Breakfast Brie Petite
In 1865 as the Gold Rush was declining, many miners flocked to the city by the Bay, which caused a shortage of eggs. Busy dockworkers desperately needed a breakfast alternative. Jefferson A. Thompson, a dairy farmer from Marin County, responded by creating a unique fresh cheese. To meet the burgeoning demand, the cheese was brought to nearby Petaluma, then shipped to San Francisco by schooner: Breakfast Cheese was born. 150 years later, 4 oz Petite Breakfast is still being made with time honored techniques. All natural milk is delivered fresh from neighboring dairies, then special cultures, rennet and cream are added. It follows the same cheese making process as our other cheeses but skips the aging room. Sold fresh and young, Petite Breakfast has a tangy flavor and a slightly spongy texture, reminiscent of creamy cheese curds.
|Cultured Pasteurized Cow’s Milk, Pasteurized Cream, Salt and Microbial Enzymes.
|Dietary & Lifestyle