Located in Sonoma County California, a herd of 400 Jersey cows provides the milk for Spring Hill Jersey Cheese's growing line of farmstead cheeses. Smaller that Holsteins, (the archetypal black- and white- cow), which produce a greater quantity yield, the milk of Jersey cows contains a higher butter fat, resulting in an incomparable rich, creamy flavor. Because of its low quantity yield, the Jersey is no longer common in most commercial dairy operations. Larry Peter began his dairy in 1987, and started producing Spring Hill Jersey Cheese in 1998. The homestead, artisan cheese produced by Spring Hill is made entirely from the milk of pasture-grazed Jersey cows. The difference in taste is staggering.

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Fagundes Old-World Farmstead Cheese is hand-crafted by the Fagundes Family, on our dairy farm in Hanford, Kings County, California. We are the wiinners of numerous awards including: Best Jack Cheese in America- American Cheese Society, Best Flavored Jack Cheese in America- American Cheese Society, Best Hispanic-style Cheese in America- American Cheese Society, Best Portuguese-style Cheese in America- American Cheese Society. 20 Medals in 2007!! -- 139 Medals since 2000. We were also featured in the December 2004 issue of Sunset Magazine.

You can taste the freshness of the milk in our cheeses because the milk is only minutes old when the cheese is made. Made from our dairy farm's Grade A milk, only from the morning milking. We are creating Old-World style, hand-crafted cheeses from family recipes brought over from the old country. Now being made on our California farm. We age our cheese naturally, always using the finest natural ingredients. Our raw milk cheeses are aged over 60 days. We do not treat our cows with artificial hormones, rBST or rBGH.

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The Rumiano Cheese Company is celebrating its 80th anniversary this year, and credits its success to a talented workforce and ideal environment conditions that foster great milk. The California-based company was founded in 1921 by Richard, Fred and John Rumiano, three Italian immigrants who arrived in the United States at the turn of the century. After years of working in the Amador County mines, the brothers pooled their resources and in 1919 purchased a small dairy in Willows, CA. Within a few years, the dairy had grown enough so that the Rumiano brothers could experiment with butter and cheese production. By the mid-1930s, the enterprise had developed into the largest cheese company in California with eight factories. However, with the advent of more efficient methods of milk hauling and cheese making, larger plants became mandatory and the Rumiano family sold all but two of its facilities.

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