La Mariposa Chubut GoudaLa Mariposa
Chubut is a cows milk Welsh inspired mild and buttery cheese with a tart aftertaste. A nice artisan cheese that introduces people to the finer side of cheese. It has a lovely mellow yellow paste and a softer but firm texture.
This would be a plus for any cheese plate and shows off the best of Oregon.
Our partners at La Mariposa are farmstead cheese making professionals using old world techniques and recipes. Your cheese is hand picked by Mariano Battro and shipped right from his cheese cave to your door. To ensure the quality of the cheese during delivery, all shipments will go out Monday through Wednesday with 1-4 day delivery.
*We provide free shipping to the following states with a minimum purchase of $100 of La Mariposa products (AZ, CA, CO, ID, IA, KS, MN, MO, MT, NE, NV, NM, ND, OK, OR, SD, UT, WA, and WI). If shipping to a different state, you can choose 3 day, 2 day air, or overnight - shipping charges will be automatically calculated upon checkout. Free shipping is supplier specific and cannot be combined with other suppliers. If you have any questions please email firstname.lastname@example.org or call us directly 717.461.7447.
One of Albany's best kept secrets is the fact it is home to not one but two great cheese makers. You can find La Mariposa and Ochoa's Querseria cooperatively sharing the same equipment and making high quality cheese in a little cheese factory nestled between historic down town Albany and the breath taking Willamette River.
Mariano Battro comes from a family of cheesemakers. He started making European-style cheese in 1996 with his brother and dad at their family's dairy in Chubut, Argentina. He moved to Oregon 10 years later and started making cheese under the family's La Mariposa label in 2009. That same year, he met Ochoa at a cheesemaker event in Portland and moved his production into Ochoa's Queseria three years later. Today, Battro estimates he makes 1,000 pounds of cheese every month, using raw milk from Lochmead Dairy, located just 30 miles south in Junction City. He makes, packages and sells all the cheese by himself, often in 14-16 hour shifts every other week. The cheese gets its distinct flavors from raw milk.