Our Cheese Plant

Our cheese making roots go all the way back to our ancestors in Switzerland who made a living producing cheese in the 1700’s.  After a visit to Lionza, a small village in Switzerland, John Fiscalini decided to return that time-honored family tradition of making handcrafted farmstead cheese to his dairy farm in California.

In the year 2000, our father built our cheese plant just thirty feet from our family dairy on the same land his grandfather had purchased in 1914.  Next he turned his focus to filling his new plant with cheese making equipment.  This was not an easy task for a small startup facility in the Central Valley.  A used stainless steel vat was rescued from a scrap pile, reconditioned, and moved to the Fiscalini Cheese Company facility.  After installing the vat, a boiler, a refrigerated aging room, and constructing numerous parts from scratch, he was finally ready to make his first batch of cheese.

In a stroke of good luck immediately within a year of building the plant he hired our master cheesemaker Mariano Gonzalez, and with Mariano’s expertise perfected our cheese making techniques.  Similar to a winemaker, Mariano is a part of the cheese making process from start to finish and oversees his creations evolve during the aging process.  Mostly made by hand, it takes thousands of gallons of milk to produce each batch of our handcrafted cheese.  The addition of ingredients and the temperature are both perfectly balanced and closely monitored throughout the labor-intensive process of making Fiscalini cheese. 

Although the process of making cheese by hand is a timely process that requires great skill, we believe the art of making cheese in this traditional style is well worth the extra effort.  The aging process of our Signature Line is an art all on its own with the wheels being hand rotated allowing for unique rich flavor profiles to develop.  As you walk through our plant you will notice the meticulous detail our family and Mariano have put into every aspect of our facility with most of our equipment being custom made.  From the wooden aging racks to the large smoker we use to produce our smoked cheddar, the true art form is evident in all our products.

Our cheese plant is also certified and monitored by multiple independent third party agencies for food safety and sanitation on a routine basis.