Dairy Processing - September/October 2022 - 22

In a challenging
environment,
this does
give more
consumers
access to
high-quality
artisan cheeses,
which we're
optimistic will
be good for the
industry and for
other artisan
producers.
Manon Servouse, Marin
French Cheese Co.
artisan French cheesemaking techniques with the
bounty provided by Northern California's terroir
and innovative, pioneering spirit. Our awardwinning
cheeses are hand-crafted to inspire one
of life's simplest and most authentic pleasures:
exploring new flavors and experiencing good food.
At a company that is nearly 160 years old, our
culture will always be a combination of past and
present. From our longest employee of 52 years
to seasonal student workers, it's the balance that
makes things work. We are lucky enough to have
a family-owned parent company, Laiteries H.
Triballat, that provides us with invaluable support
and whose shared standards and traditions
are reflected in generations of cheesemaking
knowledge and passion.
Respect and responsibility for the products is
the top priority for all employees, no matter the
department. Awards, recognition and any sales
wins are recognized as shared successes and
celebrated companywide. Pride in our products
and place makes us all feel like stewards of the
land, members of the community.
The creamery has never stopped making the
highest-quality French-style artisan cheeses with
fresh milk from Holstein, Jersey and Guernsey
cows raised on nearby pastures. The milk is
pasteurized and turned into curd using unique
recipes and a blend of cultures present in the
salty coastal air. Everything is hand-made in small
batches in the same creamery since 1865. We
adhere to strict attention to detail and continuous
assessment of all cheeses to maintain quality
and tradition.
With the support of Laiteries H. Triballat,
this shared respect for tradition, allows us to
explore and innovate via cross-departmental
brainstorming around innovation, R&D
updates and tastings, and using
internal communication channels
to share ideas, new products on
the market, buyer and consumer
feedback, and more. The cheese
shop at our creamery, which
carries our cheeses as well as
products from neighboring cheese
and specialty food makers, is
where we test new products, get
consumer feedback in real time, and
explore new flavors and share our love
22 SEP-OCT 2022 | DAIRYPROCESSING.COM
of experiencing good food with visitors from all
over the world.
DP: What are your views on the artisan cheese
category in general in terms of trends?
MS: People are seeking opportunities for small
indulgences, with comforting and nostalgic
flavors, and the opportunity to " explore " without
having to actually travel. Our cheeses are perfect
for this, as we promise moments of authentic
pleasure (for yourself or with friends and family)
and offer cheeses unique to California. We're also
aware of staffing challenges at the retail level and
see the introduction of fixed-weight versions of
traditionally random-weight items gaining wider
distribution. In a challenging environment, this
does give more consumers access to high-quality
artisan cheeses, which we're optimistic will
be good for the industry and for other artisan
producers.
While we pay attention to trends, which
informs innovation in terms of the flavors of our
Petites and new Premium line, we never lose sight
of our focus on tradition. We are less concerned
with following trends and more about maintaining
our unique identity and expanding consumer
awareness of our wonderful products.
DP: Describe your recent rebranding efforts. What
was the impetus for the revamp?
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Dairy Processing - September/October 2022

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