Loma Alta

Over 100 years ago, 17-year-old Fredolino Lafranchi left his home in Maggia, Switzerland, to come to America with the dream of owning and operating his own dairy. He and his wife, Zelma, made their home on a 1,150 acre ranch in Nicasio in northern California and established the Lafranchi Dairy.

Fredolino's son, Will, later made many trips back to the ancestral village of Maggia, forging relationships with his extended family and tasting many delicious cheeses. 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 the cheeses of the Valley Maggia. With morning milk from their herd of 400 cows, the five Lafranchi siblings opened one of a growing number of small farmstead creameries in the area, and began producing their own Nicasio Valley Cheese Company cheeses.

Made from organic milk, Loma Alta is a buttery, semi-soft wheel with a distinct bloomy rind and a mildly nutty flavor.

Farm / Company: Nicasio Valley Cheese Company

Cheesemaker: Brian Ackerly

Proprietor: Rick & Scott Lafranchi

Affineur: Brian Ackerly

City, State: Nicasio, CA

Region: West

Country: USA

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Bloomy

Texture: Semi-soft

Aging: 4 weeks

Size(s): 4 pound wheel