Perhaps the best cheeses made in Northern California, Marin, and probably beyond. Reserve in advance for an artisanal cheesemaker’s demonstration and tasting ($5); watch the curd-making and cutting; then sample a half-dozen fresh and aged cheeses. The milk is local and organic, with vegetarian rennet in soft cheeses.
The Mt Tam – an elegant, aged triple cream – is the most popular cheese, and with reason.
The cheesemaking facility is in an indoor deli and marketplace in an old barn that also sells farm-fresh picnic items, organic produce and some local clothing and crafts.
