In 1972 our family moved from Los Angeles north to Napa Valley exchanging the smoggy car culture of our urban existence for starry nights and acres of dirt, rock and brush. We invited dairy goats of the tiny earred LaMancha breed to browse the hillside chaparral and provide us with milk and entertainment. They are still doing that and, as such things evolve, we licensed - in 1992 - a tiny farmhouse cheese factory.

At the present time we offer five varieties of cheese. The first four cheeses are named after our does.

GOAT'S LEAP SUMI: An ashed flat-topped pyramid created in layers. Firm with a long finish which emerges at two weeks and counting.

GOAT'S LEAP HYKU: A plump round encased in white mold. Usually creamy, occasionally tempermental. Elegant and subtle.

GOAT'S LEAP KIKU: A mysterious puck robed in a fig leaf. Seasonal, thus rare and sought after...must be the sauvignon blanc the leaf is doused in.

GOAT'S LEAP CARMELA: A beloved (by some) 6# firm wheel dusted with paprika. Comes into its own when it passes its first birthday by which time it has inevitably disappeared.

GOATSLEAP FRESH WHEELS: Our version of the popular chevre variety made to order just in time.