Don't fret! Your leftover cranberries need not go to waste. Transform the vibrant, tart berries into a seasonal dessert with the ingredients in your pantry. Nothing fussy, but a spoonful of Crème Fraîche makes all the difference. 

It's Tam Time and Caitlin, Cowgirl Creamery Head of Retail & Food Service, takes us through the basics of serving our most popular triple cream cheese. At any age, our organic Mt Tam retains a fudgy core unique to its original recipe.

This rich, custardy "Tarte de Tam" is an ode to the quiches found in boulangéries across France—buttery, flaky crust encasing rich, eggy custard and bursting with roasted broccolini, black forest ham, and our triple cream, organic Mt Tam. Visit our blog for the full recipe!

Sue's Chicken Breast Stuffed with Fromage Blanc, Mushrooms, and Herbs perfectly suits the brief for a smaller Thanksgiving. Our Organic Fromage Blanc (pictured here) was our very first recipe, and helps keep bone-in, skin on chicken breasts moist while cooking and carries the flavor of the aromatics into the meat.

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.