The Cheese Whisperer: Pour la Petite Breakfast
Good cheese tells a story. Marin French’s Petite Breakfast Cheese is a California original: a fresh, unripened Brie made continuously since the late 1800’s. Founded in San Francisco in the days of the California Gold Rush, Petite Breakfast is a small, fluffy cheese with a buttery, mild tang. It’s was often served for breakfast, alongside pickles, salted meat and steam beer, to workers in the Bay Area’s various wharves, docks and saloons.
The Marin French Cheese Company is celebrating its 152nd anniversary as the oldest continually operating creamery in the United States. The company now makes a range of classic French-style cheeses on its Petaluma ranch using Jersey, Holstein and Guernsey milk from neighboring family farms, and traditional cheese making practices. The Petite “breakfast cheese” was Marin French’s first.
Today, Petite Breakfast cheese is enriched with a dollop of local cream, giving it a rich texture that makes it a perfect companion to morning toast or an evening cocktail. With over a century of tradition and commitment, Marin French cheese makers are creating authentic, approachable, artisan cheese at an affordable price. Look for small 4 oz. rounds of Petite Breakfast Cheese now on sale for $5.99 each, available on our Specialty Cheese Island. Serve it with fruit preserves, or olives and cured meats. Try spreading it on toast, add to grilled or baked vegetables or egg dishes, such as this recipe, adapted from Chef Jacquelyn Buchanan.
Petite Breakfast Cheese & Veggie Omelet Recipe
- 4 ounces (one wheel) Marin French Petite Breakfast cheese, crumbled
- 6 large eggs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 ounces fresh asparagus or greens, lightly steamed and patted dry
- 1 bunch chives, sliced thinly
Whisk the eggs, salt and pepper in a medium bowl until well combined and frothy. In an 8-inch nonstick skillet or omelet pan over medium heat, add 1 tablespoon butter until foamy. Add half of the egg mixture and swirl to coat the bottom of the pan evenly. Using a heat resistant rubber spatula, stir the eggs lightly until almost set but still moist. Pat the egg curds into an even layer with the spatula.
Arrange half of the cheese and vegetables on one side of the omelet and cook undisturbed until the eggs are set and the cheese has melted. Lift an edge of the omelet with the spatula and fold one half over the other to close. Slide onto a plate and garnish with the chives.
Repeat instructions for the second omelet using the remaining butter, egg mixture, cheese and vegetables.