The Cheddars:Our perfectly aged cheddar cheeses will satisfy even the most discriminating pallets.
White CheddarSolid and exceptional.
Colby Cheddar
This blend of colby and cheddar cheeses has a distinctive medium-sharp flavor. Its creamy texture makes it a favorite with kids.
Yellow Jersey CheddarThe annotta bean gives this cheese its rich color to go along with it’s robust flavor.
Garlic CheddarGarlic lovers delight! An exciting, full bodied cheddar, perfectly aged and considered to be one of the best in the country.
Sage CheddarA "wise" choice for cheese lovers. A mild, sage infused cheddar cheese.
Mike's Firehouse CheddarA wonderful combination of peppers, parsley, and cilatro.
Smoked Mike's Firehouse CheddarSame great heat as our Mike's Firehouse Cheddar, plus a rich mesquite and hickory smokiness to meld it all together.
Raw Cheddars: White, Sage and YellowThis young Cheddar is made from unpasteurized Jersey milk. It has a distinctive character and smooth semi-mild Cheddar flavor. "Raw" lovers say the natural enzymes give it a more natural taste.
The Jacks:
Our award-winning Jacks are handmade to produce a soft, white, delicate cheese. Similar to a Monterey Jack, but much creamer since it is made with 100% Jersey milk. This cheese is soft with a creamy texture and a tangy aftertaste.
Jersey JackA soft, white, delicate cheese. Voted 3rd best Monterey Jack in the U.S.A.
Garlic JackEnhanced with Garlic for that old world charm. This Garlic Jack puts all other garlic cheeses out to pasture with its incredible flavor.
Mike's Firehouse JackA mouth watering combination of peppers and other flavors for a robust taste.
Horseradish JackA unique blend of Jack cheese and Horseradish. Dynamic yet not over powering.
Mike's Five Alarm JackHabeanero pepper and Cilantro. Not for the faint of heart.
Pesto JackA touch of pesto will make you say “Mama Mia!”
Colby JackMild and creamy, it’s a kids favorite.
Smoked Jersey JackAn award winning cheese enhanced by our renowned smokehouse.
The Specialty Cheeses:Spring Hill prides itself in the creation of Artisan Specialty Cheeses.
Dry JackA traditional Northern California reminscent of parmesean. Aged 9-12 months, and rubbed with coco powder, black pepper and olive oil on the outside, the rind is edible, the cheese, sublime.
GianaA sophisticated Italian style cheese named after an Italian girl we know.
Old World PortugueseMade after the "Saint George" recipe and aged 9-12 months, it has a creamy, nutty, buttery flavor and semi-hard texture.
TelemeTeleme is a soft, smooth Italian cheese with a creamy texture and tangy after taste.
A California original.
FetaA traditional Mediterranean style cheese. Feta is firm and crumbles easily.
Cheese CurdsCheddar before it's been pressed and aged, it is what cheese looks like before we put it in the moulds. Available in 3 flavors: Plain, Garlic or Mike's Firehouse.
QuarkA German style cream cheese that falls somewhere in between mascarpone andricotta textures. Available in: Plain, Garlic, Lemon, and Vanilla Bean.
The Goat Cheeses:Petaluma Goat Cheeses are made from the milk of pasture fed, naturally raised goats that live next door to the Spring Hill Farm.
Goat White CheddarAged 9 months, this cheddar has a nice mild goat's milk flavor, and the perfect cheddar texture.
Goat Sage CheddarA sage infused cheddar. Delicious!
Goat Garlic CheddarA mild cheddar with a hint of garlic.
Goat FetaCrumbles perfectly and has a wonderful texture.
Goat Dry PeppercornAged for 9 months, this dry cheese tastes almost like a parmesan with a nice peppery flavor
Goat Dry JackA versatile dry cheese.
The Butter:100% pure cream separated from our Jersey milk, Spring Hill butter adds enhancing flavors to any meal and is especially suited for baking and cooking. So good you’ll want to eat it by the spoonful, it’s guaranteed to put a smile on your face.
In 4 different varieties...
Salted Very lightly salted, with French "Guerande" sea salt.
Jersey/UnsaltedA favorite among Northern California’s finest chef’s.
Zesty Garlic In high demand, this butter delivers - when we
can get our hands on it.
Lemon ShallotMeyer lemon zest and fresh shallots. It has no equal.
There was Kat banging away on the baby grand; Kyle giving a spirited rendition of "Oh Holy Night"; corks popping, pans sizzling, and abundant laughter. The night was documented by another fine gentleman, Chris Hansen, who will be creating an "Eventstory" (click here for an example of what I mean) which will be made available to you soon. And, of course, there would have been no fun, no merriment, in fact, no purpose for the event without each and every one of you, my cherished friends, this is the first of many, many wonderful events to come. 
