FAQs

Yes, our cheese is suitable for vegetarians. We use a microbial rennet (non-animal) to make all of our cheeses.

Yes, all Marin French Cheese Co. cheeses are made with pasteurized cow’s milk. By law, any cheese that is aged less than 60 days must be made with pasteurized milk in order to be sold in the United States. 

Yes, all of our cheeses are gluten-free.

Our milk comes from local dairies in the Northern Bay Area near our creamery. 

All of our milk is rBST free. We have a contract with our milk producers to guarantee this.

Our cheese is not certified non-GMO.

We do not currently offer any certified organic cheeses. 

Our cheeses are not certified Kosher.

The outer white layer is called the rind, which is created as part of the aging process. Our cheeses are bloomy-rind cheeses and the rind is completely edible. It is meant to be enjoyed as part of the cheese! 

Our cheeses are developed to be aromatic with earthy and mushroomy notes. The aroma may get stronger as the cheese ages, which is normal. Check the date of your cheese and enjoy at a ripeness suitable to your taste.

A slight scent of ammonia may be detected when opening your cheese, also a normal part of the aging process. However, if the smell or taste of ammonia remains strong even after the cheese has been unwrapped for 5-10 minutes, it is likely past its prime and we recommend disposing of it. 

Brie and Camembert differ because of the microbial cultures that are used in making the cheese.

Petite Breakfast differs from typical Brie because it is not aged. It is wrapped when it is fresh and young, therefore it does not have time to develop a rind. As a result, it has a mild tangy flavor and springy texture. 

Petite Breakfast is safe to eat even if there is some white mold on the outside. The cheese briefly shares an aging space with our older Brie cheeses and may pick up some of the  cultures that form their rind. It can be enjoyed as is or, if you prefer, you can trim off the white rind.

Our Golden Gate cheese is hand-washed several times in brine. The salt delicately scores the cheese, allowing cultures to penetrate and grow. Included in these cultures are Brevibacterium Linens (B. Linens) which give the cheese its distinctive orange-hued rind. B Linens are naturally present in the coastal air around the Marin French Cheese Co. creamery, there are no colorants or other additives.