Sheana Davis produces fresh, triple-cream cheeses using Northern California milk. Her two signature cheeses, Délice de la Vallée and Crème de Fromage, are made in small weekly batches and served in hospitality programs throughout Sonoma and Napa Valley.
Our cheeses also show up in Michelin Star restaurants, where standards are high.
Triple-cream cow milk cheese blended with fresh goat milk. Creamy and velvety, spread on a crostini, morning toast with jam, sweet or savory crepes, cheese boards, burgers, and desserts.
Triple-cream cows milk cheese with a thicker, slightly sweeter finish. Rich, smooth, and easy to pair with sparkling wine, white wine, and fruit.
Production takes place at a cooperative facility in Berkeley, California, with approximately 500 pounds produced weekly using Northern California milk. Sheana’s cheeses have been served at The French Laundry in Napa Valley and Kendall-Jackson in Sonoma County.
Available during classes and private events at The Epicurean Connection. For hospitality programs, catering, or large orders, please reach out directly.
You can also find our cheese served at the following locations:
Songbird Parlour (Glen Ellen), Pomme Cider (Sonoma), The Red Grape (Sonoma), Stark Restaurant Group, Thomas Keller Restaurant Group, Kendall Jackson/Jackson Family Wines, Aunt Momo’s Catering and more.
