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Cheese Tasting at Nicasio Valley Cheese Company/North Bay

Pros: A great cheesemaker open to the public on the Sonoma Marin Cheese Trail
Cons: Nothing negative can be said about the flowering of artisanal cheesemaking so close to SF
Best For: Enjoying the countryside, tasting and buying cheese to take home

In the 1800's Spanish priests began making cheese from the milk of mission livestock in Marin and Sonoma Counties. When the Gold Rush exploded the population of SF, European settlers chose the North Bay climate of salty air, cooling fogs and rolling grasslands, to establish dairies. They came mainly from Switzerland, Italy, the Azores and Portugal.

Enter the Lafranchi family from Switzerland. They have been in the dairy business here since 1919. In 2010 they decided to start making cheese, the old fashioned way, and we are the richer for it. On 1,150 certified organic acres of land, they milk about 400 cows, pasture-based, and from the 6:30am milking comes a fresh cheese called Foggy Morning...TDF (to die for). You can find it at the Fort Mason Sunday Farmers Market in the city, weekly. Nicasio's other stellar cheeses include Nicasio Reserve, a classic Swiss mountain cheese, which can be found in food stores (check Nicasio website below for locations).

Bring some bread and wine, enjoy the lovely surroundings and sample Nicasio Valley's extraordinary cheese. Hard to believe this bucolic setting is only 30 miles north of San Francisco!

Noteworthy: To make one pound of cheese it takes about five pounds of sheep's milk, or seven pounds of goat milk, or ten pounds of cow's milk.

Nicasio Valley Cheese Company
5300 Nicasio Valley Road
Nicasio, 94946
Nicasio Valley Cheese Company
It's A Family Business: California's Only Certified Organic Farmstead Cheesemakers

Retail Hours: Thurs-Sun 10am-5pm
Fort Mason Farmers Market Sundays 9:30am-1:30pm

Website For More Info: