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Cheese Pilgrims Revere Petaluma

“Capricious” is one amazing goat cheese- have you had it??

(Bonnie Tsui for The Boston Globe) Donna Pacheco, Achadinha's head cheesemaker, in the aging room of goat cheese wheels.

(Bonnie Tsui for The Boston Globe)
Donna Pacheco, Achadinha’s head cheesemaker, in the aging room of goat cheese wheels.

Though the Pacheco family has owned Achadinha — named for a town in Portugal where the family patriarch was born — since 1969, the farm has gone through several iterations. After being a cow dairy for almost 30 years, Achadinha made the transition to goats in 1997. In 2001, it began making its own cheese.

The head cheesemaker is Donna Pacheco, a warm, friendly woman who runs the farm with her husband, Jim. Achadinha made its first foray into cheesemaking when Donna decided she wanted to learn how to do it. This spring, the Pachecos installed a cheese production facility on the premises, with a viewing room where guests can watch cheese being made by hand.

On our visit, Pacheco ran us through the process of making a batch of Capricious, the farm’s signature aged goat cheese, starting with the pouring of pasteurized milk onto the cooking table; adding rennet and whey; draining and cooling the curds; hand rolling them into neat, tight bundles with cheesecloth; and putting the cheese onto boards to be pressed overnight.

via Cheese Pilgrims Revere Petaluma – The Boston Globe.

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