Supreme

Producer

Marin French Cheese

Country

United States

Region

California

Size

12.75 in diameter x 4 in height

Website

www.marinfrenchcheese.com

Milk

Cow

Treatment

Pasteurised

Classification

Semi Soft

Rennet

Microbial

Rind

Mold Ripened

Style

Soft-Ripened (Brie-like)

Located just west of Petaluma in northern California, the Marin French Cheese Company was founded in 1865 by Jefferson A. Thompson, largely as a response to the burgeoning demand for cheese arising from returning Gold Rush miners. Today it’s the oldest continuously operating creamery in the United States. Milk for cheese production originally came from the company's own herds of cattle that grazed the 700 acres of land surrounding the creamery. However, during the Depression of the 1930's, Marin French decided to focus its efforts entirely on production and try to support its neighbors by buying in milk from local farms. This arrangement continues today.

Supreme was inspired by creamy French classic Délice de Bourgogne. It’s produced in a small-batch bucket method with gentle stirring and cutting to achieve a rich consistency. Wheels are aged for 9-14 days, developing a bloomy rind.

Tasting Notes

Milkier and with a subtler taste than the Petite version, Supreme has a semi-soft and slightly crumbly paste that turns smooth and creamy on the palate. Flavor starts out rich and buttery, yielding a slight kick of saltiness and a lingering, pleasant aftertaste.

Pairings

Serve Supreme alongside Prosecco or with sweet-tart tomato jam, paté and walnuts.