11 California Cheese Varieties You Won’t Find Anywhere Else
Move over, France – California is forging a cheese legacy all its own. Talented cheesemakers scattered across the state are crafting varieties that reflect local terroir, bold creativity, and serious craftsmanship.
These 11 standout cheeses prove that the Golden State has become a true powerhouse, and they deserve a place on your next spread.
1. Humboldt Fog by Cypress Grove
Recognizable by its distinctive ash layer running through creamy white cheese, Humboldt Fog stands as California’s cheese royalty. Created by Mary Keehn in 1992, this goat cheese masterpiece offers tangy, earthy flavors with a texture that transforms from crumbly to creamy as it ripens.
The fog-like appearance pays homage to the misty Humboldt County coastline where it originated. Many cheese aficionados consider it the gateway artisan cheese that sparked California’s cheese renaissance.
2. Point Reyes Original Blue
Nestled along the foggy Northern California coastline, Point Reyes Farmstead Dairy creates this bold blue cheese that captures the essence of Pacific terroir. The cattle graze on sweet coastal grass, producing milk with unique flavor profiles that shine through in this creamy, pungent cheese.
Unlike European blues, this California creation balances sharpness with buttery richness. When I first tasted it at a wine country picnic, the way it melted slightly in the warm sun revealed its perfect balance of salt and cream.
3. Cowgirl Creamery’s Mt. Tam
Named after the iconic Mount Tamalpais in Marin County, this triple-cream masterpiece showcases California dairy at its finest.
The rich, buttery texture comes from organic milk sourced from local Straus Family Creamery farms, where happy cows graze on coastal pastures.
Mt. Tam delivers mushroomy notes with a hint of artichoke and a luxurious mouthfeel that coats your palate.
My cheese-hating nephew once devoured half a wheel at a family gathering, declaring it “the ice cream of cheese.”
4. Vella Dry Jack
Born during World War I, when Italian-style cheeses became scarce, Vella Dry Jack emerged as California’s answer to aged Parmesan.
The Vella family of Sonoma coats these wheels with a signature blend of cocoa, black pepper, and oil to create its distinctive rustic rind.
Aged for 7-12 months, this hard cheese develops complex caramel notes and a firm, slightly crumbly texture.
The nutty, slightly sweet profile makes it perfect for grating over pasta or enjoying with a bold California Zinfandel.
5. Foggy Morning by Nicasio Valley Cheese Company
Organic milk from grass-fed cows creates this delicate, fresh cheese that captures the morning mist of Marin County. The Lafranchi family draws on their Swiss-Italian heritage while embracing California’s sustainable farming practices.
Foggy Morning offers a fluffy texture with bright lemony notes and a clean finish. During a tour of their creamery last summer, I watched as cheesemakers hand-ladled each batch, treating the fresh curds with the gentleness of skilled artisans crafting a California treasure.
6. Seascape by Central Coast Creamery
Blending cow and goat milk creates this uniquely Californian semi-hard cheese that pays homage to the state’s breathtaking coastal landscapes.
The careful balance of milk types results in a cheese that’s neither too goaty nor too mild, with bright flavors that develop complexity as it ages.
Central Coast Creamery infuses local terroir into each wheel, creating a cheese that pairs perfectly with California Chardonnay.
The slightly crumbly texture breaks down to a creamy finish that lingers pleasantly on the palate.
7. Bermuda Triangle by Cypress Grove
Shaped like its namesake, this mysterious goat cheese delivers intense flavor in its distinctive geometric form. The ashy rind encases a creamy interior that becomes more complex and runny as it ripens, creating a textural adventure from edge to center.
Cypress Grove’s creative approach to cheesemaking shines in this funky, tangy creation.
My first encounter with Bermuda Triangle happened at a Humboldt County farmers market, where the cheesemaker explained how each triangular piece ages differently, creating a cheese that’s never the same experience twice.
8. Red Hawk by Cowgirl Creamery
Washed-rind cheeses rarely achieve the perfect balance that Red Hawk maintains between funky aroma and approachable flavor. This triple-cream wonder develops its signature orange-red rind naturally in the humid coastal air of Point Reyes.
Made with organic, locally sourced milk, Red Hawk delivers meaty, earthy flavors that contrast beautifully with its rich, buttery interior.
The cheese won the prestigious American Cheese Society Best of Show, cementing California’s place among world-class cheesemaking regions.
9. Toma by Point Reyes Farmstead
Semi-hard with a buttery texture, Toma represents California’s answer to European table cheeses. The Giacomini family crafts this versatile wheel using milk from their own herd grazing on coastal pastures overlooking Tomales Bay.
Toma’s grassy notes and gentle acidity make it an excellent melting cheese. The name comes from the Italian word “toma,” meaning cheese made by the farmer.
Its approachable flavor profile makes it perfect for everyday enjoyment while still complex enough for serious cheese enthusiasts.
10. Teleeka by Tomales Farmstead Creamery
A blend of cow, goat, and sheep milk creates this uniquely Californian cheese with a name as creative as its flavor profile. Tomales Farmstead Creamery crafts small batches of this rare treat in Tomales Bay.
Teleeka offers a dense, fudgy texture with subtle sweetness and mineral notes. The limited production makes this cheese a sought-after specialty.
The mixed-milk blend contributes richness that coats your palate with buttery, grassy flavors.
11. Boont Corners by Pennyroyal Farm
Solar-powered farming and closed-loop sustainability create this aged tomme from Mendocino County. Pennyroyal Farm raises goats and sheep on the same land where they grow grapes for their sister winery, creating a true expression of place.
Boont Corners varies seasonally based on the milk blend, with spring versions showcasing bright herbaceous notes from fresh pasture.
I remember visiting during kidding season when the cheesemaker explained how the changing diet of their animals throughout the year creates distinct flavor profiles in each seasonal batch.