California’s only certified organic pasture-based farmstead cheesemakers, Nicasio Valley Cheese is produced from animals raised on 1,150 certified organic acres in the beautiful Nicasio Valley of Marin County, just one hour north of San Francisco, where the Lafranchi family has been ranching since the early 1900’s.
Committed to sustainable agriculture, the family’s on-site composting facility utilizes waste from 3,000+ free range chickens to create powerful natural fertilizers that enhance these organic pastures and provide the soil the nutrition that lends both depth and flavor to their cheese.
With a rind and character similar to Brie, Nicasio Valley’s Tomino is a rich, intriguing, soft-ripened, lightly washed-rind cheese is made in three inch rounds and aged for at least five weeks. Served with olives and sun-dried tomatoes it makes a perfect first course with a classic Chianti or perhaps a lively Pinot Noir from California’s Santa Lucia Highlands.
Foggy Morning is Nicasio’s mild and delicate fromage-blanc style farmer’s cheese and makes a great breakfast cheese when served with toasted country breads and preserves.
You can find both of these fine cheeses at specialty outlets and Farmers Markets throughout the San Francisco Bay Area.