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Nicolau Farms Calabrian Chili Casiago

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The clean tanginess of goat’s milk, the buttery richness of cow’s milk, and the sweet, mild heat of juicy red chilis. Together, they combine to create a complex, balanced, robust cheese unlike any other. The texture is slightly pliant, and the flavor is slightly spicy up front, with a subtle strawberry jam note as the flavor lingers. Northern California’s Nicolau Farms says, “We turn grass into milk into cheese into happiness,” which is such a pure and admirable motto that you know they’re doing things right.

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Just the Facts

United States
Milk Type
Cow, Goat
Rennet Type

Pour a glass of...
  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.
  • Porters and Stouts

    Porter, Stout, Imperial Stout

    Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
    Pair with: A mild, creamy blue like Cambozola Black.

  • Tempranillo

    Medium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.

    Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk.