October is American Cheese Month and we’re celebrating by featuring a California original for our 11th Bi-Rite Cheese Trek! Black Butte Reserve is the flagship cheese of Pedrozo Dairy & Cheese – a farmstead creamery in the Sacramento Valley. Tim Pedrozo, a third generation dairy farmer, started making cheese after purchasing a farm & creamery in 1998. After learning the craft of cheese making from the original owners, the Pedrozo Family developed their own style of farmstead cheese that showcases the great milk from their herd. The Pedrozos herd grazes on pasture grasses all year long and they are never fed grains. This practice leads to exceptional milk and delicious cheese.
Black Butte Reserve is only made during the spring – when the grass in the pasture is exceptional. The wheels are matured for at least 6 months on the farm to make sure they develop rich & robust flavors that are sharp, grassy, and nutty. It’s the perfect cheese for the season, pairing beautifully with local heirloom apples and stronger beers. Black Butte melts perfectly too, so it’s perfect for grilled cheese or fondue.
Black Butte Reserve will be our Cheese Trek feature for the whole month of October. Our next stop in November will take us to Switzerland for a cheese that’s been recognized by the Slow Food Foundation as the most authentic example of one of Europe’s most ubiquitous cheeses. #cheeseyourownadventure!