Crow's Dairy has been rooted in the Valley for over a hundred years, beginning as a cow dairy in 1919 before Wendell and Rhonda Crow took a two-year "cheese vacation" up and down the coasts and came home with a new vision — and a herd of goats. In 2008, they began milking their first herd of purebred Nubian dairy goats, a breed prized for its exceptionally rich, high-fat milk that translates directly into fresh chèvre and feta with a sweetness and creaminess that set it apart. Their cheese quickly caught the attention of some of Arizona's most celebrated chefs, including Chris Bianco of Pizzeria Bianco, and that word-of-mouth loyalty has never wavered. Crow's Dairy is as local as it gets — a true Phoenix original, and one worth celebrating.

Fresh Chevre by Wendell is a delight, less goaty than most goat cheeses. It’s smooth and slightly tangy. Chevre is an ancient cheese made by warming the milk, adding rennet, and voilà, you have cheese!

Pair it with a crisp Sauvignon Blanc (we have a lovely NA version in the shop), candied walnuts, or honeycomb.

Use it: Fresh Goat Cheese Dutch Baby