Karen Taylor visits local markets selling Bivalve Dairy products, including a fresh cheese spread, above, and a European-style cultured butter, right. All come from the family’s fog-shrouded farm, below.
When the Taylors entered the artisan cheese world, a consultant told them, “Your milk will tell you what type of cheese to make,” referring to the milk’s fresh pasture flavors and other natural qualities that are ref lected in handmade cheese. The mild temperatures and humidity of their coastal environment also play important roles in defining Bivalve Dairy cheeses. One Bivalve Dairy cheese—Mendonça—was recently recognized as a national finalist in the Good Food Awards. Its success is especially meaningful to the Taylors, as Mendonça is a Portuguese-style cheese that pays homage to Karen’s family name and farming history. The handmade, aged cheese enjoys a fan base in the Portuguese community because it’s similar to a traditional Azores island cheese, with its tangy and grassy flavors and piquant finish. Pushing through the pandemic Bivalve Dairy cheeses are sold in markets throughout the
Bay Area and at local farmers markets, where Karen and the Taylor family greet customers from their booth. “It’s so humbling to talk with our customers,” John said. “While Karen’s a true cowgirl, she’s also very good at sales because she’s so involved in making the product.” Although the pandemic has affected the couple’s plans to expand the company’s retail sales, their product sales through existing channels and at farmers markets have grown. There is one challenge: not being able to offer samples. “We’ve become much better at explaining each of our 11 products to customers,” John said. His adaptable attitude is ref lected in his philosophy for incorporating technology with farming: “You may not be able to plan for the unknown. But you can brace for the storms.”
Jolaine Collins cbmagazine@californiabountiful.com
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May/June 2021
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