California Crazy Cheese Curds: Herbie
The Achadinah Cheese Company is a family operated regenerative & sustainable ranch lead by Jim and Donna Pacheco along with their four children William, Daniel, Elizabeth and David.
"We have roughly 50 goats and 100 cows to keep us all busy. We are primarily making blended goat and cow milk cheeses. The animals (girls) are pastured on 230 acres. They are fed brewers grain and yeast from 4 local breweries, whey and just enough oat and alfalfa hay to keep their diet balanced. We do not use hormones or pesticides on the ranch and we work with the goats natural cycle, meaning we do not make straight goats milk cheese all year long because they are usually pregnant in the winter. Our cheese is very different from season to season because of what the girls are eating."
"We make our cheeses fresh every week with both cows and goats milk. Curds melt like mozzarella and get creamy after a weeks time. Fun for picnics, in salads, lasagna, fried curds, polenta or in scrambled eggs. Pairs with anything. So easy to eat!"
Type: Fresh pasteurized cow and goat’s milk
Cheese style: Fresh cheese curd
Flavors: herbs and garlic
Food Pairings: Foutine, grilled chicken, burgers, mashed and roasted potatoes, pasta