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Artisan cheese making is alive and well in Petaluma

“March is the beginning of spring, bringing newborn dairy cows, sheep and goats and the fresh local milk and cheese that goes along with them.

Elizabeth Pacheco of Achadinha Cheese Company checks the cheese aging room. The company uses natural refrigeration by leaving the windows open at night and then sealing the cool air in during the day.AUTUMN FUENTES/FOR THE ARGUS-COURIER

Elizabeth Pacheco of Achadinha Cheese Company checks the cheese aging room. The company uses natural refrigeration by leaving the windows open at night and then sealing the cool air in during the day.
AUTUMN FUENTES/FOR THE ARGUS-COURIER

In Sonoma and Marin counties there are thousands of acres of dairy land dedicated to making cheese; Petaluma and the surrounding valleys are home to several award winning artisan cheese producers.

Some, like Two Rock Valley Goat Cheese and Achadinha Cheese Company, are long-term dairy farming families who have turned to cheese making. Others, like Weirauch Farm & Creamery, are new to the dairy industry, emerging as entrepreneurs to meet a growing demand for quality, local cheese.”

via Artisan cheese making is alive and well in Petaluma | Petaluma360.com | Petaluma Argus-Courier | Petaluma, CA.

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