Although the cheese selection in the U.S. pales in comparison to those in other countries (particularly France), the artisan cheese movement has gained so much steam in the last 25 years that it is possible to create a terrific cheese course using domestic cheeses alone. The SF Chronicle has done a terrific job with its Food & Wine section in highlighting California cheeses in particular. In today's edition there's an article regarding 10 iconic California cheeses. I've tried most of them and I can confirm that these really are terrific cheeses.
My favorites from those chosen in the article include:
Cowgirl Creamery Red Hawk
Okay, so it isn't Époisses de Bourgogne, but if you let it warm up enough (key with most cheeses for proper taste and consistency) this washed rind cheese is beautiful. It is also widely available (especially in the SF Bay Area).
Tip: It is larger than it looks. Be sure you buy good cheese wrapping paper to ensure the other half keeps for a few days after you devour the first half.
Vella Dry Jack
Created by Ignacio Vella, this jack is the best you'll ever have. Period.
Cypress Grove Humboldt Fog
There's something about the way this cheese looks and tastes, with its layer of ash in the middle, brief bit of creaminess near the rind, and pleasant texture (mixed creaminess, crumbliness and soft and yummy rind). It is a memorable experience to eat, every time.
Anyway, there are a ton of other California cheeses that are terrific and an easy way to make a quick meal or an opening (or closing) course. Very little effort, a ton of results.
