Marin French Cheese, Field Trip Jerky

Founded in 1865, iconic Marin County cheese producer, Marin French Cheese has recently completed more than a year of innovative updates to its historic creamery. The company will commemorate the occasion with new packaging designs depicting their bucolic location. The company’s traditional Brie, Triple Cream Brie, and Camembert will don the new labels. Marie Giguère, General Manager, states, “The new design reflects our company story very elegantly...We are a historic company, handcrafting fine cheese with expertise, using only fresh milk from neighboring dairies. The results are a distinctly northern California flavor in our cheeses.” FIELD TRIP Jerky has come a long way from knocking on grocery retailer’s doors in the New York area. At a little over two years old, this company has already signed a contract with Jet Blue and is sold at between 1,500-2000 retail locations nationwide. Unlike many competitors, FIELD TRIP uses 100% top round lean beef. Matt Levey, Co-Founder, tells Delimarket.TV “Our unique dehydration process not only makes preservatives and nitrates unnecessary, but lowers fat content as well.” In addition, the company’s all-natural beef jerky is free of added high fructose corn syrup and MSG, and boasts lower sodium levels. Look for their gluten and fat free turkey jerky in May, in traditional and crushed pepper flavors.