Raw milk · Texas · Since 2009
Raw-milk cheeses, cellar-aged up to 16 years.
From the living milk of grass-fed Jersey cows, each cheese develops its own character through years of patient aging. Guided by tradition, shaped by time, and cared for individually, every wheel tells a story of its own.
The cellar
The Cheeses
Raw-milk cheeses from the milk of grass-fed Jersey cows, cellar-aged for more than a decade. Our blues are natural, never injected. No new cheese has been made since 2022: what rests in the cellar today is all there will ever be.
The Reserve Collection
5–10
YEARS
Estelar
Vintages 2016–2021 · whole wheels
Born as a fresh cheese, sealed in its own whey. Over the years the sugars of the whey softened its bitterness into notes of nuts and sweetness, and a crust of lactic crystals formed on its surface. Every wheel carries its vintage.
11–16
YEARS
Estelar Gran Reserva
Vintages 2011–2015 · wheels, blocks, numbered pyramids
Our oldest Estelar. It includes the 2011 blocks, the very first vintage Dos Lunas ever made, and a single series of 80 one-pound pyramids, each one numbered. When they are gone, there will be no more.
12–13
YEARS
Azulejo
Natural blue · whole wheels
A natural blue, never injected: the blue grew from the whey held inside the wheel. Its name means “blue from afar”: a subtle blue, taken out of the cave in time to keep it that way.
12–13
YEARS
Guayabo
Natural blue · whole wheels
Where Azulejo ends. Left longer in a humid cave, its rind turned from fungal to bacterial and the cheese grew deep and earthy: truffle, forest floor, dark coffee and bitter chocolate. In Venezuelan slang, guayabo means the blues of a broken heart.
14
YEARS
Susurro
Natural washed rind · whole wheels
Made with no added cultures: the milk was left to ripen on its own. It was never washed, yet it grew a bacterial rind of its own: glossy, sticky and intensely floral. The wildest cheese in the cellar.
13
YEARS
Especial “Gotas de Gracia”
Animal rennet · whole blocks only
Our only cheese made with animal rennet, from the exact recipe of Joaquín’s father. A film crew arrived four hours late; the milk kept ripening, and the curd never knit into a single paste. It became thousands of tiny pearls of cheese, each the size of a raindrop. The last batch.
15
YEARS
Aged Cheddar
Blocks from 3 to 13 lb
Cheddar in our own style: where a standard cheddar is pressed dry and elastic, we keep far more whey in the curd. A deeper, moister long-aged cheddar.
8
YEARS
Aged Cheddar
Blocks from 3 to 13 lb
The same cheddar in our own style, seven years younger: more whey kept in the curd, for a moister, rounder aged cheddar.
THE SIGNATURE CHEESE
8 & 16
YEARS
Chipotle Single Malt
WHEELS AND BLOCKS
A blend of Mexican chiles developed with a traditional chile master: the heat arrives late, in the throat, not on the tongue. Finished with a single malt Scotch aged in Caribbean rum casks, whose sweet aromas balance the smoke and the bitterness of the chiles.
Pairs with single malt, aged rum, mezcal, Zinfandel or Syrah.
Two spices, given time
Our cheddars are made in our own style. Where a standard cheddar is pressed dry and elastic, we keep far more whey in the curd. Over the years that moisture carries the spices through the whole paste.
16
YEARS
Cumin
Whole wheels
Whole organic cumin seeds, awakened before they meet the curd, never ground. Fresh and bright, with none of the stale notes of old cumin. Cumin has been folded into cheese for centuries; here it has had sixteen years to settle in.
16
YEARS
Black Pepper
Wheels and blocks
Coarse black pepper, cracked fresh for each batch and folded into the curd. Over sixteen years the pepper has taken over the cheese: a bold, aromatic heat.
Our Story
It began as a farmer’s cheese. Time made it something else.
Joaquín Avellán learned cheesemaking at his father’s dairy. In Texas, raw-milk cheese must age at least sixty days: two moons, the origin of our name. Some wheels never left the cellar, and kept changing for more than a decade into cheeses no one could have planned.
“The most important part of the work had already matured.”
Auctions
The rarest wheels are released by auction.
A few times a year we offer numbered wheels of the Reserve Collection to chefs and collectors. Each lot comes with its batch date and its age.
Next auction
Date to be announced · Sealed bid
Join the list to be notified first
For Chefs
A cheese no other menu has.
We work with a small number of restaurants in each city, with a monthly allocation of aged wheels and blocks. We send a tasting box to your kitchen, and Joaquín walks you through each cheese on a short video call.
Press & Film
Dos Lunas, featured by Made In Cookware
FILMED BY MADE IN · WATCH ON INSTAGRAM
Sixteen years at La Condesa, Austin
FILMED BY LA CONDESA IN YEAR THIRTEEN · WATCH ON INSTAGRAM
Recommended by Whole Foods Market’s global cheese buyer.
Silver Medal · 2011
Dos Lunas Seco
North American Jersey Cheese Awards
Bronze Medal · 2011
Dos Lunas Clásico
North American Jersey Cheese Awards
VoyageAustin · 2026
Hidden Gems: Meet Joaquín Avellán
CULTURE MAGAZINE
Latin American Cheese: Venezuela
THE AUSTIN CHRONICLE · 2015
The Shopping List: Dos Lunas Chico Cheddar
THE DAILY TEXAN · 2015
Dos Lunas hand-crafted cheese
CULTUREMAP AUSTIN · 2013
Local cheeses for the holiday table
REAL TIME FARMS · 2012
Made with Love: Dos Lunas Artisan Cheeses
THE AUSTIN CHRONICLE · 2011
Dos Lunas Artisan Cheese
EDIBLE AUSTIN