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 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
See All Awards
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 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
See All Awards
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 Fungi'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 bala...
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...
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
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
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 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