Marin French Cheese

Art at the Cheese Factory BEACH PARTY

2011-07-28T13:34:00.000-07:00

Baked Penne with Camembert

2011-06-28T19:40:00.000-07:00

images from http://cookagain.blogspot.com

Ingredients:

16oz. penne pasta

3 tbs. vegetable oil

3 tbs. green onions, chopped into rings

½ cup zucchini, sliced

½ cup red bell peppers, seeds removed and sliced

1 cup cooked ham, cubed

1 tbs. chopped parsley

Pinch of Hungarian sweet paprika

10 oz. Rouge et Noir Camembert

3 eggs

½ cup heavy cream

½ cup milk

Several basil leaves for garnish

Kosher Salt

Freshly ground pepper

Directions:

Cook Penne in boiling salted water according to package directions until al dente. Drain. In a large pan, heat oil and sauté onions, zucchini, and bell peppers for 2-3 minutes. Add ham and sauté briefly. Toss with penne and parsley, and season to taste with paprika, salt, and pepper. Cut Camembert into ¼ inch cubes. Preheat oven to 375 degrees, Transfer half the pasta to a lightly-oiled casserole dish. Sprinkle half the Camembert over the top. Cover with remaining pasta and a second layer of Camembert. In a Bowl, whisk together eggs, cream, and milk. Season to taste with salt and pepper and pour over the casserole. Bake for 35-40 minutes. Garnish with basil leaves and serve.

"get it or regret it" blogs fan of Marin French Cheese

2011-06-27T19:20:00.000-07:00

the Rouge et Noir Yellow Buck Camembert of Marin Cheese Company: get it, or regret it (no rennet either)

OK, I’ll admit it. Sometimes I don’t just rely upon my own superior culinary judgement. In fact, sometimes I humble myself and ask for…gasp…directions!

Last fall, I accosted the cheese expert at the fancy-pants grocery while she peeled away the rind of what appeared to be an enormous Parmeggiano-Reggiano. In her opinion, the Yellow Buck Camembert could not, and should not be missed. Well, she was RIGHT. She also warned me that it constantly sold out once the store starts to carry it and recommended that I buy two wheels of it while they were readily available. I thought she was nuts. Are people that crazy about the Yellow Buck? Yes, they are. And rightly so. I am now one of “those” people.

The Marin Cheese Company (MCC) prices this cheese around $10.00 per wheel, for 16 oz. Do not be fooled. When I was in my fall cheese-buying frenzy, I found Bries and Camemberts – OK ones – for anywhere up to $20 per lb. They could not hold a candle to the Yellow Buck.

You will adore the tang of it. Yes, yes, any Camembert can be creamy, and smooth. They can handle sitting next to banal crackers and cold cuts at business luncheons and the like. But that’s not why you would buy this cheese. It is a cheese that will beat up even something terribly tough and aggressive, like Ryvita. Yes, even against that, the Yellow Buck will prevail.

Perhaps the adoration of many should come as no surprise, from this American intitution that has beaten the entire cheese world – including FRANCE(!) in the World Cheese Awards, an international blind-tasting cheese competition.

And, may the heavens help you should you ever melt the Yellow Buck. Once it is fully ripened, it does not require much contact with heat to become downright irresistible. Just try putting small cubes of it on top of a potato pancake (here’s one recipe for latke) along with some Worcestershire sauce (one of my favorite preps).

So, just get it, let it ripen, and dig in. Yes, it will blow your mind.

P.S. Those of you concerned with the treatment of animals in food production, note that this product is rennetless (hence, no rBST). Also, the MCC donates proceeds from many of its varietal cheeses, including the Yellow Buck Camembert, to the Marine Mammal Center.

This blog post was unsolicited. The original can be found at Dude, where's the stove? Posted on January 27, 2007.

Marin French Cheese Company Announces New Owner

2011-04-27T08:34:00.000-07:00

FOR IMMEDIATE RELEASE

Succession of award-winning company to French artisan cheesemaking group

Petaluma, CA, April 26, 2011 –Marin French Cheese Company and Rians today announce that they have entered into a final agreement in which the 146-year-old California cheese company will be acquired by Rians, a family-owned French cheese company. The purchase agreement is subject to customary closing conditions and the transaction is expected to be completed in May 2011.

Jim Boyce, owner of Marin French Cheese since 1998, had considered an alliance prior to his untimely death in September of 2010. He had met with potential partners, domestic and foreign cheese producers, during the past few years searching for the perfect match to continue the spirit and philosophy he created during his ownership. Kris Otis, Boyce’s wife, continued Jim’s search along with the company’s board of directors, carefully reviewing options prior to making this final decision. “Jim met several years ago with Hugues Triballat to forge this partnership,” says Ms. Otis, “The Board and I feel that Rians understands and will preserve Jim’s vision.”

Details of the acquisition include completion of expansion plans for the cheese plant and aging facilities; ongoing support of community projects; stewardship of the company’s 700 acres of Marin County land, including public picnic areas and the retail store; and retention of all members of the Marin French staff. Longtime Marin French manager, Maxx Sherman, will transition to a new role as Director of National Sales. “Marin French’s cheese making know-how, care of the employees, preservation of the terroir and consideration for the generations of people who love to visit ‘the Cheese Factory’, will be in good hands with Rians,” Otis adds.

In 2006 Rians purchased neighboring Sonoma artisan goat cheese producer, Laura Chenel’s Chèvre and recently completed building a new state-of-the-art creamery. Marie Lesoudier, General Manager of Laura Chenel’s Chèvre will oversee all activities at Marin French Cheese Company. “While we have created a tremendous partnership, each company’s operations will remain separate,” says Lesoudier. “Both companies will share their expertise in production, marketing and distribution in order to provide consumers the finest hand-made artisan cheeses from Northern California.”

Over the years, Marin French soared to international acclaim for its Triple Creme Brie while accumulating record awards nationally for its line of traditional French-style and American original soft-ripening cheeses. Rians, also known as Laiteries H. Triballat, is a family-owned French artisan cheese company operating 15 creameries in France, Argentina, Spain and the U.S. Rians strategy is to select the highest quality producers of authentic artisan products who will benefit from their expertise and support. “We are honored to continue the work started by the Thompson Family in 1865 and perpetuated by Jim Boyce,” says Hugues Triballat, Rians Chief Executive Officer. “We respect Marin French’s traditions and fine cheesemaking and will preserve the regional identity of the brand, while blending in our history and expertise to grow the company.”

***

Rians is the brand identity of Laiteries H. Triballat, a family-owned French company with a portfolio of artisan cheese plants making AOP (appellation) cheeses such as Epoisse, Langres, Selles-Sur-Cher, Crottin de Chavignol, and Rocamadour. Hubert Triballat, the company’s founder, began making cheese in Rians, a small village in the Sancerre region of central France, in 1952. Today, Laiteries H. Triballat is a leader in specialty cheeses in Europe and the United States. The Triballat family is known for investing in the future of the specialty cheese industry while preserving the fine cheesemaking traditions of the past.

Marin French Cheese Company is the oldest cheese manufacturer in the USA and a unique part of American history. Known by locals as The Cheese Factory and by its brand name, Rouge et Noir, Marin French has produced hand-crafted artisan soft-ripened cheese since 1865. Rouge et Noir cheeses are based on French and European varieties but reflect the characteristics of Northern California, producing their own regional styles, including original California Brie and Camembert along with other award-winning cheeses.

Eulogy for Jim Boyce- My Friend By Sid Cook

2011-03-17T16:55:00.000-07:00

I don't know where Jim was born, but he once told me that he grew up on a farm in Minnesota, and that he had lived in California and in Florida for many years. I knew that he owned an organic cattle ranch in Nevada and a feed mill further north, he had also been in the hotel business. He loved film and all the arts and was very much a modern day renaissance man. But when I would ask him about the Cheese Factory his eyes just sparkled and we would talk ......

It was about 8 years ago at ACS that we met, and from that time on we were good friends. We enjoyed the competition of teasing each other in the most unusual ways. One example would be when he took a picture of himself and my (Carr Valley) sales manager in the French Marin Booth at a trade show and emailed it to me bragging that he had just hired her! This lead to me putting a Carr Valley sign in front of his booth and taking my picture with Max (his sales manager).

There was also the 100 year club we created- French Marin Cheese 1843, my family 1883, and Joe Widmer, because Joe only had 75 years ..... we loaned him 25 so he could join. We called a meeting of the club whenever we saw each other and of course raised and lowered the dues as needed. If two members were together we would call the third on the phone and hold the meetings- I think Joe and I will continue the tradition of the meetings and raise a glass or two, and a motion and a second to honor Jim in the 100 year club.

Jim was a great competitor....One year at ACS he was upset with the judging and vowed that he would not enter any cheeses in the competition the following year. A few weeks before the deadline, I called him to see if he was still firm on not entering. When he continued to say he was not entering, I said "Good! Jim, this may just be the year Carr Valley beats California!" He changed his mind and entered more and won more than ever before, and I was glad he did.

Jim and Kris and Lisa and I, got to spend 4 days together at the World Cheese Contest 2009 in the Canary Islands. We had an amazing time together, Tapas, drinks, walking on the beach, driving through the mountains. At the competition itself, French Marin won 1st place Gold, that evening. We were all thrilled for Jim, it was a great celebration. We never thought those would be our last best days together.

Whenever or wherever, I always sought Jim out. For the cheese industry it is important to note, that he had saved the oldest cheese plant in the country from ruin and made it into a world champion. In my eyes Jim was a champion, a man of honor, confidence, humor and finesse. Last time we spoke, I had called him from ACS in Seattle, we spoke for 10 minutes and I told him we missed him and wished him the best. Max told me he was still running the Cheese factory from home and was dealing with issues even the day before he passed.

It is my hope that I will someday live up to the Jim Boyce standard. A real champion.

Respectfully,

Sid Cook

Can you freeze Brie? Maxx Sherman says "Yes"

2011-03-16T21:16:00.000-07:00

I have been asked this for many years and I always say no, because I think that it is a violation of my cheese ethics to freeze cheese.

So I finally tried it with several of our brie and camembert cheeses. I kept the cheeses in the freezer for two weeks. To my surprise, and frankly, my dismay they were all perfectly ripe when I defrosted them.

As I just noted, I was terribly disappointed when I defrosted them on Tuesday, two weeks after freezing them. They were all as perfect as the day that I froze them. One exception was the Le Petit Bleu; it became a bit grainy but the flavor was fine.

So yes, you can freeze brie and camembert. I checked them again 4 days later after defrosting and they tasted fine. Please don't ask me to see what happens if you freeze them twice!

And even though our experiment was a success, I still recommend enjoying our cheeses when they are ripe which occurs around 28 days prior to the "Best Buy" date. My favorite time is between 21 to 15 days prior to the "Best Buy" Date.

MUSHROOM AND BRIE RISOTTO CAKES

2011-02-21T09:26:00.000-08:00

Via femalefirst

Prep: 20mins plus cooling

Cook: 50-55mins

Serves 4

Ingredients

15g/1/2oz mixed dried mushrooms

1lt/13/4pt boiling vegetable stock

50g/2oz butter

150g/5oz shiitake mushrooms, sliced

225g/8oz chestnut mushrooms, sliced

1 large onion, chopped

1 clove garlic, crushed

350g/12oz arborio risotto rice

150ml/1/4pt dry white wine

25g/1oz freshly grated Parmesan cheese

100g/4oz ripe brie

rocket leaves to serve

Method

1. Place the dried mushrooms in a measuring jug, add 300ml ½ pt hot stock and leave the mushrooms to soak for 15mins.

2. Melt half the butter in a large pan, add the mushrooms and cook over a high heat for 3mins until the mushrooms are golden. Transfer to a plate and set aside.

3. Add the remaining butter to the pan, add the onion and sauté for 4mins until soft. Add the garlic and rice and cook for a further 30seconds, stirring so the grains become coated in butter. Add the wine and cook, stirring until the liquid has evaporated.

4. Drain the liquid from the soaked mushrooms and add to the stock. Chop the mushrooms. Add a ladleful of the hot stock to the rice, and cook gently, stirring occasionally until the liquid has been absorbed. Continue adding the stock and cooking the rice until it becomes creamy and tender - this takes about 20-25mins.

5. Stir in half the cooked mushrooms, the chopped dried mushrooms and half the parmesan. Season to taste. Now transfer to a shallow dish and leave to cool completely.

6. When cold, divide the mixture into 4 then use wet hands to shape each quarter into a round, place a piece of cheese in the centre of the round, then shape the rice around it so that it is buried in the centre of the cake. Place on a baking parchment lined baking sheet. Repeat to make four cakes in the same way.

7. When ready to cook, preheat the oven to 190C/Fan170C/Gas Mark 5. Divide the remaining mushrooms between the cakes, heaping them on top. Scatter over the remaining Parmesan. Bake for 20mins, until piping hot. Serve garnished with rocket.

Chocolate Brie En Croute

2011-02-14T22:01:00.000-08:00

Via kitchenhacker

It's that time of year when minds turn to seduction via food. The question is, which old standby do you turn to, cheese or chocolate?

Just to be safe, I humbly suggest both.

This is how I made a chocolate brie en croute (the one pictured, in fact). I almost never follow recipes, so it feels a bit odd to write one. Feel free to deviate from it at will. If you do try it, let me know how it turns out... the food, that is. I'm not responsible for anything that happens afterward.

That's all you.

Chocolate Brie En Croute

1 sheet puff pastry
1 baby brie wheel
1.5 ounces bittersweet chocolate (I used Ghirardelli 60% cacao bittersweet chips)
2 Tablespoons red wine (I used a Merlot, because that's what I had)
1 egg
1 Tablespoon water
Some crushed hazelnuts, unless your grocery store is out of them like mine was.

Thaw your puff pastry, if it is frozen. This will take most of an hour. I love frozen sheets of puff pastry. They're expensive, but incredibly versatile.

Preheat your oven to 400º F.

Reduce your wine by about half in a small saucepan over a low heat. It should thicken up nicely.

Lay your puff pastry sheet flat.

Slice the top off of your wheel of brie and put it (rind side down) in the center of the puff pastry sheet. Most baked brie recipes of this sort just put things on top of the brie. We're going to put stuff inside.

Sprinkle your chocolate and, if you have them, your nuts on top of the piece of brie that you just put in the middle of the pastry sheet. Drizzle the chocolate with the wine. In case you were wondering why the wine is in there, it is an attempt to balance the flavors a bit. I wanted to add a wee bit of tanginess.

Put the brie wheel back together, and wrap the puff pastry around it. You may want to trim some of the pastry off. That's fine. You can use it for something else.

Turn the brie en croute over so that the pretty side is up. Put it on something oven safe. I just use a ceramic plate.

Now make an egg wash by taking the egg and mixing it with the water. Brush this on top of the pastry.

Bake for about 20 minutes.

Serve with warmed bread.

Wine & Wishes: Our 5th Year!

2011-02-12T08:33:00.000-08:00

Another exciting and delicious Wine & Wishes has come and gone. This was our fifth year supporting the Make A Wish Foundation and this time we were able to taste some of the awesome wines and delicious food from the Bay Areas' most celebrated chefs. The chefs were there at their stations serving their favorite hors d’ oeuvres. Imagine meeting the chefs in their own kitchen preparing food directly in front of you. Time for autographs!

The wine was flowing including favorites: Patz and Hall and their gorgeous Pinots, Gunlach Bundschu, ZD Wines, Heitz Wine Cellars – awesome Cab as well as Grgich Hills Chardonnay, Far Niente and Duckhorn.

It was a wonderful party with delightful and interesting guests from San Francisco and all around the bay. Don’t miss it next year! It is a grand event for a very, very deserving cause.

Camembert Fondue w/Pancetta

2011-01-31T10:02:00.000-08:00

Feeling like Fondue? here is a nice recipe for Camembert with Pancetta.

1 clove garlic, minced

2T Kirsch

2½ t cornstarch

1 oz sliced pancetta

1 c brut champagne

16 ozs. Rouge et Noir

Camembert cheese trimmed of rind and cubed

Pinch white pepper

Cook pancetta in non-stick pan until crispy.

Drain well on paper towels and cool.

Make slurry with kirsch and cornstarch.

Set aside.

In a medium saucepan, add garlic and champagne. Bring to simmer then reduce to low. Mince cooked and cooled pancetta and add with cheese to saucepan. Add slurry and pepper. Stir until cheese is completely melted. Pour into a 2-cup fondue pot over heat and serve with cubed French bread. Or, try raw or roasted vegetables such as brussels sprouts, broccoli, cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips or roasted mushrooms.

Serves 4

Brie, Bacon and Apple Baguette

2011-01-23T10:32:00.000-08:00

Saturday Snack and Sunday Serenade

This is by far the best sandwiches you will ever have the pleasure of eating! Thanks to Dave and Sarah for introducing us to it.

Such an easy thing to make, and simple ingredients! I'm sure it will become one of your favorites as well. Fry up a mess of wonderful applewood smoked bacon. Be generous! You can never have TOO MUCH. Now, divide and slice open a nice baguette. Brush with a light layer of unsalted butter or olive oil. Toast in the broiler or on the grill, just slightly. Next, you'll need a good wedge of brie. Let it soften a bit and slice it in rather thick portions. Then, peel and slice thin a Granny Smith apple. Spread the brie slices on the toasted bread and add the bacon and apple slices. Add a smear of your favorite apricot preserves.

Brie and Brown Sugar Tartine

2011-01-23T10:20:00.000-08:00

Adapted (slightly) from Serious Eats

Ingredients:
Sliced rustic white Bread
Unsalted Butter
Brie
Brown Sugar

Directions:
Preheat your broiler. Butter one side of your bread and toast lightly under broiler, flip and butter and toast on the other side. Remove from broiler and top with sliced brie and brown sugar. Return to broiler until sugar is carmelized. Serve immediately.

The Flatiron

2011-01-21T09:48:00.000-08:00

Cooking Directions

Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl. Refrigerate until ready to use.

Peel potatoes and cover with cold water in pot. Season with salt. Bring to a boil; lower heat and simmer for 5 minutes; turn off burner and let sit 15-20 minutes. Drain; rinse potatoes with cold water. When cool, grate with the large holes of box grater. Heat heavy skillet, preferably cast iron, over high heat. Add canola oil; heat. Spread shredded potatoes evenly over skillet bottom. Season with salt and pepper and cook for 5 minutes or until brown on bottom. Do not stir or disturb potatoes while cooking. Using a wide spatula, flip potatoes over and brown other side without stirring.

Fry bacon in skillet until brown and crispy. Remove; drain on paper towels. Return skillet to stove over medium heat and fry remaining 4 eggs. Remove eggs to a plate. Keep warm.

Heat griddle or skillet over medium heat and add butter. Remove dipping mixture from refrigerator. Rewhisk to blend well. Dip the bread slices, one at a time, in mixture. Grill one side. Flip. Brown second side. Top 4 slices each with 1 ounce Brie, a portion of the potatoes, 1 egg, two slices of bacon, and another ounce of Brie. Top with another prepared bread slice. Continue to grill sandwiches briefly to heat the Brie, being careful not to overbrown bread. Serve with maple syrup on the side, if desired.

Ingredients

No. of Servings: 4

6 eggs
1 cup milk
1 teaspoon pure vanilla extract
pinch cinnamon
pinch nutmeg
2 large russet potatoes
salt and pepper
4 tablespoons canola oil
8 slices bacon
8 thick slices firm white bread
4 tablespoons butter
8 ounces brie cheese, sliced
pure maple syrup, optional

From the Grilled Cheese Academy

Open-face Asparagus and Camembert Sandwich

2011-01-21T09:03:00.000-08:00

The key to this recipe is using fresh Camembert; older cheese will be too strong.

Ingredients

•1 pound plump asparagus spears, tough ends snapped off

•2 teaspoons extra-virgin olive oil

•Fleur de sel (or sea salt) and freshly ground black pepper

•6 ounces camembert cheese

•2 tablespoons butter

•4 large 3/4-inch-thick slices light-textured bread such as challah

Instructions

Fill a large bowl with ice and cold water. Bring a medium saucepan of salted water to a boil. Add the asparagus and boil until they are bright green and just tender-crisp, about 2 minutes. Drain in a colander and plunge the asparagus into the ice water to stop the cooking. Drain, pat dry, and toss with the oil and a sprinkle of salt and pepper; set aside. Adjust oven rack so that it is 6 inches below the broiler element. Use a sharp knife to cut the cheese (rind and all) into 1/2-inch-thick slices. In a large ovenproof skillet, melt the butter over medium-high heat. When the butter has melted, add the bread slices and season them with salt and pepper. Fry until golden brown on one side. Reduce heat to medium, and fry the bread on the second side, moving it around in the pan to soak up the remaining butter, and cook until golden brown, 1 minute more. Divide the asparagus among the 4 bread slices, followed by the sliced cheese. Place under broiler and cook until the cheese has melted and the edges of the bread are crisp and browned, about 2 minutes.

Makes 2 servings

Bleu Fondue

2011-01-09T09:53:00.000-08:00

Bleu Fondue

Serving size 4

Ingredients:

½ T minced garlic

½ T butter

½ T flour

1 C Heavy Cream

8 oz. Le Petit Bleu – chopped into cubes

Pinch white pepper

In a small saucepan add butter and garlic.

Sauté two minutes until soft.

Add flour and stir to make roux.

Add cream all at once and heat until thick and bubbly.

Add all of the cheese and stir until melted. Add pinch of pepper.

Place in a small fondue pot

(approximately 2 cups) over candle heat.

Serve with slice baguette or other breads.

Serves 4

Announcing the New President and the Sales/Marketing Manager at Marin French

2010-12-21T10:31:00.000-08:00

Marin French Cheese is pleased to announce the appointment of Maxx Sherman as company president, with responsibility for sales, marketing, new product development and all operational activities. Sherman has 30 years of experience in the specialty food industry. When he joined Marin French in September of 2004, Sherman created the national sales and marketing department. Since then, sales have increased over 50%. During the past six years the company has secured strong positions in more than 30 states as well as numerous countries in Asia.

Maxx Sherman believes that the goal of Marin French is to deliver the best quality American soft-ripened cheese to consumers. “There are millions of new customers who are looking for quality American cheese. Many still do not know we exist and why our cheese is so exceptional. We will find them and help them discover the delicious flavors of the Rouge et Noir brand.”

Along with Sherman’s new role as president; Marin French has hired Suzanne Reifers to take over the position of National Sales and Marketing Manager. Suzanne was formerly the Marketing & Brand Manager for Laura Chenel’s Chevre. Reifers has extensive distribution and retail experience. She also has a strong background in culinary arts and has worked for many years with food service customers.

Other key members of the Marin French team are cheese-maker Alex Borgo, who brings a wealth of production experience from stints in Switzerland and Canada, as well as long-time Marin French veterans operations manager Cheri Katen and shipping manager Kathy Bordessa. Together, Katen and Bordessa have more than 50 years of experience with Marin French Cheese.

baked brie with garlic and honey

2010-12-20T14:31:00.001-08:00

From IEATTHEWORLD blogger:

Ingredients are simple. a brie wheel, 3 or 4 good sized cloves of garlic, salt, and honey. any kind will do. oh, and a good loaf of bread. the recipe tells you to grind the garlic into a paste (using the salt as an abrasive) by crushing the cloves on a cutting board using the side of your knife, but i just used a garlic press to smush it through. smear the garlic paste over the brie, and then pour on the honey. if you have enough, be liberal, bc most of it will drip down the sides and make a delicious dipping sauce for your bread dipped in the cheese.

Yellow Buck Camembert Scalloped Potatoes

2010-11-30T17:21:00.000-08:00

Ingredients

· 5 pounds Yukon Potatoes

· 6 cups Yellow Buck Camembert (shredded)

· 6 cups Parmesan (shredded)

· 1 1⁄2 quarts heavy whipping cream

· 3 oz. finely minced garlic

· 1⁄2 pound softened butter

· Salt and pepper to taste

Instructions

Freeze Camembert overnight to harden cheese, making it easier to shred. Peel and slice Yukon potatoes. Grease bottom of hotel pan with softened butter. Shingle one layer of sliced potatoes onto pan. Drizzle 1 cup of heavy cream over potatoes. Follow with 1 cup of each cheese (shredded Camembert and Parmesan) and 1 tablespoon of garlic. Repeat these steps for six layers and lightly season with salt and pepper every other layer. Cover with plastic wrap and foil. Bake at 300 degrees for 1 hour and 45 min. Uncover potatoes and brown for 5 more minutes. Let rest for at least one hour before cutting to portion or transferring to another pan.

Makes two, 2-inch hotel pans.

Recipe courtesy of Chef Ricardo Avila, House of Blues, Houston, TX.

Shiitake and Brie Pizza's

2010-11-30T17:05:00.000-08:00

3 to 4 ounces shiitake mushrooms

2 tablespoons butter or margarine

1/4 teaspoon crushed garlic, crushed

4 (6 to 7-inch) flour tortillas

4 ounces Brie cheese, thinly sliced

1 cup fresh plum tomatoes, diced and seeded

1/3 cup scallions, thinly sliced

Preheat oven to 350 F. Remove stems from the mushrooms, slice the caps thinly and set aside. In a small saucepan melt butter, add garlic, cook and stir for 30 seconds, then set aside. Place tortillas in a single layer on a baking sheet. Cover with Brie. Scatter tomatoes and reserved mushrooms over cheese, sprinkle with scallions. Drizzle with reserved garlic butter. Bake until cheese melts and mushrooms are tender, about 10 minutes.

Serves 4

Recipe from mushroomLovers.com .

Wine- and Citrus-Poached Pears with Triple-Crème Cheese

2010-11-21T12:58:00.000-08:00

Another excellent holiday dish to incorporate locally harvested pears with our Triple-Crème Cheese!

1 1/2 cups dry red wine

1/3 cup sugar

1/4 cup orange juice

1 3x3/4-inch strip lemon peel (yellow part only)

1 whole clove

2 firm but ripe medium-size pears, peeled, stems left attached, halved lengthwise, cored

1 tablespoon cassis (black-currant-flavored liqueur; optional)

8 ounces triple-crème cheese (Rouge et Noir Triple Crème Brie), cut into 4 wedges

Combine wine, sugar, orange juice, lemon peel, and clove in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add pear halves to saucepan. Cut out round of parchment paper same size as saucepan. Place parchment round atop pears, pushing edges of parchment into liquid to prevent edges from curling up. Reduce heat and barely simmer until pears are tender when pierced with knife, about 12 minutes.

Using slotted spoon, transfer pears to bowl. Boil liquid in saucepan until slightly syrupy and reduced to 3/4 cup, about 14 minutes. Cool syrup to room temperature; stir in crème de cassis, if desired. Pour syrup over pears. Cover and chill at least 12 hours, turning pears occasionally.

Thinly slice pear halves lengthwise almost to stem end, leaving stems attached. Spoon generous 1 tablespoon pear syrup onto each of 4 plates. Top each with 1 pear half, pressing gently to fan. Serve with cheese.

Brie and Crispy Bread Salad with Cranberry Dressing

2010-11-21T12:09:00.001-08:00

A great recipe for the holidays!

Ingredients:

· 2 pieces flat bread

· olive oil, for brushing

· 250g brie, sliced

· 2 cups wild rocket (arugula) leaves or baby spinach

· ¼ cup roughly chopped sweetened dried cranberries

· 2 tablespoons olive oil

· 2 tablespoons red wine vinegar

· sea salt and cracked black pepper

To make the dressing, combine the cranberries, olive oil, vinegar and salt and pepper in a bowl.

Preheat the oven to 400. Brush the bread with the oil, bake on a baking sheet for 4-5 minutes until it’s golden and crispy. Allow the bread to cool, and then break into bite sized pieces. Divide the brie, spinach (or arugula) and bread between the plates and drizzle with dressing.

Serves 4

Press Release from Marin French Cheese Company

2010-11-18T15:57:00.000-08:00

Dear Friends,

As many of you are already aware, Jim Boyce passed from this world on September 26, 2010. Jim spent the last twelve years of a wonderful and productive life stewarding and nurturing a dedicated staff at Marin French Cheese Company to unprecedented heights of cheese making and marketplace presence, while garnering an ever increasing number of national and international awards for a variety of traditional and innovative cheeses.

Jim purchased Marin French from the founding family heirs. Established in 1865, the company began by introducing fresh cheese to the influx of gold miners arriving in San Francisco. Breakfast Cheese was sent by horse and wagon and steamers across the Bay, and became widely accepted in saloons among San Franciscans. In the early 1900’s, the company began making hand crafted European-style soft-ripened cheeses.

From Jim’s start with the company in 1998, the four cheeses made at that time have expanded into twenty-six varieties. He enjoyed a crowning achievement by winning Gold against the best French cheeses at the 2005 World Cheese Awards for his Rouge et Noir Triple Crème Brie, a first ever for an American company. At the same competition, Marin Chèvre Blue won Gold and Yellow Buck Chèvre was awarded the Best American Cheese 2005. Just last August, Marin French received two 1^st Place awards, among 12 honors it garnered, at the 2010 American Cheese Society Judging, one of the most prestigious U.S. competitions. Clearly, Jim set high standards of excellence for Marin French’s artisan cheese team.

During spring 2010, Jim recognized it was time to transition management of Marin French Cheese for the future. That effort resulted in the appointment of Maxx Sherman as President to succeed Jim, and brought together a group of individuals close to Jim and his visions who will guide the Company forward as Board Members. The current Board spent numerous hours with Jim reviewing in detail his long-term business goals, plans for the facility upgrades and recently completed aging room expansion, new cheese product opportunities, and market development. Maxx, having spent over five years collaborating with Jim on product development and marketing, is well equipped to lead the team of dedicated managers at the company.

Our overall goals continue to be to: (1) deliver to our customers the finest, consistent quality soft-ripened cheese in the marketplace, (2) excel at customer satisfaction, and (3) continue our tradition of producing innovative, hand crafted cheeses. The Board is deeply grateful to Jim for the legacy he leaves. We share with our loyal customers, retailers, distributors and employees our commitment to enter this new era of Marin French Cheese Company with the same enthusiasm and dedication as Jim had bestowed during his tenure.

Very gratefully yours,

The Board of Directors

Marin French Cheese Company

Marin French Cheese Company featured in MC2 magazine

2010-06-25T15:05:00.000-07:00

Marin French Cheese Company was recently mentioned in MC2 magazine for mini cooper owners and here is what they had to say:

"If you do decide on a wine and cheese picnic, remember that the choices can be overwhelming. There are literally dozens of cheeses and hundreds of wines to choose from. My advice here is to stay away from the plastic- wrapped supermarket cheddars and instead, buy a serious cheese, such as a camembert, brie, stilton, English cheddar, or Roquefort. Then choose a wine to go with it. To make your decision a little easier, a cheese/wine pairing chart at the end of this article lists the popular pairings. Buy a nice pate, too, as long as you are at it. It will slightly complicate the wine parings, but it will be worth it. Supermarket cheese selection can be somewhat limited in certain areas, but thankfully, there are lots of artesian cheese makers in the states. One such company, the Marin French Cheese Company (Petaluma, CA) sells to gourmet markets and even offers mail order sales through their website (www. marinfrenchcheese.com)."

Issue #25 Page 32

Whose Big Basket in the Lake at the Cheese Factory?

2010-05-25T16:38:00.000-07:00

We've had some crazy requests to do events on the Cheese Factory grounds through the years, although this past weekend was one of our more wacky ones. Lawrence Batterton from Woodacre emailed us to see if he could float test a giant Picnic Basket in the lake, which he is racing in the upcoming Kinetic Grand Championship," the Triathlon of the Art World." The race, which goes from Arcata to Ferndale, is 41 miles long and covers sand dunes, bridges and even the Humboldt Bay. It is quite an event, taking place Memorial Day Weekend. They arrived with a team of people and put the 14 feet long by 7 feet wide basket in the water. Success!!!

Triple Crème Brie, Fruit and Nut Delight

2010-05-03T18:08:00.001-07:00

Serves 5

1 - 8 oz. Rouge et Noir Triple Crème Brie
2 – kiwi fruits
5 - strawberries
1 – small basket of blueberries
5 – glazed walnuts
5 – glazed pansies
Lavender or other honey – enough to lightly drizzle on top of Brie
Seasonal fresh fruit that is sweet and not too acidic (sour), may be substituted

Cut Rouge et Noir Triple Crème Brie into 5 equal wedges and place on a dessert plate.

Wash all fruit.

Slice strawberries and kiwi into approximately 3/16” slices

Arrange fruit around the Brie.

Place walnut and flower in the center of the brie.

Lightly drizzle honey on top of the Brie just prior to serving.

Can be prepared up to 8 hours prior to serving if covered in plastic.

Best served at room temperature. May be taken out of refrigeration up to 60 minutes prior to serving. Keep wrapped in plastic in order to prevent the fruit from drying out.

Serves 5

Sample Artisan Cheeses, Local Wines & Dance it Off @ Café Cocomo

2010-04-17T20:57:00.000-07:00

Click on Image to inlarge flyer

Marin French Cheese Co. in association with Café Cocomo is beginning its summer series of monthly Sunday Salsa, Cheese & Wine on Sunday, May 2, from 1:00 pm to 5:00 pm. We will spend the first two hours socializing in the outdoor patio; eating delicious handmade cheese from America’s oldest cheese producer, tasting fine local California wines. At about 3:00 pm, after everyone is a relaxed and comfortable, our professional salsa instructors will teach you the basics on how to properly move your body to the sexy rhythm of salsa. After this event the Sunday evening La Milonga (Tango) party begins at 7:00pm. The idea behind this program is to introduce the exciting rhythms of salsa music and the sexy dance to people who love wine and cheese but might be intimidated by the idea of stepping out onto the dance floor. Inversely we are introducing folks who would typically shy away from the pretentious world of fine wine and cheese to a new sense of appreciation and enjoyment. Café Cocomo is the ideal setting for such an event. The club is going on 15 years of weekly salsa dancing and an on going Sunday Milonga (Tango) evening. Café Cocomo has earned the following awards: USA TODAY: Voted 3rd best salsa club in the nation, SF Bay Guardian: Best Salsa Club - 2004-2009: City Best Night club - 2006-2009, SF Weekly: Best salsa club – 2007 and Zagat: rated Excellent. For more information, contact Maxx Sherman maxx@marinfrenchcheese.com (415) 317-5609

4th Annual Cheese Festival in Petaluma

2010-04-17T20:26:00.000-07:00

Chefs Jason and Alicia from Jackson's Restaurant in Santa Rosa

Here we were again at the 4^th annual Artisan Cheese festival hosted by The Sheraton in Petaluma, Ca. We sampled seven of our cheese’s including the Petit Dejeuner, our most recent award winner. It was named “Best in The U.S’ at the World Cheese Awards! Another was our newest cheese, the Mélange Camembert, made with half goat and half cow’s milk – 2010 World Championship Cheese Competition Award Winner. We also sampled out our corporate chefs latest creation, a Schloss and ham spread to die for. The recipe is on our web site HERE. Everything was a BIG hit! Six hours later, the crowd of over 1,400 savored everything we brought and in the end, only a few wheels of cheese remained. Notable critics and authors, like Laura Werlin, were there for book signings. The weather turned out to be incredible, rendering the huge tents pointless and despite the huge crowd, everyone seemed to make their way through the event with ease. Of course, they were perfectly willing to wait in line to taste our Petit Dejeuner.

Thank you to the Sheraton and we hope to see all of you there next year.

San Francisco International Chocolate Salon

2010-04-17T20:00:00.000-07:00

We had a sweet time at the 4^th annual San Francisco International Chocolate Salon, presented by Taste TV at Fort Mason. With over 50.000 sq ft of chocolate, wine and cheese, it was no wonder everyone was smiling. Right from the start, we had a line of more than 25 people eager for a sampling and it stayed that way for the entire event. Imagine, over 5,000 people were there to taste chocolate and we could barely keep up with the demand to sample our cheese! These discriminating chocoholics couldn’t resist our corporate chef’s delicious Triple Creme Brie and bittersweet chocolate Tartlet. And, the Mélange Brie and other award winning tastes were also a big hit. KCBS food critique, Narcie David stopped by to enjoy our award winning Artisan cheeses and was greatly intrigued with our chef’s amazing Schloss spread. Keep in mind, all of our recipes can be found HERE.

February wrap up and March upcoming events

2010-03-13T12:07:00.000-08:00

February was a very busy month for Marin French Cheese. We served up our delicious cheese and Schloss Spread at the Make A Wish benefit, paired our cheeses with about 70 awesome Petit Syrahs at Dark & Delicious, served 3,000 people at the Chronicle Wine and Food event at Fort Mason and then off to Sonoma for the Sonoma Valley Cheese Conference.

This month in March we will be partying at the Amnesia Bar in San Francisco with Gordon Edgar, the author of "Cheese Monger" and mixing it up with Cheese and Chocolate at the S.F. Chocolate Salon in Fort Mason. And, then the Grandest of all cheese events begins on March 26th. The California Artisan Cheese Festival will begin with a Barn Dance and Cheesemaker Mixer at the Green String Farm in Petaluma .

To follow our upcoming events go to http://www.marinfrenchcheese.com or become our friend on Facebook HERE.

Chef Phillip's Marin French Blue Apple Tower

2010-03-13T11:45:00.000-08:00

On Sunday, February 21, Marin French Cheese Company joined with many other cheese makers, cheese book authors and fine food producers for the Sonoma Valley Cheese Conference at MacArthur Place in Sonoma. Marin French was paired up with chef Phillip Kaufman of Sea Ranch Lodge in Mendocino.

Chef Phillip produced a delicious hors d'oeuvre called the "Marin French Blue Apple Tower." This very simple dishes pops with flavor in your mouth. The crisp apple if sour, compliments the creamy and sweet sensation of the Triple Creme Blue Cheese. In addition it is easy and fast to make.

Marin French Blue Apple Tower

1 wheel Marin French Blue cheese

or substitute with Le Petite Bleu

1 Fuji Apple or other sweet apple

1 bunch green grapes

Turbinado sugar (raw sugar)

1/2c fig balsamic vinegar

1/2c huckleberries

Start by placing fig balsamic vinegar and huckleberries in a saucepan.

Over med heat reduce mixture by half. Set aside.

Next using an apple corer start at stem end of apple and cut out three cylinders.

Slice each cylinder into half-inch circles.

Slice grapes in half

To assemble tower:

Start with an apple circle. Top it with a slice of cheese to cover.

Place a grape slice on plate and sprinkle with sugar.

Using a bakery torch caramelize the sugar.

Place caramelized grape half on top of cheese.

Drizzle reduction over towers.

Serve using toothpicks

Read Edgar Gordon's new book on Google Books

2010-02-26T21:12:00.001-08:00

Wine and Wishes

2010-02-24T21:45:00.000-08:00

On February 6th Marin French Cheese Company celebrated 5 years of supporting Make A Wish @ the Wine and Wishes event. This years they raised $500,000, plus another $300,000 in in-kind donations. This highly glamorous event was held on Treasure Island!

Just in time for Valentine's Day

2010-02-01T17:07:00.000-08:00

Marin French Cheese Company offers you this sweet and luscious recipe for Valentines Day. It is very and quick simple to prepare. The main ingredient, Triple Crème Brie, is luscious and creamy. This international award winning cheese pairs lovingly with Champagne, strawberries and chocolate. It has a slightly sweet irresistibly creamy texture. And, the Brie is perfect with fresh fruit and Champagne.

1. Arrange tartlet shells on a tray. Fill tartlet shells three-fourths full with Rouge et Noir Triple Crème Brie. (With or without rind).

2. Place chocolate pieces in a small microwaveable dish. Microwave on HIGH 15 seconds, stirring until melted. Spoon melted chocolate over Brie. Or, transfer melted chocolate to a plastic bag. Cut off corner of bag and pipe over Brie to cover. Let cool.

3. To garnish, remove rind from remaining Brie. Place softened Brie into pastry bag fitted with star tip. Pipe star on each tartlet. Chill tartlets up to 2 days or serve at room temperature within 6 hours.

Serves 4

Fancy Food Show Report

2010-01-24T16:23:00.000-08:00

Marin French Cheese Company was up front and center in this year’s cheese section at the Fancy Food Show, Moscone Center January 19th-22nd. The halls were filled with a sophisticated crowd tasting award winning cheeses in an attractive booth. Chef Ironbott was on duty serving up special recipes like our famous Schloss and Ham Spread stuffed inside mushroom caps (see video below).

And, lucky guests were able to enjoy Ironbott's inventive desert including our Triple Creme Cheese in a chocolate covered tartlet, which was a big hit as well! Don't these look yummy (they were) above.

It was a good year for the food show with a large turnout and a high caliber of customers who saw the quality in the products we make. Many also noted that our prices were right. Nothing better than being able to afford the best! Okay, now were bragging.

Schloss and Ham Spread

2010-01-14T13:52:00.000-08:00

This recipe is a favorite of Marin French Cheese lovers and can be found posted on "Mikes" website here. He notes *American original Schloss "The Castle" is a "smear ripened" with heritage originating from Austria. It is a tawny, golden "brick" full of flavor. Marin French Cheese ages this milk-based cheese for 5 months.

Nice to have fans who are spreading the word . . . . no pun intended Mike!

This hearty hors d' oeuvres is great for the winter.

1/3 lb Rouge et Noir Schloss Cheese
6 oz ham steak – roughly chopped
1/3c chopped walnuts
1 ½ T hot chili sauce (recommended: Sriracha)
1 package Pumpernickel bread or
rosemary flavored cracker

Place all ingredients in the food processor and process until desired consistency

Makes 40

Cartier and America at the Legion of Honor

2010-01-11T10:03:00.001-08:00

Marin French Cheese Triple Crème Brie on exhibit at the ArtPoint opening reception of "Cartier and America." Wow! This was one our grandest and most fun events yet. If you are not familiar with the ArtPoint organization here is description:

“ArtPoint is the young professionals’ organization dedicated to promoting an awareness of, interest in, and a long-term commitment to the Fine Arts Museums of San Francisco. Hosting social and educational events throughout the year, ArtPoint has creative people in mind. Members receive invitations to behind-the-scenes tours, ArtPoint-specific museum receptions, the aMuse lecture series, the Engage! gallery series and special offers from our partners. Proceeds benefit the Fine Arts Museums.”

Marin French has worked with ArtPoint at various events for such exhibitions as the YSL, Andy Warhol, Monet and now “Cartier and America." The Cartier event was sold out to 650 Bay Areas connoisseurs of fine art. They were predominantly dressed in the theme of “old Hollywood," wearing suites, tuxes, evening gowns and other extravagant attire that made for a beautiful evening.

Please join Marin French Cheese for future exciting events such as the Make A Wish Wine and Wishes and the Chronicle Wine Tasting event listed here on our blog, our Facebook page, and on our website.

Make A Wish Wine and Wishes, Saturday February 6th

2010-01-09T13:51:00.000-08:00

Join Marin French Cheese Company at the Make-A-Wish Foundation Wine and Wishes Gourmet Food and Wine Tasting benefit in San Francisco. Over 1,000 culinary enthusiasts will experience one of the most talked about food and wine events of the year!

The 9th Annual Wine and Wishes will focus on the best talents the epicurean world has to offer while celebrating and highlighting the powerful impact a magical wish has on a child. Wine and Wishes 2010 will feature extraordinary Bay Area chefs and winemakers blending flavor, presentation, service and style. We hope to see you there.

Charity: The Greater Bay Area Make-A-Wish Foundation grants the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy. The Greater Bay Area chapter has now granted over 5,000 wishes in its 25 year history.

Website: http://www.makewish.org

Price: Various ticket options are available. Please visit the website for more information.

Marin French Cheese Holiday Gift Sets

2009-12-19T13:18:00.001-08:00

There is still time to send a holiday gift of cheese.

Send a small selection of cheese or one of our hand crafted and assembled gift boxes or baskets. Shipping on Monday and Tuesday will be received anywhere in the U.S. by Thursday!

BUY NOW!!! HERE

2009-11-11T12:08:00.000-08:00

During October, Marin French Cheese (MFC) sponsored the Mill Valley Film Festival (MVFF). It was the thirty second film festival for the California Film Institute and the third time that MFC was a major sponsor. The festival ran from October 8 - 18 and exceeded expectations with more than 90 sold out screenings /events and admissions of approximately 40,000.

MFC sponsored the hit South African film, "White Wedding", South Africa's official selection for entry into the Foreign Language Category of the 82nd Academy Awards (Oscars) in 2010. It was very well received by the MVFF audience and tied for its "favorite world feature" award.

Besides being a cash contributor, MFC supplied cheese to the Opening Night Gala at the Mill Valley Community Center and the exciting Closing Night Party aboard the California Hornblower (approximately 1,000 & 500 attendees respectively). Cheese was also handed out to attendees of "White Wedding" and served at several special events for film makers, directors, actors and sponsors.

Other organizations that MFC sponsors are Make-a-Wish, Cinequest (San Jose Film Festival), Marine Mammal Center, S.F. Junior League, Art at the Cheese Factory, Pebble Beach and Food and Wine Show, Pinot Days, and numerous other bay area food and wine events.

A Favorite Destination for Visitors from Around the World

2009-10-04T16:53:00.000-07:00

Each year visitors from all over the world come to “The Cheese Factory” of Rouge et Noir to sample award winning cheeses, learn about how they are made, and find new recipes and serving ideas. Begin your visit by stopping in at our store where you can taste generous samples of cheeses and an assortment of deli foods including hot chocolate, coffee, soup.

After a little cheese tasting, continue this delicious experience with a feast for your eyes. The grounds are located in a tranquil coastal mountain valley, so pour a glass of wine and enjoy your favorite cheese while sitting on the peaceful picnic grounds by the duck pond. Want to see more of Marin County? After visiting The Cheese Factory continue another 10-15 miles to Pt. Reyes National Seashore, fresh oyster farms, and the Miwok Indian Village.

The Cheese Factory is very popular for local Bay Area day trips as well as vacationers and tourists from all over the United States and the world. A favorite spot for picnickers, hikers, bicyclists, motor cyclists and vacationers there is even room to park limousines, tour buses and the family camper. We also rent out space to large event planners for weddings, family reunions, company barbecues and fund raisers. And, we now have Art at the Cheese Factory in an old barn and sculpture on the factory grounds.

Located north of San Francisco, east of Napa County, west of Pt. Reyes and Olema and southwest of Sonoma County.

Marin French Cheese Co., 7500 Red Hill Rd., Petaluma, CA 94952

Directions to Marin French Cheese

2009-10-04T14:01:00.000-07:00

Coming from San Francisco North Hwy. 101

At Novato take the Atherton/ San Marin exit.
At the light turn Left on San Marin Dr.
Follow San Marin Dr. approximately 2 ½ miles to Novato Blvd.
Turn Right on Novato Blvd. And go 7 ½ miles
until it dead ends into Pt. Reyes/Petaluma Rd.
Turn Left on Pt. Reyes-Petaluma Rd. and go 1/3 of a mile just past the firehouse on the Right side.

Coming from Santa Rosa South Hwy. 101

Take the E. Washington St. Exit (2nd exit)
At the light turn Right on E. Washington St.
Follow E. Washington St. to the 3rd stoplight and turn Left on Lakeville Street.
Turn Right at the next light on "D" Street.
Follow "D" Street 11 miles until you see the only Firehouse. We are just after the Firehouse on the Right side.