Pedrozo Dairy and Cheese Co.

The climate and locale specific to our cheesemaking is different than any other. The hot, dry summers and relatively mild winters of Northern California’s Sacramento Valley create a luscious, seasonal pasture for our cows to enjoy year-round. This is the secret to our cheese’s unique flavor and aroma that you just can’t find anywhere else.
We use only the raw milk from our grass-fed cows, which means we have complete control of the quality of our cheeses from start to finish. Our cows are artificial hormone and antibiotic free, and have as much access to pasture as nature will allow. We age our cheeses on-site a minimum of 60 days, keeping careful watch over them daily.
Our cheeses are considered “semi-firm,” with a hard, edible outer rind and a creamy, buttery texture inside. They slice beautifully for snacking, entertaining or wine pairing; they’re also great for melting on sandwiches, soups, fondues or other hearty dishes.
Our family of cheeses all originate from an Old World-style base recipe that started with our Northern Gold, a golden, buttery, nutty cheese perfect for snacking or cooking. Visit our Buy Cheese page to see the rest of our raw cheeses!
We hope you enjoy our handmade cheeses just as much as we enjoy creating them throughout the seasons!

We have a little over a month to continue making our award-winning Black Butte Reserve, that golden, buttery, Asiago-like cheese that we only make during the spring and age until the fall, the cheese San Francisco Chronicle writer Janet Fletcher said, “eludes description.”

By mid-June, our grasses will start to change with the seasons and won’t have that tell-tale sweet aroma that makes the Black Butte Reserve so special.

Last year, we rationed out the wedges at the farmers markets, but still managed to sell out by 9 AM (and sadly, rarely had enough to bring to our Sacramento customers), while others went to their favorite cheese case only to be told the Black Butte Reserve sold out in a matter of weeks and they’d have to wait until next year.

Well, no more of that! We’re pleased to announce our Black Butte Reserve Futures Program!

From now through June 30, our Black Butte Reserve will be available on a pre-order basis at last year’s price. Once you place your order, we’ll keep you on our super-secure list and let you know when this year’s wheels are released.

You’ll have Mandy’s personal, cheesemaker’s guarantee that your cheese will be available this fall. A perfect holiday treat!

Click HERE to reserve your Black Butte Reserve today!

Are you a locavore? Check out our new Cheese Club and receive special releases not sold in stores.

One of the greatest joys of making cheese is testing all the great ways to cook with it! Click here to check out our new recipes, including Northern Gold and Beer Soup, Twice-Baked Potatoes, and a no-fail cobbler!
Have a favorite recipe using Pedrozo cheeses? Submit it to john@realfarmsteadcheese.com. If we post it, you’ll receive a free wedge of cheese and pedrozo tee!