Marin French Cheese introduced Big Breakfast in celebration of its 160th anniversary, offering a larger wheel of the historic fresh brie that helped put the creamery on the map.

The creamery has crafted Petite Breakfast since the late 1800s. Made with the same recipe and artisanal process as its other brie varieties, this distinctive cheese skips the aging room. Without a bloomy rind, it retains a tangy, culture-forward flavor and slightly springy texture reminiscent of fresh cheese curds. Big Breakfast offers the same character in a larger format suited to entertaining and culinary applications.

Petite Breakfast was originally created by founder Jefferson Thompson as a protein-rich alternative for former gold miners working on Bay Area docks. As the Gold Rush waned and the region’s population grew, a locally legendary egg shortage created demand for an affordable breakfast substitute. Thompson responded with a fresh, quick-to-market cheese whose memorable name and distinctive flavor have endured for well over a century.

Big Breakfast has a bright tang reminiscent of cream cheese or fromage blanc. It is delicious on its own and pairs easily with sweet or savory accompaniments, including honey, fruit preserves and spicy pepper jelly.