Sue Conley and Peggy Smith, two longtime friends and true foodies, founded Cowgirl Creamery in the early 1990s. Looking for a new adventure, they began making cheese in a restored barn in the quaint coastal town of Point Reyes Station in Marin County. They started by making fresh cheeses like Cottage Cheese, Crème Fraiche and Fromage Blanc using local neighbor Strauss Creamery’s organic milk. Soon after, they created Mt. Tam, a decadent triple–cream and probably their most famous product. Wanting to stay true to their foodie roots and really highlight the great agriculture around them, they began introducing their seasonal cheeses—Pierce Point (summer), Chimney Rock (fall), Devil’s Gulch (winter), and of course their delectable spring favorite, St. Pat. Made with whole organic milk, from yet another Point Reyes neighbor, it varies only from Mt. Tam in that the rind is wrapped in stinging nettles (a wild herb that grows naturally and abundantly throughout Marin County). Mild and sweet, with hints of artichoke, this is a great table cheese. Always serve it at room temperature to enjoy the full flavor and really appreciate its amazing texture. • Kaelynn Medbery (Specialty Cheese)