More than One Hundred years ago, the Fiscalini Family settled in the San Joaquin Valley and began farming and raising dairy cows. Using Old World traditions, the family began making cheese at the same location as their cows. The term “Farmstead” means the cows and cheese are made at the same location. This guarantees the quality and freshness of the milk used to create the cheeses.
In addition to being a farmstead facility, the farm built a methane digester which gives them the ability to literally convert “s**t into shinola”. The digester at Fiscalini produces enough electricity to power the farm and over 300 local homes. They also grow most of their feed and use all-natural fertilizer to enrich the soil. This is the path to complete sustainability that Fiscalini is forging for the future.
I have been a big fan of Fiscalini Cheese and have reviewed several of their cheeses in the past including their Award-Winning Bandage-Wrapped Cheddar.
Last week at our Cheese Plate event at Sweet Combs of Honey, one of the cheeses I featured was Fiscalini Smoked Cheddar which I carry in my cheese shop at the same location. Fiscalini naturally smokes their cheddar with a blend of apple, cherry and hickory chips. They use their own smokehouse located at the farm and allow the smoke to penetrate deeply into the cheese. This smoking creates a strong, bold smoky flavor and transforms the outside of the white cheddar into a caramel color with a supple leathery texture.
This cheese is made with pasteurized cow’s milk and uses a vegetarian-suitable rennet.
Here’s a four-minute video that Brian Fiscalini produced about their Smoked Cheddar:
This cheese is a popular seller at my cheese shop; in the land of barbecue, anything with smoke is a hit.
You can purchase Fiscalini Smoked Cheddar at Sweet Combs of Honey. Other Fiscalini Cheeses can be purchased at my Amazon Influencer Store. (Including a Whole 50 pound wheel of Cheddar.)
In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
This post may contain affiliate links from which I receive a small commission from any purchases you make through those links. I thank you for patronizing my amazon influencer store front.
Mark your calendar: Every Friday night, you can find me slinging cheese plates at Sweet Combs of Honey from 5pm to 7pm while LaDonna is featuring flights of wine.
I sample specialty artisan cheeses most Saturdays at Sweet Combs of Honey: Check out my “Grab n Go” page at Facebook for more information.
The Man, aka Peter M. Wright, has written his first novel: Gold Fever, available at amazon.com as a kindle book for only $2.99.
Written in the flavor of one of our favorite movies, Romancing the Stone, Gold Fever is a romantic adventure that 
brings together an archeologist looking to establish his name in his field and a rock star on the verge of burn-out.
In GOLD FEVER an Archeologist motivated by a newly discovered clue, searches for a fabled Native American Legend – the long ago lost Seven Golden Cities of Cibola. While the Archeologist seeks to prove the legend is actually true, he is constantly under attack by a second group seeking the treasure.
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