Marin Cheese
Marin Cheese
Marin Cheese
Rouge et Noir Breakfast Cheese

Rouge et Noir Breakfast Cheese

The Original Breakfast Cheese

This fresh cheese is ideal for the morning meal. It is delicately soft, with an old-fashioned ripened butter flavor, making it the perfect compliment to toast and jam.

Hand- made since 1865, this is the original Marin French product that started it all, beginning with a stroke of marketing genius. Jefferson A. Thompson, the founder of Marin French, started producing s California fresh cheeses and selling them to the unique and growing market of San Francisco.  At about the time that California’s famed Gold Rush went bust and disillusioned former miners poured back into the then thriving port of Yerba Buena (now known as San Francisco),  Thompson saw a great opportunity and made his move.  He developed a fresh cheese which could be made one day and sold three days later, called Breakfast Cheese.  He sold it to saloons where it was served on the bar as a substitute for pickled eggs.  It offered a good source of protein and was a great hit with these dock workers.  Marin French Cheese was on its way. 

The cheese went by wagon from the Cheese Factory to nearby Petaluma, where it was loaded onto the Steamer Gold and shipped to San Francisco.  It is truly a hallmark of our California heritage and a tradition we are proud to continue to this day.

 rBST Hormone Free - No Animal Rennet

Table Talker

Ingredients
Pasteurized Cultured Cow’s Milk, Salt and Enzymes

Nutritional Facts
Serving Size 1 oz. (28g)

Amounts per Serving
Calories 90, Fat Cal 65, Total Fat 7g (11% DV), Sat Fat 4.5g (23%DV), Trans Fat 0g, Cholesterol 25mg (8% DV), Sodium 210mg (9% DV), Total Carb 0g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Protein 6g, Vitamin A (4% DV), Vitamin  C (0% DV),  Calcium (8% DV), Iron (0% DV)

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Awards

2010 – 2nd Place, Fresh Unripened Cheese, American Cheese Society

2008 – 3rd Place, Fresh Unripened Cheese, American Cheese Society

2005 – Bronze, California Commercial Cheese Competition

2003 – Third, American Cheese Society