Here is part 2 of a series of 3 posts about visiting Achadinha Cheese Company in Petaluma, CA.
Just before we left the Achadinha creamery, where owner Donna Pacheco's full-time employee Fernando and another helper were packaging cheese for market, Donna invited my photographer Gavin and myself to taste some. We started with curds made the week before. They were almost bright yellow, wonderfully full-flavored, slightly tangy, and slightly springy. (I don’t think they were squeaky, for those who are asking.) It’s not surprising that a good amount of Achadinha’s sales are in curds. We tasted some fresh curd as well, made that morning, originally destined for Broncha. This mixed-milk curd tasted almost like sweet butter, but with a fluffy marshmallowy consistency (squeak!). I could have easily eaten just curds, but we had to move on to the cheeses.