Fiscalini Farmstead started as a dairy farm over 100 years ago. Today the fourth generation owns and operates the business, and continues a way of life that respects, preserves and honors the animals, the land, and resources.
Our farm was established in 1914 by our great-grandfather who immigrated from Switzerland and settled in Modesto, California. The dairy Farmstead has expanded to include a cheesemaking facility on the premises. We are committed to making the best-tasting, handcrafted cheeses in the world. We believe in the art and skill required to make cheese by hand. By using only the milk from our cows we achieve superior taste and quality which has won us numerous awards over the years. It is our mission to share our story and taste experience with the world.
The Mateo Fiscalini Family emigrates from Switzerland to the United States through Ellis Island. Mateo gets a job working the railroad, which allows for him to work his way across the country to CA in search of family who already settled in Cambria. Mateo joins them on the Chorro Dairy and raises his family there.
Mateo’s son, John Baptiste Fiscalini, who graduated from Cal Poly San Luis Obispo with a degree in irrigation, learns that the Don Pedro dam will be built in Northern CA. He buys 160 acres in Modesto understanding that there will be open land, which he can irrigate and begin farming.
John Baptiste Fiscalini starts a dairy farm with 10 milking cows.
John’s love for cows and his strong desire to grow his herd
leads him to Wisconsin where he purchases 30 registered Holsteins. He rides back to CA in the boxcar with the animals caring for them along the way, making sure they are fed and milked on the journey.
Mathew Fiscalini marries Marie Weisner, he continues to grow the dairy operation and purchases neighboring land for crop production. Mathew and Marie Fiscalini have 3 children, one of whom is John Fiscalini.
John Fiscalini graduates from Oregon State with a degree in microbiology. He returns home to join the partnership and participate in management of the farming operation. The dairy farm by this time has grown to 540 acres and includes wine grapes and walnut trees.
The construction of the current state-of-the-art dairy facility begins, which includes a milking parlor and the dairy's first free stall barn. A year later they grow from 500 to 800 milking cows, Mathew Fiscalini is able to experience and oversee the wonderful expansion before he passes in 1993.
Now called Fiscalini Farms, the dairy operation continues to grow to its current size housing 2800 animals, 1500 of them being milked three times a day. We convert all our farming land into the rotation of different forages to be consumed by our animals.
After a trip to Switzerland where John Fiscalini learned that the art of making cheese is how his ancestors made a living, he decides to follow in their footsteps and begins processing cheese with a portion of the milk produced by his herd.
Fiscalini Farms Bandage Wrapped Cheddar wins "Best Farmhouse Cheese in America".
Four generations later, two of John’s children, Laura Genasci and Brian Fiscalini, oversee the day-to-day operations along with their father. Both Laura and Brian graduated from Cal Poly San Luis Obispo just like their great-grandfather did 100 years ago.