California is often associated with technology, wine, and long roads winding between hills and ocean. But in the small coastal town of Point Reyes Station, a very different story took shape — one built on milk, craftsmanship, and two women who chose to follow flavour rather than fashion. Cowgirl Creamery was founded in 1997 by Sue Conley and Peggy Smith, two friends who came from the vibrant restaurant world in San Francisco. Their goal was beautifully straightforward: to make cheese from local organic milk and to help strengthen the agricultural identity of Marin County.

It all began humbly — a tiny creamery built into a renovated barn, surrounded by the quiet, fog-washed farmlands of Point Reyes. Their milk came from Straus Family Creamery, one of California’s early pioneers in organic dairy. At the time, American cheese was beginning its renaissance, but true artisanal, European-inspired cheeses on the West Coast were still rare. Conley and Smith wanted to change that. They wanted to create something that captured the essence of their region, but with flavours that felt generous and approachable.

Naturally, it took time. Cheesemaking is never a quick path, and the early years were filled with trial and error — how soft should the texture be? How long should the wheels mature? How do you create a cheese that reflects California’s climate rather than imitating European models? Slowly, Cowgirl Creamery found its identity: creamy, expressive cheeses with a gentle coastal character, shaped by milk from cows grazing in salt-touched winds and rolling maritime fog.

It didn’t take long before their cheeses gained attention. Their two most famous creations, Mt. Tam and Red Hawk, became national sensations, and Cowgirl Creamery emerged as a defining influence in the American artisan cheese movement — a wave of producers who learned from European traditions but forged their own American voice.

From Pioneer to Icon – and a Turning Point

Through the 2000s, Cowgirl Creamery grew steadily. They opened retail shops, expanded into a larger production facility in Petaluma, and became a beloved destination for locals, travellers, and food lovers searching for a taste of “real California.”

In 2016, Conley and Smith sold the company to Emmi, the Swiss dairy group. The decision sparked mixed reactions — could a global company preserve the spirit of such a deeply local brand? The founders emphasized that the sale would protect jobs and ensure continuity for the organic dairies they relied on. They remained involved, and the cheese styles held their original personality.

But in 2023, news arrived that Emmi would end major cheese production in Petaluma, scaling Cowgirl Creamery back to a retail-focused business rather than a full producer. For many, it felt like the end of an era. Mt. Tam and Red Hawk continue to exist, though in limited form, with an uncertain future.

In a way, this makes the Cowgirl story even more poignant. It reminds us that handcrafted cheese thrives best when the people behind it are free to shape every detail. And it highlights how influential Cowgirl Creamery has been — not despite its origins, but entirely because of them.

The Cheeses – Mt. Tam and Red Hawk

Mt. Tam – Californian Creaminess at Its Best

Named after Mt. Tamalpais, Mt. Tam is a triple-cream bloomy-rind cheese made from organic cow’s milk. It is, in many ways, the signature Cowgirl Creamery cheese — soft, indulgent, and utterly comforting, yet with enough nuance to be taken seriously.

Aroma and flavour:
Mt. Tam is buttery, lush, and mild, with a silky acidity that keeps it fresh. The rind brings soft mushroom notes, but the core is all cream, sweet dairy, white flowers and a hint of vanilla. Some batches show a faint green apple brightness at the center.

Texture:
Thick, spoonable when fully ripe, and decidedly luxurious. A cheese that encourages generous wedges, not timid slices.

Pairing:
Lovely with a lightly oaked Chardonnay or a vibrant Loire Sauvignon Blanc for contrast. On a cheese board, Mt. Tam is the friendly star — accessible, but with enough quiet complexity to satisfy seasoned palates.

Red Hawk – the Coastal Washed-Rind Rebel

Red Hawk was created almost by accident. The damp, foggy climate of Point Reyes encouraged the natural growth of B. linens (washed-rind bacteria) in the aging rooms. Instead of fighting the environment, Cowgirl Creamery embraced it. The result became one of the most distinctive washed-rind cheeses in the United States.

Aroma and flavour:
A bold but balanced washed-rind profile: barnyard, seaweed, smoked leaves, a whiff of ocean air. Rich, savoury, and creamy with flavours of bacon drippings, caramelised onion and sautéed mushrooms. It’s bold, but not aggressive — a cheese that grows more nuanced with every bite.

Texture:
Soft and yielding at the center, firmer near the rind. Both rustic and refined.

Pairing:
Dry cider is a perfect match — especially from Normandy or from Sonoma’s newer craft cider producers. A slightly off-dry Gewürztraminer also works beautifully, its aromatic strength standing up to the cheese’s intensity. On a cheese board, Red Hawk is the showstopper.

Why Cowgirl Creamery Still Matters

Even with production scaled down, Cowgirl Creamery remains a milestone in American cheese. They showed that the U.S. could produce cheeses with soul, terroir, and originality — not imitators of Europe, but expressions of place shaped by fog, pasture, and coastal wind.

Mt. Tam and Red Hawk represent two sides of the American artisan revival:
– the creamy, elegant, comforting voice
– and the bold, washed-rind personality that refuses to stay in the background.

Both are essential to understanding what cheese becomes when it is allowed to express its landscape.