Top 25 Californian Soft Cheeses

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

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

Mélange Brie is an American brie-style cheese hailing from Petaluma, California, where it's produced by Marin French Cheese Co. The cheese is made from a mix of pasteurized cow's and goat's milk and it's left to age from 10 to 14 days before consumption. Underneath its bloomy rind, the texture is soft, smooth, and creamy. The aromas are goaty, mushroomy, and earthy, while the flavors are mild, buttery, sweet, and creamy, becoming more tangy and piquant as the cheese ages. It's recommended to pair Mélange Brie with a glass of Chardonnay or Sauvignon Blanc. Expand

Herbs de Humboldt is an American cheese hailing from Arcata, California, where it's produced by Cypress Grove Chevre. The cheese is made from pasteurized goat's milk and herbes de Provence spice blend. The texture of this rindless cheese is smooth, creamy, crumbly, and spreadable. The aromas are fresh and herbal, while the flavors are earthy, floral, and herbaceous. It's recommended to use Herbs de Humboldt on pizzas. Pair it with a glass of Pinot Grigio or Sauvignon Blanc.Expand

Marin French Triple Creme is an American brie-style triple cream cheese hailing from Petaluma, California, where it's produced by Marin French Cheese. The cheese is made from pasteurized cow's milk. Underneath its bloomy rind, the texture is soft, smooth, and fluffy. The aromas are sweet and rich, while the flavors are creamy and sweet, with a sharp finish coming from the rind. It's recommended to pair Marin French Triple Creme with a bottle of India Pale Ale or sparkling wines.Expand

Chimney Rock is an American cheese hailing from California, where it's produced by Cowgirl Creamery. The cheese is made exclusively in fall from the milk of Holstein cows. It ages for 4 weeks, and during that time, it develops a bloomy rind that's washed in Muscat wine, then rolled in black pepper, shiitake mushrooms, and summer savory. The aromas are rich and fruity and the texture is soft. The flavors are piquant, savory, and earthy, with hints of orange blossom and apricots. Chimney Rock is named after a hiking trail in Point Reyes.Expand

Acapella is an American cheese produced near Petaluma in California. The cheese is made from pasteurized goat's milk and comes in three versions. One is a truncated pyramid that's aged to become firmer, the other one is a little round cheese, and the third one is a larger ash-coated round cheese. The flavors are buttery and mild, with a slightly herbal aroma and tart finish. It's recommended to pair Acapella with white Burgundy.Expand

Inverness is a small American cheese produced in California by Cowgirl Creamery. The cheese is made from local Jersey cow's milk and it ages for 2 weeks in small cylindrical molds. Underneath its thin bloomy rind, the texture is soft, dense, and creamy. The aromas are milky and slightly mushroomy, while the flavor is earthy and tangy. It's recommended to pair it with a glass of Sauvignon Blanc or similar white wines without the obvious oakiness.Expand

Picolo is an American triple-cream cheese hailing from Petaluma, California, where it's produced by Andante Dairy. The cheese is made from pasteurized Jersey cow's milk and crème fraîche. Underneath its bloomy rind, the texture is soft and smooth. The aromas are sweet, while the flavors are nutty, mushroomy, and sweet, melting in the mouth. It's recommended to pair Picolo cheese with a glass of Gewürztrainer or a dry hard cider. Serve it with fresh fruit such as strawberries for the best experience.Expand

Marin French Cheese Company, established in 1865, is the oldest continuously operating cheese manufacturer in the United States. It specializes in producing artisanal soft-ripened cheeses, including varieties such as Brie and Camembert. The company focuses on sustainable practices, sourcing its milk from local dairies in the surrounding region.Expand

Alouette Cheese is a renowned brand under the umbrella of Savencia Fromage & Dairy, a leading French company in the dairy sector. Established in 1979, Alouette has become synonymous with quality cheese products, particularly its creamy spreadable cheeses. The brand is celebrated for its innovative flavors and high-quality ingredients, which cater to a variety of culinary needs.Expand

Shooting Star Creamery is a small, family-owned creamery from California (USA), known for producing artisanal cheeses made from both raw and pasteurized milk. It was founded by young cheesemaker Sophie Thomson, daughter of the owner of the renowned Central Coast Creamery, which gives this brand a strong link to experience while also bringing the freshness of a new generation of producers. Shooting Star Creamery stands out for its innovative approach, blending traditional techniques with modern ideas to create unique cheeses with distinctive character and rich flavor. Their products are inspired by European cheese styles but carry a Californian touch – bright, full of life, and adapted to contemporary gourmet trends. Shooting Star Creamery symbolizes youthful energy, innovation, and passion for craftsmanship, while at the same time continuing the family tradition of quality and dedication.Expand

Di Stefano Cheese is a family-owned creamery located in Pomona, California, which has become a pioneer in introducing burrata to the United States. The founder and head cheesemaker, Mimmo Bruno, is originally from Puglia, Italy, where he began his cheese-making career at just 11 years old. After moving to the U.S. in 1986, Mimmo founded his first creamery in 1993, and in 2009 he launched Di Stefano Cheese, a name honoring his father and eldest son, Stefano, who now actively participates in the business. Family tradition and dedication to artisanal methods form the foundation of the company. Di Stefano Cheese specializes in the production of burrata and other fresh Italian cheeses, such as mozzarella, ricotta, and mascarpone. Their production relies on high-quality milk from cows not treated with growth hormones, which is delivered daily to ensure freshness and flavor. The company is known for its committed approach, using minimal mechanization and respecting traditional cheese-making methods. Their burrata is described as creamy and rich, with a full, milky flavor that faithfully reflects authentic Italian recipes.Expand