FISCALINI FARMSTEAD CREATES SUPERIOR TASTING, HANDCRAFTED CHEESE
Fiscalini Farmstead started as a dairy farm over 100 years ago. Today the fourth generation owns and operates the business, and continues a way of life that respects, preserves, and honors the animals, land, and resources.
Fiscalini Farmstead was established in 1914 by their great-grandfather who immigrated from Switzerland and settled in Modesto, California. The dairy Farmstead has expanded to include a cheesemaking facility on the premises. “We are committed to making the best-tasting, handcrafted cheeses in the world”, said Brian Fiscalini, who oversees day-to-day operations along with sister Laura Fiscalini Genasci. “We believe in the art and skill required to make cheese by hand. By using only the milk from our cows we achieve superior taste and quality which has won us numerous awards over the years. It is our mission to share our story and taste experience with the world.”
Five different cheese varieties will be sampled at Natural Products Expo West (Booth N2326 in Hot Products -- North Hall Level 200). One of the varieties is Old World Aged Cheddar which is made in the traditional English style. It is firm, yet crumbly with a robust and buttery taste. During the 14-month aging process the wheels are wrapped in a cheesecloth to protect the outermost layer while allowing the cheese to breathe and develop internally.
“We operate with integrity, hard work, and humility. We are serious about family farming and cheesemaking and approach what we do with expertise”, said Brian Fiscalini. Sophistication is at the heart of the brand and inspires the new brand identity. The monogram crest symbolizes family: parents, children, siblings, and cousins who all reside among the land in which they farm, work, and tend.
They continue the dairy farming tradition that began on the same soil they call home today. Their commitment to taking care of their land and animals is a time-honored practice that has been passed down for generations.
The desire for their operation to become completely sustainable is what led them to build a methane digester, which allows them to convert traditional waste products into renewable resources. The digester produces enough electricity to power their facility and 300 neighboring homes. The investment in green technology is a natural extension of their devotion to give back to their community and future generations.
Fiscalini Farmstead was established in 1914 by their great-grandfather who immigrated from Switzerland and settled in Modesto, California. The dairy Farmstead has expanded to include a cheesemaking facility on the premises. “We are committed to making the best-tasting, handcrafted cheeses in the world”, said Brian Fiscalini, who oversees day-to-day operations along with sister Laura Fiscalini Genasci. “We believe in the art and skill required to make cheese by hand. By using only the milk from our cows we achieve superior taste and quality which has won us numerous awards over the years. It is our mission to share our story and taste experience with the world.”
Five different cheese varieties will be sampled at Natural Products Expo West (Booth N2326 in Hot Products -- North Hall Level 200). One of the varieties is Old World Aged Cheddar which is made in the traditional English style. It is firm, yet crumbly with a robust and buttery taste. During the 14-month aging process the wheels are wrapped in a cheesecloth to protect the outermost layer while allowing the cheese to breathe and develop internally.
“We operate with integrity, hard work, and humility. We are serious about family farming and cheesemaking and approach what we do with expertise”, said Brian Fiscalini. Sophistication is at the heart of the brand and inspires the new brand identity. The monogram crest symbolizes family: parents, children, siblings, and cousins who all reside among the land in which they farm, work, and tend.
They continue the dairy farming tradition that began on the same soil they call home today. Their commitment to taking care of their land and animals is a time-honored practice that has been passed down for generations.
The desire for their operation to become completely sustainable is what led them to build a methane digester, which allows them to convert traditional waste products into renewable resources. The digester produces enough electricity to power their facility and 300 neighboring homes. The investment in green technology is a natural extension of their devotion to give back to their community and future generations.
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