¬†Havilah is¬†an Italian Alpine Style cheese that matures in our caves for a minimum of 6 months. Our cheesemakers begin making Havilah in mid-April when the grass is growing and the milk is flowing. Comparable to an Asiago-Romano, this mouth-watering, dense cheese has an earthy rind accompanied by pineapple, citrus, and caramel tones. The hardest of our cheeses, Havilah is perfect for grating on pastas and vegetables–or melting into crisps! When we are fortunate enough to age the wheels over 16 months, tiny granules begin to form in the paste due to crystallization, adding a delightful texture to every bite!


Want to know how we make our cheese at our Lawrenceville, NJ Facility? Check out our Farm Tour.