Our most popular cheese is named for a Northern California landmark: the majestic Mt. Tamalpais. Made from Straus Family Dairy’s fresh organic milk, this elegant triple cream was our first foray into aged cheeses.
Flavor notes: cultured butter with hints of white mushroomMore Info
10-ounce round; case of 12
2nd Place - American Cheese Society, 2011, Montreal
Gold - Los Angeles County Fair, 2009
Silver - California State Fair, 2008
First Place - American Cheese Society, 2004, Milwaukee
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The wild bacteria that define this bold, sumptuous triple cream are native to Point Reyes; in fact, we could not make this cheese anywhere else. Aged four weeks and washed with a brine solution that encourages the sunset red-orange rind, Red Hawk captures the true essence of West Marin.
Flavor notes: pungent aromas complement rich, smooth flavorMore Info
10-ounce round: case of 6
Gold & 2nd Best-in-Show, American Cheese Society, 2009, Austin
1st Place - Los Angeles County Fair, 2008
Best In Show, American Cheese Society, 2003, San Francisco
Grand Champion, Royal Canadian Fair, 2002
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Our fall seasonal cheese, Chimney Rock, starts with organic Jersey milk from John Taverna's Chileno Valley Dairy. These rich, bloomy rind wheels are spritzed with Quady Winery's muscat wine, Essensia, then dusted with ground organic shiitake mushrooms, summer savory and black pepper.
Flavor notes: Piquant, earthy undertones balanced by high notes of orange blossom and apricot.
Named for a ranch on the Pt Reyes National Seashore, our summer seasonal cheese, Pierce Pt, starts with organic Jersey milk from John Taverna's Chileno Valley Dairy. These rich, bloomy rind wheels are dusted with a beautiful mixture of field flowers, chamomile, calendula and Thai Basil.
Flavor notes: Herbal and savory, with a tangy brightness from the interior paste
Our spring seasonal cheese, St Pat, has a distinctive green rind that commemorates the arrival of spring in Marin County. Made with organic milk from John Taverna's Chileno Valley Jersey Dairy, these rich, creamy wheels are wrapped in wild nettle leaves harvested by Fresh Run Farm in Bolinas.
Flavor notes: Mellow and tangy, with notes of smoky artichoke
Our winter seasonal cheese, Devil's Gulch, starts with organic Jersey milk from John Taverna's Chileno Valley Dairy. The rich, bloomy rind wheels are dusted with a mixture of sweet and spicy ground heirloom peppers from Allstar Organics.
Flavor notes: Bright, sweet spice tempered by the rich creaminess of the paste
This little surface-ripened cylinder packs a tangy punch. Full flavored, Jersey organic milk from John Taverna's dairy is set with traditional rennet and lactic acid cultures, then aged for two weeks to create our version of a delicate St Marcellin style cheese.
Flavor notes: A tangy lactic curd and a dense, creamy mouth feel
Born out of collaboration with renowned San Francisco chefs, this smooth, tasty table cheese is ready to roll with most any meal. Try it melted, grated, grilled and snacked!
Flavor notes: A mild, sweet milk flavor that’s eminently edible
Fromage blanc is the cream cheese of France. Ours is made with whole milk instead of cream, reducing guilt (30% less fat) and increasing pleasure (80% more flavor). It’s a favorite among Bay Area chefs. (8 ounce; 4 pound)
Flavor notes: Smooth and silky, a spoonful to be savored
What do you get when you cook extra rich Wallaby cream at a low temperature for hours, cool it, culture it, and set it overnight? An extra rich, extra creamy complement for everything from pan sauces to strawberries.
Flavor notes: Luxurious and bright, with a slightly sweet, almond character