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The Weekly Curd
A newsletter from us to you


How Mt. Tam is Made by Cowgirl Creamery!

 The Weekly Curd 

Chowhound features California as one of the best states for a cheese road trip! We could not agree more.

Throughout history, humans have discovered food in the most interesting ways. Learn about how monks accidentally invented washed-rind cheeses.

You won't want to miss the Cheese School of San Francisco's Three-Day Intensive Cheese Education Program. Get that mind ready!

Janet Fletcher writes about the upcoming California Artisan Cheese Festival. She'll be leading a cheese tasting, that you won't want to miss. 

Los Angelenos! Lady & Larder is hosting a pizza workshop with Lupa Cotta at their shop. Sarah Hendrix, co-founder of Lady & Larder will guide you through California cheeses. 


We are proudly and boldly continuing and preserving a 160 year old tradition.
“Before refrigeration, all milk produced was churned into butter. In 1862 Marin County provided a quarter of CA butter. Fresh milk was poured into pans and cooled. The cream was skimmed from the top, churned into butter, and salted to preserve it. Some families made their own cheese or used the skills of a cheesemaker who traveled from ranch to ranch. Since land travel was limited to horse trails and wagon roads, creeks and waterways were the major links to the San Francisco market.

The Marin County coastal towns of Bolinas and Tomales were shipping ports for agricultural products. Tons of potatoes, grains, clams and dairy products like cheese and butter were shipped from warehouses to eager markets in San Francisco.” - UC Davis Coop. Ext

Every time you eat our butter, cream cheese or other cheeses you are protecting these incredible local, agricultural lands and small family farms!

 Farm Tours 

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