U.S. Specialty Cheese Gallery > California

Nicasio Valley Cheese Company

nicasio 5300 Nicasio Valley Road
Nicasio, California 94946
+1 (415) 203 3478
www.nicasiocheese.com

Contact: Rick Lafranchi
rick@nicasiocheese.com


Contact Nicasio Valley Cheese Company Today!


At the age of 17, Fredolino Lafranchi immigrated to America from Maggia, Switzerland, with the dream to one day operate his own dairy. In 1919, that dream became reality when Fred and his wife Zelma Dolcini Lafranchi established the Lafranchi Dairy in the western Marin town of Nicasio, California. Fred and Zelma raised five children on their beautiful ranch.

Their eldest son, Will, continued in the family business and raised six children, living his entire 78 years on that very special land. During his life, whenever Will visited his ancestral homeland, he enjoyed wonderful meals with his Swiss relatives. These meals included a distinctive selection of cheeses handmade by local artisans. Will longed to enjoy these cheeses back home, and the family dairy afforded the perfect resource to pay homage to this part of his heritage.

Nicasio Valley Cheese Company was established in 2010 to bring this to reality. Swiss Master Cheesemaker Maurizio Lorenzetti has mentored the family in the art of making the cheeses of Valle Maggia to ensure they are as magical here as they are in Switzerland. The entire Lafranchi family is extremely proud to share Nicasio Valley Cheese with you.

Meet the Cheesemaker

aaronAaron Langdon came to the Nicasio Valley Cheese Co. in 2014. Aaron is a Seattle native who loves Marin County’s Mediterranean climate. Aaron hit the ground running with Nicasio Valley continuing a tradition of making award winning handcrafted organic farmstead cheeses. A quote from Aaron: “I think of cheesemaking as an art, a discipline and its own reward. I have been fortunate enough during my career, to learn many new ideas and techniques from many different individuals and organizations willing to share their knowledge and love for the artisan cheesemaking practice. We all work hard to make delicious, healthy, and unique cheeses. It’s a true honor to be a part of this.”

Discover Nicasio Valley's Specialty Cheeses

Locarno

locanoLocarno is a Swiss-Italian recipe, Brie-style cheese aged for 5 weeks before coming to market. It has a rich flavor and is creamy around the edges with a chalky interior which turns to cream when eaten or with more age. It is created in the beautiful rolling hills of West Marin County, California, which is the historic original dairy capital of California. This cheese is produced on farmland protected forever by MALT, the Marin Agricultural Land Trust.

Shelf Life: 90 days

Raw Milk Cheese: No Cut: No vacuum-packed retail cuts

award

  • 2017 - Gold, California State Fair
  • 2016 - Winner, California State Fair

Loma Alta

loma altaLoma Alta is an organic farmstead cheese made with a Swiss-Italian recipe. It is a soft ripening bloomy rind cheese aged for at least 40 days before release. It is buttery, yet firm, with nutty undertones and a smooth, rich finish. It is created in the beautiful rolling hills of West Marin County, California, which is the historic original dairy capital of California. This cheese is produced on farmland protected forever by MALT, the Marin Agricultural Land Trust.

Shelf Life: 120 days

Raw Milk Cheese: No Cut: No vacuum-packed retail cuts

award

  • 2015 - Second, American Cheese Society

Foggy Morning

foggyNicasio’s unique Foggy Morning cheese is made with organic cow’s milk in a Fromage Blanc style. Fresh and creamy, it is delicious on its own or combined with almost any food. The dominant flavors are fresh milk and grass with a tang. It is created in the beautiful rolling hills of West Marin County, California, which is the historic original dairy capital of California. This cheese is produced on farmland protected forever by MALT, the Marin Agricultural Land Trust.

Shelf Life: 90 days

Raw Milk Cheese: No Cut: Vacuum-packed; random weight

award

  • 2017 - Winner, Good Food Award
  • 2015 - First, American Cheese Society
  • 2014 - SecondAmerican Cheese Society
  • 2013 - WinnerCooking Lite Taste
  • 2012 - SecondAmerican Cheese Society
  • 2011 - SecondAmerican Cheese Society

Tomino

tominoTomino is a lightly washed soft ripening cheese made with a Swiss Italian recipe. It is soft, creamy, and rich with a full robust flavor which gets stronger as it ages. Tomino is made in 3-inch (7.6 cm) rounds each weighing about 9 ounces (255 g). It is created in the beautiful rolling hills of West Marin County, California, which is the historic original dairy capital of California. This cheese is produced on farmland protected forever by MALT, the Marin Agricultural Land Trust.

Shelf Life: 90 days

Raw Milk Cheese: No Cut: No vacuum-packed retail cuts

award

  • 2017 - Gold, California State Fair
  • 2016 - Winner, California State Fair

Nicasio Square

squareNicasio Square is a washed rind cheese made in 8-inch blocks (20.3 cm). It is pungent and full-flavored, similar to Talleggio. It ages for at least 40 days before coming to market. Dominant flavors are sautéed onion, garlic, and mushrooms. It is created in the beautiful rolling hills of West Marin County, California, which is the historic original dairy capital of California. This cheese is produced on farmland protected forever by MALT, the Marin Agricultural Land Trust.

Shelf Life: 150 days

Raw Milk Cheese: No Cut: Vaccum-packed retail; random weight

award

  • 2014 - Third, American Cheese Society
  • 2010 - Winner, Good Food Award

San Geronimo

geronimoSan Geronimo is a washed rind organic Raclette-style cheese made with organic cow’s milk. It has a supple texture and a full, robust yet pleasant flavor. San Geronimo melts beautifully. Dominant flavors are custard, cream, fried onions, sautéed mushrooms, and aged beef. It is created in the beautiful rolling hills of West Marin County, California, which is the historic original dairy capital of California. This cheese is produced on farmland protected forever by MALT, the Marin Agricultural Land Trust.

Shelf Life: 150 days

Raw Milk Cheese: No Cut: Vaccum-packed retail; random weight

award

  • 2017 - Second, American Cheese Society
  • 2016 - Third, American Cheese Society
  • 2015 - Second, American Cheese Society
  • 2013 - SecondAmerican Cheese Society