Fantello Farmstead Creamery

Fantello Farmstead Creamery is a small, family-run dairy in Enumclaw, Washington, making cheese and butter from grass-fed Jersey Cows.

| Not New Kids on the Block

Fantello Farmstead Creamery is a small, family-run farm with a long history of dairy farming that goes back to the early 1900s. Although the family once raised meat cattle, today they have a small herd of Jersey cows and a passion for sustainable dairy farming.

The Fantellos use a style of pasturing for their land called silvopasture. On a silvopasture, grass and trees share space–meaning that the trees are not cut down to make room for the cows to graze. The area around Fantello Farmstead is home to conservation areas, and Patti and Paul work with the conservators to ensure their farm isn’t harming the natural habitat.

Photo by Fantello Farmstead Creamery.

| A Select Few

Fantello Farmstead Creamery makes a select few cheeses in small batches. What they make, they make exceedingly well. Take Filomena for example. This raw, Jersey cow milk raclette-style cheese is profoundly complex and ooh-la-laly toothsome. It can melt with the best of ’em, but it is also an organoleptic powerhouse on its own. It has the typical raclette funky undertones, thanks to its brine baths, but it also displays savory nuances like roast beef, cooked cabbage, scrambled eggs, and loaded baked potato generously dolloped with sour cream. Oh, and that texture! Filomena has an agreeable chew and a coating creaminess that lingers in the very best way. Overall, it gets a cheesemonger A+.

Photo from Courtney Johnson. 

| 100% Made On-the-Farm

Fantello Farmstead Creamery is a farmstead operation in Enumclaw, Washington. A dairy is “farmstead” when everything–from birthing baby ruminants and milking to making and aging the cheese–occurs on the farm premises. This makes a vested involvement in all facets of the farming and cheesemaking process a necessity. As such, Fantello has a close relationship with their animals and their cheese, which translates into the finished product. The result? Their cheese tastes like love.

Photo from Fantello Farmstead Creamery. 

| Queen of Cows

In Washington we have a lot of dairy produced with Jersey cow’s milk. There are numerous reasons for using this British breed of cow: they are smaller, docile, and they produce milk with high calcium and around 20% more solids–namely butterfat–than other breeds. This makes for cheese and butter with a gorgeous blonde hue, intense aromatics, and a rich and flavorful resultant dairy product. Many cheese enthusiasts can tell if their cheese is made from Jersey milk simply by looking at its color and smelling its signature aroma.
At Fantello Farmstead Creamery, Jerseys are the breed of choice, and we agree that they opted for the perfect cows to produce their raw milk, astoundingly tasty cheese.

Photo from Fantello Farmstead Creamery. 

| A Not-so-Hidden Gem

Hidden Bleu is Fantello Farmstead Creamery’s raw cow’s milk, natural-rinded blue cheese. It is rather Stiltonesque, with its fudgy yet looser interior and its earthiness and minerality. This cheese has less dramatic veining than a typical blue, though the flavor intensity is not indicative of this. It is one of those blues that has a full creaminess and a subtle granularity at once. Try it with a sweeter wine like the mistelle featured here, or give it a go with a peaty scotch or a mocha!

Photo from Fantello Farmstead Creamery. 

| Fleeting Flavors

Fantello Farmstead Creamery produces a few standard cheeses in relatively limited amounts. Occasionally they also make total rarities like the Ricotta Salata pictured here, or an elusive camembert that droves of turophiles in the Seattle locale have been dying to try. Your best bet at finding both Fantello’s classics and their teaser cheeses is to get to the Magnolia or the West Seattle Farmer’s Market ASAP!

Photo from Fantello Farmstead Creamery. 

| Truly Hand-Made

Fantello Farmstead Creamery hand-tears their cheese curd. Note the larger sized curds. When they knit together, they will do so more loosely than say a milled curd cheese (think cheddar), which results in greater moisture retention.

Photo from Fantello Farmstead Creamery. 

| Pure Gold

The state of Washington covets some of the very best artisan butter producers in our country, and Fantello Farmstead Creamery is one such producer. Trust that there is nothing like small-batch Jersey butter.

If you are in western Washington, put Fantello’s slick, salty, scrumptious stuff on your list of delectables to try. The FOMO just isn’t worth it!

Photo from Fantello Farmstead Creamery. 

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