Top 99 Western American Pasteurized Milk Cheeses

Humboldt Fog is an American cheese produced in Arcata, California. The cheese is made with goat's milk and has a paper-thin bloomy rind. Inside, there is a semi-soft body with a creamy, smooth, and slightly runny texture, due to the fact that Humboldt Fog ripens from the outside to the centre. The cheese is distinguished by a layer of edible ash on the interior, which is actually a nod to the French Morbier cheese. The aromas of this cheese are pungent and floral, while the flavors are citrusy, tangy, and slightly lemony. It is recommended to drizzle it with honey and serve it with almonds, tart apples, or prosciutto. For the best experience, pour a glass of beer or Sauvignon Blanc on the side. And if you're eating Humboldt Fog and think that the flavors are ''dreamy'', you might not be far from the truth - its inventor, Cypress Grove Chevre founder Mary Keehn says she fell asleep on a plane and dreamed about a new type of cheese with a line running through it, and the Humboldt Fog was born.Expand

Goat Gouda is an American semi-hard cheese produced in California. This Gouda-style cheese is made from pasteurized goat's milk and cream. The rind is natural, and the texture is dense, firm, and smooth, sometimes slightly grainy. The aroma is sweet and the flavors are caramel-like, milky, and nutty. Goat Gouda ages for about 5 months before it's ready for consumption. It's recommended to pair it with a glass of Chardonnay and serve it with sour cherry preserve.Expand

Monterey Jack is an American cheese made from cow's milk. It originates from Monterey in California, where it was first made by Spanish missionaries under the name queso blanco pais, but it was later taken from them by David Jack, who bought nearly all of Monterey in 1859 and renamed the cheese to Jack's Cheese, soon to be called Monterey Jack's Cheese. Historical shenanigans aside, this semi-hard cheese has a firm, open, supple, and compact texture and a natural rind. It is pale yellow in color, while the flavors are mild and buttery. Monterey Jack also melts exceptionally well. It has a few subvarieties, such as Dry Jack and Pepper Jack. The cheese can be easily found in almost all supermarkets in the United States.Expand

Pepper Jack is an American cheese produced in Monterey, California. This popular variety of Monterey Jack cheese is flavored with jalapeño peppers for a spicy kick. It's made from cow's milk and has a natural rind that hides a creamy, smooth, and open texture. The aromas are herbal, while the flavors are sharp, spicy, and buttery. The cheese has a high moisture content and melts easily. Pepper Jack is often used to add flavor to sandwiches, pizza, omelets, and casseroles. It's also recommended to use it in Mexican-style dishes such as quesadillas, enchiladas, and nachos.Expand

Point Reyes Bay Blue is an American cheese hailing from California. The cheese is made from pasteurized cow's milk and it's left to age for 90 days. Underneath its natural rind, the texture is crumbly and creamy with blue-green veining running throughout the paste. The aromas are strong and earthy, while the flavors are creamy, sweet, mushroomy, salty, and buttery, with hints of caramel at the finish. It's recommended to pair Point Reyes Bay Blue with toasted nuts or grilled peaches. The cheese also melts well, so it's often used in risottos and pasta dishes or on steaks and burgers.Expand

Habanero Cheddar is an American cheese hailing from Oregon. This semi-hard cheese is pressed into blocks and it's made from pasteurized cow's milk, habanero chili peppers, and spices. Underneath its natural rind, the texture is crumbly and creamy. The aroma is spicy, while the flavors are spicy, tangy, and savory. The cheese melts well so it's often used in grilled cheese sandwiches, but it can also be melted over burgers and nachos.Expand

Cougar Gold is an American cheese hailing from the Washington State University Creamery in Pullman. Sold exclusively in 30-ounce cans since 1948, this semi-soft cheese is made from pasteurized cow's milk. When out of the can, visually, it's a white cheddar with rounded edges and without a rind. The texture is smooth and firm, but it becomes crumbly and crystalline with age. The flavors are creamy, nutty, and sharp, with a milky smooth and mellow finish. The cheese is stored for at least one year before it can be sold. Cougar Gold was originally produced with a bacteria called WSU19, which limits carbon dioxide production so that the cheese can be safely stored into a can. Nowadays, the cheese comes in the following flavors: Original, Natural Cheddar, Smoky Cheddar, Viking, Dill Garlic, Sweet Basil, Hot Pepper, and Crimson Fire.Expand

Mt Tam is an American cheese hailing from California, where it's produced by Cowgirl Creamery. This soft triple-cream cheese is made from organic cow's milk with the addition of cream. It has a bloomy rind and the texture is firm, smooth, dense, and creamy. The flavors are rich and buttery with earthy, mushroomy, and grassy hints. Mt Tam is named after the majestic Mt. Tamalpais in Northern California. It's recommended to pair the cheese with a glass of Sancerre.Expand

Purple Haze is an American cheese produced in California by Cypress Grove. It dates back to the 1970s, when Mary Keehn found herself with excess goat milk and invented the cheese in the process. Nowadays, the milk is pasteurized in vats with coagulants and cultures, and the mix is then placed into a curd press to drain. The curd is combined with salt and shaped into disks which are dusted with wild fennel pollen and lavender. Without aging, the cheeses are sent to markets where they can be sold and consumed. This aromatic, fresh, soft cheese has no rind, and its texture is crumbly, smooth, creamy, and spreadable. The flavors are earthy and herbaceous. It's recommended to pair Purple Haze with Riseling or Sauvignon Blanc. Try it with bacon-wrapped dates or finocchiona salami.Expand

Breakfast Cheese is an American cheese hailing from California, where it's produced by Marin French Cheese Company. The cheese is made from pasteurized cow's milk and it's usually sold at a very young age of 3 days. The texture is firm and dense, slightly clay-like, and ivory white in color. The aroma is fresh while the flavors are tangy, salty, buttery, mild, creamy, and citrusy. It's recommended to serve it with bagels and fruit as a tasty snack. This cheese was originally sold in saloons where it was served as an alternative to pickled eggs, hence the name Breakfast Cheese. The small version is known as Petite Breakfast, made with the addition of a dollop of fresh cream to the mix.Expand

Beecher's Handmade Cheese, established in 2003, is renowned for its artisanal cheesemaking in the heart of Seattle's Pike Place Market. The company was founded by Kurt Beecher Dammeier and quickly became known for its commitment to quality and natural ingredients, producing cheese free from artificial preservatives and flavor enhancers. Beecher's is particularly famous for its Flagship cheese, a semi-hard cow's milk cheese noted for its robust, nutty flavor that is carefully aged for 15 months to develop its complex character. Beecher's operates transparently with a glass-walled facility that allows visitors to watch the cheesemaking process, emphasizing educational outreach and community engagement. They also contribute significantly to charitable causes, with a portion of their sales going to the Beecher's Pure Food Kids Foundation, which teaches children about healthy eating and the importance of natural foods.Expand

Central Coast Creamery is located in Paso Robles, California, where they specialize in producing handcrafted cheeses using local milk free of artificial hormones. The company focuses on aged cheeses and offers a variety including goat, sheep, and cow milk varieties. Their product lineup includes multiple award-winning cheeses recognized in national and international competitions.Expand

Oakdale Cheese & Specialties is a family-owned cheese producer based in Oakdale, California, specializing in handcrafted Gouda cheese following Dutch tradition. It was founded by Walter and Lenneke Bulk in 1983, with production starting in a renovated barn near Escalon. The family tradition of cheesemaking goes back four generations, and today John Dirk Bulk, the founders' son, serves as the head cheesemaker. In 1995, the company moved to Oakdale, where a store was opened and the product range expanded to include Quark, white cheddar, and goat Gouda cheese. Oakdale Cheese & Specialties is recognized for the quality of its products, winning numerous awards at prestigious competitions. In addition, the company takes pride in its environmental responsibility, having installed solar panels that cover up to 87% of the factory’s energy needs.Expand

Cowgirl Creamery is a renowned artisanal cheese producer, founded in 1997 by Sue Conley and Peggy Smith in Petaluma, California. The company specializes in the production of organic cheeses, offering a wide range of hand-crafted cheeses that reflect their commitment to quality, sustainability, and innovation. Cowgirl Creamery prides itself on using milk from local farms in the Point Reyes area, known for its rich pastures. The use of locally sourced, organically grown milk gives their cheeses a unique character, depth of flavor, and a high level of quality. Two of Cowgirl Creamery's most famous products are Mt. Tam and Red Hawk, both cheeses with rich, creamy textures and complex flavors. Mt. Tam is a soft, creamy cheese with a mild sweetness, while Red Hawk is a washed-rind cheese with a deep, intense flavor, characterized by its reddish-orange rind. These cheeses have become symbols of quality and excellence in the world of artisanal cheese. Cowgirl Creamery produces cheeses in small batches, allowing them to pay close attention to every step of the production process, from sourcing the milk to the final aging phase. By combining traditional techniques with innovative approaches, they continuously improve their products while staying true to the authentic methods of cheese-making.Expand

Familia del Norte is an artisan cheese producer based in Ferndale, Washington, USA. It was founded by Nidia Hernandez, a first-generation Mexican-American with strong ties to Whatcom and Yakima counties. With over eight years of experience in cheese-making, Nidia decided to share the richness of Latin American tradition through the Familia del Norte line of cheeses. These cheeses reflect a commitment to authenticity, quality, and a passion for Latin American culinary heritage. They are ideal for use in Mexican dishes such as tacos, enchiladas, quesadillas, and nachos, but also pair wonderfully with fresh vegetables, fruit, nuts, and bread.Expand