Page 36 - Sonoma County Gazette - August 2018

Use our Guide to FIND where your favorite cheese comes from - and to explore cheeses you’ve never tasted before.
Numbers on the guide tell you where to find the farms.
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NUMBER on MAP
Q~ Dry Creek Peach & Produce drycreekpeach.com
2179 Yoakim Bridge Rd., Healdsburg (707) 433-8121
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Fort Ross
Q
1 ~ Achadinha Goat Cheese Company 750 Chilena Valley Rd. Petaluma 707-763-1025
achadinhacheese.com
5 ~ The Epicurean Connection
746 Broadway Sonoma
707-935-7960
Sheana Davis theepicureanconnection.com
Monthly Cheese Classes with Award Winning Cheesemaker Sheana Davis Hands-on classes that teach participants how to craft a fresh, warm ricotta cheese.
A family operated ranch
Farm Tours: 1.5 hours $25 per person
Full Ranch Tour, Cheese Plant Tour, Cheese Tasting, Animals TLC
Cheesemakin
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c c l l a a s s s s : : A Au u g g u u s s t t 18th
Hands on Cheese Making, Lunch including a
Classes: Aug 12 “Creme de Ricotta & Sheep Cheese Tasting”
Sept 16 “Creme de Ricotta & Blended Milk Cheeses”
6 ~ Folly Cheese
5488 Middle Rd. Tomales, Ca 707-879-8183
follycheese.com
info@follycheese.com
Tours: 1st Sun. of the month
Call us crazy, at 27, with no money and
a little girl on the way, we founded Folly Cheese Co. in Tomales, California. 6 months later we have released our first batches. At Folly Cheese, our mission will always be to make the cheeses that we want to eat every day. We’re committed to using the most sustainable sourcing and manufacturing practices, while supporting small-scale Organic family farms who are committed to improving the environment through agriculture.
g g g l l l a a a s s s s s s o o o f f f w w w i i i n n n e e e,
Oct. 14 “Creme de Ricotta & Fall Relish” Nov. 11 and Dec 9 “Creme de Ricotta & Chef Made Butter”
Ranch Tour
F Fu u u l l l l l l
ng
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, F
2 ~ Bohemian Creamery
7380 Occidental Rd. Sebastopol bohemiancreamery.com
F-Sun. 10a-6p, Mon. 10a-3p, Sunday Tours Bohemian Creamery lies just a mile outside downtown Sebastopol California on a hilltop overlooking the Laguna de Santa Rosa, the Mayacama mountains and our herd of Alpine dairy goats. It is here that the spring clover enriches our goats’ milk, the wild blue rye molds powder our natural rind cheeses and the salty marine layer infuses our aging rooms.
3 ~ Bodega Goat Ranch
1379 Tannery Creek Rd. Bodega 707-876-3483
bodegaranch.net
Patty Karlin
7 ~ Pazzo Marco Creamery PO Box 1532 Gualala 707-884-9548 pazzomarco.com
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12
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Consulting: Farm start-ups, Marketing, Distribution, Sustainable business planning
Apprenticeships: Milking, Marketing, Sustainable farming, Livestock Care Eco - Tours & Cheese Tasting: Sustainable practices, Milk room and cheese parlor, Animals and gardens (By telephone appointment call Patty)
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Pre - arranged tours for up to 20 people $20/person, minimum $50 for Full Tour $10/ person, minumum $30 Tasting Only
Paul and Marco
marco@pazzomarco.com
Creamery tours by appt. contact Marco We created Pazzo Marco Creamery out
of our passion for local, natural and delicious wholesome food. Our small batch artisan gelato and cheese are crafted with local organic milk in our micro creamery on the ridge of the Mendocino Coast near the town of Gualala. We create all of our recipes from scratch to bring out the best in flavor and texture.
4 ~ Cowgirl Creamery
80 4th St. Pt. Reyes
707-789-2604
cowgirlcreamery.com
Tours and classes by appt. see website When Cowgirl Creamery got its start,
8 ~ Pennyroyal Farm 14930 Hwy 128 Boonville 707-895-2410 pennyroyalfarm.com 10a-5p daily
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the goal was to make
Back Roads Bike Rides for FUN
wo
he helped us develop our first aged, soft-ripened cheese. We wanted a flavor that was full and delicious but not challenging, something accessible to America’s palate.
© 2018 VESTA Publishing LLC The Sonoma County Gazette Forestville, CA 95436 SonomaCountyGazette.com
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onderful, fresh, organic cheeses –
o
WHERE EVERY GOAT, SHEEP, AND CHEESE HAS A NAME
Our barn, milking parlor, and creamery were designed with the visitor in mind. To keep production sanitary we cannot invite you inside the creamery, but we have many windows which allow our guests a view into each stage of the cheese making and provide many details on our Farm Tours. Visitors can view cheesemaking from inoculation in our 50 gallon vats, to cutting and molding of curds, through the aging stage, and finally packaging.
CHEESE GUIDE cont’d on page 37
36 - www.sonomacountygazette.com - 8/18
cottage cheese, crème fraiche, fromage blanc,
and quark. When Fons Smith, a dairy
scientist from
the Netherlands, came to intern at Cowgirl Creamery,
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