Purchased in the early 1900s, the Valley Ford Cheese Co.’s farm has been family-owned and operated ever since. Throughout the 20th century, the family acquired land throughout Marin and Sonoma Counties, and now milks a herd of about 400 Jersey cows. In 2008 Karen Bianchi, the fourth generation on the farm, decided it was time to make cheese. Her goal was to produce cheeses that pay homage to the family's Swiss-Italian roots while showcasing their fantastic Jersey milk.
Estero Gold is a raw milk, natural rind wheel that most closely resembles Asiago. The name refers to the Estero Americano that flows near the lush green hills of the farm. Made in nine pound wheels and aged for 120 days, it has a rich, buttery flavor and a smooth, firm texture. It is great for cooking or eating with salami and some crusty bread.
Farm / Company: Valley Ford Cheese
Cheesemaker: Karen Bianchi-Moreda
Proprietor: Karen Bianchi-Moreda
Affineur: Karen Bianchi-Moreda & Joe Moreda Jr
City, State: Valley Ford, CA
Milk Type: Cow
Milk Treatment: Raw
Aging: 120 Days
Size(s): 9 pound wheel