Marin French Cheese Company, the longest-running cheese manufacturer in the U.S., continues to produce award-winning cheeses with a new management team. The team, put in place by owner Jim Boyce before his recent death is headed by president Maxx Sherman and national sales manager Suzanne Reifers. Sherman,– the seasoned former sales manager at Marin French and Reifers, a long-time player in the specialty cheese arena and former marketing manager for Laura Chenel’s Chévre— plan to honor Boyce’s vision for the company and is setting it on a course to more than double the company’s production while maintaining the highest quality standards.
Other key members of the Marin French management team are cheese-maker Alex Borgo, who brings a wealth of production experience from stints in Switzerland and Canada, as well as long-time Marin French veterans, general manager Cheri Katen and shipping managers Kathy Bordessa and Luis Romo. Together, they have more than 50 years of experience at Marin French Cheese.
The list of prizes in the Marin French Cheese trophy case serves as proof of its continuing dedication to excellence. In 2010 alone, Marin French garnered a total of 31 awards in national and international competitions. Topping the list is the win at the World Cheese Awards in London where Rouge & Noir’s Triple Crème Brie was voted WORLD CHAMPION BRIE defeating the French in this category for the second time since 2005. Marin French Cheese is a leader in sourcing rich, Grade A cow and goat milk from the renowned dairy farms of Marin County and the Petaluma area, and this milk has been a key element in the company’s success. The unusually high concentration of award-winning artisan cheese-makers in the region is proof that this is one of the top cheese-producing appellations in the country and is home to some of the nation’s finest hand-crafted cheeses.
Marin French has plans for opening new aging rooms for its cheeses and a state-of-the-art production facility in 2011-2012 to meet the increasing demand for top quality, genuine California Brie and Camembert. An icon among American cheese producers, Marin French Cheese Company has been making Brie and Camembert in Petaluma, California since 1865, representing 145 years of continuous soft-ripened cheese production. Marin French Cheese is located on the historic grounds of what locals refer to as The Cheese Factory, a 700 acre preserve where America’s original, genuine California Brie and Camembert are produced. Marin French is open seven days a week, offering cheese tasting, free picnic grounds and a retail store stocked with picnic provisions. Cheese-making tours are available.
Marin French Cheese products can be found throughout the U.S. at fine specialty retailers, major grocery outlets and many of the nation’s most outstanding restaurants. The website-blog at Marin French Cheese is THE source for recipe ideas using Camembert and Brie.
SOURCE Marin French Cheese Company
