Sue Conley and Peggy Smith decided to name their Bay Area cheese making business Cowgirl Creamery after spying two women on horseback in the Northern California hills. Since opening in the late-1990s, their aged and fresh cheeses have won too many awards to list and their products are sold in over 500 stores across the U.S. Their first cookbook, Cowgirl Creamery Cooks, is all about cheese: from production, to tasting, buying, and serving it. Pair the seasonal tomato-watermelon panzanella salad with feta recipe with your favourite grilled main at your next barbecue.
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