Dairy Processing - September/October 2022 - 20

on the record with
Marin French
Cheese Co.
The oldest continually operating cheese manufacturer in the
United States prides itself on the craft of artisan cheesemaking.
by Pamela Accetta Smith | pasmith@sosland.com
At a company
that is nearly
160 years old,
our culture will
always be a
combination
of past and
present.
Manon Servouse, Marin
French Cheese Co.
P
etaluma, Calif.-based Marin French Cheese
Co. has been making high-quality softripened
cheeses using French techniques
in the coastal terroir of Marin County since 1865.
Famed for its soft-ripened cheeses with bloomy
white penicillium rinds, the company has also
been handcrafting washed-rind cheeses since
1901, using the Old World techniques that make its
creamery a destination.
Marin French Cheese Co. is the oldest
continually operating cheese manufacturer in the
United States. Handcrafted and made of the milk
from local dairies within 20 miles of the creamery,
the company's products offer a distinctive taste,
true to its roots in Marin County.
Dairy Processing spoke one-on-one with
Manon Servouse, marketing director for Marin
French Cheese Co., about the craft of artisan
cheesemaking, company tradition, respect
and responsibility.
Dairy Processing: How did Marin French Cheese
Co. get started?
Manon Servouse: Marin French Cheese Co.
20 SEP-OCT 2022 | DAIRYPROCESSING.COM
originated in 1865 when the Thompson's, a family
of Illinois cheesemakers, migrated west and
bought a 700-acre dairy ranch amid the rolling hills
of Marin County. They opened a creamery and
soon realized they'd struck gold of a different sort
in California - the cool, misty coastal mornings
and sunny afternoons created the perfect
conditions for making small-batch, soft-ripened
cheese.
In 1865 as the Gold Rush was subsiding, failed
miners sought work in the city by the Bay and
the sudden population spike caused a shortage
of eggs. Jefferson A. Thompson responded to this
abrupt shortage of breakfast protein by creating a
small-format brie using traditional French cheesemaking
techniques and, due to overwhelming
demand, shipped the new " breakfast cheese "
without aging to San Francisco. Petite Breakfast
is made the same way today and remains one of
Marin French Cheese Co.'s bestsellers.
The company evolved into the 20th
century
as Jefferson's two sons, Jeff and Rudolph, took
over. Jeff expanded his knowledge of French
cheesemaking under the guidance of Louis Cantel,

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Dairy Processing - September/October 2022

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Dairy Processing - September/October 2022 - Intro
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