The larger of our two cheeses is called Baserri, which means farmhouse in Basque. This cheese is a 4- to 5-pound tomme. The green Basque countryside in France and Spain is dotted with ancient tile-roofed baserris where Basque farmers still make their living in traditional ways, often milking their sheep by hand and making small batches of cheese that they sell locally. Our Baserri is made in that spirit, in small batches, by hand. It is a West Marin interpretation of the Basque cheeses you can buy from farmhouses in the Basque country. Baserri is aged for 6 months before it is released for sale. Baserri won First Place in its category in the 2016 American Cheese Society competition, Best in Division in the 2015 California State Cheese Competition, and won a Double Gold medal at the 2013 Sonoma County Harvest Fair.

Txiki, which means “little” in Basque, is a smaller version of Baserri, a 1.5- to 2-pound tommette-sized cheese made from the same recipe as Baserri. The shape produces a different relationship of paste to rind, and a more rapid aging. Txiki is released for sale after 3 months of age. Txiki won Best in Show at the 2012 California State Cheese Competition, and has won Silver Medals at the 2013, 2014 and 2015 World Cheese Awards competition.

In Sepetmber 2016 I retired from cheesemaking, and the last of my 2016 wheels of Baserri left the aging room in March of 2017. It was a bittersweet decision for me; I loved making this cheese, but it was time to free up my time for other pursuits and pleasures. I will keep my sheep, and continue selling lamb.

  • Baserri has the terroir of West Marin; it tastes like sheep's milk and like the grass they eat on those beautiful hills."

    Katrina Parlato General Manager, Quince Restaurant, San Francisco
  • The integrity with which Marcia's cheeses are made is equaled only by the explosive flavors in her cheeses that result. Baserri and Txiki are two of America's best cheeses.

    Laura Werlin Author of The New American Cheese and Laura Werlin's Cheese Essentials
  • The taste is pleasant, light, nutty, and mild throughout. Like an ultra-mild farmstead cheddar without the sharpness, but without losing the complexity. There's a hint of fruitiness, and a note of the tropics.

    Ben Narasin Author, SF Foodie
  • The flavors are vibrant. The milk is sweet and buttery like a cow’s, lemony and lightly grassy like a goat’s, and nutty and earthy like a sheep’s. It’s sweet and tangy and spicy and shows the beauty of  farmhouse cheeses that impress because they never try too hard- they’re stunning in their simplicity and are made from beautiful milk.

    Kirstin Jackson Author, It's Not You It's Brie
  • This rich Basque-style sheep’s-milk cheese smells like soil after a rain. The deep, earthy flavor goes on and on.

    Sunset Magazine Top 100 cultural trends shaping the West

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