Formagella is a classic Swiss-Italian Brie style cheese produced by Nicasio Valley Cheese Company in Nicasio, California. Made using 100% organic cow's milk, this soft, bloomy rind cheese is aged for at least two months to develop a mild aroma and open-textured paste with eyes throughout the paste. The flavours are rich with notes of mushrooms, toasted pine nuts and butter.
Formagella is perfect for cheese board and can be served with asparagus frittata, salad. Try pairing Formagella with a dry Riesling or Muscat or white wine.

Formagella

Nicasio Valley Cheese Company

A delicious creamy brie made in 8 inch wheels and aged for at least 5 weeks. It is creamy around the inside of the rind with a chalky interior that gets creamier as it ages or warms.

Locarno

A soft ripening cheese made in 3 inch rounds and aged for at least 5 weeks. It is a delicate, lightly washed rind cheese with a pungent aroma and a powerful yet pleasant flavor.

Tomino

Foggy Morning from Nicasio Valley Cheese Company is a hand ladled cheese made using 100% organic farmstead cow's milk. This soft, delicate cheese with a subtle tang has sour-cream flavour. It can be spread on bagels, toast or pizza or eat with any sweet or savory dish.
Foggy Morning with Basil & Garlic is another variant which is flavoured with organic basil and garlic.

Foggy Morning

Loma Alta is a semi-soft, bloomy rind, cow's milk cheese produced by Nicasio Valley Cheese Company in Nicasio, California. Initially named Blue Mountain, this soft-ripening cheese is aged for 3 to 6 weeks to develop a granite-coloured dimpled uneven rind and a firm butter like texture. Flavours are of rich browned butter with hints of roasted nuts.
Champagne goes perfectly well with Loma Alta. This cheese is a gold medal winner at the California State Fair.

Loma Alta

Halleck Creek is a Camembert style cheese produced by Nicasio Valley Cheese Company in Nicasio, California. Made using 100% organic cow's milk, this soft-ripened, bloomy rind cheese is similar to Nicasio's Formagella cheese. As it ages, it develops a dry, snow-white rind, mineral aroma. The inner paste is pale yellow in colour with oozy texture and grassy, mild and little tangy flavour.
Halleck Creek can be served with fruits, salads or on sandwiches. Try pairing it with Bordeaux or dry Sparkling Wine.

Halleck Creek

Nicasio Square is a first washed rind cheese, named after the main square of Nicasio, produced by Nicasio Valley Cheese Company in Nicasio, California. Inspired by the classic Italian Taleggio cheese, the cheese is made using 100% organic cow's milk. During ripening the cheese is washed with brine solution that gives it an orange-gold rind. The cheese has strong flavour of bacon with earthy and garlic notes. When young the cheese is mild, buttery in flavour that becomes intense as it ages.
Since the cheese has a high melting point it tastes good with roasted potatoes, vegetables. It pairs well with white wines or beer.

Nicasio Square

Nicasio Reserve is a classic Swiss-Italian Alpine style cheese produced by Nicasio Valley Cheese Company in Nicasio, California. Made using 100% organic cow's milk, this firm cheese is aged for at least three months to develop a fruity aroma and dense, smooth paste with eyes throughout the paste. The flavours are rich with notes of hazelnuts, grass.
The cheese has won a gold medal at the California State Fair. Accompany the cheese with wheat beer, Trappist style ales.

Nicasio Reserve

San Geronimo is a washed rind cheese produced by Nicasio Valley Cheese Company in Nicasio, California. The cheese is made using 100% organic cow's milk. During six weeks of ripening, the whey is replaced with water that helps to reduce the acidity of the cheese. Then the wheels are washed with a brine solution that gives a thin orange-yellow rind, earthy aroma. The inner paste is mild, salty and tangy with notes of custard.
Since the cheese has a high melting point it can be a perfect substitute for Swiss or French cheese in recipes. It pairs well with dry white wines or beer or cider.

San Geronimo

Handcrafted in Nicasio, California using authentic, traditional recipes from the alpine village of our ancestral homeland,