CBS EVENING NEWS. Producers recently visited Fiscalini Farms to talk with John about his renewable energy project. He provides a succinct account of how the Methane Digester will work and reasons he chose to initiate this undertaking. While it's major investment that holds financial risk for the Fiscalini family, they're confident it's a worthwhile effort that will eventually be rewarded with a self-sufficient, sustainable dairy farm. This is "green" cheese we all can be proud of!
FISCALINI CHEESE COMPANY MERGING GREEN TECHNOLOGY WITH REVERENCE FOR THE LAND
Methane Digester Under Construction at Fiscalini Cheese Company
Fiscalini Cheese Company of Modesto, California, has recently initiated a green project of grand proportions, creating a methane digester that will help to reduce the 530 acre farm’s carbon imprint by recycling manure, whey and feed waste into electricity. Currently under construction, it should be operational by this summer.
The methane digester—two large 14-inch thick concrete tanks, each 86 feet in diameter and 24 feet tall, with plastic tops—will act as incubators, keeping the fresh manure generated by Fiscalini’s 1500 Holstein, Jersey and Brown Swiss herd at a constant 100 degree temperature. In addition, whey from their cheese making facility plus any feed not eaten by the cows each day will be pumped into the tanks. The digester is kept warm by the process of radiant heat: 1-inch plastic tubing that run under the floors and coil through the concrete walls. Fiscalini also plans to grow Sudan Grass, which requires much nitrogen (derived from the manure), to use as silage, feeding it directly into the tanks on a daily basis. This compost combination will further help to break down any material not fully digested by the cows, thus creating the methane gas that is captured under the plastic tank tops. The produced methane is then piped to an engine that will power a generator located near the cheese plant to produce electricity. Capturing and using recovered methane provides a valuable, clean-burning energy source that improves air quality for the local community, encourages industrial safety and reduces greenhouse gas emissions.
The generated electricity will be sufficient to power the dairy barn (which holds 54 cows at one time) plus 88,000 square feet cheese plant in addition to sending at least the same amount back to the grid, for community use. The engine will further minimize waste—specifically water—serving as a two-tiered heat exchanger, producing hot water and steam. The hot water will be recycled through the coils to warm the tanks and also provide preheated water for the farm’s sanitary use. The steam will heat both vats and pasteurizer in the cheese plant.
The recycling does not end here. After the manure passes through tanks—this process takes about 40 days—whatever end product remaining will be dried and used as bedding for Fiscalini’s happy Holsteins and sold as a nutrient-rich substitute for peat moss. All Fiscalini cheeses will soon wear a “green sticker” logo—bearing the acronym PURE (Produced Using Renewable Energy)—which John Fiscalini helped design.
Said John Fiscalini, “Our family dairying tradition goes back many generations. Acting as responsible stewards of the earth—tending both animal and land—is who we are. To be one of just a few dairies west of Michigan to research, evaluate and invest in green technology of this magnitude is a natural extension of our devotion. It’s an achievement we’re proud of and hope to share and educate others in our field, world-wide, who believe going green is the right, ethical thing to do. From a business perspective, it’s the smart choice, too.”
FISCALINI WINS TOP LAURELS AT WORLD CHEESE AWARDS
Fiscalini Cheese Company is delighted to announce that its cheddars were once again honored at the definitive World Cheese Awards judging in London, March 15th. Both Fiscalini 18-month Bandage Wrapped and Fiscalini Cheddar won Gold Medals in their respective categories. 30-month-aged Bandage Wrapped Cheddar took a Silver.
The company has established a strong track record at this event, its cheddars having earned noteworthy prizes in competition against the world’s top cheddars. Fiscalini’s unique creation, San Joaquin Gold—a nutty, buttery, wonderfully flavorful cheese—has won three consecutive years at the World Cheese Awards.
Said John Fiscalini, whose family’s dairying roots can be traced back in Switzerland three centuries, “While we certainly benefit from the soil and climate conditions in California’s San Joaquin Valley, Fiscalini cheese is now world renowned. Classically crafted and aged, it can compete with—and best—the finest European cheeses.”
For sales, contact: Heather Fiscalini, Fiscalini Cheese Company, 7231 Covert Road, Modesto, CA 95358…209-545-5495 or 800-610 FARM.
FISCALINI HELPS FOUND NEW CALIFORNIA ARTISAN CHEESE GUILD
Fiscalini Farms, situated in the San Joaquin Valley near Modesto, has been instrumental in the formation of an organization representing California’s artisan, farmstead and specialty cheese producers. John Fiscalini, a fourth generation owner/operator who established Fiscalini Cheese Company with his wife, Heather, in the year 2000, is one of twelve founding members.
Committed to the support and encouragement of this state’s cheesemaking community, educating both cheesemakers and consumers, sharing resources and dedicated to the art of crafting quality cheeses, the Guild welcomes “friends” as well as producers for very modest membership fees. The web site (www.cacheeseguild.org) will offer broad-ranging information including a list of farms and production facilities that accept visitors, a calendar of events and tastings, guidance on purchasing direct or through distributors.
Gallo of Sonoma, Barbara Reed of UC Davis and the Clark Wolf Company have all contributed generously to the development process. The group plans to convert to not-for-profit trade status within one year.
Said John Fiscalini, “We have, for some time, recognized the need for this type of organization. Many Americans still do not realize that California is the country’s largest dairying state—and that the quality of our cheeses rivals or exceeds that of leading European imports. We’re confident that the Guild’s activities will, over time, change that perception. And we look forward to working together in forging a stronger image for the state’s dairying industry.”
Fiscalini Cheese Again Wins Gold In London
San Joaquin Gold by Fiscalini
Fiscalini Cheese Company, based on a state-of-the-art farmstead dairy in Modesto, California, is proud to announce that San Joaquin Gold, it’s American Original, once again won a gold medal at the prestigious London World Cheese Awards judging in March. That honor was given for the second straight year: a panel of international tasters were impressed with the rich, nutty, buttery flavor and pleasingly crumbly texture of this unique cheese.
Fiscalini’s entire line of superior quality cheddars—18 – 30 month aged Bandage Wrapped, Purple Moon and other seasoned varieties as well as Horsefeathers (horseradish/cheddar spread)—has won numerous awards both nationally and abroad. The company is distinguished by its commitment to traditional crafting combined with state of the art production methods.
Fiscalini received a highly favorable write up in March WINE SPECTATOR as well as THE NATIONAL CULINARY REVIEW. The cheeses will be prominently mentioned in April editions of SAVEUR and REAL SIMPLE and, as retail distribution continues to build, numerous syndicate as well as radio appearances are ongoing.
FISCALINI Cheese Company
JOHN & HEATHER FISCALINI
Based on 300 years of Swiss dairy tradition—three generations in the U.S.—legendary Fiscalini Farms became a noteworthy producer of superior quality farmstead cheese in 2000. Determined to achieve Old World elegance and excellence while situated in the ideal climate of Modesto, California, John Fiscalini together with his master cheesemakers has brought to bear the most rigorous and exacting standards: thirteen completely natural, artisanal raw milk cheeses (containing no antibiotics or bovine growth hormones) are handcrafted the old-fashioned way in small batches—expensive and labor intensive but critical to ensure optimum taste and texture. In view of the growing concern with food purity and safety, it’s important to note that every drop of milk comes from the superior quality milk produced by Fiscalini Farms.
FISCALINI CHEESE COMPANY, FAMOUS FOR ITS GOLD, ADDS ROYAL PURPLE – AND A TANGY NEW SPREAD
Fiscalini’s Bandage Wrapped Premium Reserve and San Joaquin Cheddar as well as a selection of seasoned cheddars have won numerous national in addition to international awards and prizes. Luscious Purple Moon, soaked for 24 hours in Cabernet Sauvignon, was recently introduced to great acclaim. San Joaquin Gold, an American Original, is a unique natural rind cheese created by Fiscalini. It is superb for snacking and hors d’oeuvres and adds a distinctive accent to numerous favorite recipes.
Latest addition to this prestigious family is a fun, spreadable cheddar dubbed Horsefeathers. A perfectly balanced blend of smooth San Joaquin cheddar, sour cream and horseradish, zesty yet mellow Horsefeathers creates terrific canapes spread on crackers or vegetables…it also perks up baked potatoes and beef dishes such as prime rib. A cheddar pesto spread is currently in development.
During the past four years, Fiscalini cheeses have steadily expanded their in-store distribution. The company also does a brisk business through its web site (www.fiscalinicheese.com) and toll-free service (1-800-610-FARM), specializing in tempting, seasonally themed gift assortments available year-round. Always tasteful and received with joy, these baskets inspire many recipients to order additional gifts.
Several exhibitions are planned for the immediate future including Winesong, the well attended and highly regarded Wine Festival at Pine Mountain in California’s Central Valley, June 12th. For the first time, Fiscalini will be participating in the NASFT—Fancy Food—Show held in New York City, June 27 – 29. The cheese will also have a prominent presence at American Cheese Society Conference, July 22nd in Milwaukee.
Said President John Fiscalini, who oversees every detail of the production/aging process: “Our vision is being realized and our dedication to perfection appreciated by more and more connoisseurs while an increasing number of serious cheese lovers, around the country and abroad, recognize and ask for these unique cheeses. We look forward to pursuing a sensible growth pattern as Fiscalini Cheese continues to sustain its unexcelled level of quality.
For sales, contact: Heather Fiscalini, Fiscalini Cheese Company, 7231 Covert Road, Modesto, CA 95358…209-545-5495 or 800-610 FARM.
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