Jeremy Suizo is a 5-year veteran of our Ferry Building Cheese Counter, and now works as the General Manager of our San Francisco Shop & Sidekick Café. A trained chef, avid baker, and accomplished cheesemonger, Jeremy is always ready with a clever pairing recommendation and an expert tasting note. We caught up with Jeremy before the busy Thanksgiving holiday.
Point Reyes Station has become a destination for food and nature lovers and it continues to be a hub for the region's ranchers, chefs and farmers, who produce some of the best food in Northern California. Cowgirl Creamery has been central to connecting these producers together by distributing their products to stores and restaurants and educating visitors about the benefits of local food systems
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.
Hilary, our Pt Reyes Creamery Barn Shop & Cantina Manager, talks us through our beloved triple cream with funk: Red Hawk. This organic, washed rind triple cream is made exclusively in our original creamery in Pt Reyes, where Cowgirl Creamery was founded by Sue Conley and Peggy Smith more than 20 years ago. Come visit us for safe in-person shopping, and see our Red Hawk aging to perfection while you put together your picnic basket, holiday cheese plate, or lunch on the go! Our expert cheesemongers are here to help.
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.
Last week, we took some time to interview Pame Rubio-Piña, the winner of the first ever virtual Cheesemonger Invitational. It's been a tough year for independent cheese counters (like the Fairfield Greenwich Cheese Company where Pame sling curd in Cos Cob, CT), but mongers like Pame have skillfully adapted to the times.
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.