If you are interested in being considered for future positions of this type (temporary, seasonal work with the sheep and dairy), please email me with your resume.
November 29, 2014. Txiki received a silver medal for the second year in the World Cheese Awards, held in London, England, in November 2014 in a class that compared it with sheep cheeses from around the world.
October 2012 Our cheese was featured in an article in Via Magazine about Tomales Bay. Also mentioned in the article is Osteria Stellina, our wonderful local restaurant that serves Barinaga Ranch lamb in the summer months when it is available. Click here for the web version of the article.
November 2012. My goodness, I am so honored to see our cheese mentioned along side Uplands Cheese Company's Rush Creek Reserve, and Old Chatham's Shaker Blue. See the full piece here.
I was featured as one of 10 Artisans to Watch in the April 2012 issue of San Francisco Magazine. That's our Txiki in the cover photo! Here is the full digital version of the magazine. The article begins on page 64 and we're on pages 71 and 72.
September 12, 2012. Txiki was one of 4 cheeses and 29 artisanal products named as winners. Congratulations to our friends at Nicasio Valley Cheese Company, who won with their Foggy Morning, and to our friend Lance Winters at St. George Spirits in Alameda, who won with his new artisan gin, Terroir. The article is in the October 2012 issue of Cooking Light.
Our cheese was featured in Learning Curd.
Ella Lawrence wrote a great piece about us recently in Bay Area Bites.
We were included in Stett Holbrook's article in the Bohemian about local cheesemakers.
Nora Zelevansky just published a nice interview with me in VetStreet.
We were profiled in the March/April 2012 issue of Sheep! Magazine
(Guests at the fundraiser paid $38,000 to taste Baserri, but you can get it for just $30 a pound if you join my mailing list!.)
Michael Tusk of Quince and Cotogna (with his wife Lindsay), served dinner to the Obamas and supporters at a private home in San Francisco on February 16 . Photo source: SF Chronicle
Tusk's menu featured produce of local farms and ranches, including Barinaga Ranch! (see enlarged menu)
February, 2011: Our Txiki was one of four cheeses that made Sunset Magazine's list of 100 ideas, people, places and things that are making life better it the west! See the article here.
June 15, 2011: Our operation has been certified by Animal Welfare Approved, the most highly regarded food label when it comes to humane animal practices, pasture-based farming and sustainability. We are very pleased to have received this stamp of approval for our work here, because the AWA standards are completely in keeping with our values and policy of putting each animals health and comfort first. During our initial audit and inspection in April, the auditor continually praised our operation as just the kind that AWA seeks to bring into its program. He remarked on the trust that our gentle handling has generated in our animals.
July, 2012. Txiki won Best in Show at the 2012 California State Fair Cheese Competition in July. I was recovering from an emergency appendectomy and was unable to attend the awards ceremony and the Grape and Gourmet event on August 18, although I did send some cheese for sampling. The nice folks at the fair just sent me our ribbons and awards: a gold ribbon for our gold medal in semi-hard cheeses, and additional ribbons for Best of Division and Best in Show, as well as a plaque for Best in Division and a Golden Bear for Best in Show! Our Txiki little cheese did OK! In the photo above, Lisa and Anna show off our awards.
June, 2013. The mere mention of "coyote" evokes fear and dread in most sheep ranchers, as coyotes are responsible for the loss of countless lambs on US ranches. Traditionally, ranchers have killed coyotes to try to prevent lamb losses. Indeed, most agricultural counties employ a trapper to kill offending coyotes. But Marin County, under the leadership of our Ag Commissioner Stacey Carlson, has taken a different approach; instead of employing a trapper, Marin has a cost-share program to help ranchers with non-lethal means of controlling predators. The county pays for the upkeep of livestock-protection dogs like our Great Pyrenees. Our dogs don't need to fight or kill coyotes; their mere presence with the sheep ensures that the coyotes stay away and prey on wildlife instead of lambs. The county also will share the cost of predator-proof fencing, or construction of "night pastures" where sheep can be gathered close to human habitation at night. Camilla Fox, of Project Coyote, found that Marin County's rate of livestock loss to predators is half of the average rate of loss in counties that employ a trapper. It is great news that what is good for the coyote is ALSO good for the lamb. We certainly love our dogs and rest easy while the coyotes are howling at night, because our lambs are safe in the care of Big Otis, Oso and Shep. Recently Camilla and a group from Project Coyote visited our ranch and interviewed me for a video they are preparing on the Marin County program. (Photos: above: Camilla Fox with one of our lambs; below: Caroline Kraus filming.)
April 28, 2012. Barinaga Ranch was featured in an article by Peter Fimrite on the front page of the San Francisco Chronicle Friday. The piece, about Marin County's innovative program to support livestock protection dogs as a non-lethal means of predator-control, included some beautiful photos by Chronicle photographer Michael Macor, including the one above.
August 26, 2011. Barinaga Ranch and Baserri are featured in the Fall 2011 issue of Culture Magazine. The article was written by Bay Area food journalist Molly Watson and the gorgeous photos are by Petaluma photographer Paige Green. Thank you Molly, Paige and Culture! Read Culture's blog for more about our cheese, referring to a lovely mention in Ray Bair's Cheese Plus newsletter. As part of their centerfold coverage, Culture took Baserri to the streets in Cambridge, MA. See people on the street tasting and commenting on Baserri.
June 16, 2011. One hundred twenty guests enjoyed a lovely June evening on the ranch and a fabulous menu created by chef Christian Caiazzo, of Osteria Stellina in Point Reyes Station. Christian's menu showcased our products, from our sausage, lamb and liver to our cheese, as well as potatoes from David Little's farm in Tomales and wines from Pey Marin. The arriving guests were able to watch the afternoon milking and visit with our lambs before enjoying appetizers in our bayview pasture accompanied by sparkling mead from Heidrum Meadery of Point Reyes Station. The dinner table was set in our south pasture with a 180-degree view of Tomales Bay. A good time was had by all, and we are looking forward to hosting more events on our ranch. If you are interested in having a special event here, contact us through our "contact" page and put "events" in the subject line. We are hoping to have the Oustanding in the Field team back next summer. Check out jeweler Kirsten Muenster's blog entry about the event with a lovely set of photos.