|In 1865, Abraham Lincoln was president and San Francisco was known as Yerba Buena.
Since 1865, artisans have been making Brie, Camembert and other cheeses at Marin French Cheese Company, in the rolling hills of Petaluma, California (north of San Francisco in Marin County and just south of Sonoma County).
In the old days, the cheeses were transported in a horse-drawn wagon to the town of Petaluma, where they were loaded onto a paddle wheeler and headed for the shipping port then known as Yerba Buena. The first cheese, a breakfast cheese, became a favorite with Yerba Buena dock workers.
These days, the company makes more than 30 different types of cheeses. We had the opportunity to taste the Brie and Camembert, made with Old World cultures. We were in buttery cheese heaven, enjoying the cheeses for breakfast, lunch, dinner and in-between. (Read the difference between Brie and Camembert).
We can’t wait to try the rest of the line, including the quark in blackberry, garlic, herb, jalapeño, plain, strawberry and triple onion!
Look for Rouge et Noir at fine grocers.
|The family owned and operated company is the oldest continually operating cheese factory in the U.S., selling cheese names under the brand name Rouge et Noir. The cheeses are hand-crafted, one batch at a time. They are rBST-free and vegetarian (no animal rennet).
Made from extra-rich Jersey cow’s milk, in 2005, Rouge et Noir’s Trple Creme Brie beat its French competitors in the annual World Cheese Awards in London, and took two other golds as well. Original Camembert was voted America’s best Camembert by the American Cheese Society in 2004 and 2006. There are many more medals in the company’s trophy case.
If you’re in the area, there are four tours daily. Call 1.800-292.6001 for information. Learn more at MarinFrenchCheese.com.
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