Traditional Farmstead Cheese from the Pampered Pets of Pleasant Valley.

A love for the farm house cheese that her Mother made led Lora Lea and Rick Misterly on the journey to farming the land and starting Quillisascut Cheese Company. Using only the milk from their own herd of goats, they produce a variety of aged raw milk cheese.

Quillisascut Traditional Curado Raw goat milk, rapid coagulation, cooked curd, pliable body when young, sweet, nutty, and grassy flavors, aged 2 to 4 months.

Quillisascut Viejo Same technique as the curado aging to a spicy tang similar to a Romano, firm grating style cheese, aged over 4 months.

UFO Rapid coagulation, no additional heat used during the cook stage, chalky body, natural surfaced ripening in a higher humidity, creates a nice outer “flowered” crust, adding flavors of blue, mushroom, spice to the interior cheese.

Available in stores around the Pacific Northwest, ask for them by name at your favorite service deli!Lora Lea enters the cheese cellar

Beechers Cheese at Pike Place Market - Seattle

Puget Consumers Coop - Seattle, Issaquah

Whole Foods - Seattle, Bellevue

Huckleberry’s Market - Spokane

Meyers Falls Market - Kettle Falls

How do you pronounce the name Quillisascut? Just like it sounds Quil-li-sas-cut. Quillisascut Farm has been producing farmstead goat cheese since 1987.