cowgirl creamery

Why do we all at some point in our lives want to be a cowgirl (or cowboy)? For me it was because of Annie Oakley!  Thanks to the stories my parents told me and the movies we watched as a family, I wanted to be Annie.  My dad made us rifles and six shooters from card board paper towel rolls. So every time my older brother and I played cowboys and Indians I was always Annie and he was the Lone Ranger.  What a pair we made!  It was awesome. Looking back, it was some of the most fun we had together.  But I digress.  I should be talking about cheese right?!

Have you heard of Cowgirl Creamery? Have you tasted any of their hand-crafted cheeses? Here at Vine & Table we pride ourselves in bringing in amazing cheeses from around the world. Lucky for us we didn’t have to cross oceans or the equator for the ones from Cowgirl Creamery.  Cowgirl Creamery is based just north of San Francisco in a picturesque town called Pt. Reyes Station.  Sue and Peggy began the Creamery in 1997 and are known worldwide for their award-winning cheeses.  All of their cheeses are made by hand and they produce about 3,000 pounds a week.  Out of the seven made at Cowgirl, four are soft aged and three are fresh.  Currently we sell three of their soft aged cheeses.  Mt Tam, Red Hawk and Pierce Pt. OMG they are wonderful!!

When you bite into Mt Tam it is firm but then immediately gets buttery.  It is a lovely triple cream. You get an earthy flavor that reminds you of white mushrooms (but don’t worry if you don’t like mushrooms, you will still love this cheese).  This cheese is really mellow. No need to overwhelm it with any other cheeses or meats. Just a warm baguette and a little jam and your night is set. Pair with a chilled Brut Sparkling Wine or a great IPA. Mouthwatering goodness!

Red Hawk is a triple cream that has a washed rind. I know, I wouldn’t have thought that pair would be normal but I was completely wrong and blown away. It is a fully flavored cheese that is aged 4 weeks.  Do you like Muenster? Then you will really enjoy Red Hawk. It is beefy, masculine, silky and elegant. Whether you eat it by itself or with a little Quince paste you won’t be disappointed. Pair with a Pinot Noir or an Alsatian Riesling.

Cheese washed in Muscato wine… what a wonderful thing!  Pierce Point’s rind is washed in the muscato then rolled in dried herbs.  The most recent batch we received was also rolled in wild flowers. The taste of lavender was breathtaking. With creamy complexity you won’t find this to be overpowering.  Your dessert display and your friends will thank you for bringing this beauty out to share (though you might want to save a little extra for yourself to savor later).  Pair with a Sonoma Pinot Noir or Sauvignon Blanc.

These beauties are artisan cheeses which mean they are in high demand and we are only able to bring in a limited quantity during the year.  So stop by the store and pick some up today!


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 Vine & Table #301