Here at Gia’s Cheesorizo we make everything from scratch in our creamery at Pholia Farm in beautiful Rogue River, Oregon – all with electricity created here on the farm through solar panels, water power (microhydro), and the occasional use of a back-up generator.

To keep Cheesorizo vegetarian (not vegan, of course!) we don’t use any rennet coagulant, instead we form the curd using apple cider vinegar. Because of the way Cheesorizo® is made, it will not melt, but instead can be sautéed, fried, baked, and used in countless, versatile ways to add flavor and excitement to so many of your favorite dishes. Because it is naturally lower in fat than it’s meat cousins and does not contain any binders or additives it crumbles when cooked. But don’t despair, it is quite simple to add an egg and bread crumbs or oats to make tasty meatballs and patties! (see our recipe section)

Cheesorizo® starts with cheese. And the best cheese starts with the best milk. Fortunately, Oregon, with it’s green pastures and delicious water, is not lacking for wonderful milk. We use fresh, local whole cow’s milk, rBST free of course, and hand craft it into soft, fresh cheese. We then spice it just so, with Gia’s secret recipes, using only the best quality herbs and spices and package it into casings.

Cheesorizo® is naturally higher in protein than many fresh soft cheeses and most meat sausages – and much lower in fat than the meat versions – and of course, being made from milk, it is high in calcium too.


TeamCheesoVertical

Team Cheesorizo at work!