Baserri Tops the Menu for the Obamas in SF!
(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)
Our Collaboration with Bi-Rite Market in San Francisco
August 17, 2011: Anthea Stoltz, of Bi-Rite Market in San Francisco, has reserved a whole batch of Baserri, 21 wheels, which BiRite will take at the rate of 2 a month until the cheese is 12 months old. Anthea wants her staff and customers to see how the cheese develops and changes with age. Follow her blog and observations here.
Quince Restaurant Tasting Finds Baserri to be a Winner with Rum
August, 2011: Quince Restaurant in San Francisco has chosen Baserri as one of three cheeses they are pairing with rums at their bar. See a blog about the pairings here.
Sunset Loves Us!
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.
Barinaga Ranch Receives Animal Welfare Certification
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.
Baserri is Centerfold in Culture Magazine's Fall Issue
August 26, 2011. Barinaga Ranch and Baserri are featured in the Fall issue of Culture Magazine, on stands in cheese shops now. 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.
Outstanding in the Field Dinner a Big Success
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.
