Located in California’s lush San Joaquin Valley, Nicolau Farm is one of the last remaining goat farmsteads left in the state. Walter and Elizabeth Nicolau tend their dairy goats carefully, growing the animals’ forage, milking them and crafting exceptional cheeses right on the farm.
Capra Stanislaus, a versatile goat's milk cheese that's aged for up to three months, giving it a firm texture, creamy aroma and sweet delicate flavor with a hint of nuttiness. 8 oz.
Quattro Pepe, a handmade goat's milk cheese whose sweet creamy flavor and firm texture are highlighted by the spicy crunch of red, green, black and white peppercorns. 8 oz.
Bianchina, a blend of cow's milk and goat's milk creates a rich bloomy rind cheese whose toothsome texture and soft, milky flavor give it the character of a firm cream cheese. 8 oz.