Tomales Bay Foods Price List - Om Organics

Tomales Bay Foods Price List
JULY 2006 Wholesale: 707.789.9433 ph 707.789.9438 fx
Domestic
Milk C=Cow G=Goat S=Sheep B=Buffalo
SIZE UNIT PRICE SIZE UNIT PRICE
CYPRESS GROVE - California COWGIRL CREAMERY - Organic
Assorted Goat Disk (12/case) 5oz ea 2.95 G Cottage Cheese 4# ea 19.85 C
Bermuda Triangle (3/case) 1# # 11.00 G Cottage Cheese 8 oz 8/cs 20.80 C
Ewe-F-O 6# # 10.60 S Crème Fraiche 4# ea 23.00 C
Fog Lights (6/case) 8oz # 11.25 G Crème Fraiche 8 oz 8/cs 23.84 C
Humboldt Fog Small 14 oz # 11.25 G Fromage Blanc 4# ea 19.85 C
Humboldt Fog Grande 4.5# # 10.50 G Fromage Blanc 8 oz 8/cs 20.80 C
Lambchopper 9# # 10.65 S Mt. Tam (12/case) 10 oz # 12.75 C
Midnight Moon 9# # 10.50 G Red Hawk (6/case) 12 oz # 13.50 C
Pee Wee Pyramid (6/case) 5 oz # 11.50 G St Pat (6/case) 10 oz # 12.75 C
Purple Haze (6/case) 5 oz ea 3.15 G
BELLWETHER FARM - California GOLDEN RIDGE CHEESE COOP - Iowa
Carmody 3# # 8.05 C Harmony (Amish) Blue 1.5# # 11.00 C
Crescenza bulk 2.5# # 7.80 C GIOIA CHEESE CO. - California
Crescenza Retail (6/case) 2.5# # 8.35 C Burrata 1# ea 7.25 C
Pepato 3# # 13.00 S GREAT HILL DAIRY - Massachusetts
Ricotta cow tub 3.5# tub 13.95 C Great Hill Blue 6# # 8.95 C
Ricotta Sheep Tub 3.5# tub 19.40 S HOOKS CHEESE CO. - Wisconsin
San Andreas 3# # 13.00 S 5 Year Aged Cheddar 1# # 9.70 C
BITTERSWEET DAIRY - Louisiana JASPER HILL DAIRY - Vermont
Fleur-de-Teche 8 oz ea 7.95 C Constant Bliss (6/case) 7 oz ea 5.50 C
Fleur-de-Lis 8 oz ea 7.95 C Bayley Hazen Blue 7# # 11.40 C
Evangeline 4 oz ea 5.75 G Cabot Clothbound Cheddar 20# # 12.15 C
Bulgarian Goat Feta 1# ea 7.20 G Winnemere 1# # 14.95 C
Filiciano Nevat 4# # 11.35 G JUNIPER GROVE - OREGON
BLYTHEDALE FARMS - Vermont Tumalo Tome 4# # 14.95 G
Camembert (6/case) 7oz ea. 5.10 C LAURA CHENEL - California
BRAVO FARMS - California Tome 5# # 9.60 G
Silver Mountain 11# # 7.25 C Goat Logs 8oz ea. 3.65 G
BUBALUS BUBALIS - California MARIN FRENCH - California
Mozzarella tub 3# ea 26.25 B Brie - Triple Cream (6/cs) 8 oz ea 5.50 C
Mascarpone tub 5# ea 29.95 C Petite Creme (6/cs) 4 oz ea 3.70 C
CAPRIOLE - Indiana Limited this month! Petite Blue (6/cs) 4 oz ea 3.70 C
O'Banon 6oz ea 6.40 G MATOS - California
Crocodile Tears 6oz ea 4.95 G St George 15# # 7.25 C
Wabash Cannonball 3oz ea 4.95 G MEADOW CREEK DAIRY - Virginia
CARR VALLEY - Wisconsin Grayson 4.5# # 11.90 C
Gran Canaria 12# # 14.50 CSG MOUCO CHEESE CO - Colorado
Cave Aged Marisa 9# # 17.30 S Mouco Camembert (15/cs) 5 oz ea 4.50 C
Cocoa Cardona 8# # 12.50 G Color Rouge (15/cs) 5 oz ea 4.50 C
Benedictine 9# # 12.45 CSG MOZZARELLA CHEESE CO. - Texas
CROWLEY CHEESE - Vermont Hoja Santa (6/pack) 5 oz # 15.10 G
Colby Sharp 2.5# # 9.95 C Montasio Festivo 5# # 14.95 G
ELK CREAMERY - California Cerified Organic Smoked Scamorza (7/bag) 8oz # 12.40 C
Black Gold 8oz # 16.00 G Blanca Bianca 2# # 13.55 C
Camembert de Chevre 8oz # 16.00 G OLD CHATHAM - New York
Smoked Chevre 4oz # 15.95 G Hudson Valley Camembert (12/cs) 5 oz ea 4.60 CS
Classic Chevre 4oz # 14.95 G Mutton Button (12/cs) 2 oz ea 3.25 S
EVERONA - Virginia Nancy's Hudson Valley Cam 2# # 13.25 CS
Everona Piedmont 6# # 17.60 S Shepherd's Wheel 3 # # 13.60 S

PEDROZO DAIRY - California VERMONT BUTTER & CHEESE - Vermont
Northern Gold 7# # 8.25 C Lightly Salted Butter 1# ea 4.80 C
Tipsy Cow 1# # 9.30 C Unsalted (sweet) Butter 2# ea 9.80 C
Blondies Best 1# # 7.90 C WESTFIELD FARM - Massachusetts
PELUSO DAIRY - Maine Classic Blue Log 4.5oz ea 4.30 G
Teleme 6.5# # 9.90 C Hubbardston Blue 4.5oz ea 4.80 G
POINT REYES BLUE - California Wasabi disc 6 oz ea 4.90 G
Pt Reyes Blue Wheel 6# # 8.50 C Worchester County Blue 10# # 11.00 C
Crumbles 5# # 6.90 C WISCONSIN SHEEP DAIRY COOP - Wisconsin
Pt Reyes Blue Wedges 6oz # 9.80 C Dante 9# # 14.25 S
Pt Reyes Blue Dressing (12/cs) 8oz ea 3.75 C Mona 9# # 11.80 SC
PUGS LEAP - California WINCHESTER CHEESE - California
Petite Marcel 2-4oz # 18.65 G Gouda - Medium 12# # 7.85 C
Pave 4-5oz # 21.20 G Gouda - Sharp 12# # 9.90 C
Buche 8oz # 21.20 G Gouda - Super Aged 12# # 10.45 C
REDWOOD HILL - California Gouda - Cumin 12# # 7.00 C
Bucheret (12/cs) 5 oz ea 5.75 G ZINGERMAN'S CREAMERY - Michigan
Camelia (18/cs) 4 oz ea 4.25 G Bridgewater Round (Pepper) 4oz ea 3.60 C
Fresh Chevre 3.5# tub 29.50 G Aged Chelsea 5oz # 14.95 G
Crottin small (16/cs) 3 oz ea 3.35 G Lincoln Log 2# # 14.50 G
Crottin large (12/cs) 5 oz ea 5.75 G Manchester 8oz ea 5.75 C
Feta (Raw Milk) 5# # 12.50 G ACCOUTREMENTS
ROGUE RIVER - Oregon Apricot Bread (24/case) 8oz ea 4.25
Smokey Blue 5# # 11.95 C Date Bread (24/case) 8oz ea 3.75
Oregonzola 5# # 11.00 C Fig Cakes (20/case) 6oz ea 4.75
Oregon Blue Vein 5# # 10.25 C Marcona Almonds 1# # 11.30
Crater Lake Blue 5# # 12.50 C Valencian Almonds 1# # 11.00
SALLY JACKSON - Washington Membrillo Bulk 4# # 5.25
Goat wrapped in Grape Leaves 3# # 13.45 C Membrillo 10oz 10oz ea 4.00
SHELBURNE FARMS - Vermont Chestnut Honey (8/cs) 17oz ea 9.50
6 mo Aged Wax Cheddar 8oz # 5.10 C Walnuts in Lemon Honey (9/cs) 13.5oz ea 7.45
2 yr Aged Wax Cheddar 1# # 10.75 C Fig Jam (10/case) 12.3oz ea 5.50
2 yr White Cheddar Block 10# # 8.40 C Mostardas (6/case) 7.8oz ea 8.30
Bandage Cheddar 25# # 16.90 C FRA'MANI SALUMI - California
SHEPHERD'S WAY - Minnesota Pre-Order on Fresh Sausage & No shipping.
Friesago Reserva 9# # 11.10 S Fresh Spicy & Classic Sausage 12oz ea 4.15
SKYHILL - California Fresh Spicy & Classic Sausage 5# ea 26.00
Yogurt goat (6/cs) 32 oz ea 4.20 G Dried Salumi
Goat Log (3/cs) 2.2# ea 14.95 G Salametto 1# # 8.75
SPROUT CREEK FARM - New York Salame Nostrano 3.5# # 9.25
Ouray 6# # 13.95 C Salame Toscano 9-11# # 9.45
Toussaint 12# # 12.10 C Salame Gentile 3# # 9.35
STRAUS DAIRY - California Soppressata 11-13# # 9.95
Whole & Nonfat Yogurt 32 oz cs 16.30 C RUSTIC BAKERS - California
Sweet & Salted Butter 15# cs 70.00 C Olive Oil & Sea Salt 5# cs 52.00
THISTLE HILL DAIRY - Vermont Flavored Crackers 12/case 5oz cs 58.50
Tarentaise - Organic 20# # 14.30 C Kalamata Olive
THREE SISTERS - California Wild Mushroom & White Truffle
Serena (9-12 months aged) 20# # 8.25 C Polenta & Black Pepper
Serenita (60-90 days aged) 20# # 7.90 C Sweet Onion & Crème Fraiche
TUMALO FARMS - Oregon 2 seed
Classico (Goat Gouda) 6# # 12.40 G Cowgirl Creamery (Olive Oil & Sea Salt)
Fenacho (Fenugreek Seed) 6# # 13.80 G
Pond Hopper (Beer Infused) 6# # 12.70 G
UPLANDS CHEESE - Wisconsin
Pleasant Ridge Reserve 10# # 15.95 C
VELLA CHEESE CO - California
Dry Jack Special Select 8# # 8.90 C
Mezzo Secco 9# # 9.00 C
Old Sport 2yr Aged Cheddar 5# # 7.00 C

INTERNATIONAL
Italy Spain
Veneto Murcia
Asiago 20# # 9.60 C Cana de Cabra 2# # 7.50 G
Condio 10# # 11.75 CG Cana de Oveja 2# # 7.50 S
Montegrappa 25# # 7.65 C Drunken Goat Mini 12oz # 9.75 G
Sottocenere 12# # 13.65 C Catalunya
Ubriaco 15# # 13.40 C Garrotxa 2# # 11.50 G
Piedmont Nevat (no shipping) 6.5# # 13.95 G
Bra 16# # 8.65 C Basque
Castelmagno 12# # 16.95 C Idiazabal 6# # 10.30 S
Castelrosso 7# # 9.00 C Asturias
Raschera 15# # 8.00 C La Peral 5# # 10.95 C
Toma 15# # 8.00 C Pena Azul 5.5# # 11.50 C
Valle d'Aosta Balearic Islands
Fontina Val D'Aosta 19# # 10.95 C Mahon Reserva 8# # 7.70 C
Sardinia Castilla La Mancha
Fiore Sardo 6# # 8.25 S Manchego 6# # 8.95 S
Pantaleo 5# # 9.00 G Castilla - Leon
Tuscany Valdeon 6# # 8.25 CG
Formaggio Al Tartufo 1# # 13.95 CS Zaragoza
Pradolta 2# # 10.80 CS PataCabra 5# # 9.75 G
Tuada 6# # 13.25 S Catalonia
Lombardy Pau 2# # 13.95 G
Gorgonzola Dolce Organic 3# # 11.65 C Extremadura
Gorgonzola Piccante 25# # 10.75 C Torta La Serena 3# # 10.80 S
Grana Padano 65# # 7.50 C Navarra
Robiolina 1# # 9.20 C Roncal 7# # 14.10 S
Roccolo 6# # 9.35 C
British Isles - Neals Yard Dairy
Taleggio - Organic 3.5# # 10.00 C England
Emilia Romagna Berkswell 8# # 19.95 S
Parmigiano Reggiano Organic 80# # 14.95 C Colston Bassett Stilton 17# # 11.90 C
Pecorino Foglie di Noci 3# # 15.50 S Doddington 20# # 15.95 C
Pecorino Ginepro 6# # 15.50 S Gorwydd Caerphilly 8# # 14.65 C
Lazio Appleby's Cheshire 18# # 11.75 C
Pecorino Romano 60# # 5.75 S Keens Cheddar 25# # 13.50 C
Puglia Kirkham's Lancashire 20# # 10.60 C
Ricotta Salata 4# # 4.50 S Lincolnshire Poacher 20# # 14.00 C
French Jean d' Alos
Montgomery's Cheddar 54# # 15.10 C
Aquitaine Ticklemore 5# # 19.95 G
Tome De Chalosse 6# # 11.25 C Hawes Wensleydale 8# # 9.50 C
Panache d'Aramits 9# # 15.30 S Westcombe Red 25# # 10.60 C
Tomette D'Helette 2# # 16.15 S Harbourne Blue 7# # 19.50 G
Ossau Iraty 9# # 19.95 S Ireland
Franche-Comte Ardrahan 2# # 10.50 C
Comte Reserve des Granges 80# # 11.50 C Cashel Blue 3# # 10.20 C
Morbier 12# # 9.20 C Durrus - washed 3# # 11.20 C
Auvergne Gubbeen - washed 2# # 10.10 C
Fourme D' Ambert 5# # 11.30 C Scotland
Rhone-Alpes Isle of Mull 48# # 10.10 C
Raclette De Savoie 12# # 10.75 C
Switzerland
Tome de Boudane 13# # 11.15 C Gruyere Cave Aged 80# # 9.00 C
Midi-Pyrenees
Ecuador
Roquefort 3.5# # 15.95 S Chanco 2# # 7.00 C
Tome de Couseran 9# # 13.85 C Zuleta (whole Pepper)Jack 8# # 9.65 C
Loire Andino 3# # 11.00 C
Clisson/Tome D'Aquitaine 12# # 14.45 G
Greece
Normandy Barrel-Aged Feta (8#TUB) 8# # 8.90 GS
Mimolette 5# # 18.50 C
Portugal
Azietou 8oz # 16.00 S
Evora 8oz # 14.50 S
Amerelo 3# # 12.50 SG

Hello!
TOMALES BAY FOODS
It is my pleasure to introduce you to Tomales Bay Foods, purveyors and makers of artisan
cheese. We are based in Petaluma, California, an hour north of the Golden Gate Bridge. Peggy
Smith, former chef of Chez Panisse, and Sue Conley, former owner of Bette’s Ocean View
Diner, founded our company seven years ago to promote sustainable agriculture and artisan
cheese. We specialize in distributing the highest quality of artisan and farmstead cheeses to
restaurants, caterers and cheese shops across America.
Tomales Bay Foods is also the parent company of Cowgirl Creamery, an artisan cheesemaker
in Point Reyes Station, California. You may be acquainted with our aged cow’s-milk cheeses
Mt.Tam, St. Pat, Pierce Pt and Red Hawk, which won Best-In-Show at American Cheese
Society’s annual competition in 2003. All of our cheeses are made with organic cow’s milk from
the Straus Family Dairy.
I am enclosing a list of the cheesemakers we represent and some of the cheeses we carry. Please
remember that the list is not complete and that it changes weekly, due to production issues and
seasonal variations in availability. I encourage you to call us for up-to-the-minute availability.
If you have any questions about our cheeses, or if you’d like to open a wholesale account with
us, please call me. I look forward to speaking with you!
Sincerely,
Lenny Rice
Tomales BayFoods
105 “H” Street
Petaluma, CA. 94952
707-789-9433
707-789-9438 fax
lenny@cowgirlcreamery.com
www.cowgirlcreamery.com

TOMALES BAY FOODS
105 H STREET
PETALUMA, CA 94952
707-789-9433 FAX 707-789-9438
WHOLESALE INFORMATION
Tomales Bay Foods offers a comprehensive wholesale service to both restaurants
and retail outlets across the United States. Several things set us apart from the
average wholesaler or distributor, allowing us to provide you with cheese in
excellent condition and in the exact quantities you need.
We buy direct from American cheese makers. This means that we have
complete control over the shipping and handling of the cheese, which in
turn means that it arrives at our warehouse in great condition.
We also bring in an excellent variety of European cheeses from Neal s Yard
Dairy in London, Jean d Alos in Bordeaux, and various purveyors of great
Italian, Spanish, Portuguese and Greek cheeses. The common denominator
is that the cheeses are all produced either on the farm or by artisanal means.
We will cut cheese to order for you. We do not pre-cut into retail-sized
wedges, but we are more than happy to cut a large wheel into a smaller
quantity so that you can move through it in a timely manner and not be
faced with wastage.
Using FEDEX, we ship anywhere in the continental United States. We
normally ship using FedEx 2nd day service Monday thru Wednesday,
unless hot weather or circumstances dictate otherwise.
We have a return policy of three (3) days. We believe this allows our
customers enough time to check in an order, the quality and get back to us
so we can deal with it in a timely manner.
We are honest about the condition of the cheese we sell. We believe that it
is essential to represent the cheese in the way that the cheese maker would
wish. Also, we want you to be happy and we want to provide the best
service possible. We ll do our best to answer your questions and
accommodate your needs. We look forward to doing business with you.

TOMALES BAY FOODS
105 H STREET
PETALUMA, CA 94952
707-789-9434FAX 707-789-9438
The undersigned certifies that the credit application information is true and correct and
authorizes Tomales Bay Foods, Inc., its agents and/or representatives to examine the statements
and /or references listed on the credit application. The undersigned authorizes all parties
contacted to release credit and financial information requested as part of said inquiry.
In consideration of the granting and extension of credit to____________________(company), the
owner or majority stockholder hereby personally guarantees to pay all sums, promptly when
due, and acknowledges that terms are net 14 days. In the event of non-payment and if litigation
is required, the undersigned acknowledges his or her responsibility to pay attorney fees and
court costs as well as principal amounts due.
_____________________________ ____________
PRINT OWNER S NAME OWNER S SIGNATURE DATE

BUSINESS NAME
TYPE OF BUSINESS
BILLING ADDRESS
CITY
STATE AND ZIP
PHONE
FAX
EMAIL
AP CONTACT
SHIPPING ADDRESS
CITY
STATE AND ZIP
PHONE
FAX
SOLE PROPRIETOR SS#
HOME ADDRESS
CITY, STATE AND ZIP
DRIVER'S LICENSE # STATE
PARTNERSHIP (PLEASE LIST ALL PARTNERS)
CORPORATION NAME
(LIST ALL OFFICERS, HOME ADDRESS AND PHONE NUMBERS)
PRESIDENT
VICE PRESIDENT
SECRETARY
TREASURER
BANK NAME
BRANCH ADDRESS
ACCOUNT #
CONTACT PERSON PHONE
BUSINESS REFERENCES
COMPANY NAME ADDRESS CONTACT
PHONE
1
2
3
TOMALES BAY FOODS
APPLICATION FOR CREDIT

TOMALES BAY FOODS
Home of the Cowgirl Creamery
Guide to Purchasing Cheese
Generally speaking….
Buy your cheese from a reliable source. Buy it directly from a farm or cheesemaker, from a knowledgeable
retailer, or from a careful and knowledgeable wholesaler.
Get to know the cheese. Where is the cheese made? Where is the milk from, and what do the animals eat? Is
it a seasonal product? Who are the cheesemakers? Is there an interesting story behind the cheese?
Keep a short cheese menu and a small inventory. It’s best to start with local cheese. Learn as many details as
possible about the cheese and what’s required to care for it. Add one cheese at a time to your cheese list.
CARING FOR YOUR CHEESE
Buy what you are realistically going to use during the next 10 days to two weeks. It’s better to buy little and
often, rather than having to battle to keep your cheese in good condition.
Select one person as the cheese steward, solely responsible for looking after the cheese. Restaurants that
assign the pastry chef as cheese steward have been very successful with the cheese program. It seems that
the qualities that make a good pastry chef are complimentary to cheese care and serving; a gentle hand, an
eye to appealing presentation and a concern for keeping expensive ingredients in top condition.
No matter who is selected to take charge of the cheese, there is no substitute for spending a little time each
day scraping, trimming and rewrapping the cheese. This little bit of maintenance will considerably increase
the life of the cheese, and it will also make you more familiar with them.
STORING YOUR CHEESE:
A cool, damp cellar is the ideal place to store many cheeses. But since most people don’t have access to one,
here are a few pointers for storage in a cold walk in refrigerator:
Cheese doesn’t mind being chilly (although not below 38 degrees please!). What cheese hates more
than anything else is the circulation of cold air that might dry it out.
To store the cheese, wrap the whole cheese in wax or butchers paper and put it in an enclosed box
(cardboard or wood is preferable, but plastic will do). This allows the cheese to breathe, while
protecting it from the dry air. Store like minded cheeses together; blues in a box, bloomy rinds in
another and washed rinds in third. The hard and semi soft cheeses are a bit more resilient and can be
stored on the walk in shelf. Cover the cut size with plastic and leave the rind exposed to the air.
Find a place in your refrigerator or walk-in that is the least windy (often this is near the floor directly
beneath the fans (if the fans are positioned to blow horizontally). It’s also a good idea to place the
box near salad or vegetables, as the moisture from these will help keep the cheese hydrated.
Label cheese by name and date received and rotate your stock.

CHEESE CUTTING TIPS
Cheese is often wasted because of cutting errors. Cheese has traditionally been cut into wedges because a
wheel of cheese changes from the middle to the rind. Cutting a wedge should render a representative slice of
the wheel. This also prevents you from being left with a piece of cheese that is mostly rind.
Another way to reduce waste is to prepare cheese plates to order in the kitchen, rather than serving them
from a cart or tray. It is not a good practice to cut cheese more than an hour before service.
ALWAYS SERVE CHEESE AT ROOM TEMPERATURE
FLAVORS AND AROMAS IN CHEESE
(A vocabulary for restaurant menus)
GENERAL - Acidic, Bitter, Bland, Salt, Savory, and Tangy.
MILK – Most often, cheese is made from the milk of cows, goats and sheep. The taste
of milk varies seasonally, depending on what the animals are eating during that
season. Here are a few ways to describe the flavor of milk: fresh; scalded; sour;
butter; buttermilk; butter; or creamy.
FRUIT, FLORAL AND NUT - You may taste a hint of fruit, flower or nut in your
cheese: apricot; pineapple; lemon; grapefruit; orange; prune; raisin; apple; olive;
honey; fresh walnut; green walnut; hazelnut; pine nut; rose; honeysuckle; clover.
VEGETABLES - You may note the taste of vegetables in your cheese: asparagus;
artichoke, garlic, onion; and chicory. Some MUSHROOMS you may taste in your
cheese: white mushrooms; porcini; white truffle; and black truffle.
It’s all about NATURE: Soil, grasses, forest and molds.
HERBS AND SPICES – These are commonly used in cheese: bay; thyme; rosemary;
chives; salt; peppercorn; cayenne; sage; anise; nutmeg; bouquet garni; vanilla; and
chocolate.
MEAT AND FISH - A few ways to describe a meat flavor in your cheese: mutton; wild
boar; gamey; anchovy oil; cured meat; smoky.
COOKED, YEAST, BURNT: The cheese may seem to be cooked or fermented like:
onion confit; roasted almonds; roasted walnuts; coffee; café au lait; tobacco;
roasted peanuts; boiled peanuts; charcoal; toast; cooked and cauliflower.
METALLIC - Minerals you might taste: iron; shale (wet rock); and rust.
SWEET – You may find some aged cheeses have a spun sugar, caramelized flavor and
smell.
OTHERS: Chalk, rancid, and oily.

THE SHORT STORY ON CHEESEMAKING TERMS:
PASTEURIZATION – This process of heating milk to kill pathogenic bacteria was
invented in the mid 1800’s by Louis Pasteur. The goal is to kill harmful bacteria to
humans.
Standard pasteurization – Heating milk from 158-162˚ F for 15
seconds, then quickly cooling it between 45-55˚F.
Low Temperature Long Time (LTLT) - 145˚F for 30 minutes.
High Temperature Short Time (HTST) - 161˚F for 15 seconds.
Ultra-Pasteurized - 280˚F for 2 seconds.
RAW – Milk that is unpasteurized is considered raw. In the United States it is illegal
to sell a cheese made from raw milk aged less than 60 days. This applies to cheeses
that are also imported to the U.S.
Heat Treated – Milk can be “heat treated” and still be considered raw. The
milk is heated to kill harmful bacteria.
HOMEGENIZED – This is the process of breaking the fat globules so that they don’t
separate milk. This is done so that the fat is uniform in size. Otherwise your milk will
separate into a layer of cream on the top and skim milk on the bottom.
ORGANIC – This means the animals were given NO antibiotics, growth hormones, or
GMO’s. It also means the land the animals grazed on weren’t treated with chemical
fertilizers and insecticides for at least the past five years. And the animals haven’t
been treated for the last year.
KOSHER – The cheese has to be prepared under the guidelines of kosher production
which involves the rabbi blessing the cheese, the humane treatment of animals
which includes proper feeding.
RENNET – Traditionally this substance came from the lining of the forth stomach in a
young cow. It is used to coagulate milk. Rennet is made up of an enzyme called
rennin. This enzyme breaks down the milk so that young animals can digest better.
Today you will find cheese made with Traditional (Animal), Vegetable (Thistle,
Nettle), Microbial (Also considered Vegetarian) and Genetically Engineered Rennet
(Chymosin).
FARMHOUSE – Farmhouse cheeses are made on the farm, by hand, from milk
produced on that farm. i.e. Pt Reyes Farmstead, Matos Family, Goat’s Leap
ARTISAN – Artisan cheeses are made by hand in small batches from a reliable source
of milk (usually a single source), which should come from a neighboring source. i.e.
Cowgirl Creamery using Straus Family Creamery Milk.
FACTORY/INDUSTRIAL – Factory, or industrially-produced cheeses, are made in large
batches (mostly HTST pasteurization method), with the emphasis on making huge
quantities of inexpensive cheese. i.e. Hillmar, Kraft