Mt. Tam takes its cues from France, but it’s truly an American original. Less runny than a typical French-style triple crème, this bloomy rind cheese has a dense, fudgy core with bright notes of fresh cream and white mushrooms. Named for Mt. Tamalpais, which overlooks the San Francisco Bay, Mt. Tam is one of the foremost examples of Californian artisan cheese.
Sue Connelly and Peggy Smith established Cowgirl Creamy in 1997 in Sonoma County. Already enmeshed in Northern California’s farm-to-table movement, Cowgirl Creamery was founded with the ideals of championing sustainable practices and still only uses local organic milk from pasture-raised cows.
How to use
We don’t recommend cooking with Mt. Tam, as it’s best enjoyed fresh. Feel free to adorn it with cheese-friendly accoutrements, such as dried California apricots, honey or even caviar.
