Bodega & Yerba Santa Goat Cheese

SEASON: ~ March to mid-December

PRODUCTS: Five kinds of goat cheese: Queso Fresco, Queso Crema, Queso Cabrero, Queso Casero, Requeson and a caramel sauce made with goat's milk called Natilla.

FARMLAND: 20 acres in Lakeport, about 120 miles to the Ferry Plaza Farmers Market.

PEOPLE: Brothers, Javier and Daniel Salmon, with father, Jaime Salmon, and 2 seasonal workers

FARM HISTORY/PHILOSOPHY: Javier grew up in Peru working with his father Jaime at their family cheese plant. He moved to the United States in 1982 and his father and brother Daniel followed in 1985. Javier purchased goats in 1984, first grazing them on rented land in Martinez while they lived in Berkeley. In 1986, they acquired Bodega Goat Cheese so they could live on the land with the animals. The farm strives to be a model of sustainable agriculture.

Javier and Daniel recently expanded the business by purchasing Yerba Santa Dairy, where they are working towards organic certification. Here they will continue to produce Bodega Goat Cheese as well as Yerba Santa Cheese. Daniel started the Yerba Santa label in 2003 and sells French and Spanish style cheeses. Their next step towards sustainability is solarizing their cheese processing facilities.

ANIMAL HUSBANDRY: The 80 Alpine, Swiss Saanen, and La Mancha goats are free range and never administered antibiotics, hormones, or steroids. Javier is working towards organic certification by growing his own organic grasses, hay, and alfalfa.

CHEESE MAKING PRACTICES: In keeping with South American farmstead traditions, the cheeses are produced from 1-2 day old milk in a 50 gallon vat. The goats are first milked mechanically, then finish off by hand. About half the cheese is used in making fresh pasteurized cheese while the other half is kept raw and used in aged cheese. The fresh cheese is immediately sold in markets and restaurants while the aged cheese must mature for 60 days. Javier only uses vegetarian rennet, high quality cultures, and organic herbs to produce his cheese. All of the cheese is produced by hand on-site in small batches to ensure quality.

WASTE: Whey is fed to baby goats, and used water is collected into the pond for irrigation. Goat manure is used to fertilize orchards and hay fields.

WATER USE: On-site well water and drip irrigation for the pasture and tree reforestation.

ORGANIC CERTIFICATION: Transitional

(707) 263-8131