Mt Tam is a soft, triple-cream cheese made with pasteurized cow's milk, produced by Cowgirl Creamery, based in Marin County, California, United States. The cheese is a combination of organic milk and cream. Mt Tam is smooth, creamy and soft on the tongue and melts in the mouth instantly. This smooth and dense textured cheese is rich and buttery with hints of mushrooms, grass and hay. The cheese pairs well with a Champagne or a Sancerre.

Mt Tam

Cowgirl Creamery

Red Hawk is a washed-rind, triple-cream cheese made with pasteurized cow's milk, produced by Cowgirl Creamery, based in Marin County, California, United States. The cheese is a combination of organic milk and cream. During four weeks of aging the cheese is washed with a brine solution that develops red-orange rind that gives the cheese its name. This complex cheese is rich in taste with hints of chalk and hay. It was awarded "Best in Show" at the American Cheese Society in 2003 and a Gold Ribbon in 2009.

Red Hawk

Cowgirl Creamery's newest cheese is Hop Along, a rich, semi-firm organic cow's milk cheese washed with organic cider and aged 45 days, similar to cheeses made centuries ago by Trappist monks.

The nose is yeasty and sweet, reminiscent of an apple orchard, and the paste is pudgy with a silky mouthfeel that melts easily on the tongue. Hop Along offers bright acidity and flavors of brown bread and milk chocolate with a distinct savory note toward the rind.

Hop Along

Wagon Wheel is a semi-firm cheese made from organic cow's milk sourced from the Straus Famly Creamery. It has a rosy rind that envelopes a supple, meltable paste with a slightly springy texture. The flavour profile varies from slight tartness to intense notes of brown butter and cream. Wagon Wheel versatility is a great addition to the kitchen as well a cheeseboard.

Wagon Wheel

Pierce Pt is a seasonal cheese made in summer season using organic Jersey milk from John Taverna's Chileno Valley Dairy, produced by Cowgirl Creamery, based in Marin County, California, United States. During four weeks of aging the cheese develops bloomy rind dusted with a mixture of field flowers, chamomlie, calendula and Thai Basil. The resultant product is a soft textured cheese with tangy brightness and hints of herbs and flowers.

Pierce Pt

Chimney Rock is a seasonal cheese made in fall season using organic Jersey milk from John Taverna's Chileno Valley Dairy, produced by Cowgirl Creamery, based in Marin County, California, United States. During four weeks of aging the cheese develops bloomy rind which is then dipped in Quady Winery's Muscat wine, Essensia, then rolled in Shiitake mushrooms, black pepper and summer savory. The resultant product is a soft textured cheese with piquant, earthy flavours and hints of apricot, orange blossom.

Chimney Rock

Devil's Gulch is a cheese made using organic Jersey milk from John Taverna's Chileno Valley Dairy, produced by Cowgirl Creamery, based in Marin County, California, United States. During four weeks of aging the cheese develops bloomy rind which is then dipped in Quady Winery's Muscat wine and then dusted with sweet and spicy ground heirloom organic red peppers. The resultant product a soft textured, rich creamy cheese with sweet and spicy flavour.

Devil's Gulch

Traditional fresh cheese made with nonfat curds added to cultured cream and organic dairy milk.

Organic Clabbered Cottage

St Pat is a seasonal cheese made in sprint season using organic Jersey milk from John Taverna's Chileno Valley Dairy, produced by Cowgirl Creamery, based in Marin County, California, United States. During four weeks of ageing, the cheese develops a bloomy rind which is then wrapped in wild nettle leaves which imparts a smoky, artichoke flavour. The resultant product is a soft textured, rich creamy cheese which is full of flavour. The cheese is a gold medal winner  of North American Jersey Cheese Competition in 2009.

St Pat

Fromage Frais is a soft, unaged, creamy fresh cheese made out of whole or skimmed milk and cream. A French specialty, traditionally this cheese is made with unpasteurised cream. Many a times, the term Fromage Frais is used interchangeably with Fromage Blanc but according to French legislation - "The denomination fromage frais is reserved for unripened cheese that underwent a mostly lactic fermentation. Fermented white cheese marketed under the terms fresh or fresh cheese must contain live flora at the time of sale to the consumer." In simple language, Fromage Frais must contain live cultures when sold, whereas with fromage blanc fermentation has been stopped.
The cheese in its original form is very bland to taste but also extremely low in fat. Savory spices, sweet berries and cream are added to improve the flavour which also increases the fat content, sometimes as much as eight percent.
Fromage Frais is used similar to sour cream or cream by removing the dish off the heat, stirring in the cheese completely and then putting it back on heat. Mixing in the cheese while the dish is cooking on direct heat can cause it to curdle.
The cheese is used as a savory appetizer or a rich creamy dessert by combining it with herbs, fruits and spices. Fromage Frais with a loose consistency, ranging between heavy cream and sour cream is often employed to thicken and richen sauces. It is a traditional accompaniment to caviar since the milky goodness of the cheese reduces the saltiness of the eggs.
Fresh, creamy cheese like Fromage Frais pairs well with sparkling white wine, zinfandel and fortified wines.

Fromage Frais

Inverness is a surface-ripened, soft-ripened cheese from Cowgirl Creamery. It is made using organic pasteurized cow's milk sourced from John Taverna's Chileno Valley Jersey Dairy. The cheese is set into a small cylinder with vegetable rennet and then aged for two weeks. It has a tangy, lactic paste enveloped by a bloomy rind and a dense, creamy mouthfeel.This is an award winning cheese having won a silver medal at the 2009 North American Jersey Cheese Competition and third place at the 2010 American Cheese Society competition.

Inverness

Cowgirl Creamery cheeses are sold to over 500 stores, independent cheese shops, farmers markets and restaurants, and nationally through Whole Foods Markets.