Peggy Smith and Sue Conley

Peggy Smith and Sue Conley are the co‑founders of Cowgirl Creamery and Tomales Bay Foods and are widely regarded as pioneers of the American artisan cheese movement. Longtime friends, they launched their company in 1997 with a shared vision to bridge Marin County dairies and cheesemakers with urban consumers, while championing organic production and regional agriculture. 

Drawing on deep restaurant backgrounds, Peggy and Sue brought a chef‑driven sensibility to cheesemaking. Peggy trained at Berkeley’s iconic Chez Panisse and later served as President of the American Cheese Society, while Sue co‑founded Bette’s Oceanview Diner and has been a lifelong advocate for agricultural stewardship. Together, they helped elevate American cheese on the global stage, becoming among the first U.S. cheesemakers inducted into France’s prestigious Guilde des Fromagers. 

Beyond their cheesemaking, both women have served extensively on nonprofit and agricultural boards, supporting land preservation, organic farming, and artisan producers. They were also proud ground-floor supporters and members of the Good Food Foundation. Their influential journey is chronicled in Cowgirl Creamery Cooks, a testament to a career devoted to craft, community, and sustainable food systems.