Granbury Gold is produced by David Eagle, a former lawyer turned foodie whose trips to Europe exposed him to new ideas about local food and markets, as well as the nuances of raw milk. After David attended cheese school in Vermont, he and his son Matt began making cheeses like Drunken Monk. They began with washed-rind and gouda-style cheeses but have experimented and expanded their line. David's nephew Corey is also now a part of the team, tending to the aging of the cheeses. These 10-12 pound wheels have a golden rind and a straw-yellow paste. The fresh, raw milk comes from Sandy Creek Farm, who graze a herd of prize winning Brown-Swiss cows.