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A Simple Morning Indulgence with Marin French Cheese Co.’s Petite Breakfast


If there’s anything this past year has taught us, it’s to savor life’s simple pleasures—like glowing sunrises, weekend sleep-ins, and breakfast in bed. And we’re not talking about a bowl of cereal or a couple slices of toast, here—we’re picturing an indulgent, sweet-and-savory spread, with champagne flutes in place of coffee mugs and an artisan cheese wheel as the centerpiece. 

We know what you’re thinking. Cheese for breakfast? It seems too much of a guilty pleasure, like devouring a slice of chocolate cake in the morning. But this cheese—Marin French Cheese Co.’s Petite Breakfast—was made to be enjoyed in the morning. Back in 1865, at the end of the Gold Rush era, San Francisco was seeing a spike in population from miners and a shortage of poultry—resulting in the desire for a breakfast protein alternative. This led Jefferson A. Thompson, a dairy farmer from Marin County who was producing traditional Brie at the time, to start shipping his cheese to San Francisco without aging. Thus, Petite Breakfast was born. 

This small-but-mighty wheel is made with the same technique today: always starting with milk delivered fresh from local dairies, then adding cultures, rennet, and cream. It follows the same cheesemaking process as Marin French Cheese Co.’s other petite cheeses but skips the aging room; each wheel is freshly packaged at just 3-4 days old. The result? A springy texture, buttery flavor, and slight tang that makes Petite Breakfast the perfect match for any accompaniment. Its flavor fares just as well with tart berries as it does with creamy avocado or a slab of crispy bacon. So why not try them all together? Pop the bubbly, slice up a fresh baguette, and let the morning slide into the afternoon. Life’s too short not to start the day with cheese.

Sponsored by Marin French Cheese Co.

Marin French Cheese Company

Marin French Cheese Company, California’s iconic producer of Brie, Camembert, and original French-style cheeses, celebrated 150 years of artisan cheese production in the same Marin County location in 2015, making it the longest continually operating cheese company in America.

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