Prices and Information

Cheese Louise Company is an artisan cheese producer based in Eugene, OR. Keith Ellis is the Cheesemaker, and the Cheese Louise Creamery is committed to making fresh Italian-style cheeses from Willamette Valley milk! The raw milk and cream is sourced from Lochmead Dairy in Junction City, just north of Eugene, OR. The milk is processed in the heart of Willamette Valley, in a new plant in Corvallis, located on The Oregon State University campus. Only 100% Sea Salt from Trapani Saltworks in Sicily is used (some minute flecks of minerals are present and normal)

Cheeses:
Ricotta ala Toscana, Whole Milk, a firm ricotta, well-drained in traditional baskets, can be sliced, crumbled or pureed, suitable for all savory as well as sweet applications, or as a stand alone table cheese!
Ingredients: Whole Raw Milk, Sea Salt, Vinegar (acetic acid)
r/$6.95/lb, w/$4.95/ lb

‘Cremotta’ Creamy Ricotta
Hand-scooped, Soft and creamy, Calabrian-style Ricotta,
Ingredients: Whole Raw Milk, Cream, Vegetarian Rennet, Enzymes, Sea Salt
r/$6.95/lb, w/$4.95/ lb

Ricotta Salata, “Rustichella”, a sea-salted, semi-firm grating or slicing cheese similar to a pecorino romano !
Ingredients: milk, sea salt, vinegar
r/$9.95/lb, w/$6.95/ lb

Mascarpone, Full Cream, a very rich Italian Cream Cheese, wonderful in all savory and sweet dishes, delicious with fresh berries, and absolutely divine in Tiramisu !
Ingredients: cream, citric, malic and/or tartaric acid
r/$8.85/lb, w/$6.30/ lb.

Other cheeses are in development

Shelf life is 6 weeks when in the original packaging, and should be used or frozen within one week once opened. Available at retail at Long’s Meat & Cheese Market in Eugene, or by wholesale, Eugene delivery available on Tuesdays . Out of Eugene available via FedEx overnight shipping/from San Francisco to Seattle.

Contact information:

Keith Ellis
541-520-2553
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