San Rafael Dairy

Brief History

In 1994 our father Don René Guerra bought a small farm near the San Rafael village from his uncle Randolfo Hernández. Having in mind one day the children will grow, he decided to make of San Rafael a sustainable farm, with coffee, fruits, vegetables, meat and milk. The coffee prices around that time were pretty good, and he invested more and bought land from the neighbors.

13 years later, in 2007, Carlos , the firstborn, graduated from Zamorano University with a Bachelor's Degree in Food Science. Eagerly to work, Carlos applied for jobs everywhere, and got a response from Capriole Inc. a small goat dairy in southern Indiana. As an apprentice, Carlos was trained by Judy Schad, a cheese master and pioneer in the artisanal business in the US.

In 2009 Carlos came back home, right after a devastating political country situation, with the dream of making french cheeses in Honduras. The beginning was rough as Honduras doesn't have a cheese culture developed, no ingredients or equipment could be found anywhere. 

After exhaustive work to put everything together in 2010 Carlos started to make cheese commercially and the fun began.

.::Cheesemaking in Copán::.

We make our cheese  through observation and, always, through the vehicle of taste. Without taste, the rest is trivial.  We ate as much cheese--good and bad—as we could and learned the nuances that make the difference.  Building a creamery a few steps from our home was a natural extension of the kitchen.  Over the years the genetics of our closed herd of brown swiss cows, the pasture from our fields, the style of our own cheesemaking have all contributed to the special profile of cheeses. The catchwords "sustainable", "natural,"  "humane animal care", "free-farmed", and "artisan"  were the realities on which we began our farm and ones we continue to live daily. The end result is a cheese that is distinctively ours- not just in appearance but in the more relevant criterion of taste. 


Fromage Blanc - Herbs de Provence

French style cheese covered in famous herbs de provence. Very fresh and packed with a lot of  flavor.

Flavor: Bright and citrus-like with a lemony tang and an underlying sweetness.

Rind: Herbs

Texture: Soft and creamy

Milk: Cow/whole/pasteurized

Aging: Fresh

GOES WITH

๑ Pita Bread

๑ Olives

๑ Green Salads

๑ Crackers
PAIRS WITH

๑ Sauvignon blanc

๑ Table white wine

๑ Pilsner Beer



Fromage Frais

Perfectly simple, delicate, and full of flavor, it always reminds us of springtime. While the taste is totally unique, its other special attribute is texture. Spreable in everything you can think of. It comes plain or with other flavors.

Flavor: Bright and citrus-like with a lemony tang and an underlying sweetness.

Rind: None

Texture: Very Soft and creamy

Milk: Cow/whole/pasteurized

Aging: Fresh

BUY ONLINE

 

GOES WITH

๑ Toasted bread

๑ Pasta

๑ Green Salads

๑ Crackers

๑ Pita bread

PAIRS WITH

๑ Sauvignon blanc

๑ Table white wine

๑ Pilsner Beer

 



Banon Nora

One of our very first creations. This cheese was born in France, they soak chestnut leaves in Brandy and wrap a small disk of creamy goodness. We at San Rafael soak our leaves in Bourbon Whisky! Named after Nora Welchez, founder of Mayatan School in Copan Ruinas. 

Flavor: Tangy, Tannins, earthy

Rind: Bourbon soaked chestnut leaves

Texture: Soft, Dense, Creamy

Milk: Cow/whole/pasteurized

Aging: 2 weeks

BUY ONLINE

 

GOES WITH

๑ Toasted bread

๑ Grapes

๑ Pears

๑ Green Salads

๑ Crackers

๑ Pita bread

PAIRS WITH

๑ Bourbon

๑ Sauvignon blanc

๑ Champagne

๑ Table white wine

๑ Pilsner Beer

 



Fromage`a Trois - Italiana

Spreadable torta perfect if you're looking for a quick, easy, and delicious appetizer. Layered with plain cheese, basil pesto, sun dried tomatoes, and pine nuts, the torta has both taste and eye appeal, sliced as is, or drizzled with olive oil and served with olives or other vegetables

Flavor: Basil, garlic, dried tomatoes, parsley.

Rind: None

Texture: Soft, spreadable, creamy

Milk: Cow/whole/pasteurized

Aging: Fresh

BUY ONLINE

GOES WITH

๑ Pasta

๑ Toasted bread

๑ Nut bread

๑ Olive Oil

๑ Green Salads

๑ Crackers

๑ Pita bread

PAIRS WITH

๑ Sauvignon blanc

๑ Champagne

๑ Table white wine

๑ Pilsner Beer

๑ Dark Beer

 



Fromage`a Trois - Chocolate & Bourbon

The Fromage`a Trois Bourbon Chocolate Torta  is a perfect a finish for any meal.  Fresh cheese with melted Callebaut chocolate, toasted pecans,and raisins soaked in Kentucky Straight Bourbon (plus liberal doses of extra spirits)!  The result is a not-too-sweet and not-too-heavy but definitely alcoholic dessert.

Flavor: Chocolate Fudge with a hint of Bourbon Whisky.

Rind: Nuts/Pecans

Texture:  Thick like fudge

Milk: Cow/whole/pasteurized

Aging: Fresh

BUY ONLINE

 

GOES WITH

๑ Nut bread

๑ Crackers

๑ Strawberries

๑ Dried fruit

PAIRS WITH

๑ Fortified wines

๑ Bourbon

 

 



Valençay

Creamy and dense with a dusting of vegetable ashes under its bloomy rind, this lactic curd cheese is hand made and has a great velvety texture. Its flavor is refreshing and lactic, slightly sweet and buttery, with a musty edge. The truncated pyramid shape originated when Napoleon came back from Egypt really angry and cut of the top of the pyramid cheese with his sword. 

Flavor: Lactic, earthy and nutty when aged.

Rind: Ash/Bloomy

Texture: Soft, creamy, dense, verlvety.

Milk: Cow/whole/pasteurized

Aging: Ripened 2-3 weeks

BUY ONLINE

 

 

GOES WITH

๑ Compotes

๑ Mermalades 

๑ Crackers

๑ Strawberries

๑ Dried fruit

PAIRS WITH

๑ Light white wine

๑ Rose Wine

๑ Sparkling

๑ Light Beer



Tanya's Cannonball

One of the very first cheeses we started to do in 2008. Named after a dear friend and famous restauranteur Tanya Clementson. The cannonball is a little cheese like the ones you see in the french markets, creamy and dense with a layer of vegetable ashes around its bloomy rind, this little cheese is the star of cheeseplatters at San Rafael.

Flavor: Lactic, earthy and nutty when aged.

Rind: Ash/Bloomy

Texture: Soft, creamy, dense, verlvety.

Milk: Cow/whole/pasteurized

Aging: Ripened 2-3 weeks

BUY ONLINE

 

 

 

GOES WITH

๑ Compotes

๑ Mermalades 

๑ Honey

๑ Crackers

๑ Strawberries

๑ Figs

๑ Dried fruit

PAIRS WITH

๑ Light white wine

๑ Rose Wine

๑ Sparkling

๑ Light Beer

 



Camembert

A little bit smaller than the original french camembert, but with a lot of flavor inside. We make our camemberts from raw milk for a fuller flavor. After coming out of the cheese cave (3 weeks) the bloomy rinded wheels are ready to be sliced and enjoyed. 

Flavor: Nutty, buttery & mushroomy

Rind: White & Bloomy

Texture: Soft, creamy, dense, verlvety

Milk: Cow/whole/raw

Aging: Ripened 2-3 weeks

BUY ONLINE

 

GOES WITH

๑ Compotes

๑ Mermalades 

๑ Honey

๑ Crackers

๑ Strawberries

๑ Figs

๑ Dried fruit

PAIRS WITH

๑ Champagne

๑ Red Wine

๑ Apple Cider

๑ Light Beer

 


Brie de Copán

"Brinteriano" this Brie was inspired by the Interiano family from Copan, who are lovers of good food & wine. Creamy, rich, buttery & mellow. Inside the smooth, edible rind, you'll find Brie's soft, ivory or yellow interior that not only looks elegant - it tastes elegant. With pleasant mushroom or other earthy overtones, a taste of Brie will carry your imagination to a romantic picnic in a meadow of wildflowers. But you'll be just as delighted eating it in your dining room. 

Flavor: Nutty, buttery & mushroomy

Rind: White & Bloomy

Texture: Soft, creamy, dense, verlvety

Milk: Cow/whole/raw

Aging: Ripened 4-7 weeks

BUY ONLINE

 

GOES WITH

๑ Green apples

๑ Mermalades 

๑ Strawberries

๑ Pears

๑ Melonds

๑ Grapes

๑ Crusty Bread

PAIRS WITH

๑ Champagne

๑ Chardonnay

๑ Apple Cider

๑ Pinot Noir