Cheese & Dairy Partners
Point Reyes Farmstead has always been known for making the freshest, highest quality milk. Their family’s herd of Holsteins were all raised from birth right on the property, giving them complete quality control from start to finish. Their first creamery was, and still is, right next to the milking parlor. They now have two locations with one in Point Reyes and a secondary creamery in Petaluma. While still owned by the same family, they are now 100% Woman-Owned by the 3 sisters of Bob Giacomini, who bought the farm with his wife, Dean, in 1959.
Clover Sonoma has been an active dairy purveyor in the Bay Area since the early 1900s. They are certified by the American Humane Association and achieved the Seal of Sustainability. Clover products are HACCP controlled, kosher, and USDA-certified organic. All milk and cream for Clover’s products come from cows that are not treated with antibiotics or the growth hormone RBST. As part of their American Humane Certification, all of Clover Sonoma’s farms also abide by the following practices: zero tolerance of animal abuse, safe environment for each animal, extensive employee training, herd health plan overseen by a veterinarian and nutritionist, annual farm audits, and strict adherence to the five freedoms of animal welfare
Point Reyes Farmstead has always been known for making the freshest, highest quality milk. Their family’s herd of Holsteins were all raised from birth right on the property, giving them complete quality control from start to finish. Their first creamery was, and still is, right next to the milking parlor. They now have two locations with one in Point Reyes and a secondary creamery in Petaluma. While still owned by the same family, they are now 100% Woman-Owned by the 3 sisters of Bob Giacomini, who bought the farm with his wife, Dean, in 1959.
Fiscalini’s commitment to taking care of their land and animals is a time-honored practice that has been passed down for generations. Their cows receive the best care since they believe that happy cows produce the best milk. Like winemakers, their cheesemakers are a part of the process from start to finish and oversee their creations as they evolve during the aging process. Although the process of making cheese by hand is a timely process that requires great skill, Fiscalini believes the art of making cheese in this traditional style is worth the extra effort. The aging process of their Signature Line is an art all on its own with the wheels being hand rotated, allowing for unique rich flavor profiles to develop.
Glaum Egg Ranch has been a family owned and operated farm since the early 1920’s. In the fresh egg business for 3 generations and counting, the Glaum philosophy is simple: ensure the health and welfare of the chicken is maintained at above-standard conditions, and produce the freshest eggs for the customer. All of the chickens on the farm are 100% cage-free, and are fed an organic vegetarian feed without animal proteins, hormones, or antibiotics. Glaum Egg Ranch was the first egg ranch in California to be certified humane by Humane Farm Animal Care, and is also an innovator in terms of creating organic fertilizer from their composted manure.
In 1979, Laura Chenel began crafting her own farmstead goat cheese. Using techniques she learned in France and milk from her own goats, she became synonymous with quality and taste. Laura Chenel partners with family farms across the western U.S., sourcing fresh milk from purveyors in California, Nevada, Oregon, and Idaho. By extending long-term agreements to work together, their farmers are free to explore the passion and expertise necessary to raise happy goats and maintain high standards of quality.
Marin French Cheese Company is the single oldest continuously-operating cheese factory in the United States. Widely held to be the originator of California-made brie and camembert, Marin French got their start producing “Breakfast Cheese,” which was a fresh, rindless cheese sold to San Francisco saloons as an alternative to pickled eggs. They are known for their small batch, soft-ripened cheeses that are handmade with care using time-tested techniques that go back centuries. The addition of ingredients like mustard seeds, truffles, and jalapeños appeals to the adventurous tastes of the contemporary customer, but their foundation honors the work of those who came before us and will always remain rooted in tradition.
Nicasio Valley Cheese is handcrafted in Nicasio, California using authentic, traditional recipes from the alpine village of their founder’s ancestral homeland, Maggia, Switzerland. They are honored and proud that their cheese has been recognized globally, nationally, and locally in various competitions including the American Cheese Society, World Cheese Championships, California State Fair, and Good Food Awards. Swiss Master Cheesemaker, Maurizio Lorenzetti, has mentored the family-owned business in the art of making the cheeses of Valle Maggia to ensure they are as magical here as they are in Switzerland.
Point Reyes Farmstead has always been known for making the freshest, highest quality milk. Their family’s herd of Holsteins were all raised from birth right on the property, giving them complete quality control from start to finish. Their first creamery was, and still is, right next to the milking parlor. They now have two locations with one in Point Reyes and a secondary creamery in Petaluma. While still owned by the same family, they are now 100% Woman-Owned by the 3 sisters of Bob Giacomini, who bought the farm with his wife, Dean, in 1959.
Central Coast Creamery owner, Reggie Jones, asked his daughter, Avery Jones, if she wanted to try her hand at artisan cheese making. Soon, they set up a separate creamery to allow Avery to take risks with the cheese, as well as have something to base her recipes on. They called this company Shooting Star Creamery to reflect their belief of “shooting for the stars.” Avery Jones is a college student who has been helping her father make cheese for nearly half of her life. She started making cheese to pay for her college education, and also donates a percent of the profits to veterans and amputees to give back to the community.
Strauss’s dairy products are organically farmed and freshly crafted. They believe how food is farmed, processed, and packaged impacts our health and the environment. Their family of products are crafted from the highest quality organic milk from twelve small family farms along the Northern California Coast. Straus products are always Non-GMO and minimally processed—with no preservatives, fillers, artificial ingredients, or coloring agents—for the best taste and culinary performance.
In 2013, with the support of MALT and a USDA Rural Development grant, Tomales Farmstead began producing goat and sheep cheeses. They believe that in order to tackle our current climate crisis, food should maintain the smallest footprint possible. Tomales Farmstead cheeses are produced with milk from their Animal Welfare Approved herd and flock raised on certified organic pastures. They also purchase A2, single-sourced Jersey milk from the Silva Family Farm, a 7th generation farm in Tomales. Out of immense respect for the previous inhabitants and stewards of the land, Tomales Farmstead has derived several of their cheese names from the Coast Miwok language. They currently produce eight seasonal cheeses.
Valley Ford Cheese & Creamery is located on the rural coast of Sonoma County, California. The company produces handcrafted, Italian style artisan cheeses made from 100% Jersey cows milk. The cows have access to pasture 365 days a year, and are never treated with growth hormones or antibiotics. The land is certified organic.
Vital Farms began as a single-family farm. Today, they work with over 300 small family farms who give the hens the outdoor lifestyle they deserve. Their pasture-raised eggs come from pasture-raised hens who enjoy a minimum of 108 sq. ft. roaming room in fresh pastures, with the freedom to forage for local grasses, succulents, and wildflowers while enjoying fresh air and sunshine. You can really taste the difference!
