With its newest creation, Devil’s Gulch, Cowgirl Creamery adds a third member to
a projected cheese quartet: a collection that will revolve with the seasons.
St. Pat’s, a nettle-wrapped cheese, arrives in mid-March and departs by summer,
while the herb-coated Pierce Point debuts in autumn. The Petaluma creamery is
still working on a summer concept, but the red-pepper-dusted Devil’s Gulch fills
the winter slot.
What you need to know about all these cheeses is that they are essentially the
same, made with pasteurized organic Jersey milk from one source (a small Sonoma
dairy) and the same recipe. Only the topping changes. Devil’s Gulch, like its
seasonal siblings, is a bloomy-rind cheese weighing slightly more than a
half-pound and released at 1 month old.
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