Producer

Bruce Gleeman and Amy Rose Dubin are spouses, owners , and operators of Chimacum Valley Dairy. We built our dairy from raw land and have been licensed since 2014 as a Grade A cheese plant. We make several varieties of naturally-rinded raw milk cheeses and bloomy rind Camembert Style cheese. We use low mechanization techniques utilizing an olde-world cheesemaking approach. This not only imbues the process with a historical significance to the art of cheesemaking, but also allows the chemical structure of the milk to remain intact, therefore creating a more delicious complex cheese. Our raw milk cheeses have a semi-hard pate. Not spreadable , but perfectly delicious on a cracker, or melted on vegetables, pasta, or between two slices of bread. Our bloomy rind cow's milk cheese grows more robust with time. Devour it at any stage and it will satisfy with a creamy flavor and gooey texture.

We farm with good intentions and best practices to steward the land beneficially for our animals, and to support a good habitat for all creatures.