Flourish Magazine

Flourish Fall 2013

Flourish Magazine, the North Bay's Guide to Sustainable Living. Serving Marin, Sonoma and Napa counties and sharing the stories of local people working towards sustainable living, organic foods and eco-conscious lifestyles.

Issue link: http://www.ifoldsflip.com/i/175158

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Page 47 of 55

An array of local foods featured on the Flavors of West Marin Tour including Cowgirl Creamery cheeses, Point Reyes Vineyard Wines, burgers from Marin Sun Farms Restaurant & Butcher Shop, fresh loaves from Brickmaiden Breads and BBQ Oysters from Hog Island Oyster Company. Straus Family Dairy in nearby Marshall. The idea for Cowgirl Creamery first took hold in 1993 when visionary friends Sue Conley and Peggy Smith (of Bette's Diner and Chez Panisse fame) bought an abandoned hay barn near downtown Point Reyes Station. The entrepreneurial pair transformed the space into Tomales Bay Foods, a destination retail hub featur- "There's a mouth-watering gourmet goat burger piled with grilled mushrooms, onions, and As Hill explains the cheesemaking process, we begin tasting. First in line are soft, fresh cheeses — a slightly tangy Creme Fraiche and Fromage Blanc — followed by four premiere aged cow's milk varietals. goat cheese as well as a lamb First up is Mt. Tam, a decadently burger with bacon chimichuri lowed by Pierce Point, made and melted Manchego cheese." ing artisan products from more rich triple cream favorite. Folseasonally from Jersey milk and finished with fresh herbs; Wagon Wheel, a semi-firm cheese specially developed to than sixty local producers. Smitten with the idea of cheesemak- top pizzas at San Francisco's popular Zuni Cafe; and Red Hawk, a ing, they added a small creamery to the facility in 1997 and be- pungent, washed-rind varietal that depends on naturally occurring gan making their own artisan offerings. Though Cowgirl Cream- bacteria in the coastal air to ripen. ery has since expanded to a Petaluma location to meet growing We take one final look into Cowgirl's "make" room and adjacent demand, a portion of the company's cheese is still produced in aging chamber, stacked with trays of ripening rounds, before stroll- this original space. ing around the corner to our next stop at Brick Maiden Breads. 48 FLOURISH • FALL 2013 

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