Pat and Bill Boersma started Bravo Farms dairy in 1979. Located near Visalia in the San Jaoquin Valley in California, Bill and Pat ran the farm solely as a dairy operation for several years before making the decision to get into cheese production and to concentrate their efforts on making cheddar.
In 2006, the Boersmas made the decision to sell their herd of 80 cows to a neighbor, which has allowed them to focus their attention solely on cheese production. They continue to work closely with, and buy the milk back from the herd's new owner, thereby ensuring the necessary quality and consistency for cheesemaking.
In addition to this development, Bill and Pat have recently formed a partnership with Jonathan Van Ryn, a young artisan cheesemaker who studied cheesemaking at California Polytechnic University. Jonathan's arrival has allowed Bravo to expand production considerably without compromising quality.
Now, in addition to the traditional cheddars, Bravo has gone into the production of Silver Mountain, a cloth bound cheddar that is matured for nine months.
Bravo Premium Cheddar is aged for a minimum of 90 days but usually ages about one year before it is released. The texture is firm and smooth, with a creamy mouthfeel.
Flavors are buttery and rounded with a pleasant tang and notes of toasted brioche and butterscotch.