Their fine, handmade sheep's milk cheeses, including the nutty, buttery Toscano and Pepato, are in demand by restaurant chefs and gourmands alike. Their fresh ricotta is almost impossible to find, but the creamy, mild Fromage Blanc is now widely available. Sonoma Cheese Factory, located on the north side of the Sonoma Plaza, has been producing Jack cheese since the 1930s. All of the 15 cheeses are made with pasteurized milk, and most are high-moisture cheeses that come in savory flavors like pesto, habanero, garlic and Mediterranean. President David Viviani, like many other cheesemakers, is a tireless promoter of cheese and its health benefits.
Cheese is convenient, it's versatile, it' s actually nutritional, and best of all, it tastes good.
Larry Peter is trying to keep agriculture alive in Sonoma County with his herd of 500 reddish-brown Jersey cows, whose milk is rich in butterfat and protein. Peter started milking cows in 1987 and started making cheddar and Jack cheeses in 1997. Recently he has branched out with a fresh Italian, Ricotta and Brie, and Spring Hill cheeses are now available in stores as well as the Santa Rosa Farmer's Market. Meanwhile, Peter hopes to make a learning center on his 320 acres, where he also grows potatoes and feed for his cows and gives tours to school kids during the month of October. Martha Stewart showcased his white cheddar during her July TV program on wine and cheese.