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Founders of Bay Area's groundbreaking Cowgirl Creamery cheese company are retiring


Founders of Bay Area s groundbreaking Cowgirl Creamery cheese company are retiring
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Co-founders of Cowgirl Creamery Peggy Smith, left, and Sue Conley pictured at their shop in Point Reyes Station. They are retiring from the company.Leah Millis / The Chronicle 2016Show MoreShow Less
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Sue Conley, right, and co-founder Peggy Smith make brunch in Petaluma.Liz Hafalia / The Chronicle 2018Show MoreShow Less
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Cowgirl Creamery founders Sue Conley, left, and Peggy Smith make soup in Petaluma.Liz Hafalia / The Chronicle 2018Show MoreShow Less
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Sue Conley and co-founder Peggy Smith pose at Conley’s home in Petaluma.Liz Hafalia / The Chronicle 2018Show MoreShow Less ....

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LAURA CHENEL, MARIN FRENCH CHEESE CO. and ST. BENOIT CREAMERY Announce New Executive Leadership Team


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Laure Chatard Introduced as Chief Executive Officer of Laura Chenel Chevre, Inc.
Sonoma, CA (Dec. 22, 2020) Laura Chenel Chevre, Inc., parent company to the brands Laura Chenel, Marin French Cheese Co. and St. Benoit Creamery, makers of the finest French-style cheese and dairy products in America, announces changes to its leadership team including the introduction of Chief Executive Officer Laure Chatard. Chatard has devoted her career to the specialty food industry and joins the trio of companies after eight years as the North American director of sales and marketing for Donsuemor, Inc., a division of St Michel North America, the U.S. office of France’s most popular cookie company. Chatard takes over from General Manager Philippe Chevrollier, who has been named North America Area Manager for Laiteries H. Triballat, parent company of Laura Chenel Chevre, ....

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How California's cheese trail avoided a meltdown


How California’s cheese trail avoided a meltdown
Ella Buchan
© Photograph by Angela DeCenzo
Among the offerings at Point Reyes Farmstead Cheese is the Original Blue. Point Reyes is one of several artisan dairies in Northern California known for producing hand-crafted cheeses.
I’m listening to Nikki Gruss as she recounts the history of Point Reyes Farmstead Cheese, located in a patchwork of green high above Tomales Bay, in Northern California’s Point Reyes National Seashore.
The farm’s lead hospitality coordinator, Gruss describes how the rye grass, seasoned by the marine air and Pacific coastal fog, influences the cheeses’ flavors before introducing me to “the girls” the farm’s herd of Holstein cows. Then, she leads me to hilltop hospitality center The Fork, where boards groan under bread and crackers, dollops of chutney, and fat wedges of creamy, blue-veined cheese. ....

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