Erika Scharfen (right) is the cheesemaker at Pennyroyal Farmstead; like Sarah (left) she earned her master's degree at U.C. Davis - Erika studied cheese making and Sarah studied winemaking. Erika has been a cheesemaker in both France and California, so while our cheeses are handmade and produced in tiny quantities, they reflect international quality standards.
The vineyard was designed so that it can be rotationally grazed by miniature Babydoll sheep, replacing diesel driven tractors. A hundred goats and a small herd of sheep not only produce cheese, but also yield enough manure that, when converted to compost, provides the fertilizer for all of Pennyroyal's vines. The barns, milking parlor and creamery are solar powered and irrigation water comes from stored winter rainfall. Pennyroyal cheeses are already being served at some of the Bay Area's nicest restaurants: Ad Hoc, Bar Agricole, Commis, Delfina, Farmhouse Inn, Foreign Cinema, Gather, Gregoire's, JoLe, Scopa, Wood Tavern and Zuni Café.