Redstone Robust is made by second generation cheesemaker Tom Torkelson at Natural Valley Cheese, located in southwest Wisconsin. Natural Valley collects milk from about 80 local Amish farms, some of which are certified organic and include 16 goat dairies in the area.

All the dairies graze their animals on pasture during the milking season, giving the milk an array of flavors reflecting the herbage and forage from the fields, as well as the required minerals needed for good health.

For cheesemaking, milk is treated gently to preserve its characteristics as much as possible and to keep the quality high.

Redstone Robust is a washed rind, pasteurized goat's milk cheese that is matured in the cellar for at least 60 days.

Flavors and aromas are hearty and meaty, with notes of grass and herbs and a lingering, balanced finish that becomes much more assertive with further aging.