Red Hawk’s Taste
No triple cream on earth is like Red Hawk. Washed in brine and aged for four weeks, it’s a stinky, salty jewel of a cheese with an earthy bite that reeks of terroir – the wild bacteria that help to ripen these wheels can only be found in Point Reyes! An award-winning cheese that is on its way to becoming an American classic, I’d say you haven’t lived until you’ve had a bite of this guy. It’s one of the best-selling cheeses from Cowgirl Creamery out in California. With a texture and taste like butter and it’s a winner on every cheese plate. The key to impressing any cheese lover in your life.
Serving Red Hawk
Great as an appetizer or dessert but beware, this glob of deliciousness is hard to stop eating. The cheese pairs well with medium bodied reds and full oaky whites.
How Red Hawk is Made
Made from Straus Family Dairy’s fresh organic milk, this funky aged cheese packs a punch.
Their first store was a renovated hay barn in downtown Point Reyes. It had a small cheesemaking room at the entrance to the building. It gave them ideas. Using milk from neighboring Straus Family Creamery, they began experimenting with all sorts of cheeses. Ellen Straus visited one day, looked at Sue and Peggy and said, “We’re living in the Wild West out here.” Peggy said: “Then we must be cowgirls! And this must be the Cowgirl Creamery.”