Joe Matos Cheese

Here’s a little interview with Joe Matos Cheese by Anita Anderson of Discover Sonoma County Living

Joe Matos Cheese Bio

Joe and Mary Matos, 5th generation Portuguese cheesemakers, immigrated to the United States from the lush volcanic island of Sao Jorge, Azores in the 60’s and started making their family recipe for a cheese native to their homeland, St. Jorge in 1979 on their farm in the Laguna de Santa Rosa.

Today, the 7th generation of the Matos family is honored to continue the tradition of organic pasture- based biodynamic farming, milking our herd of 35 Holstein, Jersey and crossbred dairy cows, utilizing food waste diversion, raising all of our beef on our farm and hand making our Portuguese family’s raw milk farmstead St. Jorge cheese daily.

Discover Sonoma County Living

Fiscalini Farmstead

Currently owned and operated by 4th generation Mateo Fiscalini family members. Learn more about this Modesto based farmstead cheese maker in their video!

Their signature cheeses include a 14 month aged wrapped in cheesecloth Old World Aged Cheddar, a swiss alpine style cheese named Lionza and an Italian style semi-hard, raw cow’s milk cheese named San Joaquin Gold.

Visit Fiscalini Farmstead and order today!

4th Annual Cheesemaker Grant Award Winner: Mojave Gold

The California Artisan Cheese Guild is pleased to announce the recipient of the 4th annual Jennifer Bice Artisan Dairy/Cheesemaker Grant Award. Nicolette Grill, owner of Mojave Gold Inc., a small goat dairy located in the high desert of Southern California, has been chosen from numerous CACG member applicants. Grill established Mojave Gold Inc.

In 2014 along the Mojave River, halfway between Los Angeles and Las Vegas, and milks 30 dairy goats on twenty-five acres of green pasture in the Mojave Desert. On her small-scale goat diary, she makes artisan goat cheese, goat’s milk caramel, USDA whey-fed heritage pork and USDA pasture-raised lamb.

This is the fourth annual grant award of $10,000 that Jennifer Bice, Founder of Redwood Hill Farm & Creamery, has so generously offered as a means to support and mentor newer cheesemakers and dairy farmers in California.

Bice helped establish the California Artisan Cheese Guild in 2006 and served as a founding board member. The grant award stipulates that the recipient be a CACG member, and that funds be used for creamery or farm infrastructure, or for education that relates to improving farming or business practices.