Marin French Cheese Co Petite Camambert: From the Oldest Operating Cheese Company in US History (California)
Imagine unwrapping a small, snow-white wheel, just four ounces, from a creamery that has been quietly making cheese since 1865 on the rolling ranchland just north of the Golden Gate Bridge. As you peel back the paper, the rind looks velvety and thin, that classic bloomy coat that promises a soft, yielding center.
Cutting into it, the knife glides through a pale, creamy paste that clings slightly to the blade, especially near the center where it’s ripened to a lush, almost spoonable texture. A gentle aroma rises first—earthy, with hints of mushroom and damp meadow, grounded by a subtle lactic sweetness that reminds you the milk is coming from nearby Marin dairies.
The first bite starts mild and buttery, then quickly deepens into something more complex: soft mushroom, a touch of earth, and a faint tang that keeps it from feeling heavy. The rind adds a delicate, slightly savory edge, while the interior melts across your tongue, coating it with a silky richness that feels far bigger than its petite size.
Eating it outdoors—maybe at one of the picnic tables by the pond at the creamery itself—you can taste how this little wheel is a bridge between California and Normandy, French technique translated into Marin terroir. It feels both old and new at once: the oldest continuously operating cheese company in the United States captured in a modern, easy-to-share format that’s perfect for a simple baguette, a crisp white wine, and good company.