"Rick was a mainstay in the North Bay cheese world. His family has been on the land there for over a hundred years and Rick and his family have been heavily involved in the movement to save farmland, among other things, working with the Marin Agricultural Land Trust and serving on their Board of Directors for about a decade."
"Their Nicasio Valley Reserve is a complex tomme: grassy, fruity, sour, buttery, and earthy. There is a way that you taste complex cheeses; they kind of start in one direction, you think you know where the flavor is going, but then it changes and surprises. The Reserve challenges the eater in the best possible way."
"Last year, the Nicasio Square—a washed-rind taleggio-style—took the Best Farmstead Cheese award, garnering the highest point total of all farmstead cheeses in the contest. 'Farmstead' means made on the farm where the mammals live, using only your herd's milk."
Rick Lafranchi, co-owner of Nicasio Valley Cheese Company, recently passed away unexpectedly at age 74. His family has owned land in the area for over a century, and Rick was deeply involved in farmland preservation efforts through the Marin Agricultural Land Trust. After years of studying artisan cheese craft at industry events and conferences, Rick and his brother Scott launched their cheese operation, which now produces award-winning products. Nicasio Valley's cheeses, including their Nicasio Valley Reserve tomme and Nicasio Square washed-rind taleggio, have garnered significant recognition and accolades in cheese competitions.
#artisan-cheese #farmland-conservation #north-bay-agriculture #cheese-awards #nicasio-valley-cheese-company
Read at San Francisco Bay Times
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