Fresh on the heels of my journey to the Cheese School of San Francisco where I got to meet and learn from Cowgirl Creamery’s Debra Dickerson and Maureen Cunnie, here’s an interview with the founders of Cowgirl from PBS Food.
Have you ever thought about what it takes to make great cheese? Sue Conley and Peggy Smith began making cheese and opened an artisan cheese shop named Cowgirl Creamery in Pt. Reyes Station, Calif., about an hour north of San Francisco. Now, their business has grown to include another creamery in Petaluma, Calif., and a retail store in Washington, D.C. They produce about 3,000 pounds a week of a small collection of cheeses, but also distribute artisan cheeses from 60 of America’s and Europe’s most prized producers. Cowgirl Creamery can be found on Facebook and Twitter.
What advice do you have for someone interested in starting their own artisanal cheese company?
Peggy: Know everything about cheese!
Sue: You need to have a strong passion for the business. It’s really hard work and takes a long time to develop the cheese that you want. It’s also hard to find the equipment that you need because there are financial obstacles and you just really have to love what you do.