Fasiago

Producer

Gold Creek Farms

Country

United States

Region

Utah

Size

12 in diameter x 5 in height

Weight

19-21 lbs

Website

www.goldcreekfarms.com

Milk

Cow

Treatment

Pasteurised

Classification

Firm

Rennet

Microbial

Rind

None

Style

Cheddar-like

In 2007, Alan and Debbie Gold purchased a 130-acre property in Woodland, Utah, 45 minutes east of Park City. The property had been a dairy farm over four decades ago, but all that remained was a broken down barn and an open-air hay structure. Continuing the legacy of the land, the Golds decided to create an artisan cheesemaking facility there. After completely renovating the barn and hay structure, as well as building a brand new barn to house their cheesemaking facility, they moved in with their Brown Swiss cows.

Today the Golds produce a range of dairy products as well as soaps and lotions. Focusing on quality rather than quantity, they adhere to a range of sustainable farming practices, such as recycling whey to feed their pigs, supplementing feed grain with spelt wheat from a local distillery, and keeping fertilizer and antibiotic use to a bare minimum. So that the cows are able to roam freely, they never house more than 35 at a time.

Head cheesemaker and gourmet chef Fernando Chavez-Sandoval, known for his creativity and experimentation with new recipes, is responsible for the production of Gold Creek Farm’s line of award-winning cheeses. Fasiago is his original creation, described as a hybrid between an Asiago and a cheddar. Wheels are aged for at least 12 months.

Tasting Notes

Fasiago is firm and sliceable like a cheddar, yet its flavor is more reminiscent of an aged Asiago—it’s richer, more intense and more salty.

Pairings

Pair it with a wine that can stand up to its bold flavor, such as a cabernet or a merlot.