CSA farm raising grass-fed Corriente beef, pastured eggs, mixed vegetables, flowers, herbs, and dry corn.
38 Vegetables
4 Fruits
Beef
Chicken Eggs
+4Grass-Finished MeatPasture-Raised EggsBone Broth
Achadinha Cheese
Farm & Cheese Maker/Shop
Closed
Overview
Fourth-generation farmstead cheese made from pasture-raised Jersey cows and Nubian goats in Petaluma.
Achadinha Cheese Company is a family-operated farmstead dairy run by Jim and Donna Pacheco and their four children, William, Daniel, Elizabeth, and David. The family's dairy tradition in California dates to 1955, and the Pachecos have been farming in Petaluma since 1969. The farm milks roughly 125 Jersey and Holstein cows on 230 acres of pasture, and also keeps Nubian goats. Its cheeses include Broncha (a mixed cow and goat milk wheel), Feta in sea-salt brine, California Crazy Curds in several varieties, Fromage Blanc, Kefir Cheese, and Fresh Cultured Butter. The farm also produces Pacheco Family Eggs. Cheese is available at farmers markets, through Bay Area home delivery, and via mail order to the 48 contiguous states during cooler months. Guided classes and tours of the farm are offered by appointment.
Achadinha Cheese Company pastures its cows and goats year-round on 230 acres. No hormones are used, and no pesticides are applied to the pasture. The farm does not feed corn to its animals; instead, the cows and goats receive brewer's grain and yeast from Bear Republic and Russian River Brewing Company as a primary feed, supplemented with alfalfa and oat hay for a balanced diet. After cheesemaking, the whey is fed back to the animals along with kombucha scoby to increase probiotics. Because the animals' diet shifts with the seasons, the flavor of the cheese changes throughout the year: winter milk reflects sweetness from fresh grass, while summer milk takes on bitterness from the brewer's grain. Baby goats are left with their mothers for three months, and Jersey calves are hand-raised on goat's milk.
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Last edited: 8 days ago
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