After Sally had tasted the cheeses and wine on offer, she just had to create something in their honor - scroll down to see!
quality, European-inspired wines
that combine flavor, intensity
The Wine Advocate
December 26, 2006
By the early 1990s, Peggy and Sue were ready for a new challenge. They found it in Pt. Reyes Station, a picturesque postage-stamp-of-a-town on the coast about an hour north of San Francisco. With their first-hand knowledge of the restaurant business, they launched Tomales Bay Foods, a marketing vehicle to help West Marin’s farms and dairies get their delicious products into the hands of the Bay Area’s finest chefs. Their first location, a renovated hay barn in downtown Point Reyes, featured a small cheesemaking room at the entrance to the building. It gave them ideas. Using milk from neighboring Straus Family Creamery, they began making delicious fresh cheeses.
Cowgirl Creamery cheeses are sold to over 500 stores, independent cheese shops, farmers markets and restaurants, and nationally through Whole Foods Markets. And true to their community ethos, Tomales Bay Foods continues to support and promote artisan cheesemaking, offering over 200 cheeses from all over California, America and Europe through their website and retail locations.
Spring Roll Wrappers
Extra Virgin Olive Oil
finely diced raw walnuts
brown or palm sugar
Cowgirl Creamery Red Hawk Triple Creme
organic honey (I love the Tasmanian Leatherwood for it's fresh, foresty lift)
Preheat oven to 350 degrees F and line a baking tray with parchment.
Brush a spring roll wrapper with olive oil and cover with a thin layer of walnuts. Sprinkle with sugar to taste (not too much or it may burn). Repeat with as many as you like as they will keep, sealed in a cool cupboard for several weeks.
Transfer to baking tray and bake for 5-6 minutes or until golden brown. Don't forget as they burn easily. Carefully lift onto a wire rack and cool. Break into desired sized pieces.
Just before serving, slice cheese thinly and warm honey in a dish set over hot water until runny.
Place one piece of walnut cracker on a plate, top with a slice of cheese and a light drizzle of honey to melt the cheese. Repeat to as high a mound as you like, topping with cheese and final drizzle of honey.
Enjoy the interplay of textures - crisp, soft, gooey, crunchy and silky wine!
Bon appetit from Sally