Best Californian Semi-hard Cheese Types
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.
Pair with
VARIATIONS OF Monterey Jack
THE BEST Monterey Jack Cheeses
Cabot Creamery
Cabot Monterey Jack
American Cheese Society Judging & Competition Awards - 1st Place 2024, 2014, 2004
Rumiano Cheese Company
Monterey Jack
American Cheese Society Judging & Competition Awards - 1st Place 2010
Joseph Farms Cheese
Pepper Jack Cheese-monterey Jack W/jalapeno Peppers
World Championship Cheese Contest - Best of Class 2016
Joseph Farms Cheese
Monterey Jack Cheese
American Cheese Society Judging & Competition Awards - 1st Place 2024
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.
Seascape is an American cheese hailing from Paso Robles, California, where it's produced by Central Coast Creamery. The cheese is made from a blend of pasteurized cow's and goat's milk. It's typically left to age for 4 months before consumption.
Underneath its natural rind, the texture of this cheddar-style cheese is silky smooth and crumbly. The aromas are pleasant, while the flavors are tangy with undertones of butter and caramel, and a sharp cheddar-like finish. It's recommended to pair Seascape with a glass of Zinfandel on the side.
Pair with
THE BEST Seascape Cheeses
Mi-Ewe is an American cheese hailing from Petaluma, California, where it's produced by Weirauch Farm and Creamery. The cheese is made from a mix of cow's and sheep's milk. It's left to age for at least 5 months before consumption. Underneath its natural rind, the texture is crumbly and semi-hard.
The aromas are rich and caramel-like, while the flavors are buttery, nutty, sharp, and citrusy. It's recommended to serve Mi-Ewe with honey and crisp apples, and pair it with a glass of fruity Zinfandel. The name of the cheese is French for demi, referring to the fact that the cheese is made with half sheep's and half cow's milk.
Pair with
Big Rock Blue is an American blue cheese hailing from California, where it's produced by Central Coast Creamery. The cheese is made from organic cow's milk and it matures for 3 months. The texture of this rindless cheese is crumbly, fudgy, and buttery, while the aromas are mild and citrusy.
The flavors are mild, salty, and buttery. The ivory-colored paste is laced with teal veining running throughout it. Big Rock Blue is often crumbled over salads for an additional depth of flavor. It's recommended to pair it with a porter.
Pair with
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.
Mezzo Secco is an American cheese from the Monterey Jack family, produced in Sonoma, California. The cheese is made from pasteurized cow's milk and it's aged for at least 6 months. This semi-hard cheese has a natural rind, and underneath it the texture is smooth and creamy.
The flavors are best described as spicy and milky. There's also a version of Mezzo Secco that's matured for 2 to 4 years, and it's called Oro Secco.
Carabiner is an American alpine-style cheese hailing from California, where it's produced by Weirauch Farm and Creamery. The cheese is made from raw cow's milk and it's aged for over 5 months before consumption. Underneath its natural rind, the texture is semi-hard, dense, and firm.
The aromas are earthy, while the flavors are sweet and salty with a long nutty finish.
Shepherdista Crush is an American cheese hailing from Tomales, California, where it's produced by Bleating Heart Cheese. The cheese is made from raw sheep's milk and it's left to age for at least 2 months before consumption. Underneath its natural rind, the texture is firm, compact, and semi-hard, with few eyes scattered throughout the body.
The aromas are woody, while the flavors are tangy, grassy, and woody. It's recommended to serve Shepherdista Crush with crackers, salads, or fruit. Pair it with a glass of red or white wine, as it complements both nicely.
Broncha is an American cheese hailing from Petaluma, California, where it's produced by the Achadinha Cheese Company. Inspired by a Portuguese family recipe, the cheese is made from a mixture of pasteurized cow's and goat's milk and it's usually left to age from 2 to 4 months on cypress planks.
Due to the fact that the cheese is infused with brewer's grains which are fed to the goats, it imparts some distinctive blue notes to Broncha. Underneath its moldy rind, the texture is creamy. The flavors are mild and creamy. It's recommended to serve Broncha with fig jam or use it in grilled cheese sandwiches.
Best Californian Semi-hard Cheese Producers
Rumiano Cheese Company is a family-owned cheese producer based in California. They are known for making high-quality cheese, including organic and non-GMO products. Rumiano Cheese specializes in crafting various types of cheese such as cheddar, mozzarella, and butter using sustainable practices and high-quality ingredients.
Their headquarters is located in Willows, California, and they source their milk from local, pasture-raised cows. The company has a long history, dating back to 1919, and is known for being one of the oldest family-owned cheese companies in California.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2023, 2019, 2018, 2016, 2014, 2010, 2009, 2002
BEST Rumiano Cheese Company Cheeses
Best Californian Semi-hard Cheeses
Rumiano - Original Peppato Dry Jack is a distinctive cheese produced by the Rumiano Cheese Company, known for its unique flavor and texture. Originating from California, this cheese combines the robust, nutty character of Dry Jack with a peppery kick, resulting from the inclusion of whole black peppercorns.
This semi-hard cheese is aged for a specific period, enhancing its savory profile and giving it a firm yet slightly crumbly texture. Ideal for grating over dishes, slicing for cheese boards, or enjoying on its own, Rumiano - Original Peppato Dry Jack is celebrated for its artisanal quality and flavorful complexity.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2023
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2019
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