Omer Seltzer grew up making goat cheese in Israel. When the 50 year lease on their family's land came due, and Omer's siblings did not want to continue making cheese, he made the decision to find his own place to continue. After a few years traveling and studying different spots, he settled on Sonoma county and eventually Bodega Bay. Once Omer started making cheese (in 2022) he caught the eye of a few dairy luminaries: Albert Strauss of Strauss Organic and Jennifer Bice of Redwood Hill Dairy. With their guidance and beautiful milk, he has truly hit his stride and is now making some of the most sought after cheese in the North Bay. 

Mt. Eitan is a micro-creamery and the smallest one we work with: maxing out at 500 liters per make means Omer can only make 3 wheels of his Tome at a time. We sell most of Omer’s cheeses by pre-order only, but we stock Tome. It’s a large format, semi-firm, natural rind goat cheese made in a tomme-style and aged about 8 months. It’s rustic, bright, and full flavored, but not overpowering.