After Point Reyes Station we headed out on the next stop on the Sonoma - Marin Cheese Trail.We were running a bit early so we stopped at Nicasio Reservoir. Very calm and picturesque in the morning.
We arrived at the modest roadside factory/shop of Nicasio Valley Cheese a bite before they opened.
We were able to pass the fifteen minutes or so before the shop opened by wandering though the Pumpkin Patch......yes, it's that time of the years. Watching the kids take to the hay made us realize that this lifestyle is a million miles away from what we're used to.
When the shop opened we walked on over. The space is rather small, the staff enthusiastic, if not particularly well versed on the cheese. Nicasio makes cow milk cheeses. I had read that the style of cheese here is based on the traditional cheeses of the Lafranchi families Swiss heritage.
They so a nice job of lining the samples from the mildest to the semi-soft and flavored versions.
The Foggy Morning, was probably our favorite, very soft and mild, buttery, with a slight tang like a mellow sour cream. It also won first place in the Fromage Blanc, Fromage Frais, and Quark category in the American Cheese Society's Annual Competition. We could tell however, that this would not travel well.
Instead, we went with our second favorite. The wonderfully textured, mild salty-tangy flavored San Geronimo. The fragrance is rather strong, but the flavor is quite tame. A nice everyday cheese.
Folks are quite friendly, it's a nice little stop.
Nicasio Valley Cheese Company
5300 Nicasio Valley Rd
Nicasio, CA 94946
A short drive away is a place that's much more of a destination; the Marin French Cheese Company. It's also the oldest continuously operating creamery in the United States; established in 1865.
They don't mess around with samples here....you open the top and slice your own.
The Missus enjoyed the shop....there's a stand selling sandwiches and coffee; the cooler is stocked with beverages; wine, sparkling wine, etc....
The young lady manning the counter was quite knowledgeable. We enjoyed a few of the samples , but thought they'd never make it back home in good shape. She told us that all the bries and camemberts will easily last 24 hours without refrigeration.
We ended buying a little insulated bag for cheese and picked up the truffle brie, nut a big fan of flavored cheeses, but the Missus loves Her truffle flavors. Plus, we were putting together a collection for Missus' work....She was going to do a cheese tasting upon returning. We both really took to the "Petit Breakfast", a wonderfully mild, but particularly creamy cheese. It's currently labeled as the "1865" in commemoration of Marin Cheese's 150th anniversary.
If you're in the area; this might be a nice stop for a short break or lunch.....
The Marin French Cheese Company
7510 Pt Reyes Petaluma Rd
Petaluma, CA 94952
We, on the other hand, had to be off to our next stop, which was about 40 minutes away on the outskirts of Santa Rosa.
Down off the beaten path outside Santa Rosa you'll find this sign alongside a single lane unpaved road. This is not one of those impulse stop kind of places you see while driving by. It was also our favorite stop on this day.......there's a real charm to this place which was founded by Joe and Mary Matos who relocated from the Azores in the 70's. Joe Matos is a fifth generation cheesemaker who brought his family's recipe with him.
At the end of the gravel road you basically come to a barn and what looks like the back of a house.....
As I parked in front of the "office" a young lady working in the barn area came over and opened the door to the office for us. Upon entering the wonderful fragrance hit us.
Matos Cheese makes one cheese; a nice simple firm cheese called St George. It's much like everything you see around you; simple at first blush, but it rises above, a good, honest, everyday cheese, lighly milky, slightly acidic, not too sharp...that well; I'd eat everyday if I could.
The friendly young lady let me check out the drying room....I loved it! I asked about the cows we had passed...and yes, these were all of their cows. At peak they produce about 10-15 wheels in a day. The young lady said Joe Matos is happy with doing things this way. And really isn't interested in expanding or being famous.
And we got hang out with truly "happy cows".....
I wonder how many wheels, this not-so-little lady will put out?
Matos Cheese Factory
3669 Llano Rd
Santa Rosa, CA 95407
I know I haven't mentioned this before....but the prices are quite inexpensive...like 40-60% less than what you'd pay for the same product here in San Diego.
So, we were in Santa Rosa and had two places on our list. Unfortunately, we went oh fer two. The first stop, a Chocolatier named Recherche Du Plaisir was closed for the day because they were at some fair. The second was the Russian River Brewing tasting room......but when we drove by, the line was all the way down the street....this was not going to do.
So we ended up going to the local Whole Foods, grabbing some salad, bread, and a beer and headed back to Petaluma. We ended up having a very nice lunch....that's the St George, which we almost polished off.
So if you're in the Marin - Sonoma area and want a break from you're wine tasting....why not visit a couple of stops on the cheese trail. You can find up to date info here.
We had a blast.
It was now time for a nice afternoon nap...then off to dinner!