In 2007, Alan and Debbie Gold purchased a 130-acre property in Woodland, Utah, 45 minutes east of Park City. The property had been a dairy farm over four decades ago, but all that remained was a broken down barn and an open-air hay structure. Continuing the legacy of the land, the Golds decided to create an artisan cheesemaking facility there. After completely renovating the barn and hay structure, as well as building a brand new barn to house their cheesemaking facility, they moved in with their Brown Swiss cows.
Today the Golds produce a range of dairy products as well as soaps and lotions. Focusing on quality rather than quantity, they adhere to a range of sustainable farming practices, such as recycling whey to feed their pigs, supplementing feed grain with spelt wheat from a local distillery, and keeping fertilizer and antibiotic use to a bare minimum. So that the cows are able to roam freely, they never house more than 35 at a time.
Head cheesemaker and gourmet chef Fernando Chavez-Sandoval, known for his creativity and experimentation with new recipes, is responsible for the production of Gold Creek Farm’s line of award-winning cheeses. Fasiago is his original creation, described as a hybrid between an Asiago and a cheddar. Wheels are aged for at least 12 months.
Fasiago is firm and sliceable like a cheddar, yet its flavor is more reminiscent of an aged Asiago—it’s richer, more intense and more salty.
Pair it with a wine that can stand up to its bold flavor, such as a cabernet or a merlot.