A loan helped .


Rebecca's story

I grew up in suburban San Jose and became interested in farming in college at U.C. Santa Cruz through the Environmental Studies program. While I was in school I worked as an intern at a small goat dairy farm and developed a love for working with animals. After college, I worked in the office for an organic farming non-profit organization for a few years, and then as an apprentice and farm worker on a number of organic farms.

In 2002 I moved to San Francisco to attend the California Culinary Academy to learn more about food production. While in school I worked part-time at Artisan Cheese shop and was introduced to sheep cheese for the first time. I continued to work as a chef for about five years, all the while developing a plan to start a sheep dairy.

In 2007, I purchased 50 dairy sheep from Wisconsin and moved to rented land in Watsonville, California. Over the next two years, I bred the sheep, developed a business plan, and moved to a permanent home on land bought by my family. Garden Variety Cheese became a licensed, inspected dairy in February 2009 and we have been making cheese ever since. With a loan from the Sheep & Goat Fund in 2012 I was able to purchase a pastuerizer and expand into production of yogurt and fresh cheese. We just won a 3rd prize ribbon at the 2016 American Cheese Society competition for our fresh cheese Sweet Alyssum. We are now looking to expand our wholesale distribution through Whole Foods Markets in the San Francisco Bay Area.


This loan is special because:

It supports a women-owned local dairy farm and cheese business.



Loan details


About Garden Variety Cheese

Industry: Agriculture
Years in operation: New Business
Website: gardenvarietycheese.com

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Loan details