Along the historic El Camino Real, where fog drifts inland from Monterey Bay and settles over the fertile fields of the Salinas Valley, sits Schoch Family Farmstead—a living piece of California dairy history.
Founded in 1944 by Swiss brothers Adolph and Ernest Schoch, the farm began as one of hundreds of small dairies that once defined this region. While much has changed in agriculture over the decades, remarkably little has changed at Schoch Dairy. Morning milking still begins before sunrise over the Gabilan Mountains, and the cows still graze on lush pastures shaped by coastal fog, rich soils, and a mild climate.
Today, Schoch Dairy is among the last family-run dairies in Monterey County, milking fewer than 80 purebred Holstein cows and guided by a steadfast belief in quality over quantity. Second-generation dairyman John Schoch continues the tradition with a deeply hands-on approach, personally milking cows and managing herd health—an intimacy that shows in the milk and, ultimately, the cheese.
The Modern Artisan Behind the Wheel: Beau Schoch
That milk finds its highest expression through Beau Schoch, the family’s cheesemaker.
Cheesemaking began for Beau not as a business plan, but as curiosity. After attending a short cheesemaking course at Cal Poly San Luis Obispo in 2006, he found himself hooked—experimenting with four-gallon stovetop batches in his parents’ kitchen, slowly scaling up pot by pot. Within a year, the hobby became a calling, and soon after, a small business that allowed the family to better steward their own milk.
Today, Beau leads all cheesemaking at Schoch Family Farmstead, crafting handmade, small-batch cheeses from fresh raw milk, each naturally rinded, cave-aged, and made with vegetarian rennet. His role extends far beyond the creamery: Beau is also helping guide the dairy back toward a more sustainable, pasture-based system, drawing inspiration from the Swiss-style dairying his grandparents practiced in the 1940s and 50s. From pasture management and composting to habitat restoration, his work reflects a long view—one rooted in stewardship and flavor.
Despite the artistry involved, Beau keeps his relationship with cheese refreshingly simple. His favorite way to eat it? As dinner—paired with nuts, vegetables, cured meats, and a glass of wine or beer, eaten by hand. It’s a nod to his grandparents, who favored modest meals and strong, characterful cheeses well into old age.
A True Family Affair
Cheesemaking at Schoch is never a solo act. Each family member plays an essential role:
- John runs day-to-day dairy operations and milks the herd.
- Mary, with her sharp business insight, keeps ideas grounded and moving forward.
- Ty, the oldest brother, handles affinage, cutting, wrapping, delivery, and farmers market sales—including Monterey on Fridays and Aptos on Saturdays.
- Seth manages herd care alongside John and assists Beau during the demanding stages of cheesemaking.
Their roles overlap constantly, reinforcing the idea that this is not just a business—but a shared way of life.
Schoch Family Farmstead Cheese Collection
All Schoch cheeses are crafted from farm-fresh, Grade A raw whole milk, produced from pasture-raised cows with no pesticides, herbicides, corn, or soy. Each cheese reflects both Old World traditions and the terroir of Monterey County.
Santa Rita
Aged: 2–4 months | Style: Washed Rind (Trappist-style)
Soft, silky, and aromatic, Santa Rita is washed daily during aging to develop its signature red-hued rind. Subtle at first, it opens into deeply savory, beefy, umami notes.
- Texture: Soft, dense, silky
- Flavor: Brothy, savory, aromatic
- Comparable to: Raclette
- Serve with: Trappist beer, boiled potatoes, gherkins, ham, baguette, pickled vegetables, crisp white wine
East of Edam
Aged: 3–5 months | Style: Dutch-inspired
A Monterey County homage to a historic Dutch classic—and a playful nod to East of Eden. Clean, mild, and endlessly versatile.
- Texture: Semi-firm to creamy
- Flavor: Mild, buttery, slightly nutty
- Comparable to: Gouda
- Serve with: Local beer, seeded crackers, fruit, olives, nuts, salami, white wine
Mt. Toro Tomme
Aged: 3–6 months | Style: Alpine Farmstead
A rustic table cheese rooted in Alpine tradition, with bold, satisfying character.
- Texture: Semi-firm
- Flavor: Robust, slightly sharp, nutty
- Role: Everyday farmhouse cheese
- Serve with: Strong beer, dried fruit, charcuterie, nuts, hearty table wines
Monterey Farmstead Jack
Aged: 2–4 months | Style: Traditional California farmstead
An authentic expression of one of America’s few truly original cheeses—still made where it was born.
- Texture: Semi-soft
- Flavor: Rich, creamy, buttery with lactic depth
- Serve with: Grilled cheese, quesadillas, anything melty; pepper jams and spicy accompaniments
Junipero
Aged: 3–5 months | Style: Baby Swiss
Named after early California roots, Junipero is smooth, gently sweet, and elegant.
- Texture: Semi-soft, creamier than typical Swiss
- Flavor: Sweet, nutty, milky
- Comparable to: Rustic Jarlsberg
- Serve with: Fruits, nuts, cured hams, baguette, quiche, fondue, hot sandwiches, white wine
Gabilan
Aged: 5–9 months | Style: Alpine Mountain Cheese
Inspired by the mountains framing the Salinas Valley, this is a durable, expressive hiking-and-picnic cheese.
- Texture: Semi-firm, supple
- Flavor: Complex, sweet, nutty
- Serve with: Trappist beer, boiled potatoes, gherkins, ham, baguette, pickled vegetables, white wine
Feta
Aged: 2–5 months | Style: Brined White Cheese
A cow’s milk take on a Greek classic—bright, tangy, and refreshingly clean.
- Texture: Sliceable, lightly crumbly
- Flavor: Tangy with subtle salt
- Serve with: Tomatoes, cucumbers, onions, olives, leafy greens, olive oil, watermelon, white wine
Pepper Jack
Aged: 2–4 months | Style: Farmstead Monterey Jack with Peppers
A bold, balanced cheese with layered heat from red jalapeños, green jalapeños, and Morita chipotles.
- Texture: Semi-soft
- Flavor: Rich, buttery, smoky, gently spicy
- Serve with: Quesadillas, cheeseburgers, pickled vegetables, melon, crisp beer, off-dry wine
Monterey Blue
Aged: 3–6 months | Style: Natural Rind Blue
Inspired by the coastal influence of Monterey Bay, this blue balances power with finesse.
- Texture: Creamy yet crumbly
- Flavor: Sweet, savory, umami with gentle salt
- Comparable to: Stilton
- Serve with: Pears, nuts, honey, crusty bread, dessert wines or dark ales
Brie de Monterey
Aged: 60 days | Style: Bloomy-rind
Luxurious and soft, this coastal-inspired Brie is rich without heaviness.
- Texture: Soft-ripened, creamy, spreadable
- Flavor: Buttery, mushroomy, earthy
- Serve with: Apples, pears, raw honey, smoked ham, walnuts, crisp white wine, baguette
Find Schoch Family Farmstead at the Market
You can meet the Schoch family—and taste these remarkable cheeses—at Monterey Bay Certified Farmers Markets, where tradition, craftsmanship, and community come together every week.
