Nibbling encouraged along the Sonoma Marin Cheese Trail
The informal 100-mile-long route passes seven creameries that are open to the public year-round for tasting, as well as about a dozen that offer tours April through October or by appointment (advance reservations required). Some have cheese-making classes or shaded picnic areas. Several are farmstead creameries, meaning the cheese makers raise their own animals, use only milk from their own herds, and make and package their own cheese — the entire process is done in-house.
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