• Mt_tam_cheese_large

    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: cultured butter with hints of white mushroom

    Awards

    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

  • Red_hawk_cheese_large

    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 encourages the sunset red-orange rind, Red Hawk captures the true essence of West Marin. 

    Flavor notes: pungent aromas complement rich, smooth flavor

    Awards

    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

  • Chimney_rock_cheese_large

    Chimney Rock

    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.

    Awards

    Check back here soon! A cheese this delicious doesn’t go long without getting recognized...

  • Pierce_pt_cheese_large

    Pierce Pt

    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, chamomlie, calendula and Thai Basil.

    Flavor notes: Herbal and savory, with a tangy brightness from the interior paste

     
    Awards

    Silver, N. American Jersey Cheese Awards, 2011
    1st Place - American Cheese Society Conference, 2006, Portland
    1st Place - Royal Canadian Fair, 2004
    See All Awards

  • St_pat_cheese_large

    St Pat

    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

    Awards

    Gold - California State Fair, 2010
    Silver - N. American Jersey Cheese Awards 2009
    2nd Place - American Cheese Society 2008, Chicago
    See All Awards

  • Cowgirl_develsgulch_large

    Devil's Gulch

    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

    Awards

    3rd Place - American Cheese Society, 2010, Seattle
    Gold - Los Angeles County Fair, 2010
    See All Awards

  • Inverness_cheese_large

    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

    Awards

    Silver - California Sate Fair, 2012
    3rd Place - American Cheese Society, 2010, Seattle
    Gold - N. American Jersey Cheese Awards, 2009
    See All Awards

  • Wagon_wheel_cheese_large

    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

    Awards

    Gold, Best of Division, Best of Show, California State Fair, 2011
    Gold - Los Angeles County Fair, 2010
    See All Awards

  • Fromage_blanc_cheese_large

    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 

    Awards

    3rd Place - American Cheese Society, 2011, Montreal
    1st Place - Los Angeles County Fair, 2005
    2nd Place - American Cheese Society, 2005, Louisville
    See All Awards

  • Creme_fraiche_large

    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

    Awards

    Gold - Los Angeles County Fair, 2010
    3rd Place - American Cheese Society, 2005, Louisville
    2nd Place - American Cheese Society, 2004, Milwaukee
    See All Awards

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