Locomotoring

Cowgirl is a great place to pick up local cheeses – some of them are such limited production and they don’t even make it to their Ferry Building location in San Francisco. 

Their cheeses are made with milk from happy Jersey organic cows from John Taverna’s dairy, located in Chileno Valley in Marin County. On this trip, we tried a couple new ones:

• Inverness: Cowgirl describes this as full flavored, tangy lactic curd with a dense, creamy mouth feel. This is aged for two weeks to create a delicate version of St Marcellin style cheese.
• St Pat: This is cowgirl’s spring seasonal cheese. This creamy semi-firm cheese is wrapped with nettle leaves that grow wild in Marin. Cowgirl describes this as mellow, soft, and full of smoky artichoke flavor.