Nestled in the vibrant artisan cheese scene influenced by the unique geology and culture of southwestern Colorado, Artikaas’s Vintage Lot 18 stands as a beacon of craftsmanship and flavor. This 18-month aged Gouda isn’t just a cheese; it’s a story of heritage, place, and painstaking skill, culminating in a world champion that commands attention and adoration.

The Terroir that Shapes Vintage Lot 18

The essence of this exceptional Gouda starts far before the aging cellar, rooted deep in the mineral-rich volcanic soils near Pagosa Springs. The San Juan Mountains’ ancient volcanic activity created a unique geological tapestry, including the famous Great Pagosa Hot Spring, renowned for its healing mineral waters. This landscape — with its high-altitude pastures, native grasses, and wildflowers — forms the foundation for the milk that feeds Artikaas’s cheese.

The 100% grass-fed Jersey cows, nurtured on pastures enriched by glacial till and volcanic soil, produce milk infused with natural beta-carotene and omega-3 fatty acids. This milk carries subtle terroir-driven flavors, ranging from nutty sweetness evocative of scrub oak acorns to floral hints from high-altitude blossoms. It’s not just milk; it’s an edible expression of Pagosa’s volcanic land and storied ecosystem .

Crafting the Champion: The Art of Aging

Vintage Lot 18 is meticulously aged for 18 months, allowing its complexities to unfold fully. This prolonged maturation develops a semi-hard texture laced with crystals that give a mild crunch—a hallmark of well-aged Gouda. The flavor profile deepens into a luxurious blend of caramel, butterscotch, toasted nuts, and a bright, lingering sharpness.

This slow aging process transforms the cheese into a dense, creamy experience balancing richness and piquancy. Artikaas honors traditional Gouda-making methods but tailors them thoughtfully to their mountain-adapted milk, enhancing character without compromising the subtle nuances imparted by the high-altitude environment.

Ingredients & Craftsmanship

Artikaas uses raw cow’s milk exclusively sourced from their pastured Jersey cows, ensuring a direct connection to the terroir. The cheese utilizes traditional rennet to coagulate the milk—a natural enzyme essential in forming curds while preserving enzymatic complexity vital for flavor development during aging.

Raw milk cheeses like Vintage Lot 18 are treasured for retaining living enzymes and microbes that pasteurization would destroy, offering richer textures and more deeply layered flavors. However, this means consuming such cheeses requires trust in the producer's hygiene and expertise—a trust that Artikaas has earned through rigorous standards and artisan excellence.

Discovering Vintage Lot 18 in Pagosa Springs

If you’re in the Pagosa Springs area, seeking out Vintage Lot 18 is easier than ever. Murray's Cheese inside City Market stocks this prize-winning cheese, allowing locals and visitors to experience it without leaving town. Pair it with some local honey or cured meats from GrassRoots Meats, another regional artisan operation, for a genuine taste of Pagosa’s terroir.

Pro Pairing Tip

Savor Vintage Lot 18 with a crisp, slightly sweet white wine like Riesling or a light-bodied Pinot Noir to highlight its buttery texture and layered sweetness. For non-alcoholic pairing, try it with sparkling apple cider or a robust black tea.

Terroir Tales: From Volcanic Soil to World Stage

Artikaas’s journey mirrors the rugged, resilient spirit of the region. Just as the San Juan Mountains rose from volcanic fury and glacial sculpting, the cheese too emerges transformed—through patience, care, and nature’s influence. Its accolades in international cheese contests affirm that Pagosa Springs is not just a destination for hot springs and alpine beauty but also a producer of world-class artisan cheeses.

Why Vintage Lot 18 Matters

This cheese embodies a deep philosophy: that food can be both a preservation of cultural heritage and a literal taste of place. The journey from volcanic soil to grassy pasture to aged wheel encapsulates a narrative of sustainability, respect for natural cycles, and reverence for craftsmanship. It invites you to slow down, savor, and connect with the landscape in the most delicious way possible.

Whether you’re planning a picnic by the San Juan Riverwalk or curating a cheese board at home, let Vintage Lot 18 be your companion—a slice of Pagosa's volcanic heart and a testament to the enduring art of cheese.

Ingredients Summary

• Milk: Raw Jersey cow’s milk
• Rennet: Traditional animal rennet
• Allergens: Contains dairy, gluten-free
• Aging: 18 months

For Pagosa Springs visitors and residents alike, this cheese reflects the community’s growing sophistication and reverence for quality local products. It pairs beautifully with other regional delicacies available at the Farmer’s Market or local specialty shops, making it a perfect ambassador of the region’s flavors.

So next time you’re wandering through City Market’s Murray's Cheese section or enjoying a lively charcuterie board at one of Pagosa’s farm-to-table eateries, consider adding a wedge of Vintage Lot 18. It’s more than cheese; it’s an edible story of place, time, and passion.

Sources & Further Reading

• Pagosa Cheese Research Report, Pagosa Springs Community Development Corporation
• James Ranch and Laz Ewe 2 Bar Dairy profiles, regional producers near Pagosa Springs
• The Springs Resort, Pagosa Springs—information on local terroir and wellness culture
• Murray's Cheese inside City Market, Pagosa Springs

Embark on your cheese journey in Pagosa Springs today—it's a world of flavor waiting to be discovered.