Today, a last post about the farmers' market in Mountain View, following up on my last post yesterday.One of the booths featured some small herd cheese cooperative group - photo of the booth here, and link to the group and farms below.
Now, I brought brochures for two of the groups home with me, so I will summarize from the first, which was Bravo Farms. Their offerings include: premium white cheddar, western sage cheddar, chipotle cheddar, jalapeno cheddar, creamy pepper jack, silver mountain (aged raw milk cheddar with olive oil rub), gouda reserve, tulare cannoball (aged edam), and swiss racelett. They write that these are all natural cheeses, made frow raw milk, vegetarian approve...and get this - "lactose intolerant safe." Not to mention, 100% hand made.
No further details on that lactose intolerant safe item.
Now the second farm I have materials from, Pedroxo, has more of a personal story so I am just going to repeat the whole thing here as a quote:
"Tim's passion for having a small herd of cows grazing on permanent pasture is our inspiration for making farmstead cheeses that let the quality of the milk and variety of grasses in the pasture permeate every bite. Tim is a third generation dairy farmer. In 1996 he and his wife, Jill, bought their own small herd of Jersey and Holstein cows. Two years later they made a life altering decision and moved their cows and family to the small northern sacramento Valley town of Orland to purchase their own dairy and cheese making facility. They both learned how to make a Gouda-style cheese from the former owners, and their first two cheeses were born-Northern Gold, and Black Butte Reseve. Their education in cheese was just beginning! Over the years they have had the opportunity to glean tips and techniques from some of the best in the industry. The newest addition to their cheese family is Blondie's Best (named for the family's favorite show cow.) Our cows are the reason we make cheese. They love living on the pasture and spend all day every day out on green grass. Our mild winters mean grasses grow year round, but the particular types of grasses growing each season make the flavor of our cheeses vary from season to season. Spring grasses are celebrated in our premier cheese, Black Butte Reserve.
Tim continues to milk and manage his herd of Jerseys and Holsteins, and is passionate about growing the best pasture possible for the family’s cows. The “kids,” Tom and Laura, are in high school, but each plays a special part in the family business. They help outside with farm chores, and they also take some of the cows to fairs and have won champion many times.
We Pedrozos strive to live and grow sustainably. It is important to us to be able to remain family-owned and continue to produce high-quality, great-tasting cheeses without compromise. It is with these beliefs and goals that we are proud to offer you our family of farmstead cheeses."
http://www.gorealmilk.com/About.html
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