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Mt Tam
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: smooth, decadent butter and hints of white mushroom
Awards2nd 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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Red Hawk
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 tints the rind a sunset red-orange, Red Hawk captures the true essence of West Marin.
Flavor notes: pungent aromas complement rich, smooth flavor
AwardsGold & 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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Chimney Rock
Our Fall seasonal cheese. This mild bloomy rind cheese, made from John Taverna's local, certified organic Jersey milk, is dipped in Quady Winery's luscious 100% muscat wine, Essensia, then dusted with Far West Funghi's ground organic pioppini and shiitake mushrooms. The result is a flavor both bold and delicate, just like the Point Reyes Seashore trail for which it's named.
Flavor notes: Sweet notes of orange blossom and apricot bal...
AwardsCheck back here soon! A cheese this delicious doesn’t go long without getting recognized...
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Pierce Pt
Our Summer seasonal cheese. Washed in a muscato wine and rolled in coastal herbs and wildflowers harvested and dried by Janet Brown at All Star Organics, this summer/fall special makes for a perfect picnic. Organic whole milk from the Chileno Valley Jersey Dairy delivers a delicious nibble you’ll recall lovingly when it’s out of season.
Flavor notes: Semi-firm yet creamy, complex but never overpowe...
More InfoAwardsSilver, N. American Jersey Cheese Awards, 2011
1st Place - American Cheese Society Conference, 2006, Portland
1st Place - Royal Canadian Fair, 2004
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St Pat
Our Spring seasonal cheese. St Pat’s distinctive green rind commemorates the arrival of spring in Marin County. Made with whole organic milk from the Chileno Valley Jersey Dairy, this creamy semi-firm cheese is wrapped with the (de-stung) nettle leaves that grow wild all around us.
Flavor notes: Mellow, soft, and full of smoky, artichoke flavor
More Info10-ounce round; case of 6
Nutrition InfoShop Online
Find Our Cheese Locally
How We Make Our CheeseAwardsGold - California State Fair, 2010
Silver - N. American Jersey Cheese Awards 2009
2nd Place - American Cheese Society 2008, Chicago
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Devil's Gulch
Our Winter seasonal cheese. Tastes of Wild West Marin emerge in this winter/spring cheese made with John Taverna’s local, certified organic Jersey milk and All Star Organics’ spicy-sweet pepper flakes. It’s as smooth, lovely and luscious as it is locavore.
Flavor notes: Semi-firm yet creamy, with a bright sweet spice
Awards3rd Place - American Cheese Society, 2010, Seattle
Gold - Los Angeles County Fair, 2010
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Inverness
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
AwardsSilver - California Sate Fair, 2012
3rd Place - American Cheese Society, 2010, Seattle
Gold - N. American Jersey Cheese Awards, 2009
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Wagon Wheel
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
AwardsGold, Best of Division, Best of Show, California State Fair, 2011
Gold - Los Angeles County Fair, 2010
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Fromage Blanc
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
Awards3rd Place - American Cheese Society, 2011, Montreal
1st Place - Los Angeles County Fair, 2005
2nd Place - American Cheese Society, 2005, Louisville
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Crème Fraîche
What do you get when you cook extra rich Straus 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
AwardsGold - Los Angeles County Fair, 2010
3rd Place - American Cheese Society, 2005, Louisville
2nd Place - American Cheese Society, 2004, Milwaukee
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