by Valley Ford Cheese Co. Product of the USA.
Estero gold is handmade in the style of an Asiago, reminiscent of a Montasio, two of the famous cheeses from the Swiss-Italian dairy country. A young cheese, at about 6 months aged, is very pliable, with grassy, fruity overtones. As it continues to age, the flavor deepens, becoming complex and nutty. It has an open texture with small holes and straw-like coloring.
Its subtle, creamy and buttery taste nicely complements other foods. It also melts wonderfully in pastas and polenta, or try it shredded on a salad.
Purchased in the early 1900s, the Valley Ford Cheese Co.’s farm has been family-owned and operated ever since. Throughout the 20th century, the family acquired land throughout Marin and Sonoma Counties in California, and now milks a herd of about 400 Jersey cows. In 2008 Karen Bianchi, the fourth generation on the farm, decided it was time to make cheese. Her goal was to produce cheeses that pay homage to the family's Swiss-Italian roots while showcasing their fantastic Jersey milk.
Suggested pairing: a medium bodied red such as a Grenache Noir or Sangiovese
Ingredients: raw cow's milk, salt, cultures, rennet.