Shawna Haley

Q. Can you tell us a bit about your upbringing and how it has shaped you?

My parents owned a small business for more than 30 years in Cotati, CA, which is a small town in Sonoma County. This helped shape my sense of community, hard work, and love for the place I grew up. The fresh local fare in the area drove my passion for anything to do with food. I’m grateful that the opportunities to fuel my passion for food are abundant in my community, and in my work at Cowgirl Creamery.

Q. What were some of the pivotal moments that led you to where you are today?

Some of the most pivotal moments in my life are closely tied to where I come from and the people around me. Growing up, I learned the value of hard work and resilience by working in the family business through economic ups and downs and the struggles that come with it. That upbringing taught me responsibility, ingenuity and service. It has helped me understand that success isn’t just individual — it’s connected to the people and community that shape you. At work and at home, I’m grateful to have surrounded myself with people who have the same sense of support through community.

Q. How has your career evolved over the years?

I have always worked in a leadership role in some capacity, as I find it rewarding to lead positive and effective change. When I started my career at Cowgirl Creamery, I just wanted to “peek behind the curtain” of how such beloved cheese was made. I started as an assistant cheesemaker, and over the last seven years, I have grown and evolved into being a cheesemaker, pasteurizer, packaging and affinage lead, and now production manager.

I love being a part of the cheesemaking process, from the moment the milk arrives to us, to the time our cheese is sent to our customers, and everything in between.

Q. What is the best advice you ever received and why?

“Cheesemaking is the cousin to insanity. You do the same thing over and over again, and expect the same results.”

Cheese is a wild beast. Despite every control you may introduce, it has a life of its own. Learning to embrace the unique expression of the milk and the products you make with it through seasonal changes, and other unknowns, is the most challenging and rewarding part of cheesemaking.

Q. What deli retail trends have impacted the industry most over the last year?

One of the most influential trends shaping the category is the evolution of freestyle meals and “Girl Dinner 2.0,” where consumers assemble small plates from high-quality items, rather than preparing traditional meals. For Cowgirl Creamery, this trend aligns perfectly with the role artisan cheeses play as the centerpiece of curated snack plates and premium, yet approachable, eating experiences. It positions artisan cheese as a star ingredient in expressive, creative snack meals.

Consumers are also prioritizing high-quality protein across both meals and snacks, and cheese delivers as a nutrient-dense option that appears across everyday dishes. From pasta and sandwiches to salads and pizza, cheese frequently anchors the plate.

Cowgirl Creamery’s triple creams and superior-melting cheeses, including Wagon Wheel, are designed with culinary performance in mind. Our culinary roots run deep — many of our cheeses were originally created for chefs, by chefs.

Demand for global flavors, spice, and heat also remains strong, particularly within snacking and specialty products. Limited-time and seasonal releases provide an opportunity to tap into these trends while creating excitement at the cheese counter.

Cowgirl Creamery’s Howdy, Partner triple cream collaboration with Rustic Bakery exemplified this approach, celebrating the shared craftsmanship and brand equity of two beloved Sonoma County producers. LTOs like this offer retailers distinctive, premium products that stand out on the shelf and invite discovery.

Q. What hobbies do you enjoy outside of work?

My hobbies include cooking, fermenting, and going to the beach with my wife and dog. I love walking to the farmers market and making something fresh from what is seasonally available.

Some of the best restaurants in the world are right in my backyard, and I love going out to eat with friends and family. Local coffee shops and bakeries are a must on the weekend, and I love to order too much, so I can share!