Top 6 Californian Washed Rind Cheeses

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

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

Nicasio Valley Cheese, located in Nicasio, California, is a family-owned company specializing in the production of organic, farmstead cheeses. The company uses organic milk from its own herd of cows to produce a variety of cheeses inspired by Swiss-Italian traditions. Their products include soft-ripened cheeses, aged cheeses, and fresh cheeses. This producer stands out for its commitment to sustainable farming and environmental stewardship. All milk comes from their farm, and by-products are recycled or used to feed livestock, reducing their ecological footprint. Nicasio Valley Cheese is renowned for the high quality of its cheeses, which frequently win awards at American and international competitions. Their cheeses are used in high-end restaurants, at culinary festivals, and by artisanal cheese enthusiasts around the world.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

Nicasio Square is an American cheese produced in California by Nicasio Valley Cheese Company. This Taleggio-inspired cheese is made from cow's milk and ages for about 30 days. Underneath its washed rind, the texture is creamy and slightly crumbly, with irregular eyes dispersed throughout the paste. Near the rind, the texture is slightly crunchy. The aromas are strong and earthy, while the flavors are reminiscent of caramel, bacon, yeast, and garlic. As the cheese ages, the flavors develop and become stronger. It's recommended to pair it with beer and rich and oaky white whines. Nicasio Square melts exceptionally well, and it's especially popular to serve it over roasted potatoes or use it in gratin dishes. The cheese was named after the main square of Nicasio.Expand

Red Hawk is an American triple-cream cheese produced in California by Cowgirl Creamery. The cheese is made from cow's milk with the addition of cream. It ages for four weeks, and during that time it's washed with brine that results in a red-orange rind, referring to the red-tailed hawks seen in the area, hence the name Red Hawk. Underneath its washed rind, the texture is soft and creamy. The aromas are grassy and herbal while the flavors are complex, rich, full, savory and almost beefy, with hints of hay and chalk and a lingering creamy finish. It's recommended to pair it with sweet dessert wines, bold reds, or rich and malty beers.Expand

Fat Bottom Girl is an American cheese hailing from Tomales, Claifornia, where it's produced by Bleating Heart Cheese. The cheese is made from raw sheep's milk and it's left to age for 3 to 4 months. During the maturation period, Fat Bottom Girl is rubbed with salt water, resulting in an orange-straw colored rind. This semi-hard cheese has a firm texture and a subtle nutty aroma, while the flavors are salty and buttery. It was named after a song by Queen. Serve it with pepper jams and pair it with a light and fruity California red wines or a glass of lager.Expand

Capriago is an American hard cheese hailing from Sebastopol, California, where it's produced by Bohemian Creamery. The cheese is made from pasteurized goat's milk and it's aged from 8 to 10 weeks. During the maturation process, the rind is washed in brine. The texture is firm, the aromas spicy and nutty, while the flavors are nutty and slightly sweet. It's recommended to pair it with pinot wines and serve it with fresh fruits or seasonal green vegetables.Expand

San Geronimo is an American cheese produced in California by Nicasio Valley Cheese Company. The cheese is made from pasteurized cow's milk and it's usually aged for six weeks. The wheels are washed with brine, and the texture is semi-soft underneath the rind. The aroma is meaty and earthy, while the flavors are mild, tangy, salty, and acidic, with hints of custard, similar to Raclette cheese. San Geronimo melts well, so it can be used in cooked dishes. It's recommended to pair it with a glass of beer, cider, or dry white wine.Expand

Schloss is an American triple-cream cheese hailing from Petaluma, where it's been produced by Marin French Cheese Company since the 1990s. The cheese is made from pasteurized cow's milk and cream. Schloss is usually left to age for 5 months before consumption and it's then packed in wooden cups. Underneath its washed rind, the texture is semi-soft, smooth, creamy, and chalky. The aromas are intense and pungent, while the flavors are complex - pungent, meaty, robust, and earthy, with hints of fruit and brandy. It's recommended to pair Schloss with Californian red wines or aromatic whites. For the best experience, serve it with cold cuts and pickled vegetables. The cheese has won many awards, including a silver medal at the World Cheese Awards in 2014. Expand