Ever wonder how Red Hawk got its iconic funk? Our Managing Director Amanda tells the story of Red Hawk's sunset-hued rind and reflects on the "Cowgirl Spirit" in her latest blog post. Want to keep in touch? Join our newsletter to stay on top of recipes, product releases, and exclusive sales.
One of the greatest joys of the spring garden is the arrival of squash blossoms, bursting with optimism for the season ahead. Here they are delicately filled with a mixture of our Fromage Blanc, blue cheese, and hazelnuts, dredged in cornmeal and fried to golden perfection. Serve over brightly-dressed spring greens and dark levain for a stunning snack or elegant main. What do you like to with squash blossoms?
We're celebrating the launch of Julia Turshen's latest cookbook, Simply Julia: 110 Easy Recipes for Healthy Comfort Food. Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients, with foolproof recipes for more nutritious takes on Julia's favorite comfort foods. This 80s-inspired recipe is a twist on her recipe for Yogurt with Roasted Pineapple Sauce + Toasted Coconut with our award-winning Cottage Cheese.
Our Organic Clabbered Cottage Cheese won Gold at the 2021 sofi Awards!! With tender, pillowy curds dressed with luxurious Creme Fraiche, it's no wonder we took home first prize for cow's milk cheeses. Whether sweet or savory, we love this protein-packed snack (16g per serving) in breakfast bowls, simple salads, or straight out of the container! You can find our Clabbered Cottage Cheese at select specialty retailers and Curds 'n Cream at Whole Foods Market.
It’s peak artichoke season in California, and we’re craving bright, textured salads layered with the flavors of spring. Made with all raw ingredients, our co-founder Peggy’s Dry Jack, Artichoke, and Fennel salad is crunchy, briney, and perfectly balanced with fresh herbs, anchovies, and plenty of lemon juice. As an ode to her late Chez Panisse coworker and renowned chef Catherine Brandel, this salad captures the essence of California cuisine. Any hard shaving cheese like Parmigiano or pecorino will do, but for a true American original, we love finishing this salad with Vella Dry Jack.
Our bite-sized, soft-ripened Inverness is the perfect topping for @fromheadtotable's lush Spring Farro Bowl, loaded with seasonal greenery and a bright dressing with tarragon and citrus. This healthy grain bowl is all about balance: creamy, funky Inverness has a brightness that lends itself to crunchy veg and tender herbs, with nutty, protein-packed farro rounding out the spring bounty.
Calling Bay Area Bakers! Cowgirl Creamery wants to help you bake funds for social justice. Learn more about how you can get some of organic cheeses to help with the next Bakers Against Racism campaign: "In Adversity We Bloom."
Today (April 10th) marks our last day in the Ferry Building, and we're throwing it back with a Sidekick Café classic from our founders Peg & Sue: The San Francisco Egg Cream. Showcasing Straus Family Creamery organic milk and Recchiuti's chocolate sauce, this warm-weather quencher is a foamy, refreshing taste of the Bay.
Made with only three ingredients—rhubarb, Meyer lemons and sugar—these preserves from our friend @fromheadtotable are pink, rosy sunshine in a jar. The honeyed, sweetness of the rhubarb pairs perfectly with bright, aromatic Meyer lemons. These preserves are a delight served alongside a selection of cheeses, from classic Mt. Tam to Fromage Blanc—but, it really shines with Inverness. The tart, tanginess of the rhubarb and lemon find blissful harmony with the cheese’s delicate lactic acidity and notes of sweet grass and fresh cream.
This springtime take on mac and cheese is a Cowgirl favorite: our organic Cottage Cheese & Crème Fraîche combine with green garlic and tomatoes for a not-too-rich, creamy sauce. Grate up the bits of hard cheese (we love Wagon Wheel and Parmigiano) in your fridge and pile the penne high, cooking to golden, bubbly perfection.