Cheese and Dairy Partners

We source the finest cheeses and dairy products for your menu! We focus on finding local companies that value sustainability, quality, and amazing flavor.

Clover Stornetta Farms

Petaluma, California

The brainchild of founder Rich Collins, California Endive Company Clover Stornetta has been an active dairy purveyor in the Bay Area since the early 1900s, when it was the Petaluma Cooperative Creamery. After a fire in the 70s, Clover Stornetta Farms, Inc was born, and by 1991 a new, state-of-the-art milk processing facility had been opened. Clover has been certified by the American Humane Association, and has achieved the Seal of Sustainability. Clover products are HACCP controlled, kosher and USDA-certified organic where applicable. All milk and cream for Clover’s products come from cows that are not treated with antibiotics or the growth hormone rBST. Clover Organic Farms, an extension of the Clover Stornetta family, has been a pioneer in the organic dairy industry since its founding in 2000. Working closely with a select group of North Coast family farms, Clover Organic meets and exceeds the bar set by organic certification on a daily basis. The participating family farms realize a fair price for their milk, the farm operations will help sustain future generations, and animal welfare is an ongoing priority.

Cypress Grove

Humboldt, California

Cypress Grove founder Mary Keehn began raising goats in the 1970s to provide her family with healthful milk – in 1983, she took that milk to the next level and created Cypress Grove Chevre, a forerunner in the American artisanal cheese movement. Today Cypress Grove, in Humboldt County, works with small local farms to gather the best goat milk California has to offer, and turns that milk into products that represent the gold standard of fine cheese in the U.S.  ​

Glaum Egg Ranch

Rio Vista, California

Glaum Egg Ranch in the foothills of Santa Cruz County has been a family owned and operated farm since the early 1920’s when it was started by John H. Glaum in Nebraska, and a local California farm since 1953.After a move to California, John’s son Marvin took over the business, and continued their expansion and innovation in the egg farming business. Marvin’s four children assumed responsibilities on the farm from early on, and are now continuing the Glaum tradition with their own children.In the fresh egg business for 3 generations and counting, the Glaum philosophy is simple: Ensure the health and welfare of the chicken is maintained at above-standard conditions, and produce the freshest eggs for the customer. All of the chickens on the farm are 100% cage-free, and are fed an organic vegetarian feed without animal proteins, hormones or antiobiotics. Glaum Egg Ranch was the first egg ranch in California to be certified humane by Humane Farm Animal Care, and is also an innovator in terms of creating organic fertilizer from their composted manure. ​

Laura Chanel

Sonoma, California

Considered the pioneer of goat cheese in the U.S., Laura Chenel began her goat cheese company in the late 1970s, and quickly became known as America’s first name in chevre. Initially in Sebastopol, and now housed in the renovated historic Stornetta Dairy in Sonoma County, Laura Chenel’s Chevre is still producing cheese to the same exacting standards she established more than 30 years ago. The company works with 14 producers, 12 of whom are from California, 2 from Nevada, to secure the best quality goat milk available.

Marin French Cheese

Petaluma, California

Marin French Cheese Company is the single oldest continuously-operating cheese factory in the United States, in operation in the same location in Petaluma since 1865. Widely held to be the originator of California-made brie and camembert, Marin French got their start producing “Breakfast Cheese”, which was a fresh, rindless cheese sold to San Francisco saloons as an alternative to pickled eggs, which at the time were in short supply. The company began as a farmstead operation, using the milk from their own herd for the cheese, but during the depression switched to just cheese production in an effort to support local dairy farms.  ​

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