Rod Volbeda opened Oregon’s Willamette Valley Cheese Company in 2002 after honing his cheesemaking skills in Holland. There he learned recipes for a number of Old World cheeses and recognized the importance of farmstead dairying that guaranteed superior animal care. The high-protein/high butterfat milk from his herd of Jersey cows enjoys organic pasturage that adjoins the cheesemaking plant. Brindisi Fontina has a smooth buttery flavor, a fresh milk aroma, and a firm texture.
