Our Story

Three Sisters cheeses are created all-naturally with care from healthy animals not treated with synthetic growth hormones. We believe the purity of our animals and their milk translates into the delicate taste of our cheeses. Our traditional labor-intensive cheesemaking and farming practices are ones that regard sustainable agriculture and a positive impact on our land. -Maria Simoes, Owner and Cheesemaker

Tulare County is not only home to the nation's largest dairy region but also to Three Sisters Farmstead Cheese. The San Joaquin Valley, which lies in the shadow of the vast Sierra Nevada mountains, has been blessed with the perfect combination of sun, soil, and water to produce an abundance of a variety of crops. Many different crops are grown on our farm to be converted by Jersey cows into the freshest full-cream milk possible. As soon as the cows are milked, their milk is transported directly from the cow to the cheese vat, instead of being held in refrigerated storage tanks. After the curd is pressed and the whey drained off, the cheese curd is pressed into 20 pound wheels. It is then hand wrapped in cheesecloth using the time honored techniques of classic cheesemaking traditions. The cheese then begins its natural air-dried aging process to allow it to "breathe". This process also allows the cheese to form a natural rind which is coated with a blend of oils and vinegars to preserve its pristine flavor. All of our classic techniques are used to bring you the best possible handcrafted farmstead cheese.