Visit this father and daughter cheese maker tandem in Escalon in California’s Central Valley
Rick and daughter, Anastasia Stuyt, are the cheese makers.
Only a small percentage of the milk produced on the dairy is used to make an Artisanal Farmstead Raw Milk Cheese. Their cheese is best described as a Dutch cheese, which is handmade from their farm’s raw cow milk.
Stuyt cheese is aged a minimum of 60 days; yet, preferred 90 days, for the best flavor.
🧀 Pictured here are:
1) El Capitan, a fully aged raw cow’s milk Spanish style cheese.
2) Diamond Reserve, a raw cow’s milk gouda style cheese aged over 9 months.
3) Mild raw cow’s milk gouda aged 2-4 months.
Visit their shop daily or order online! Yum! Support your local cheese maker!
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