“In keeping with South American farmstead traditions, the cheeses are produced from 1-2 day old milk in a 50 gallon vat. The goats are first milked mechanically, then finish off by hand. About half the cheese is used in making fresh pasteurized cheese while the other half is kept raw and used in aged cheese. […]
21 Apr 2008 Brandon 0 comments
Cheese and Dairy, Sonoma, Specialty Foods
Achadinha Cheese Company was formed in 2004 by Jim and Donna Pacheco of Pacheco Family Dairy in Petaluma, California. They produce two award winning cheeses with Pacheco Family Dairy Goat milk- Broncha and Capricious.
Capricious (Ca-pree-shus) ~ “Best In Show” American Cheese Society 2002. Washed curd, aged semi-hard goat cheese, hand […]
20 Apr 2008 Brandon 0 comments