Weâ€™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 sheepâ€™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 goatâ€™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 sheepâ€™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 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 and wines to sample. Stay tuned!Read More