For many of our Cheese Club members, being part of Cheese Club isn’t just about receiving cheese; it’s about joining a community of people who love discovering and sharing their cheese experiences.
One of the things we love most about what we do is getting to know many of our customers on a more personal and human level. We want to share the love 💕
So...Meet Irma, one of our long-time Cheese Club members....
Can you tell us a little bit about yourself? Where are you from, and what do you do?
I am a retired teacher of 32 years. I was born in Los Angeles, while my parents were from Mexico. I'm a first generation Hispanic-American and come from a large family of six children. Presently, I work part time at our family business, Mudge Fasteners, in Corona, California helping in the accounting department.
What’s a fun fact about you that most people wouldn’t guess?
I learned to ski at the age of 30 and to surf when I was 44 years old. ⛷️
What’s a hobby or interest you’re passionate about outside of cheese?
I love getting together with my family and especially my grandchildren. That, of course, leads to eating; Stepladder Cheese is a part of that. I'm also an avid gardener and enjoy growing lots of flowers. I believe it beautifies our lives.
How did you first hear about Stepladder Ranch & Creamery?
We have been coming up to the Cambria area since about 1982. We built a vacation home in 1996, and then our son got married and had two children! We would come up often and be on the lookout for family outings.
We discovered Stepladder around 2018. I remember that we booked a tour and waited outside the gate until it was time to come in. I think it was Michelle who greeted us with lemonade and cookies.
We started coming back every year. Our favorite time was the encounter with the baby goats, as well as learning about the milking facility and how cheese was made - and of course the cheese tasting. During the pandemic (I think that was the time!), we sponsored a baby goat (oh dear, I can’t remember her name). I gifted the sponsorship to my granddaughter, Chelsea, and the following year my daughter-in-law renewed it. Everyone enjoyed see photos of the goats. Since then and after the pandemic my son, Paul Jr., Kate, Chelsea (my granddaughter) and Luke (my grandson) have gone to Stepladder to tour and visit the ranch.
What inspired you to join the Stepladder Cheese Club?
From the first time we tasted the cheese my family fell in love with it! Each cheese is so flavorful, fresh and they have such a variety of textures.
What makes Stepladder cheese special to or for you?
I think knowing how and where the cheese is made and the exceptional ingredients used make Stepladder cheese special. Knowing who makes it - with such love - also adds to the specialness (is that a word?) of Stepladder. I was surprised when I learned you could eat the rind! Most of the time that was the first thing I would cut off when I purchased store-bought cheese.
What’s your favorite Stepladder cheese, and why? Do you have any favorite ways to enjoy it?
One of my favorites is Chevre. I love the soft texture, and creamy sweetness. Big Sur is another favorite. It is Brie like, but not as salty. The Burning Love [Cheese Club exclusive] was beautiful and delicious. We ate it as soon as we received our shipment.
We usually put together a charcuterie platter and enjoy the cheese for lunch, or take it with us outdoors as a snack with wine, especially in the summer. We like to shred the hard cheeses and sprinkle them on our soups, pasta dishes, tacos, etc.
How did you use your last Cheese Club delivery? Any special occasion? Who did you enjoy it with?
When you notify me that my Cheese Club delivery is coming, I usually ask the rest of my family if they are interested in ordering anything. We have enjoyed Stepladder at pretty much every holiday and family gathering. I like to put out appetizers when we have a gathering and sometimes it’s just cheese and crackers. It goes pretty fast.
I’d like to mention we are also members of Niner’s Winery wine club. When we order the cheese board we notice they are using at least two of your cheeses. They have good taste! We love to eat lunch there because Jacob is an amazing chef. We have also gone into Soto’s True Earth Market to buy some of your cheeses. If we can’t get to your farm they have a pretty selection.
If Stepladder could create a cheese just for you, what would it be called, and what would it taste like?
I love goat’s milk. Flavors/textures in cheese I love are creamy, sweet, nutty, and caramel. How about a cheese named “ Fiscalini Ranch”?
If you could choose a name for a Stepladder goat, what would it be?
Chelsea or Luke (the name of my grandkids, of course 😊)
