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Cowgirl Creamery (Point Reyes Station, California)
Appears in
Published 2010
Peggy Smith and Sue Conley left their former jobs in catering to become cheesemakers; their milk supply comes via the farm of Bill Straus, which goes to make all the cheeses and fresh curd, crème fraîche, Fromage Blanc and quark. The two cheeses listed below are the best known, and have receive numerous awards. These are perfect partners to hard, sharp cheeses and buttery blue cheeses as well as the myriad choice of Californian wines.
Red Hawk is a 250 g (9 oz) triple cream, brine-washed cheese with a buttery richness and top notes of savoury meat juices. This is no mean feat since washed rinds are notoriously difficult to ripen without becoming too sticky and rancid tasting. This cheese is a must on a cheeseboard selection that brings together hard, fruity-tasting cheeses and blues and softer, sharper cheeses. It’s all about achieving a balance.