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We’ve been sampling a number of CA cheeses and really enjoying them! Four early favorites are the Italian Farmhouse from Jollity Farm, The Point Reyes Toma, the San Andreas aged sheep’s milk cheese from Bellwether Farm and the Stanislaus Reserve aged Gouda from Oakdale Farm. These cheeses are a wonderful expressions of artisanal cheese making in the US.
The Italian Farmhouse cheese is made from raw goat’s milk cheese, aged 2-3 months with hints of sweet, nutty and creamy flavors and a slightly tangy finish. This cheese melts well and will pair nicely with an Italian Soave wine. Jollity Farm also makes a lovely Chevre which is quite mild with a delicious creaminess and just a hint of acidity on the finish. Great with Sauvignon Blanc.
With a somewhat gritty texture the San Andreas aged sheep’s milk cheese is also made from raw milk and is sweet, nutty and earthy with a hint of toffee at the end. Try it with a Roederer Sparkling Wine, cured meats or grate over pasta dishes.
The Point Reyes Toma is creamy, rich and tangy. Great for melting or with a glass of Chianti. This would also be a great cheese for a grilled cheese sandwich or even mac and cheese.
The Stanislaus Reserve Gouda has a big flavor and is aged approximately 2 years. This cheese is savory, nutty and rich and will go well with a Rioja Riserva.
So many more California cheeses to sample. Stay tuned!