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Capricious
Jim Pacheco is a third generation dairyman from western Sonoma County. In 2004 Jim and his wife,
Donna, began making cheese with milk from their own goats. With over 1200 goats that roam their
hillside, the Pacheco family sells most of their milk to a local yogurt producer, holding enough
back to make small batches of handcrafted cheese. Donna is the head cheesemaker, assisted by Jim and
their four children.
Capricious is made in the traditional California Dry Jack tradition. The curds are gathered and
formed in cheesecloth squares and pressed under weights. The knot leaves an indentation in the middle
of the rind which remains even after aging for six months. With its rustic, pebbled rind and semi-hard
yet smooth texture, Capricious has a deep, caramel flavor and a mild pungency at the finish.
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| Farm/Company: |
Achadinha Cheese Co. |
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Cheesemaker: |
Donna Pacheco |
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Proprietor: |
Donna & Jim Pacheco |
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| Affineur: |
Donna Pacheco |
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| City,
State: |
Petaluma, California |
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| Region: |
West |
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| Country: |
USA |
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| Milk: |
Pasteurized Goat |
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| Rennet: |
Vegetarian |
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| Rind: |
Natural, oil-rubbed |
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| Texture: |
Firm |
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| Aging: |
3 months |
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| Size(s): |
7 pounds |
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