You Mon Tsang November 20th, 2009
I’ve been wanting to write about my tour of the Cowgirl Creamery for a while now, but now I can refer you to William Wong‘s account of his tour over at sfgate.com. This was a pleasant surprise since Bill is both a great writer and friend. Some quotes and link to full story below:
Cowgirl’s “tour” is actually a misnomer. It’s more like a seminar or tutorial about cheese-making followed by a tasting.
Cowgirl’s web site says this “tour” is a 25-minute presentation, followed by a tasting. Our “tour” lasted about 90 minutes — an informative talk by Michael Zilber, retail manager of Cowgirl, and a tasting of Cowgirl’s repertoire of cheeses: four fresh and four aged varieties. Man, were they delicious! Yes, we bought one variety to take home.
Cowgirl’s “tour” is actually a misnomer. It’s more like a seminar or tutorial about cheese-making followed by a tasting.
… Our “tour” lasted about 90 minutes — an informative talk by Michael Zilber, retail manager of Cowgirl, and a tasting of Cowgirl’s repertoire of cheeses: four fresh and four aged varieties. Man, were they delicious! Yes, we bought one variety to take home.
… if you have a Friday available, go to Pt. Reyes Station to take Cowgirl’s “tour” inside a restored barn, where you will learn about cheese-making, see it being made, try a hand yourself at part of the process, and taste some scrumptious cheeses, to boot.
Read Bill’s entire account of his trip…
You Mon Tsang April 4th, 2009
Point Reyes and the nice folks at the Cowgirl Creamery have made a cheese lover out of me (see a past post on the best grilled cheese sandwich ever). So it was no surprise to see that two local cheeses on the SF Chronicle list of 10 iconic California cheeses. The two are the (1) Point Reyes Original Blue and (2) Red Hawk:
The only classic-style blue cheese made in California, Original Blue is produced by the Giacomini family with milk from their own cows. The four Giacomini daughters turned to cheesemaking nearly a decade ago as a way to preserve their West Marin farm. The rindless Original Blue has a dense, moist, creamy interior with threadlike blue veins; its flavor is robust, finishing with a buttermilk tang.
On the Red Hawk:
Made with cream-enriched organic cow’s milk from Marin County’s Straus Family Creamery, Red Hawk belongs to the category of smelly cheeses known as washed rinds… A ripe Red Hawk has the luscious texture characteristic of triple-cream cheeses and aromas of mushroom, earth and spice.
So we have these two great cheeses and we now have grilled cheese sandwiches on the mind, so Morry Anne over at Fare to Remember comes to the rescue. She adds a hot dipping sauce to make a beautiful looking Hot Wing(less) Grilled Cheese Sandwich. Way to go!
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