The curd is sweet and tender and the cultured cream gives it a tangy finish. The Cowgirls won a red ribbon at the 1997 American Cheese Society judging for this stylish version of old fashioned cottage cheese. Our Quark was developed by Ellen Straus of the famous Straus Family Creamery. The cream is cooked at a low temperature for hours, allowing it to thicken and develop a sweet, almond character. It is then cooled, cultured and left to set overnight.
Thickness varies with the seasons, but the flavor is remarkable every day of the year.
A whole milk French style farmer cheese, scooped from cheesecloth bags into 8 oz tubs and shipped the next day. Tastes as fresh as the grass growing on the banks of the Tomales Bay. Our first aged cheese, MT TAM is a mold ripened, triple cream disc. Perfect for a cheese board, MT TAM has a flavor profile reminiscent of a French brie but maintains a firm texuture throughout the ripening process. These carefully crafted, hand ladled discs are a favorite for picnics and party platters.