“Fresh cultured butter… Rich in probiotics and incredibly creamy with just the right dash of salt. Our butter is extremely popular and everyone tells us it reminds them of traditional French butter. Maybe that is why they call Petaluma the Normandy of California.”
Delicious on anything and excellent to cook with!
The Achadinha (Osh-a-deen-a) Cheese Company is a family operated ranch lead by Jim and Donna Pacheco along with their four children William, Daniel, Elizabeth and David. This family tradition began 3 generations ago in Achadinha, Portugal and Vallejo, California with both of Jim’s grandfathers milking cows. In 1955 Jim’s parents branched out on their own and eventually in 1969 they ended up in Petaluma where the Pachecos are currently milking cows and goats to make their own Farmstead cheeses.
“We have roughly 50 goats and 100 cows to keep us all busy. We are primarily making blended goat and cow milk cheeses. The animals (girls) are pastured on 230 acres. They are fed brewers grain and yeast from 4 local breweries, whey and just enough oat and alfalfa hay to keep their diet balanced. We do not use hormones or pesticides on the ranch and we work with the goats natural cycle, meaning we do not make straight goats milk cheese all year long because they are usually pregnant in the winter. Our cheese is very different from season to season because of what the girls are eating.”