Nicasio Valley San Geronimo Soft, Mellow
October 9, 2012 | 1 min to read
With roots in Switzerland's Maggia Valley, in the Italian-speaking canton of Ticino, Marin's Lafranchi family finds inspiration in Swiss-Italian tradition.
For three generations, the family has operated a Holstein dairy in the West Marin town of Nicasio. Since 2009, some percentage of the fresh milk has traveled a mile down the road to the Lafranchis' built-from-scratch creamery. With the help of a mentor from the Maggia Valley, Scott Lafranchi has tackled cheese making and now manages production for the family's Nicasio Valley Cheese Co.
About a year ago, the company introduced its newest cheese, San Geronimo, a washed-rind wheel weighing about 10 pounds. The Swiss consultant devised the initial recipe, describing it as a cross between Fontina and Raclette, but Lafranchi continues to fine-tune it. You can expect San Geronimo to evolve more in coming months as Lafranchi attempts to steer it closer to Fontina, with a softer, more supple texture.
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