One of the easiest ways of entertaining during the holidays is creating an array of cheese pairings! Impress your guests with a selection of cheeses with jams, wines, and more. They’re quick to put together if you’re in a pinch and one of our resident cheese experts, Chelsea, has put together some awesome pairings for your to try. Continue reading
“Belfiore Cheese team and staff would like to extend their warmest congratulations to Mollie Stone’s milestone achievement on their 30th anniversary. As one of the few remaining family owned cheese making operations in the San Francisco Bay Area, Belfiore has been producing locally sourced, fresh, artisan style specialty cheeses. Belfiore opened its doors in 1987 in San Rafael and began making cheese for The Mollie Stone’s Markets shortly after. Decades later, we are continuing to grow our partnership with our friends at Mollie Stones. Together, we look forward to many more years of delivering quality and service to Mollie Stone’s valued customers.”
-Farr Hariri, President, Belfiore Cheese Company Continue reading
“Nicasio Valley Cheese Co. has been making award winning organic farmstead cheese for 6 years. Mollie Stone’s was the first chain to feature our products. We will always be grateful for the opportunity given us by Mollie Stone’s. We heartily congratulate Mollie Stone’s for their commitment to excellence for 30 years! They are all any business could aspire to be. With a focus on service, quality and local support we are all so fortunate to have Mollie Stone’s Markets in our communities.”
– Lafranchi Family, Nicasio Valley Cheese Co.
At the age of 17, Fredolino Lafranchi immigrated to America from Maggia, Switzerland, with the dream to one day own and operate his own dairy. In 1919, that dream became reality when Fred and his wife Zelma Dolcini Lafranchi established the Lafranchi Dairy in the western Marin town of Nicasio, California. Continue reading
Fabrique Délices is a traditional French charcuterie company in Hayward, California that has been preparing time-honored classics alongside innovative new products for over 30 years. With an extensive product line that includes blood sausage, duck confit and country pâtés, Fabrique Délices produces over 3,000 pounds a day. They only use equipment to grind and mix ingredients and then everything is made by hand! As a fantastic centerpiece for charcuterie plates, Fabrique Délices artisanal pâtés and mousses are a perfect way to “Indulge Local” with family and friends over a glass of wine.
“From our Fabrique Délices Charcuterie Family to yours, we extend our heartiest congratulations for your 30 years of success. We have a privilege to be part of your business and we are very proud of what you have been building within the community! Congratulations again and Cheers!”
– Marc Poinsignon & Antonio Pinheiro
“From our Marin French Cheese family to yours, we extend our heartiest congratulations for your 30 years of success. We’re honored to be a part of your business and applaud the goodwill you’ve built in the community, all while staying true to your roots!” – Marin French Cheese
Founder Jefferson Thompson started making deliciously fresh artisan cheese using milk from his dairy cows in West Marin and shipped it to the hungry dockworkers in San Francisco. He soon became renown for his European style cheeses—soft-ripened Brie, Camembert and a simple treat called Breakfast Cheese. Today, they continue to craft cheese in small batches using traditional cultures coaxing the distinctly coastal California character and flavor into every cheese.
Working with Marin French to provide you the very best local artisan cheeses has been simply wonderful. We are so lucky to have such an amazing cheese producer local!
Find these 5 Marin French Cheeses in our stores:
1. Marin French Petite Breakfast Cheese
This is a fresh unripened Brie fluffed with a dollop of cream that’s creamy, mild and buttery.
A bright, healthy and zesty appetizer dish for your next party!
4 Medium-sized beets (we used golden beets)
2 Baguettes sliced (1/2 inch thick)
Head of roasted garlic cloves
Extra-virgin olive oil
1 pack (5 oz) Chevre Honey Goat Milk Cheese
8 oz Cream cheese
Grated zest of 3 lemons
Salt and pepper to taste.
Entertain in style with these beautiful and delicious Holiday cheese pairings:
Foggy Morning + Raspberry Jelly
This 100% organic farmstead cow’s milk cheese from Nicasio Valley Cheese company is a little tangy, soft and spreadable. Foggy Morning is extremely delicate and fluffy with a sour cream aroma that plays off the sweetness of the rose petals in Can Bech’s raspberry jelly. Tasting this combo is like what we imagine walking on clouds feels like. Continue reading
Fall is here, Winter is coming, the days are getting colder…what better way to warm yourself up than a platter of rich delicious cheese accompanied by a glass of wine? We picked some fantastic Fall cheeses to go with this season’s fanciful fruit offerings: figs, pears and persimmons. And if you’re looking for cheeses to cook with as the holidays approach, we’ve also got you covered in this list! Continue reading
So you LOVE cheese and you feel like you’re ready to move onto the next level of the cheese world BUT where do you even begin? We know how you feel, the cheese world can be overwhelming! There are stinky cheeses, moldy cheeses, soft cheeses, cave-aged cheeses and so much more…
We’ve picked five cheeses for the beginner cheese connoisseur— an introduction to the world of fine cheeses:
One of the hottest food trends right now is eating raw. So what about raw milk cheeses?
This may be to your surprise, but it’s likely you are already eating raw milk cheeses. For hundreds of years, traditional European cheese recipes have used only raw milk. Often you will find that raw milk cheeses are sharper and more defined in taste. That’s because when milk is heated or pasteurized, much of the good bacteria (which create the rich flavors in cheese) are killed. In fact, certain cheeses are only legally certified if made with raw milk, such as Gruyere and Parmigiano-Reggiano. France’s AOC (appellation d’origine contrôlée) and Italy’s DOP (Denominazione di Origine Protetta) define the region, production and maturation process for many European cheeses. Though less common, you can also find raw milk cheeses produced in the United States. Continue reading