Favorite Cheeses of California
I've never met a cheese I didn't like, but these are the ones I actively crave. I love living in a place so rich with good food, especially cheese.
- •Laura Chenel ChèvreLaura Chenel wanted to make goat cheese; no one else in America was doing it yet. To learn how, she had to learn from cheesemakers in France. So she taught herself to speak French. That's dedication.
- •Pt. Reyes BlueMade by the Giacomini family in Marin since 2000 from milk from their own cows grazing on organic pastures.
- •Cowgirl Creamery Red HawkThe gold standard. Triple crème, rind washed with brine and white wine. Possibly the greatest American cheese.
- •Humboldt FogThe vein of ask in the middle gives this goat cheese a chalky edge.
- •Vella Dry JackScrew you, Parmigiano-Reggiano, we don't need you! (I lied. Of course we need you. But this is a great grating cheese.)
- •Acadinha CapriciousAnother hard cheese, this time from goat milk.
- •Nicasio SquareSemi-soft, creamy, like taleggio.
- •Andante CheddarHas amino crystals like a Parmigiano. Intensely delicious. All their cheeses are outrageously good, but I can't get enough of this.
- •Bellwether Sheep RicottaSo creamy and mild. Two steps up from even the best cow ricotta.
- •Redwood Hill CrottinVeiny and crinkly, and oh so good.
- •Cypress Grove Purple HazeFluffy chèvre dusted heavily all over with lavender and wild fennel pollen.🙌Suggested by @molliekatzen
- •Gioia burrataMade fresh is South El Monte every day.Suggested by @Suzanne