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When Cowgirl Creamery got its start, the goal was to make wonderful, fresh, organic cheeses – cottage cheese, crème fraiche, fromage blanc, and quark. When Fons Smith, a dairy scientist from the Netherlands, came to intern at Cowgirl Creamery, he helped us develop our first aged, soft-ripened cheese. We wanted a flavor that was full and delicious but not challenging, something accessible to America's palate. Many incarnations later, Mt Tam was born. Red Hawk, the creamery’s first washed-rind cheese, was next and won the Best of Show at our annual American Cheese Society competition in 2003. In the years since, we have continued to create award-winning cheese under the direction of our head cheesemaker, Maureen Cunnie. Today we have four seasonal cheeses: Chimney Rock for fall, Devils Gulch for winter, St Pat for spring and Pierce Pt for summer. They are all made with certified organic milk from John Taverna's Jersey dairy using the same recipe, with different rind treatments. This is a way for us to highlight the seasonal changes in milk from one source.
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