The Lafranchi family is extremely proud to bring their versions of the cheeses of their ancestors to the states. Swiss master cheese maker Maurizio Lorenzetti has mentored the family in the art of making the cheeses of Valle Maggia to ensure they are as magical here as they are in Switzerland. The Lafranchi family runs a pasture-based ranch in Nicasio Valley, California. This means roughly 120 days per year the milk cows derive a large part of their diet from the grass growing in their pastures. They utilize rotational grazing methods to insure the grass is used to the greatest benefit.
Nicasio Reserve is made in the style of classic Swiss-Italian mountain cheeses. This is a must-try for fans of Asiago, Toma Piedmontese, or Crucolo. Exceptional depth of flavor develops in these 12-inch rounds, which are held in the ripening rooms for at least three months. Each ten-pound wheel slowly develops a full, well-rounded flavor, while maintaining a soft, supple texture. Natural molds and microflora give Nicasio Reserve a rustic rind and a slightly zesty finish. Its savory flavor carries notes of mushrooms, buttermilk, and almonds. Enjoy with crisp whites or hard cider.
- Made from pasteurized cow's milk.
- Photo depicts whole 10 lb. form of cheese.
- We cut and wrap this item by hand.