Foggy Morning
- Producer
- Nicasio Valley Cheese Company
- Country
- United States
- Region
- California
- Size
- 2” tall, 3” diameter
- Weight
- 6-7 oz
- Website
- www.nicasiocheese.com
- Milk
- Cow
- Classification
- Soft
- Rennet
- Animal
- Rind
- None
Located in Nicasio, California, Nicasio Valley Cheese Company is owned and operated by the Lafranchi family. Founded by Fredolino Lafranchi in 1919, Lafranchi Ranch, was a dream come true for the Swiss immigrant who arrived in the U.S. at the age of 17. The ranch became a family operation years later when Will Lafranchi, Fredolino’s eldest son took over running the business. Throughout this period, family connections to Switzerland remained strong and Will, along with his family, visited many times. These visits were filled with locally produced food, including artisanal cheeses at every meal. Inspired by his experiences in the old country, Will dreamed of producing great cheese on his ranch. Unfortunately, Will was unable to achieve this dream during his lifetime, but his children who now run the ranch, founded Nicasio Valley Cheese Company. Nicasio Valley Cheese focuses on bringing cheeses inspired by their family heritage to the U.S. Using rotational grazing for their herd of 400 cows and sustainable practices throughout the ranch, 100% of their herd is certified organically raised and their milk is used for the production of cheese. The creamery is located in a converted milking barn and recycled shipping containers are used as the aging rooms. Foggy Morning is an award-winning puck of extremely fresh cheese. During production, the curd is a hand-ladled into the molds and then drained and dried. At 4 days old it is released for sale. It remains in good condition for about 3 weeks.
Tasting Notes
With its young age, the cheese has a very delicate texture, similar to Ricotta. Foggy Morning has an aroma of sour cream and flavors are fresh with a cream cheese-like tang.
Pairings
This cheese is very versatile, from spreading it on toast in the morning to using it on pizzas or in baked pasta dishes. With its fresh flavors, it is best paired with a tangy Sauvignon Blanc from New Zealand or a crisp un-oaked Chardonnay.
