Thank you Sue and Peggy!

Sue Conley and Peggy Smith, who together started and founded Cowgirl Creamery in 1997, are retiring.

These two wonderful women not only pioneered the resurgence of artisan cheese, but changed the face of West Marin agriculture by promoting the idea that chefs showcase local farm products.

Forever grateful for what they’ve done, including bringing us those iconic cheeses like MT TAM and Red Hawk. They will continue their good works through various nonprofits.

Thank you for all that you have done!

Stuyt Dairy Farmstead

Visit this father and daughter cheese maker tandem in Escalon in California’s Central Valley

Rick and daughter, Anastasia Stuyt, are the cheese makers.

Only a small percentage of the milk produced on the dairy is used to make an Artisanal Farmstead Raw Milk Cheese. Their cheese is best described as a Dutch cheese, which is handmade from their farm’s raw cow milk.

Stuyt cheese is aged a minimum of 60 days; yet, preferred 90 days, for the best flavor.

🧀 Pictured here are:

1) El Capitan, a fully aged raw cow’s milk Spanish style cheese.

2) Diamond Reserve, a raw cow’s milk gouda style cheese aged over 9 months.

3) Mild raw cow’s milk gouda aged 2-4 months.

Visit their shop daily or order online! Yum! Support your local cheese maker!


📷 @deniseroccophotography