Winter Winds Farm

Winter Winds Farm Local dairy farm located in Teton Valley, Wydaho, specializing in goat cheese.

09/01/2026

Just a little Chevre for your morning viewing pleasure.

$100 for your last chance on becoming an inaugural member of the Winter Winds Farm Cheese Club! Members get 4 cheeses a ...
08/31/2026

$100 for your last chance on becoming an inaugural member of the Winter Winds Farm Cheese Club! Members get 4 cheeses a month, access to new products, recipes, exclusive swag and opportunities to influence what we do next, all while supporting our season start up costs. LINK IN BIO TO SIGN UP.

Not great timing?! We will have full and half shares available next Spring. This is a great opportunity to help our cash flow at the beginning of the season and get inspired to cook with and eat nutrient dense food that will desensitize you to local allergens!

08/30/2026

Washing our Tomme does a few amazing things:

🛑 Stops unwanted mold growth
🦠 Invites beneficial bacteria to the party
🧂 Builds a strong, protective outer rind
🔒 Locks in the rich, savory, flavors

The ultimate labor or love 🧀❤️

08/28/2026

Hooping 16 wheels of Feta!

08/28/2026

One of the many ways we care for our milk. Instead of using motors and pumps, we hand carry our milk to our vat.

08/28/2026

Once pasteurized, we add Culture, Calcium Chloride, and finally we slowly stir in the Rennet. Now we wait for an hour.

08/14/2026

Cutting this curd ain't no thang for intern Cat!

08/14/2026

Teton Tomme is a French Alpine Style Cheese and a staple in my fridge. Its Caramel and Nutty notes make for a delicious Parmesan replacement in any dish. Come give it a try this weekend.

Our intern and I came up with this idea and I put it into the lineup today. This one will rival the Maple Bourbon Carame...
08/13/2026

Our intern and I came up with this idea and I put it into the lineup today. This one will rival the Maple Bourbon Caramel we make. Used Jif Peanut Butter because "choosy moms".

07/24/2026

Happy Robiola Day. Yesterday I cultured the milk at 1030pm and let it ripen overnight. This morning at 830 we added the Rennet and then molded it into wheels.

It's always a good day when Robiola is on the Table.

Address

375 W 4000 S
Victor, ID
83455

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