5 reasons to buy Fiscalini Farmstead cheeses
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1.) Extraordinary taste and quality.
We have been making cheese since 2000, and honor the cheesemaking traditions of the Fiscalini Family dating back to 1705, in the Alps of Switzerland. Our first priority is food safety, closely followed by making the best tasting cheeses we possibly can. We have won many awards nationally and internationally for the taste and flavor of our cheeses, including Best Farmstead Cheese in America, and Best Extra Mature Traditional Cheddar in the World. You will agree that our cheeses are among the best tasting cheeses available, and they are made in the USA.

2.) All natural, non-pasteurized, artisanal.
Our cheeses are handmade in small batches, using only natural ingredients. Our milk comes from our own cows, and we use pure raw milk to make our cheeses, adding only bacterial cultures, coagulant, and salt. The milk is exceptional in quality, meeting the standards for raw milk sales. Raw milk cheeses are traditionally made in Europe, and the natural bacteria in the milk add additional flavors and complexities to the cheese.

3.) Support a sustainable family farm.
Our farm has been in the same family since 1912, and two more generations are waiting to get involved. The farm is entirely family owned, and we support 6 family members, and thirty employee families from our farm income. We are among the leaders in the US in implementing sustainable farming methods.

4.) Animal welfare and environmentally certified.
We are the first farm in the US to be qualified as a "Certified Responsible Producer" by Validus, a third party independent auditing agency. We passed their qualifications for animal welfare, environmental compliance, food safety, and for sanitation and production of our cheeses.

5.) Renewable energy produced on site - doing our share to reduce the carbon footprint.
In 2009 we finished a two year project of building a methane digester. This is a means to convert traditional waste products into renewable resources. All our livestock manure, whey from the cheese plant, and left over feed and green waste are pumped into two large heated tanks where bacteria break down the components and produce methane. The methane is piped to an internal combustion engine which produces electricity and heat. There is enough energy produces to entirely power our farm with electricity and have enough left over to sell back to the Modesto Irrigation District to power 150 homes. The heat generated by the engine is used to heat the digester tanks, heat the water used to sanitize the milking barn and cheese plant, and to make the cheese.

If you care where you food is produced, and what methods are used to produce it, you should have 100% confidence in Fiscalini Farmstead Cheeses.