At Sylvan Star, we have a cheese for every occasion, from classic Gouda varieties to adventurous flavors with herbs and spices.
Cheeses we make
Originals
Gouda
- Original Gouda
- Smoked Gouda
Originals
Grizzly
- Grizzly
- Old Grizzly
- Extra old Grizzly
Originals
Klondyk
- Medium
- Aged
- Cave-aged
Originals
Havarti
- Creamy
- Dill
- Mediterranean blend
More flavors
Herbs
- Caraway
- Chive & parsley
- Cumin
- Dill
- Fenugreek
- Friesian clove
- Herbs & garlic
- Horseradish
- Italian herbs
- Nettle & celery
- Onion, peppers & roasted garlic
- Pesto garden mix
Spices
- Cracked black pepper
- Smoked black pepper
- Cayenne & green peppercorn
- Green peppercorn
- Jalapeño
- Mustard
- Smoked chili pepper
Specials
- Coconut
- Beer & mustard
- Smoked bacon
- Truffle
Other
- Cheddar
- Edam
- Goat
- Cow Feta
- Goat Feta
- Cheese Curds
How we make our cheese
We make Gouda the way it was meant to be made.
Every morning at 4:00 am, fresh milk from our own cows is gently heat-treated to eliminate harmful bacteria while preserving essential enzymes. The milk is then cooled and combined with traditional bacterial cultures and natural rennet. The cultures ferment the milk, creating a unique flavor profile, while the rennet causes the milk proteins to coagulate, forming curds.
These curds are then carefully cut into small pieces, releasing whey. The curds are washed multiple times with warm water, strengthening their texture. At this stage, unique flavors and herbs can be added to create distinctive flavors.
The curds are then pressed into molds, placed under pressure to form wheels, and immersed in a brine bath. This brining step enhances flavor, preservation, and texture. After brining, each cheese wheel is dried and coated with wax to prevent mold and maintain quality during aging.
Our cheese wheels are then aged meticulously in controlled conditions, turned regularly to ensure even ripening. Aging periods range from 2 to 15 months, with longer aging producing sharper, more complex flavors.