Meet Cheesemaker Rick LaFranchi and sample his family’s award winning organic cheese: Nicascio Reserve (2-time Gold Medal Winner at the California State Fair), Formagella, and Loma Alta. This Marin County company was California’s first certified organic farmstead cheese. They use only the freshest morning milk from their cows to make their cheese. Milking is finished at 6:30 am, and cheesemaking starts at 9 am. In the spring time the cows derive a majority of their diet from grazing on the grasses in surrounding pastures.
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