Achadinha Cheese Company

The farm maintains a herd of roughly 50 goats and 100 cows, dedicated to producing unique cheeses that reflect the changing seasons and the natural diet of their animals. The farm is known for its commitment to natural cycles, avoiding the use of hormones and pesticides, and working closely with local breweries to source nutritious feed.

The animals are pastured on 230 acres and fed a diet that includes brewer's grain and yeast from local breweries, whey, and balanced portions of oat and alfalfa hay. The farm avoids feeding corn, as it negatively impacts the animals' health and lifespan. They emphasize an alkaline diet for the animals, which they believe results in more digestible and healthier cheese. The farm also integrates the use of whey and Kombucha scobies to enhance the probiotic content of the feed. Seasonal changes in the animals' diet directly influence the flavor profiles of the cheeses produced.

The farm's cheeses vary significantly with the seasons, offering a unique tasting experience that reflects the natural diet of the goats and cows. In winter, the cheese has a sweetness from the grass, while in summer, it carries a bitterness from the brewer's grain.