Happy cows really do live in California

Nicaso Valley Cheese is made and produced on their homestead in Nicaso, California. It’s a family-run business that uses authentic, traditional recipes from their homeland of Maggia, Switzerland. Maurizio Lorenzetti, a Swiss Master Cheesemaker, has mentored the family on the art of cheese making. He continues to visit the ranch to ensure a quality product.

Their ranch property is dedicated to sustainable agriculture practices such as creating their own compost on-site, keeping free range chickens to keep healthy pastures, and rotational grazing methods. All of their cheese was certified Organic in 2012.

Their process entails milking the cows in the morning and bringing it to the creamery to be transformed into cheese, on the same estate, on the same day. They have ten different varieties of cheese including: foggy morning, foggy morning with basil and garlic, formagella, Halleck creek, Locarno, loma alta, nicasio reserve, nicasio square, san Geronimo, and tomino. Most of their cheese varieties have been recognized and won various competitions on a global level.

“Our Foggy Morning is our most honored cheese and was named best ‘Fromage Blanc Style Cheese’ made in North America in 2015.”

Their website has a clean, crisp design with a lot of white space. Their cheeses are packaged in a white wrapper with a Nicasio Valley sticker on it. The sticker features a picture of their farm and valley, very symbolic of what you may find in Switzerland.

Check them out here

Callie Cavanaugh is an IXDMA graduate student at CU Boulder and lead designer at Radici Design, a design studio that builds artisan brands.

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