Smith and Conley created a legacy with these specialty cheeses, all made from organic milk and sourced from surrounding dairies committed to farming practices through regenerative agriculture in Northern California’s Sonoma County area. Friends Sue and Peggy started in a renovated barn in Northern California, the first operation called Tomales Bay food, with the thought of featuring foods from West Marin. Expensive, time sensitive and licensing to name a few hurdles. Today, we’re carrying the torch of the food revolution that started in our backyard. There is one important thing I learned at the start of my work: cheese is a living thing, and that's certainly true! In my occupation it's important to remain humble and respect cheese: that's the key." Kayet Gastellu Cheesemaker at OnetĪmerican Legacy In 1997, we started with a dream shared between two college friends and business partners, Sue Conley and Peggy Smith : To celebrate organic practices and spotlight the craftsmanship of local sustainable agriculture in Marin and Sonoma counties. We each contribute our experience towards one goal: to make our cheeses a showpiece of the Basque Country. The high quality of the milk provided by our farmers is what allows us to prepare our cheese under the best conditions, so they develop aroma and taste, so they sing, you know? Today, our cheese makers set themselves apart from the competition through the meticulous care taken by all of us at Onetik cheese dairy. We must employ all our skills during the different steps of cheese making from the delivery of the milk until the cheese is sent to the cellars. Milk collected at the beginning, the middle or the end of the animal's lactation period does not behave the same way. It will change the way you feel about blue cheese! "Today marks my 10th year as a cheese maker at Onetik and it's still a pleasure to work with this noble ingredient. When you see it in the case, don't hesitate in bringing some home with you. We carry other Onetik cheeses but this Blue is a treat. We love to enjoy this in place of dessert with a glass of Muscat Beaumes de Venise. Not over salted this can sometimes present sweet. It's creamy paste is lined with fine blue veins that give way to a delicate nutty punch of blue. This blue has a natural rind (always the strongest in flavor, eating it is a personal choice) and is aged for 2.5 months. Black-Face Manech Red-Face Manech Basco-Bearnaise Made with great skill and care the cheeses are crafted and aged at Onetik. Three ancient breeds of sheep traditionally kept by Basque farmers are used. Transhumance - the traditional grazing methods of moving livestock in a seasonal cycle is practiced. The quality of the milk is the most important process of this cheese. The goal being to preserve and share the bounty of the Basque heritage. Located in a small village at the foot of the Pyrenees Mountans, Macaye Onetik has been making delicious cheese for over 30 years. It's a delicate, rich, toothsome blue expression. An artisanal blue such as this one is a game changer. Most people who detest blue cheese have only experienced strong, often bitter (cheap) blue cheese. Onetik Bleu Des Basques Pasteurized Sheep - Onetik - Midi-Pyrenees, France It's true! Not all blue cheeses are the same, this couldn't be more true of this personal favorite. Better yet, pair one with a pair of Big Dipper Wax Works hand-dipped tapers for the ultimate in sophisticated gift-giving. Offering up to 300 lights for each 1-hour charge, this easy to use, cutting-edge lighter is perfect (and perfectly safe) for lighting nearly everything including candles, gas appliances, and cozy campfires. 🔥 Never again buy another match or wasteful butane lighter. Order Big Dipper Wax Works taper pairs now.Īt bayleaf we know that “disposable” and “single-use” is so yesterday which is why we are excited to offer this reusable, rechargeable, and recyclable USB lighter this holiday season.
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