Cowgirl Creamery

In 1997, former chefs Sue Conley and Peggy Smith channeled their culinary and environmental ideals into artisan cheesemaking by opening Cowgirl Creamery. Today, the company produces a variety of fresh, bloomy, and aged cheeses by using milk from neighboring dairies and championing their local milkshed. Two decades, dozens of awards, two creameries and two retail stores later, Cowgirl Creamery continues to help pioneer the American artisan cheese movement.