Quantcast
☰ menu   

Cottage Cheese (Cowgirl Creamery)

Producer
Cowgirl Creamery
Country
United States
Region
California
Size
Varies
Weight
8oz & 4lb containers
Website
www.cowgirlcreamery.com
Milk
Cow
Classification
Soft
Rennet
Microbial
Rind
Fresh

Cowgirl Creamery, based in Marin County, California is the vision of owners Sue Conley and Peggy Smith.

Friends since college days on the east coast, they moved to California together in the 1970's, and, since both women were passionately interested in the food business, Peggy went to work at Chez Panisse in Berkeley with Alice Waters, while Sue became co-owner of the famous Bette's Ocean View Diner.

Twenty something yars later in 1993, Sue sold her part of the business in order to form Tomales Bay Foods, a business designed to provide a marketing outlet for local agricultural food products in Marin County. Discovering that her new company was fulfiling a tremendous need and niche, Sue asked Peggy to join her in launching a greatly expanded business, including a permanent farm-market type store selling locally made food products and a cheesemaking operation. The cheesemaking business and retail stores became known as Cowgirl Creamery.

The business flourished, and it quickly became clear that the cheese retail, wholesale and cheese making operations were the most successful. Today, Cowgirl Creamery has additional retail stores in San Francisco and Washington DC together with a much larger cheesemaking operation and warehouse based in Petaluma, CA.

Cowgirl Creamery, under the guidance of head cheesemaker Maureen Cunnie, produces a range of fresh and mold ripened cheeses using organic cow's milk from small local dairies.

Made to a traditional recipe, Cowgirl Creamery Cottage Cheese is formed using a slow lactic '"set" and organic non-fat organic milk. This produces small, delicate curds to which a cultured (known as 'clabbered') cream is added.

The result is a deliciously light, fresh, milky-tasting cheese with a bright, clean lactic tang that leaves you begging for more.

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe