Triple Crème Brie with Truffles Wins Best of Class at World Championship Cheese Contest

Congrats to Marin French Cheese & Sister Company Laura Chenel’s Earn Many Awards

World Cheese ContestMarin French Cheese’s Triple Crème Brie with Black Truffles took the coveted Best of Class Award for flavored soft-ripened cheese at the World Championship Cheese Contest in Madison, Wisconsin, March 7-9, 2016. The World Championship Cheese Contest, established in 1957, is organized by the Wisconsin Cheese Makers Association. This year, the organization saw a record 2,955 entries from 23 countries and 31 states.

Made with fresh cow’s milk and cream from neighboring Marin County dairies, Triple Crème Brie specked with Black Truffles lends itself to an irresistibly earthy aroma of mushrooms balanced with sweet cream, each year earning high distinctions in regional, national and international contests alike.

Other honors conferred to the Marin French team of dedicated cheesemakers during this recent competition include third place in the soft-ripened category for Petite Supreme, a high butterfat, extra-crème cheese with an aroma of sweet milk, and fourth place for Traditional Brie in the brie category.

Equally impressive, Sonoma-based sister company, Laura Chenel’s, received accolades once again this year for its creamy, fluffy-textured Original Chabis fresh goat cheese, garnering third place in the Soft Goat Milk Cheese category. The Orange Blossom Honey Log won its first award at the event, placing third in the Flavored Soft Goat Milk Cheese with Sweet Condiments category, while the Chabis Garlic took a fourth place prize in Soft Goat Milk Cheese category. Laura Chenel’s Original Buchette was recognized with a fifth place award.

Here is a short video from deli market news on the new Laura Chenel products:

“Each year we are impressed by the increasing level of competition at this highly regarded competition,” says General Manager Philippe Chevrollier. “We are very proud of our cheesemaking teams at both Marin French and Laura Chenel’s for being such strong contenders where ingenuity, skill and know-how are key,” he adds.

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Marin French CheeseAbout Marin French Cheese:
Founded in 1865, Marin French Cheese Company is the longest continually operating cheese company in America, with a unique history of handcrafting traditional and original soft-ripening cheeses. Since the days of the Gold Rush, Marin French has practiced time- honored cheesemaking techniques, using only fresh milk and cream from neighboring family dairy farms. It has grown from a small family business to an expanded, state-of-the-art facility, producing cheeses that are sold nationally and regularly earn top honors in international cheese competitions. Click here for a list of Marin French Cheese awards.
Laura ChenelAbout Laura Chenel’s:
Laura Chenel’s was founded in 1976 by goat cheese pioneer Laura Chenel and upholds a long tradition of European-style artisan cheesemaking using fresh goat milk from family-raised goats in California and Nevada. A leading producer of fresh and aged goat cheeses, its products are sold nationally and regularly earn top honors. In 2013 the company was awarded LEED Gold status for energy efficiency in its state-of-the-art Sonoma creamery. Click here for a list of Laura Chenel’s Chèvre awards.

VIDEO: Say Cheese! Marin French Cheese Celebrates 150 Years

Marin French Cheese Company 150-Year Anniversary Celebration, Photo By Ashley Collingwood
Marin French Cheese Company 150-Year Anniversary Celebration, Photo By Ashley Collingwood

This year Marin French Cheese, also known as the Cheese Factory, is celebrating their 150th year anniversary. As the longest continually operating cheese company in the United States, they have an extensive history with the community and the land.

To commemorate this long history, Marin French Cheese hosted a 150th Anniversary Celebration at the farm on June 14 to thank the community of friends, neighbors, employees, and customers that have supported them throughout the years. With many vendors’ products to sample, music from

Dixie Giants, Photo By Ashley Collingwood
Dixie Giants, Photo By Ashley Collingwood

The Dixie Giants, and free food from Fabrique Delices, there was a strong sense of community at the event. Families gathered around picnic tables and sat on blankets to eat in the sun, others sat on bales of hay to listen to people’s stories and memories of Marin French Cheese.

Attendees heard the compelling history of the Cheese Factory beginning in 1865 with the original founder, Jefferson Thompson, who began selling breakfast cheeses as a protein replacement for eggs during an egg shortage.

Marin French Cheese Celebration, Photo By Ashley Collingwood
Marin French Cheese Celebration, Photo By Ashley Collingwood

Jefferson Thompson’s great-grandchildren, Marilyn and Bob Thompson spoke about their memories of the Cheese Factory during the storytelling time, hosted by local author and historian Dewey Livingston. Marilyn recalls, “Bob did a lot of work out here—driving tractors and keeping the grounds in order—and I would come and pack cheese in the summers and that was my only job here.”

Author Frances Rivetti Fog Valley Crush, Photo By Ashley Collingwood
Author Frances Rivetti Fog Valley Crush, Photo By Ashley Collingwood

While the Thompsons no longer own Marin French Cheese, they are still connected to the community surrounding the factory. “People who work here became friends of the family and I’m going fishing with some of them,” said Bob Thompson, “The surrounding community became family as well because they’d show up and buy the cheese … and we’re very much appreciative of that.

In addition to hearing stories from the community, attendees were able to witness a cheese making demonstration, learn about beekeeping, talk with Frances Rivetti, author of Fog Valley Crush, and go on a tour of the farm.

CLICK ON PAGE 2 BELOW TO SEE A VIDEO HIGHLIGHTING THE DAY AND LIST OF VENDORS WHO ATTENDED THIS CELEBRATION

Appreciation Picnic Party at the ‘Cheese Factory’

Community Stories to be Shared at June Celebration of Marin French Cheese 150th Anniversary

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Founded in 1865, Marin French Cheese Company is celebrating 150 years of artisan cheese making at its original Hicks Valley Ranch location, known to locals as the Cheese Factory. A picnic party to appreciate present and past employees, neighbors and loyal customers will be held Sunday June 14th 11:00 am – 4:00 pm, outdoors on the lawn. For this momentous “community conversation,” Marin French is collecting stories reflecting the generations of family traditions, working, playing, romancing and hanging out at the “Cheese Factory.” During the event, Marin historian and author Dewey Livingston will emcee the story-telling on stage, interspersed with music performances by local SSU graduates’ band, the Dixie Giants.

The day’s activities include cheesemaking demonstrations by the award-winning Marin French team and a close-up look at beekeeping by Bonnie Morse of Bonnie Bee Company, with a sampling of honey from the Marin French hives. Producers from the local food shed will have market-style tables to sample and sell: Sparkling mead, beer, cider, breads and baked goods, pickles and preserves, cheeses from the California Artisan Cheese Guild and an offering of small lunch plates, reasonably priced.
Stories are being collected via email, written cards and interviews. For more information contact Lynne Devereux, [email protected]. Here are three ways to submit your story:

Marin French Cheese Company 150th AnniversaryTell YOUR STORY about memories of the Cheese Factory
1. Write your story on a card with your name and phone contact, and mail to:
Stories at Marin French
7500 Red Hill Rd.
Petaluma, CA 94952
2. -or- Email your story to: [email protected]
3. -or- call Lynne for a phone interview: 925-872-6691

Stories can be short or long, recent or cherished memories of long ago. Stories will be on display or told on stage at the 150th Anniversary Appreciation Picnic Party, June 14th.

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About Marin French Cheese Company:
Founded in 1865 Marin French Cheese Company is the longest continuously operating cheese company in America, celebrating 150 years in 2015 with a unique history of handcrafting traditional and original soft-ripening cheeses. Since the days of the Gold Rush, Marin French has practiced time-honored cheesemaking techniques, using only fresh milk from neighboring family dairy farms. It has grown from a small family business to an expanded, state-of-the-art facility, producing cheeses that are sold nationally and regularly earn top honors in international cheese competitions. At its idyllic Hicks Valley Ranch location in Northern California, Marin French hosts visitors from around the world to sample its distinctive cheeses, enjoy a picnic on the lawns and visit its retail shop open to the public year-round. .

“Cheese Factory” Celebrates 150 Years!

Mallard at Marin French Cheese Factory
Mallard at Marin French Cheese Factory

Marin French Cheese SignWhen growing up in the area, I always remembered our family visits and school field trips to the “Cheese Factory”.  Taking the tour and watching the cheese making process is a lifetime and memorable experience.  A great spot to ride your bike on country roads making it your half-way point-rest stop for a picnic with a glass of wine, cheese and french bread while watching the ducks swim in the pond.

This dairy started in 1865 during a time the civil war railroads were lined west to east and western immigrants started settling in Marin County to farm the rich coastal territory.

History of Marin French Cheese FactoryAt his West Marin dairy farm just on the border of Petaluma, Jefferson Thompson built deliciously fresh cheese utilizing the dairy from his cows. Thompson could then deliver it to the dockworkers in the Bay Area by schooner. He soon gained recognition for his European style cheeses – smooth – Camembert ripened Brie and a basic treat named Petite Breakfast cheese – and launched a creamery that would ultimately be called Marin French Cheese.

CLICK PAGE 2 BELOW TO CONTINUE TO READ AND LEARN DATES OF THE “CHEESE FACTORY WEEKENDS” AND SEE VIDEOS