Cowgirl Creamery is the first place I fell in love with cheese. Their cheese making headquarters are located in Point Reyes and Petaluma, and they have expansive cheese counters of domestic and international cheese in both Point Reyes Station and the Ferry Building in San Francisco. It is hard to believe it was 10 years ago that I first realized the wonders of artisan cheese.
Cowgirl Creamery is doing something special for Marin County. They saw an opportunity to promote local agriculture by sourcing milk from Straus Family Dairy for their cheese making practices. After 20 years of producing and distributing artisan cheeses, they have become an essential player in the health and success of the artisan cheese industry at large, and they now source their milk from multiple dairy farms in the area. They are a mainstay in the local economy,
Through the month of April, Cowgirl is offering 15% off all their cheese collections and cheese of the month clubs, which is up to $104 of delicious dairy through their 12 month cheese of the month club. I've highlighted some of their classic cheese selection below, but please browse their website to view their broad selection.
After I worked at Cowgirl Creamery in the Ferry Building for one year, I had said the word "triple cream," more times than I could count. Triple cream is exactly what it sounds: through the addition of cream, it's higher in butterfat content than a cheese of whole milk variety. This is the flagship cheese of Cowgirl, the ultimate crowd-pleaser: rich, buttery, and mushroom-y, you can easily eat half the wheel smeared on toast without a second's thought. It's that addictive. Believe me, I saw the crowds at the weekend Farmer's Market: people all over this country can't get enough. It is also named after Mt. Tamalpais, a beautiful mountain that is the pride of Marin County.
This is the washed rind triple cream sister cheese. It is still a sticky, fudgy, butter phenomenon, with just the right amount of funk on the surface rind from brine (salt and water) baths as it ages. The washed rind lends a meaty, salty, peanut flavor that makes it a great cheese to accompany anything from a fresh salad to smokey cured meats.
Devil's Gulch is a winter classic, so make sure to snag it soon before it goes out of season. The cheese is named for a narrow ravine just down the road from the Allstar Organic Farm in Marin County. The whole milk for this cheese is sourced from John Taverna's Chileno Valley Dairy, another Marin neighbor. It is spritzed with local moscato wine and dusted with ground heirloom chilies from Allstar Farm.
Wagon Wheel is a cheese I would always be happy to find in my back pocket. It's smooth, semi-firm texture, and mellow sweet and nutty flavor make it appropriate for every occasion. Think table cheese for chefs or foodies.
Go Buy Their Cheese
I am so proud to be from the Bay Area, and much of that has to do with the local food culture, as well as the beautiful climate and the local sustainability initiatives. Cowgirl Creamery is near and dear to my heart as the company that woke me to the wonders of curd. It feels great to be supported by my roots.
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