Hello!
It has been just a week since our inaugural trip, and wow did we see (and eat!) a lot of cheese.
Like a mouse, I’ve been nibbling away bit by bit, but have not made near a dent.
Here’s how it played out —
True newbies to the space, we took to the California cheese board (real Cali milk, anyone?) for some advice.
We were more than pleased to see a list of well-thought-out cheese adventures one could (and very much should) take on a website specially dedicated to such journeys.
Based on the paths listed, we planned our trip.
We chose the Marin trail, since it was the closest, and had a hefty farm-to-miles driven ratio.
Here’s the cheese we found, what we learned, and the overall highlights of the trip.
To keep things simple, we’re only going to be discussing one cheese from each shop.
Let the races begin!
Stop 1:
Marin French Cheese Company
History:
Likely the largest and most well-known shop on this list, the Main Cheese Company is a classic hit that produces large batches of consistent, high-quality cheese.
Started in 1865 on a small 700-acre ranch outside of Petaluma by a man named Jefferson Thompson, the Marin French Cheese Co. stands as the oldest cheese company in the United States.
Their original style of cheese resembled what we know today as Colby, and was made with the leftover whey collected from butter making. The cheese was shipped across the bay and sold to dock workers at Yerba Buena Cove.
However, in 1904, Jefferson’s son traveled to Connecticut to study cheesemaking at Storrs. There was a surplus of milk, and the federal government urged American cheesemakers to replicate the delicate cheeses of Western Europe.
What came out of this escapade was a new focus on soft-ripened, French-style cheeses, like Brie and Camembert.
While the hands of the company remained in the Jefferson family until 1998, The Marin French Cheese Co. is now owned by a French family of fourth-generation cheesemakers.
Awards:
The Marin French Cheese Co. has amassed a slew of awards, including Best of Show (for their Brie) in 2005 and 2010.
Cheese:
While Marin French Cheese Co. is best known for its Petit Breakfast Cheese, we found great adoration in their Golden Gate Cheese, a washed rind style Brie.
Why? Partly due to the name (and very cute packaging).
What makes this cheese stand out is the process and slight aging accompanied by the washing process — which is done several times per day (by hand) over the 14-day maturation process.
At the first bite, you’re hit with a wave of fresh Brie that highlights the fresh and grassy cream. Next comes a sweet, and slightly tangy finish with a rind a tad thicker than one expects.
If eaten fresh, this cheese errs on the fudgy side. When eaten close to the best-by date, it turns oozy with rich, umami-forward flavors.
They recommend pairing it with an earthy Pino, or strong IPA, or folding it into veggies for a hearty casserole.
Stop 2:
Nicasio Valley Cheese Company
The most unassuming, yet most impressive shop on this list — we loved this cheese.
The shop is tiny, and so is the factory. Yet, they’re able to pump out eleven types of cheeses from their farmstead creamery.
History
Established in 2010, the Nicasio Valley Cheese Co. tells a story of a family (and distinctly Swiss) heritage that has been generations in the making.
In 1919, Swiss immigrant Fredolino Lafranchi and his wife established the Lafranchi Dairy in Nicasio California where he built his family and legacy.
His eldest son, Will, found passion in the dairying business, specifically within the cheeses he enjoyed while returning on trips to his ancestral homeland.
Under the guidance of master cheesemaker Maurizio Lorenzetti, Will’s family continued their father’s passions and started making cheeses reminiscent of the Valle Maggia region of Switzerland.
Their beautiful, 1,150-acre pasture tells the story of this continued tradition.
Awards
Nicasio Valley’s cheese has received several accolades from The American Cheese Society, California State Fair, Good Food Awards, and the World Cheese Championships. Their most honored cheese, Foggy Morning, was named the best "Fromage Blanc Style Cheese" in North America in 2015.
Cheese
Their dairy is made from 100% organic cows who reside on their farm. The cheese tastes grassy and piquant, akin to many goat’s milk cheeses while having the structure of a cow’s milk cheese.
While they may be well known for their fromage blanc style cheeses, we were taken by the funky nature of their washed-rind cheese, San Geronimo.
San Geronimo stands as a cross between a Raclette and Fontina cheese. It melts, but not too fast. It’s stinky, but not too stinky.
Pairings
Like our other choice, this cheese goes great in a salad. It also goes great with roasted vegetables. I’d recommend pairing it with a deep red, or hoppy beer.
This cheese could also do well in a fondue sitch.
And just like that, I’ve filled the page! I’ll shoot part two through sometime soon, where we’ll share the last three stops on our list.
Oh, and before I forget. I’d love to share a cheese-related recipe of the week.
I’ve made Cheddar-y oatcakes, a recipe from Natasha Pickowicz’s “More Than Cake”
Well, I haven’t baked them quite yet — but I did make the dough. More on that later.
Go on, be well, and eat some cheese!
Ciao,
Lillian Syme
Sources:
https://nicasiocheese.com/
https://marinfrenchcheese.com/