Just north of San Francisco, the cowgirls make some of the finest farmstead cheeses in the United States. Between them, Cowgirl Creamery co-founder Sue Conley, and Peggy Smith have spent decades in the bay areas most loved and respected restaurants.
Now in their new book, Cowgirl Creamery Cooks, they share their story of the cowgirls, which is also the story of the rise of organic food movement, and the creation of an artisanal creamery.
It’s a primer on tasting, buying, storing, and appreciating all kinds of cheese that make this great fun for a cheese lover.
