Visit this father-daughter cheesemaking tandem in Escalon, located in California's Central Valley. Rick and his daughter, Anastasia Stuyt, are the cheesemakers. They use only a small percentage of the milk produced on their dairy to make an Artisanal Farmstead Raw Milk Cheese. Their cheese is best described as a Dutch-style cheese, handmade from their farm's raw cow's milk.
Stuyt cheese is aged a minimum of 60 days, but 90 days is preferred for the best flavor. Pictured here are:
- El Capitan, a fully aged raw cow's milk Spanish-style cheese.
- Diamond Reserve, a raw cow's milk Gouda-style cheese aged over 9 months.
- A mild raw cow's milk Gouda aged 2-4 months.
Discover all 17 Stuyt cheeses in our Cheese Directory. Yum!
Visit their shop daily, order online, and support your local cheesemaker!
Photo Credit: @deniseroccophotography