A dollop of Crème Fraîche adds levity and luxury to this Butternut Squash & Carrot Soup, which is easily adapted to your taste and pantry ingredients. Silky smooth with a touch of ginger spice, this versatile soup is a Cowgirl staple for cold-weather cooking.
This winter-forward salad—a vibrant mix of chicories, Fuyu persimmons and fennel, dressed in a bracing apple cider vinaigrette—is the perfect vehicle for a fromage-loaded Mt Tam Cheese toastie. Broiled until just melted and topped with a drizzle of honey and flaky salt, this ooey, gooey topper finds harmony with the bitterness of the greens and the slightly sweet persimmons.
This classic recipe from founder Sue Conley uses both Fromage Blanc and Crème Fraiche with the bold flavors of marinated artichokes and fresh jalapeno peppers. Nan’s Fancy Artichoke-Jalapeno Spread, named for Sue's longtime partner and moonlighting cheesemonger, Nan, is just right for fall pastimes of football watching or packed with a lunch for a hike in the forest.
It's wild mushroom season in California (and truffle season abroad), and the perfect time of year for this decadent combination of creamy cheese layered with your favorite fungi. Our organic triple cream Mt Tam bring is just the right size for the job, with big buttery flavors to complement earthy aromas.
The Cowgirls' version of the Classic Mac & Cheese features Wagon Wheel-shaped pasta (rotelle), crispy bacon, heirloom tomatoes, and our golden, meltable Wagon Wheel.
Mary Loh, Sue's mom, got this recipe from her mother, who was born in Macon, Georgia. In the Conley household, the holidays aren't complete without a few dozen batches of these, baked, packed in tins, and given to neighbors and cousins. Use excellent quality Sharp Cheddar or our organic Wagon Wheel.
Cheryl's famous grilled cheese features delightful fall flavors: warm caramelized onions and Asian pears combined with our favorite melting cheeses, like organic Wagon Wheel, Gruyère, and Cheddar.
Our three-cheese lasagna layered with mushrooms and spinach feels like an edible squeeze. Our rule: assemble a lasagna like you would a pizza—with a light hand. Forget about over-stuffed layers and an overflowing casserole dish. You want to scatter just enough cheese and vegetables to flavor, but not overwhelm.
This soup is called Sidekick because it is the best sidekick to a grilled cheese sandwich. On the menu at our lunch counter in the San Francisco Ferry Building, also called Sidekick, it has many loyal fans.
This version of mac and cheese is creamy and simple, so the flavor of your the cheese you use comes through. Choose a good sharp cheddar as a base; you can use all cheddar or a combination of half cheddar and half ends and bits of other cheeses. Some folks add parsley or other herbs before baking, as seen in this photo. Peggy and I like to make it without herbs. - Sue Conley & Peggy Smith (Co-Founders)