One night, one week, or a month, the Santa Cruz Mountains and the surrounding cities, invite you to stay, eat, drink and explore this world famous destination.
The Santa Cruz Mountains is known as a premier wine and food destination for the Silicon Valley and Santa Cruz. The region is home to more than 425 exciting restaurants and home to some award winning Michelin star restaurants. Here is where the farm-to-table culinary scene meets the creativity of some of the Bay Area’s best chefs, resulting in a wide range of culinary adventures.
Whether you’re seeking an in-town hotel close to night life and dining, a luxurious spa getaway, or the peaceful calm of a remote vineyard setting or the sound of the ocean, you’ll find a warm, gracious welcome from any one of our quaint villages or cities, including Los Gatos, Saratoga, San Jose, Half Moon Bay, Palo Alto, Campbell, Aptos, Capitola, or Santa Cruz.
Fiscalini Cheese CompanyFiscalini Cheese Company
Fiscalini Cheese Company was established in the year 2000 when John Fiscalini followed in his ancestors’ footsteps and began making cheese just as they had in Switzerland in the 1700’s. When he began producing cheese on his dairy farm in Modesto California he had no real experience in making cheese he just followed a simple recipe and always stayed committed to making only the highest quality cheese.
John had been making cheese about a year when fate intervened and he was introduced to Mariano Gonzalez. After a visit to Fiscalini Cheese Company Mariano undoubtedly left knowing that together he and John Fiscalini could achieve their dreams of producing some of the best cheeses in the world.
Born in Paraguay, Mariano learned to make cheese as a young boy when his uncle got into the cheese business out of necessity. In the rolling hills, where his dairy was located, Mariano’s uncle made cheese when it rained and the milk truck couldn’t make it to the dairy to transport the milk due to the slippery roads. Mariano was willing to help out and quickly became the family cheesemaker. Years later, he relocated to Vermont where he got a summer job at Shelburne Farms. Within just a few years he became their head cheesemaker winning numerous awards and securing national recognition for their cheeses.
In the spring of 2001 Mariano became an extension of the Fiscalini family and began making cheese for us, just one year later our Fiscalini Bandage Wrapped Cheddar won Best Farmstead Cheese in North America. Today Mariano continues to manage and grow our product line while winning awards for his handcrafted masterpieces.
Our cheeses are all made in small batches, using natural ingredients and milk from our own cows. Although the process of making cheese by hand is extremely labor intensive we believe that creating artisan cheese is a tradition well worth the extra effort.
As you walk through our cheese plant you will see how our family and our master cheesemaker, Mariano Gonzalez, have carefully thought through the production of each of our cheeses from the wooden racks we use to hand turn each wheel of our bandage wrapped cheddar to the large smoker we use for our smoked cheddar. There is an art to making our cheese.
The combination of traditional techniques and innovative new approaches is Mariano’s specialty and you can taste his magic in all of our cheese.