Sue Conley grew up in the DC area as one of seven kids. Her family ate dinner together at 6pm every night and were called in with a cattle bell.  I find the idea of the cow bell wonderfully ironic because many years later, Sue and her business partner, Peggy Smith would open the Cowgirl Creamery and would be pioneering the artisanal cheese movement. Sue and Peggy's adventures in food began in college and were amplified when they landed in San Francisco at the dawn of the modern food movement in 1976.

As the story goes, when Sue and Peggy were thinking about what to name their new cheese business in 1990, two cowgirls came riding up on horseback, hitched their horses to the bike rack and went into the store for some supplies. At that moment, they realized they must be cowgirls themselves and Cowgirl Creamery was hatched.  Sue admits that the name carries much more gravitas.  Afterall cowgirls are pioneers and the cowgirl spirit is optimistic and powerful.  Just like Sue and Peggy.

But don't let me be the judge.  Listen up and hear Sue share her story and when you want to know more, run out and buy Cowgirl Creamery Cooks to read about their story, learn more about cheese and then whip up some of their amazing recipes.  At the first sight of fresh, in-season asparagus, I am going to make their ricotta-asparagus souffle.