Especially if you love cows, goats & sheep!
Spring is one of the best times to visit a cheesemaker’s farm. You’ll have sunny days and plenty of time to interact with all the hardworking girls who make cheese possible!
On a tour you might see the loafing barns, the milking parlor or the cheese plant. It depends on the farm, so check ahead of time. And you always get tastes of cheese.
Whether cows, goats or sheep, each cheese has its own distinct flavor.
In general, cow’s milk, with larger fat molecules, has an earthy taste. The smaller fat molecules in goat’s milk contribute to a slightly tangier flavor profile. Sheep’s milk has the highest content of fat molecules which leads to a more nutty taste.
Each girl on Achadinha Cheese Co has its own name and personality. You’ll meet William’s Jersey Cow Macy (#77) who has a tendency to walk in front of the cheese plant so she can look at her own reflection in the windows.
At Monkey Flower Ranch, there are over 100 ewes providing milk for Garden Variety Cheese. Each ewe is named after a garden flower and produces milk for about 6 months of the year.
In addition all the dairy goats, Harley Farms also has guardian llamas, Anatolian shepherds and Rosie the Donkey. Rosie will look at you with a pleading, hungry face. But resist feeding her!
At Long Dream Farm, you’ll catch gorgeous heritage cattle roaming around the farm. They live outside year-round!
Cheese is made seasonally at Pennyroyal Farm. Each cheese is named from Boontling, a unique language that originated from Boonville and the surrounding hills at the end of the 19th century.
At Spring Hill Farmstead Goat Cheese, you’ll find La Mancha dairy goats roaming around the farm.
Use our list of cheesemakers to plan out your next visit to a California cheese maker!