Hi, I'm Joaquin Avellan.
I'm a cheese maker, earth tender and former filmmaker.

In the summer of 2009, after a successful heart surgery my father asked me to help him carry his luggage back to his home in the foothills of the Venezuelan Andes. I stayed six weeks and helped him on his dairy farm while he fully recovered. I woke up at 4 a.m. each day, walked down through lush and beautiful rainforest and helped his local employees turn fresh raw cow’s milk into cheese. Even with all of the hard work, I was having lots of fun making cheese. Still, back in Austin, Texas, my beloved was missing me and employers were wondering when I would be back. I left a well-trained team at my father’s dairy and came back to Texas.

As I got back into my routine in Austin, I began to miss the cheese - both the process of making it as well as the deliciousness and health of it. So, I decided I wanted to start such a business here and began my search for raw milk in Texas. After lots of looking around, I found a wonderful source in Schulenburg, Stryk Farms. Bob Stryk and his family have 60 cows that graze on grass, roam in the sunshine and make incredible raw milk. With enough milk sourced to make a business of cheese, I began doing tests to replicate the taste of my father’s recipe that I love so much.

These are the Cheese Maturing and Packaging grounds of Dos Lunas Cheese.

My team, family and I are all about building community and hosting so we decided to renovate an old mobile home into a modern tiny home so we could bring more community to our place.

Since that renovation we have built organic gardens all around the property.

Yes you can purchase cheese from us while staying here! Or order online at DosLunasCheese.com

Buying Raw Cheese directly from us. Getting to see all the varieties that stores don't have.

Walk around our gardens and harvest veggies and fruits for yourself while staying with us.

Sign up for a Cheese Tasting with Joaquin Avellan by contacting us through our website:
DosLunasCheese.com