MT TAM
Just North of the San Francisco Bay, Mt. Tamalpais rises like a monument to Northern California's natural beauty. In deference, Cowgirl Creamery named its signature cheese MT TAM. It's a smooth, creamy, elegant, 10-oz, triple-cream - made with tasty organic milk from the Straus Family Dairy. MT TAM is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms. (9-ound round; case of 12) : Nutrition Info

1st Place - Los Angeles County Fair, 2008
2nd Place - American Cheese Society, 2008, Chicago
2nd Place - California State Fair, 2009
 

 

RED HAWK
Cowgirl Creamery captures the essence of West Marin with its Red Hawk, a triple-cream, washed-rind, fully-flavored cheese made from organic cow milk from the Straus Family Dairy. Aged four weeks and washed with a brine solution that tints the rind a sunset red-orange, Red Hawk won Best-In-Show at the American Cheese Society's Annual Conference in 2003 and a Gold Ribbon and 2nd Best-in-Show in 2009. (10-ounce round; case of 6) : Nutrition Info

1st Place - Los Angeles County Fair, 2008

ST PAT
ST PAT is our seasonal springtime cheese. These rounds are made with whole organic milk from the Chileno Valley Jersey Dairy and are wrapped with stinging nettle leaves. Do not fear the nettles, since they are frozen to remove the sting before they are wrapped around the cheese. ST PAT, with its distinctive, green rind, commemorates the arrival of spring in Marin County. After three weeks of aging, ST PAT is mellow, soft, and full of flavor. The nettle leaves impart a smoky, artichoke flavor. ST PAT received a Gold Medal at the 2009 North American Jersey Cheese Competition.(9-ounce round; case of 6) : Nutrition Info

2nd Place - N. American Reg. Jersey Cheese Awards 2009, Marcellus, NY
2nd Place - American Cheese Society 2008, Chicago

PIERCE PT
PIERCE PT, Cowgirl Creamery's Fall/Winter seasonal cheese, is made from organic whole milk from the Chileno Valley Jersey Dairy. PIERCE PT is washed in a muscato wine and rolled in dried herbs from the Tomales Bay coastal region. The result is a delicious cheese, semi-firm yet creamy, complex yet never overpowering, that you'll recall longingly when it's out-of-season. PIERCE PT received a 1st Place award at the 2006 American Cheese Society Conference. (9-ounce round; case of 6) : Nutrition Info

 

 

DEVIL'S GULCH
Introducing Cowgirl Creamery’s newest creation - a little beauty called DEVIL'S GULCH. This new cheese is part of a bigger creamery project to increase the number of seasonal cheeses we make. DEVIL'S GULCH will be our winter cheese.

Made with the rich Jersey cow milk from John Taverna's dairy, the paste is similar to that of our other seasonal cheeses, ST PAT and PIERCE PT. The rind is lightly dusted in sweet and spicy dried red pepper flakes grown and oven-dried by Janet Brown at All Star Organics farm.

The cheese is named for DEVIL'S GULCH, a narrow ravine carved along the base of Mt. Barnaby, just down the road from Allstar Organic Farm. The peppers themselves are grown in Allstar’s fields in Nicasio.  (9-ounce round; case of 6)

 

 

INVERNESS
Inverness is a newcomer to Cowgirl Creamery's offerings. The small cylinder shaped cheese has a surface ripened rind with a tangy lactic curd and a dense, creamy mouth feel. This cheese is made with whole organic milk from the Chileno Valley Jersey Dairy and traditional rennet then aged for three weeks. Inverness won a Silver Medal at the 2009 North American Jersey Cheese Competition. : Nutrition Info

1st Place - N. American Reg. Jersey Cheese Awards 2009, Marcellus, NY
3rd Place - American Cheese Society 2008, Chicago 

 

WAGON WHEEL
Wagon Wheel, the latest addition to our lineup, is Cowgirl Creamery's "everyday" cheese. The twenty-five pound wheel is made with milk from neighboring Straus Family Creamery. Ten wheels a week are produced in our new First Street Creamery in Petaluma and aged on site for two months. Wagon Wheel was designed to be on hand for everyday cooking and snacking. The 25-pound wheel has a mild, sweet milk flavor that makes it a delightful table cheese.
 

FRESH CHEESES FROM COWGIRL CREAMERY

CLABBERED COTTAGE CHEESE
Cowgirl Creamery Cottage Cheese starts with non-fat organic milk from the Straus Family Creamery, and then it is dressed with additional clabbered cream. The Cowgirls won a blue ribbon from the American Cheese Society in 2005 for this stylish version of old fashioned cottage cheese. This small curd cottage cheese is rich and creamy and pleasantly addictive. (8 ounce; 4 pound) : Nutrition Info

 

FROMAGE BLANC
Used like cream cheese, fromage blanc is a staple of the French diet. Because Cowgirl Creamery Fromage Blanc is made with whole milk instead of cream, our fromage blanc contains 30% less fat than cream cheese and about 80% more flavor, making it a favorite with Bay Area restaurant chefs. (8 ounce; 4 pound) : Nutrition Info

CREME FRAICHE
To make Cowgirl Creamery Creme Fraiche, extra rich Straus cream is cooked at a low temperature for hours, allowing it to thicken and develop a sweet, almond character. It is then cooled, cultured, and left to set overnight. The Cowgirls won a blue ribbon for Creme Fraiche from the American Cheese Society. (8 ounce; 4 pound) : Nutrition Info



Cowgirl Creamery: Award-Winning Cheeses

• 2nd Place Best In Show - - RED Hawk, American Cheese Society 2009, Austin, TX
• 1st Place - - RED HAWK, American Cheese Society 2009, Austin, TX
• 2nd Place - - ST PAT, American Cheese Society 2008, Chicago, IL
• 2nd Place - - MT TAM, American Cheese Society 2008, Chicago, IL
• 2nd Place - - RED HAWK, American Cheese Society 2007, Burlington, VT
• 1st Place - - PIERCE PT, American Cheese Society 2006, Portland, OR
• 3rd Place - - MT TAM, American Cheese Society 2006, Portland, OR
• 3rd Place - - RED HAWK, American Cheese Society 2006, Portland OR
• 1st Place - - COTTAGE CHEESE, American Cheese Society 2005, Louisville, KY
• 2nd Place - - FROMAGE BLANC, American Cheese Society 2005, Louisville, KY
• 3rd Place - - CREME FRAICHE, American Cheese Society 2005, Louisville, KY
• 1st Place - -MT TAM, American Cheese Society 2004, Milwaukee, WI
• 2nd Place - - PIERCE PT, American Cheese Society 2004, Milwaukee, WI
• BEST IN SHOW - - RED HAWK, American Cheese Society 2003, San Francisco, CA
• 2nd Place - - CREME FRAICHE, American Cheese Society 2003, Milwaukee, WI
• 2nd Place - - FROMAGE BLANC, American Cheese Society 2003, Milwaukee, WI
• 3rd Place - - COTTAGE CHEESE, American Cheese Society 2003, Milwaukee, WI
• GRAND CHAMPION - - RED HAWK, Royal Canadian Fair 2002, Canada
  
  
  SPECIAL NOTE: Between 1997 and 2006, all of our fresh cheeses garnered first prizes at American Cheese Society's annual competition.