March has always been the month of green beer, green clovers, lucky green leprechauns and in some states like Illinois even green rivers. So… in this crazy tradition we are also celebrating green in our own way with three very special artisan creameries we selected for this month.
All three creameries practice organic “green” methods from how they either source their milk, raise free range animals, process the milk, to developing and aging cheese. They also give back to their communities in a big way. Cowgirl Creamery located in Point Reyes, CA, played a very significant role in helping to save the dairy farm industry in Northern California during the 1990’s and gave rise to the Sonoma Marin Cheese Trail and ultimately became the California Cheese Trail. Central Coast Creamery in Paso Robles, CA, sources their milk from small local dairies who practice humane husbandry and produce high quality organic milk free of artificial hormones/additives. Finally, we have Spring Brook Farms from Reading, VT, that embraces the land that sustains them from their unique microbial environment. Not only do they produce high quality products but also partner with two other small local Vermont dairies to support the ongoing mission of the Farms for City Kids Foundation.
Created in an 8oz snow-white bloomy cow’s milk wheel is strikingly wrapped with a local organic dark green nettle (Paradise Valley Farms in Bolinas, CA a second-generation farmer), prized by chefs and foragers for its verdant, bitter bite. St. Pat’s is a case study in contracts – reminiscent of artichoke and grassy vegetable notes alongside the buttery richness of the late winter/early springtime milk. This is one of four seasonal cheeses that Cow Girl Creamery offers.