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Baserri
Inspired by her Basque sheep herding and cheesemaking heritage, Marcia Barinaga and her husband,
Corey Goodman, purchased a farm in the rolling hills overlooking Tomales Bay in West Marin County.
Their intention was to make Basque-style cheese with sheep milk from their own dairy.
After attending a cheesemaking class in Vermont. Marcia and Corey accompanied Marcia's father on a
trip to the Pyrenees to learn the secrets of cheesemaking from Basque masters. From here, the dream
to make cheese in California began to unfold.
At Barinaga Ranch, the sheep graze on pasture all year long. Marcia has been crossbreeding their
East Friesen sheep, which are known for their prolific milk production, with the hardy Katahdin,
descendents of north African sheep.
Marcia's first cheese is called Baserri, named for the ancient tile-roofed cheesemaking huts in the
Pyrenees Mountains where Basque herders continue to make cheese in traditional ways. Barinaga Ranch's
Baserri is an exquisite raw milk cheese with a rich, nutty flavor. It is aged for sixty days.
Available only from June through September.
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| Farm/Company: |
Barinaga Ranch |
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Cheesemaker: |
Marcia Barinaga |
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Proprietor: |
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| Affineur: |
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| City,
State: |
Marshall, CA |
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| Region: |
West |
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| Country: |
USA |
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| Milk: |
Raw Sheep |
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| Rennet: |
Traditional |
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| Rind: |
Natural |
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| Texture: |
Firm |
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| Aging: |
60+ days |
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| Size(s): |
4 pound wheel |
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