Point Reyes Station is a small unincorporated town in western Marin County, California, United States. Point Reyes Station is located 13 miles (21 km) south-southeast of Tomales, at an elevation of 39 feet (12 m). Point Reyes Station is located along State Route 1 and is a gateway to the Point Reyes National Seashore, an extremely popular national preserve. The Point Reyes Station census-designated place (CDP) covers the unincorporated town and adjacent development to the north, with a total population of 895 as of the 2020 census.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Stilton is an English cheese, produced in two varieties: Blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and White, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold.
Point Reyes National Seashore is a 71,028-acre (287.44 km2) park preserve located on the Point Reyes Peninsula in Marin County, California. As a national seashore, it is maintained by the US National Park Service as an important nature preserve. Some existing agricultural uses are allowed to continue within the park. Clem Miller, a US Congressman from Marin County, wrote and introduced the bill for the establishment of Point Reyes National Seashore in 1962 to protect the peninsula from development which was proposed at the time for the slopes above Drake's Bay.
Drakes Estero is an expansive estuary in the Point Reyes National Seashore of Marin County on the Pacific coast of northern California in the United States, approximately 25 miles (40 km) northwest of San Francisco.
Tomales Bay is a long, narrow inlet of the Pacific Ocean in Marin County in northern California in the United States. It is approximately 15 mi (24 km) long and averages nearly 1.0 mi (1.6 km) wide, effectively separating the Point Reyes Peninsula from the mainland of Marin County. It is located approximately 30 mi (48 km) northwest of San Francisco. The bay forms the eastern boundary of Point Reyes National Seashore. Tomales Bay is recognized for protection by the California Bays and Estuaries Policy. On its northern end, it opens out onto Bodega Bay, which shelters it from the direct current of the Pacific. The bay is formed along a submerged portion of the San Andreas Fault.
Tomales Bay State Park is a California state park in Marin County, California. It consists of approximately 2,000 acres (8 km²) divided between two areas, one on the west side of Tomales Bay and the other on the east side. The main area, on the west, is part of the Point Reyes peninsula, and adjacent to Point Reyes National Seashore, which is operated by the U.S. National Park Service. The park is approximately 40 miles (64 km) north of San Francisco.
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Cowgirl Creamery is a company located in Point Reyes Station, California, which manufactures artisan cheeses. Founded in 1994, the company manufactures its own cheeses and sells other imported and domestic cheese and fine artisan foods. Its own cheeses include Red Hawk and Mt. Tam. Until April 2021, the company operated a storefront in the Ferry Building of San Francisco. Founders Peggy Smith and Sue Conley worked for years in the kitchens of the Bay Area, and Alice Waters' Chez Panisse, where Peggy worked for many years, is among many Bay Area establishments to incorporate cheeses from Cowgirl Creamery into its menu.
Sand County Foundation is a non-profit private land conservation organization located in Madison, Wisconsin, United States. Founded in 1965, its work is inspired by world-renowned conservationist Aldo Leopold’s land ethic.
Florence Lucy Appleby MBE was an English traditional cheesemaker. She created 'Mrs Appleby's Cheshire' which by the time of her death was the last remaining Cheshire cheese to observe the traditions of using unpasteurised milk from the farm herd, being bound in calico cloth and matured on-farm. Lucy went on to co-found the Specialist Cheesemakers Association to defend the use of unpasteurised milk in cheesemaking.
Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large-scale operations, often shipped and sold right away.
L. Martin Griffin, widely known as Marty Griffin, is an American environmentalist and conservationist in Northern California and author of the book Saving the Marin–Sonoma Coast. He has also been a doctor, director of the Sonoma Developmental Center, head of the Marin Audubon Society, board member of the Marin Municipal Water District, and owner of Hop Kiln Winery in Sonoma County.
The Marin French Cheese Company is a manufacturer of artisan cheese located in rural west Marin County, California. The company was founded in 1865 by Jefferson Thompson, and produces cheeses under the Marin French Cheese brand name. It is the oldest continually operating cheese manufacturer in the United States.
The American Cheese Society (ACS) is a non-profit trade group for the American cheese industry that was founded in 1983.
Peggy Smith is the co-founder of Cowgirl Creamery along with Sue Conley.
Sue Conley is the co-founder of Cowgirl Creamery along with Peggy Smith.
Miyoko Schinner is an American vegan chef, vegan activist, social entrepreneur, cookbook author, and cooking show chef. She is currently the host of the YouTube cooking show, The Vegan Good Life with Miyoko.
