While only a little more than an hour from San Francisco, the Pacheco Farm, home to the Achadinha Cheese Company , seems more than a world apart. The overcast skies and mist present the day I visited only added to the sense that this place is special. Here I found a way of life that has vanished from most places.     I arrived at the farm in the mid-morning. Everyone was hard at work making cheese or packaging cheese curds for sale. Jim kept me company while I waited for Donna. I had just asked him for tips on raising a locavore foodie when Donna came out. Their tips were introduce them to growing things early and give them responsibility for a project, whether an herb garden or chickens. Their children took pride in knowing how what they and their animals ate was grown, what their animals had been fed, how the animals had been raised, how the animals would be butchered, and more.   Before we began our tour, Donna gave me the history of the farm. When Jim's father work...