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The Spirit that Started it All
Back then, there were no roadmaps – or even roads. Just open country, and the will to build something real. Our founders made cheese by hand, fueled by necessity and imagination. That mindset—defined by grit and a deep connection to place—grew out of the same spirit that shaped the American West. And it’s still at the core of what we do.
What Matters Stays the Same
The world has changed, but here on the ranch, we still make cheese the way we always have—by hand, one small batch at a time. We wait patiently while it ages, and rely on instinct honed over decades to create, adjust, and get it just right.
A Cheese With a Past, and a Point of View
We weren’t trying to create an iconic American original. We were trying to solve a problem. During a Bay Area egg shortage more than a century ago, our founder created Petite Breakfast as a hearty morning alternative. It was born out of necessity, guided by instinct, and happened to be delicious. It’s still enjoyed today for the same reason: it’s simply that good.
What Endures, What’s Emerging
After 160 years, we’re not coasting on tradition. We’re building on it—through new cheeses, thoughtful stewardship of the land, and a continued effort to create an experience that draws visitors and locals alike. The place that shaped us still welcomes everyone in.
Come See for Yourself
Our creamery in West Marin is open year-round. Stop in, walk the ranch, and take in the quiet beauty of the hills that have shaped our story for generations. Taste what we’ve been working on, explore the place where it all began, and see how the legacy lives and breathes today.
