Nicasio Square
Over 100 years ago, a 17 year old Swiss immigrant, Fredilino Lafranchi, left his home in Maggia, Switzerland to come to America with the dream of owning and operating his own dairy. He married Zelma Dolcini, from a long-time dairying family, and they made their home on a 1,150 acre ranch in Nicasio in northern California. Fredelino's son, Will, later made many trips back to the ancestral village of Maggia and was inspired by the bond created with relatives and the unique cheeses made. Recently Will's sons, just as passionate as their father and grandfather, went back to Switzerland to study cheesemaking, later bringing back Master cheesemaker, Maurizio Lorenzetti, to mentor the family in the art of making cheeses of Valley Maggia. With morning milk from their herd of 400 cows, the five Lafranchi siblings opened one of a growing number of small on-farm creameries, and began producing their own farmstead Nicasio Valley Cheese Company cheeses.
Nicasio Square, a washed-rind cheese, aged for 30 days, is named for, and takes the shape of, the town square at the center of Nicasio. This square, where baseball is played, is named after Will Lafranchi, in honor of all he did for his community.
Farm / Company: Nicasio Valley Cheese Company
Cheesemaker: Scott Lafranchi
Proprietor: Lafranchi Family
Affineur:
City, State: Nicasio, CA
Region: West
Country: USA
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Traditional
Rind: Washed
Texture: Soft
Aging: 30 Days
Size(s): 4 pounds
