This seasonal cheese from Cowgirl Creamery is a delight.
“Chimney Rock, starts with organic Holstein milk from John and Karen Taylor’s Bivalve Dairy in Point Reyes. The rich bloomy rind cheese is spritzed with wine then dusted with ground organic shiitake mushrooms, summer savory and black pepper.
The result is a beautiful cheese that offers piquant, earthy flavors balanced by high notes of orange blossom and apricot.
Chimney Rock is named for one of the most spectacular hikes in all of Point Reyes, located at the end of a land bridge that’s surrounded by lush meadows and cool breezes.”
Get this cheese from your local cheese shop! It’s a fan favorite from Cowgirl Creamery.
– Information from the Cowgirl Creamery Library of Cheese
Quinta, a farmstead cheese, is a soft-ripened, bloomy rind cheese, inspired by the very famous, seasonally-made Vacherin Mont d’Or from Switzerland, near the border of France close to the mountain d’Or.
Made on the farm from the dairy’s own pasteurized cows’ milk, the wheel is wrapped in Spruce bark. You eat it by cutting off the top layer and scooping out the insides with a spoon.
“Why Quinta? This name is especially meaningful to the Giacomini family (the owners of Point Reyes Farmstead) for two reasons.
First, Quinta means Farmstead in Portuguese. Their maternal grandparents were from Portugal so this cheese honors their mother and their Ferreira family heritage.
Second, Quinta means Fifth in Spanish. This cheese just happens to be the fifth product in their core line-up, so, as the family tells, “the name also has significance for our primarily Latinx staff that work so hard (day-in-and-day-out) to make all of our cheeses wonderful.” – Point Reyes Farmstead Cheese Co
All of their organic milk comes from pasture-based, family farms in Sonoma & Marin. This collection celebrates their incredible dairy partners, Bivalve Dairy and Straus Family Creamery, with rich, European-style butter, a unique hard cheese inspired by the Azores, and their beloved Red Hawk.
In case you missed our newsletter, check out what these cheesemakers are offering! Let’s continue to support all cheesemakers!
Daily Driver SF innovates weekly new meal kits for pickup and delivery. This week they are featuring their Daily Driver Burger Meal Kit with their Tomales neighbors Stemple Creek grass fed all beef patties and their house-made potato brioche buns.
Also included are Jersey Jack Cheese, fresh veggies, house sauce and potato tots. Get your hands on these! You can also get their cheeses, butter and bagel anytime.
Class included hands on Cheesemaking Class of Creme de Ricotta & Spring Leek Lemon Tapenade Tortas. Each guest will take home a cheese cloth, cheese ladle, cheese recipe card. In addition, the class will learn how to make Spring Leek Lemon Tapenade. Class included complimentary wine tasting .
Learn to make three distinct and delicious types of cheese: mozzarella, chèvre (fresh goat cheese) & burrata. During the class, you’ll enjoy an extraordinary sampling of local and sustainable wine in this fast-paced, hands-on workshop.
This three-hour class walks you through the history of cheesemaking, important facts about milk quality and differences as well as the complex biology and chemistry behind turning milk into tasty cheese curds and protein-rich whey.
“Our Three-Day Intensive Cheese Education Program is led by Market Hall Foods General Manager, Juliana Uruburu, and is intended for cheesemongers, chefs, caterers and other food professionals looking to improve their cheese knowledge.”
It’s a hands on experience in the classroom and on a farm. You’ll gain knowledge and insight from the top cheese shop owners in the area. The program covers:
The ins and outs of buying and caring for cheese
How to taste cheese at a professional level
Cheese pairing approaches to beverages and food
Basics of cheesemaking
A visit to a successful farmstead cheese operation
Lessons learned from a local cheese shop owner
A vertical tasting of milk, yogurt, and fresh cheeses
And tasting of at least 45 different cheeses over the three days.
This cheese festival brought to you by The California Artisan Cheese Guild, brings together cheesemakers, farmers, educators, authors, chefs, cheese mongers, brewers, distillers, and winemakers from all over California for three days of cheese tasting, education and celebration.