Piccolo
Andante Dairy produces the triple-cream American cheese Picolo in Petaluma, California. The cheese is prepared with Jersey cow’s milk that has been pasteurized and crème fraîche. The texture is silky and smooth beneath the fruit’s bloomy exterior.
The scents are pleasant, and the flavors are nutty, mushroomy, and sweet, with a melting sensation in the mouth. Picolo cheese is ideal with a glass of Gewürztraminer or a dry hard cider. For the finest taste, serve it with fresh fruit such as strawberries.
Marin French Triple Creme
Marin French Triple Creme is an American brie-style triple cream cheese created by Marin French Cheese in Petaluma, California. Pasteurized cow’s milk is used to produce the cheese. The texture is delicate, silky, and fluffy behind the fruit’s bloomy rind.
The scents are rich and sweet, while the flavors are creamy and sweet with a tangy aftertaste from the rind. The recommended pairings for Marin French Triple Crème are India Pale Ale or sparkling wines.
Bellwether Farms Crescenza
The American cheese Bellwether Farms Crescenza is produced in Sonoma, California. The cheese is produced with pasteurized Jersey cow’s milk and aged for one week before to consumption. This rindless cheese has a soft, buttery, and spreadable texture.
The scents are rich and buttery, and the flavors are buttery, tangy, and yogurt-like. It is advisable to cut the cheese into squares and serve it on a cheeseboard or spread it on crusty toast. Moreover, it can be used on pizza because it melts well.
Fat Bottom Girl
Bleating Heart Cheese produces Big Bottom Girl, an American cheese originating in Tomales, California. The cheese is created from unpasteurized sheep’s milk and aged for three to four months. Fat Bottom Girl is rubbed with salt water during its maturing stage, resulting in an orange-straw colored rind.
This semi-firm cheese has a firm texture, a mild nutty scent, and salty and buttery flavors. It was named after a Queen song. Serve it with pepper jelly and a light, fruity California red wine or a glass of beer.
Legato
Legato is a California-made cheese with a camembert-like flavor that is created by Andante Dairy. The cheese is produced using pasteurized cow’s milk and aged for at least three weeks. The texture behind the mold-ripened peel is creamy.
The scents are robust, and the flavors are robust and full. This soft cheese is intended to be paired with dry rosé or light red wines. Serve it with handmade bread and fresh fruit, such as watermelon and grapes.
Sgt. Pepper
Sgt. Pepper is a fresh American cheese produced by Cypress Grove Chevre in California. The cheese is created with goat’s milk, pepper threads, unusual spices, and four peppers. The consistency is silky, creamy, and spreadable.
The scents are crisp, while the flavors are rich and peppery in a pleasing way. It is suggested that the cheese be utilized in burgers and paired with a glass of Porter or Stout. In terms of wine, choose for Pinot Noir. In 2012, this fresh cheese was awarded first prize by the American Cheese Society.
San Geronimo
San Geronimo is an American cheese produced by Nicasio Valley Cheese Company in California. Typically aged for six weeks, the cheese is produced from pasteurized cow’s milk. The wheels are rinsed with brine, and the interior texture is semi-soft.
Similar to Raclette cheese, the fragrance is meaty and earthy, while the flavors are mild, sour, salty, and acidic, with traces of custard. San Geronimo can be used in cooked meals because it melts well. It is suggested to match it with a beer, cider, or dry white wine.
Inverness
Inverness is a tiny American cheese created by Cowgirl Creamery in California. The cheese is aged for two weeks in compact cylindrical molds using local Jersey cow’s milk. The texture is smooth, thick, and creamy underneath the thin, bloomy rind.
The scents are creamy and slightly mushroomy, whilst the taste is earthy and tart. It is suggested to complement this dish with Sauvignon Blanc or comparable oak-free white wines.
Primo Fresco
Primo Fresco is an American cheese that is created by Weirauch Farm and Creamery in Petaluma, California. This fresh cheese is typically aged for less than a week and is prepared from sheep’s milk. Beneath its natural rind, the consistency is creamy, airy, and spreadable.
The flavors are delicate, acidic, savory, slightly sweet, and salty, while the fragrances are light and fresh. This seasonal cheese is available between March and August, and it pairs well with sweet or savory foods.
Rondo
Rondo is a soft-ripened American cheese produced by Andante Dairy in California. The cheese is created from a mixture of goat’s and cow’s milk and is covered in herbs. The texture is fresh and creamy, and the rind is natural.
The flavors are acidic, lemony, and tangy, while the scent is lovely. When young, the paste has a fresh grassiness, but as it ages, it develops a mushy consistency and earthy notes. It is suggested that Rondo be enjoyed with a glass of Saison or Pinot Noir.
Cameo
Redwood Hill Farms produces the American semi-soft Camembert-style cheese Cameo in California. The cheese is produced with goat’s milk. The mouthfeel is delicate, creamy, and buttery beneath its blooming rind. The cheese’s rind is sprinkled with peppercorns and fresh herbs, imparting floral and herbaceous fragrances.
The initial flavor is smooth, goaty, and creamy, but it acquires a deep, earthy flavor over time. It is advisable to serve Cameo with apples and pears on a cheeseboard. Serve it alongside a glass of dry rosé.
San Andreas
San Andreas is a California-made American cheese based on Italian Pecorino and produced by Bellwether Farms. The cheese is created from unpasteurized sheep’s milk and aged for approximately 3.5 months. Beneath its natural rind, the paste’s texture is creamy and silky, with a few small holes dispersed throughout.
The scents are clean, creamy, and gentle, while the flavors are rich with notes of almonds, hay, and caramel. It is advised to serve this dish with bread and olives. Serve this dish with a glass of Pinot Noir wine.
Halleck Creek
Halleck Creek is an American cheese produced by Nicasio Valley Cheese Company in California. The cheese is produced from pasteurized cow’s milk and acquires a white bloom as it ages. The texture is semi-soft, creamy, and practically oozing.
The scents are delicate and grassy, while the flavors are delicate and slightly sour. It is advised that Halleck Creek be served with fresh fruit or in salads and sandwiches. The optimal pairing is with a glass of dry sparkling wine.
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