. Perfect for grating or shaving, the perfect  compliment to any cheese plate with its intense and enduring flavors. Average weight 1.5 pounds per wheel.

The Bomb: a sheep-goat blend washed rind square of stink and ooze loosely fashioned after the French Epoisse. This cheese is carefully washed in Consecration beer as it softens and fills the ageing room with its signature odor. Each square weighs around .75-1 pound and is available in the cold and wet months only.

Agua Bufazola: a super creamy, soft, dense, one-of-a-kind gorgonzola dolce style cheese made from the milk of one the few water buffalo herds in the United States. The milder italian strain of roqueforti blue promotes a paste that is bold but not overwhelming to the palate. Aged 4-6 weeks. Perfect paired with fruit or honey for an explosion of sweet rich salty tang. Each wheel weighs roughly one pound.

Surf and Turf: an organic cow’s milk ripened to a soft thickness and sporting a thin layer of Sonoma coast harvested toasted dulce seaweed through its center and pressed into a lightly aged rind. Average wheel weight 0.5.- 0.75 pounds.