Fluffy Spanish tortilla, layered with romesco sauce and fresh herbs, makes an indulgent pedestal for our triple cream Mt Tam. With flavors of cultured butter and roasted mushrooms, our beloved Mt Tam lends itself to the sharp, smoky sauce made from roasted red pepper and almonds. Served at room temperature, the tortilla can be cut into bite-sized pieces for easy tapas or sandwiched between crusty bread for a decadent bocadillo.

Grilling this weekend? Don't forget the compound butter! From a juicy rib eye with blue cheese butter to grilled corn with shallot & parsley butter, we love using using sustainable dairy to bring out the best of the farmers market. Once you've got the technique down, feel free to experiment by adding your favorite flavors and aromatics. Red Hawk & chive butter on your baked potato? Mt Tam & mushroom butter on your burger? The possibilities are endless.

Crookneck squash and corn give this velvety soup its sunshine glow. Rather than grating cheese atop, we like to place a single slice of Humboldt Fog from our sister creamery Cypress Grove on top. With its ash-ripened exterior and cakey center, it's bold, bright, and brilliant for summer. If you can't find the classic goat cheese, a slab of our organic Mt Tam or Fromage Blanc makes a decadent topper. 

It's peak stone fruit season in California, and these Roasted Plum Shortcakes with Inverness are giving us all the summer feels. The Braise combines our fresh and funky Inverness with sweet and sticky roasted plums infused with sweet vermouth, lemon zest, and thyme. Sandwiched by pillowy buttermilk biscuits and garnished with sweet and savory candied pistachios, this dessert is nothing short of spectacular. If you're in a pinch, storebought biscuits with macerated strawberries will do the trick, but our pint-sized Inverness really shines with these ruby-red, aromatic plums.

Blistered, crispy potatoes seasoned with smoky pimentón are a sublime contrast for our triple cream Mt Tam in @fromheadtotable's summery salad. Layered with juicy heirloom tomatoes, tender pea sprouts, baby kale, and a bracingly bright lemon dressing, this "salad-meets-cheese-plate" is perfect for barbeques, potlucks, and picnics. What are you cooking this summer?

Upgrade your hot dogs with Mt Tam, savory bacon jam, and tart pickled cherries with this casually decadent recipe from @thebraise. Buttery, rich Mt Tam melts with the heat of the frankfurter, balanced perfectly with bright, crunchy condiments and a toasty brioche bun. Whether you make the accompaniments yourself (recipes included) or pick them up from your local specialty shop, these loaded hot dogs will make you forget all about the ketchup.

It's "officially" panzanella season and we're adding our organic Fromage Blanc to Peg & Sue's favorite Tomato-Watermelon Panzanella Salad. Ripe summer tomatoes combine with juicy watermelon, fresh basil, shallot vinaigrette, and tart and creamy Fromage Blanc for this summer refresher. Best served poolside with an ice-cold glass of crisp rosé.

We teamed up with our friends at The Real Dill to create this over-the-top grilled cheese recipe, made with their pickle-infused Bloody Mary Mix and Habanero Horseradish Dill Pickles. Loaded with our organic, meltable Wagon Wheel Cheese and herbed Fromage Blanc and crusted with Bloody Mary Spice, this decadent grilled cheese is spicy, savory, oozy, and deeply satisfying.

It’s peak artichoke season in California, and we’re craving bright, textured salads layered with the flavors of spring. Made with all raw ingredients, our co-founder Peggy’s Dry Jack, Artichoke, and Fennel salad is crunchy, briney, and perfectly balanced with fresh herbs, anchovies, and plenty of lemon juice. As an ode to her late Chez Panisse coworker and renowned chef Catherine Brandel, this salad captures the essence of California cuisine. Any hard shaving cheese like Parmigiano or pecorino will do, but for a true American original, we love finishing this salad with Vella Dry Jack. 

Made with only three ingredients—rhubarb, Meyer lemons and sugar—these preserves from our friend @fromheadtotable are pink, rosy sunshine in a jar. The honeyed, sweetness of the rhubarb pairs perfectly with bright, aromatic Meyer lemons. These preserves are a delight served alongside a selection of cheeses, from classic Mt. Tam to Fromage Blanc—but, it really shines with Inverness. The tart, tanginess of the rhubarb and lemon find blissful harmony with the cheese’s delicate lactic acidity and notes of sweet grass and fresh cream.