Basked in the gentle breezes of the California coastline, the Marin French Cheese Company has handmade and hand-packed their cheese for more than 140 years.

Back in 1865, founder Jefferson Thompson bought a 700-acre dairy and began playing around with making cheese and selling it in San Francisco. By the early 1900s, his family was making Brie and Camembert and other soft-ripened cheeses. Their tradition of making classic French cheeses has continued to this day and now includes: plain or flavored Bries; Camembert; schloss; breakfast cheese; triple creme Brie; la petite crème; quark varieties and creme fraiche, among others.

All of the Marin French Cheese Company’s cheeses are handmade with milk from cows that are never treated with rBST, and they use only non-animal rennet (an enzyme that aids in coagulating milk).

Aside from making cheese, the Marin French Cheese Company is in keeping with sustainable farming practices through its collection of rainwater from the pristine coastal hills. They then hold that water in ponds on the ranch and run it through a purification facility on the grounds. No other water is used is the production of their cheese. Just another great reason to try Marin French Cheese Company the next time you’re at our New Seasons Market cheese counter.

Learn more about Marin French Cheese Company.