KCBS Foodie Chap Podcast:
Sue Conley and Peggy Smith founded Cowgirl Creamery sixteen years ago in Point Reyes Station, in the heart of California’s premier dairy region. Considered pioneers in the American artisan cheese movement, they have been winning awards for their certified organic cheeses since day one. More importantly, the company provides an important link between small-scale cheesemakers and urban consumers. Cowgirl Creamery cheeses are produced in Point Reyes Station and Petaluma, California. The company operates retail cheese shops in Point Reyes, San Francisco and Washington, D.C., and acts as a wholesale distributor for over 60 artisan cheesemakers in the United States and Europe.
We met at Cowgirl Creamery at the Ferry Building in San Francisco where their own signature cheeses and more from around the world are offered up.
Sue & I talked cheese, cheese cheese and in particular the upcoming California Cheese Festival in Petaluma. A must for fromage lovers..Sue also talked up the special St.Patricks Day cheese released just in time each year for the many who for one day feel just a wee bit Irish.
It’s fair to say this might just be the cheesiest Foodie Chap ever. Enjoy!
5 Tasty Questions with Sue Conely Co-Founder of Cowgirl Creamery
1) Making Cheese to you is about?
It’s about using all of your senses.
2) If I join you for your midnight snack what will we have?
Hot popcorn with grated parmesian cheese on top.
3) Song that is the sound track of your life?
Turn Turn Turn by the Byrds and it is what I sing in the aging room.
4) The Cookbook that you can not live without?
Absolutely the “Joy of Cooking”!
5) Last super famous or not dead or alive who will they be and what will you have?
I am eating with Nan McEvoy at her ranch, Thomas Jefferson, Julia Child. Nan’s cook Gerrald makes an amazing meal from the garden in a wood fired oven.
Cowgirl Grilled Cheese Sandwich
By Sue Conely CO-Founder Cowgirl Creamery
Makes 3 sandwiches
Serve this sandwich with bread and butter pickles
3 tbs butter
1 tbs olive oil
1 cup medium diced yellow onion
Medium-coarse sea salt and freshly ground black pepper
8 ounces medium grated semi soft cheese (gruyere, cheddar, Wagon Wheel,
2 tsp mustard
4 tbs butter (at room temperature)
6 slices bread
To caramelize the onions: in a medium saute pan, heat 1 tbs of the butter with the oil. When the butter is bubbling, add the onion to the pan. Cook over medium heat, stirring often, until the onion and pear are translucent and browned. Add a pinch of salt and pepper, remove the pan from the heat and set it aside to cool.
In a mixing bowl, combine the two cheeses, and then spread the mustard on the inside of the one of the bread slices. When the onion mixture is cool, spread it on the inside of the second piece of bread. Pile grated cheese on the bread dressed with caramelized onions (add sliced ham if desired) and top with the bread dressed with mustard. Butter the outside of both pieces of bread.
Preheat a well-seasoned cast-iron skillet, or any large pan with a heavy bottom. Keep the pan over medium heat during the cooking.
Place the sandwich in the heated pan and allow the sandwich to cook until the bread touching the pan is golden brown. Flip the sandwich and continue to cook until the cheese is completely melted and the bottom of the sandwich is golden brown.
For More Info on California’s 7th Annual Artisan Cheese Festival
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