Dairy Processing - September/October 2022 - 21

one of the first European Camembert
makers on the West Coast. Marin
French Cheese Co.'s heritage Brie and
Camembert recipes form the basis for
all the creamery's artisan cheeses. The
addition of ingredients like mustard
seeds, truffles and jalapeños reflect the
vibrant culinary landscape of Northern
California and appeal to adventurous
tastes.
Generations of Thompson family
members ran the creamery from the late
1800s until 1995, when they sold it to
entrepreneur and cheese enthusiast Jim
Boyce. Boyce believed that what cows
eat and where they live determines the
quality of the milk they produce, and that
Marin French Cheese Co. exemplified
this philosophy. Before Boyce's death in
2010, he sold Marin French Cheese Co.
to Laiteries H. Triballat, a 100-year-old
French, family-owned artisan cheese
company that has maintained the same
standards and traditions reflected in
generations of cheesemaking knowledge
and passion.
Nearly 160 years later, the creamery
has never stopped making the highest
quality French-style artisan cheeses with
fresh milk from Holstein, Jersey and
Guernsey cows raised on local pastures.
The milk is pasteurized and turned into
curd using unique recipes and a blend
of cultures present in the salty coastal
air. That influence of geography and
climate found nowhere else in the world
distinguishes Marin French Cheese Co.,
and creates a true taste of place.
DP: What is the company's mission?
How does this impact company culture,
practices and structure?
MS: As the country's oldest cheese
company, tradition matters. Our mission
is to produce the highest-quality and
best-tasting soft-ripened cheeses. We
marry a commitment to the tradition of
Manon Servouse, marketing
director, Marin French Cheese Co.
DAIRYPROCESSING.COM | SEP-OCT 2022 21
Photos courtesy of Marin French Cheese Co.

Dairy Processing - September/October 2022

Table of Contents for the Digital Edition of Dairy Processing - September/October 2022

Dairy Processing - September/October 2022 - Intro
Dairy Processing - September/October 2022 - 1
Dairy Processing - September/October 2022 - 2
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