Lulu Meyer gives us the scoop on the Ferry Plaza Farmers Market.

It’s a new year and many of our market sellers have exciting new products in the works. Over the next few months we’ll see the unveiling of everything from whole-wheat cake mix, to walnut oil to small-batch preserves. Needless to say, there will be lots to taste and enjoy in 2010. This week I was particularly excited to hear about these new cheeses from Cowgirl Creamery.

Devil’s Gulch
This seasonal winter cheese is made with organic jersey cow milk from a small dairy in Chilleno Valley. The cheese is topped with a mix of dried Gypsy, King of the North, La Dolce and New Mexico peppers from Allstar Organics Farm located in Nicasio and just down the road from the narrow ravine known as Devil’s Gulch. Allstar’s peppers lend the cheese a sweet, spicy and slightly smoky flavor similar to Spanish pimenton. This new Cowgirl creation will only be available until mid-March when their springtime favorite, St. Pat’s, will be ready for market.

Batch #9 (a.k.a. Wagon Wheel)
The Cowgirls are also working on another new cheese that will eventually be marketed under the name Wagon Wheel. Though it’s available right now at their Saturday market booth, the cheese is still being experimented with by the cheese team at Cowgirl’s Petaluma creamery and will be named according to its batch number until they are satisfied with the final product. Made from Straus milk, this new creamy cheese has been aged for two months and is being referred to by their farmers’ market manager as the perfect “everyday cheese.” I took some home the other night and shared batch #9 with some friends. I served it melted on top of some Acme ciabatta with a heap of sautéed oyster mushrooms and nettles and it was divine. I’m looking forward to seeing this cheese progress more over time.