Rick Lafranchi with 7 full-time and 6 part-time employees
Rick Lafranchi grew up on the Nicasio Valley ranch his grandfather purchased in 1919. Rick and his five siblings inherited the dairy, and in 2010 they launched Nicasio Valley Cheese Company to showcase the exceptional dairy produced on their land. Nicasio Valley’s award-winning cheese varieties range from the fromage blanc–style Foggy Morning to the soft-ripened Loma Alta to the washed-rind Nicasio Square.
The Lafranchi family’s pastures are fertilized with recycled manure, and the herd is regularly rotated from pasture to pasture to avoid overgrazing. The Lafranchis are one of a number of farming families that have sold their land development rights to Marin Agricultural Land Trust (MALT), which helps support farming as a way of life in Marin and ensuring that their land remains agricultural. Rick serves as board president on MALT.
The milk for their farmstead cheeses comes exclusively from the 400 Holsteins that graze on the family’s 1,150 acres. Nicasio Valley’s cheeses are certified organic by California Certified Organic Farmers (CCOF).
Nicasio Valley Cheese Company is California’s only organic farmstead cow’s milk cheese maker.
Nicasio, California 94946
On a whim, Kendra entered the ‘Wich Hunt, a contest for Sonoma County’s best sandwich, in 2012. She won Best in Show, and her sandwiches have taken home the contest’s top prizes each year since.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »