TABLE OF CONTENTS
Best Sonoma Rindless Cheese Types
Bellwether Farms Crescenza is an American cheese hailing from Sonoma, California. The cheese is made from pasteurized Jersey cow's milk and it's left to age for a week before consumption. This rindless cheese has a texture that's soft, buttery, and spreadable.
The aromas are rich and buttery, while the flavors are buttery and slightly tart, with a yogurt-like finish. The cheese is shaped into squares and it's recommended to slice it and serve it on a cheeseboard or spread it on crusty bread. It can also be used on pizza as it melts well.
Laura Chenel Cabecou is an American cheese hailing from Sonoma, California, where it's produced by Laura Chenel Chevre. The cheese is made from pasteurized goat's milk and it's left to age from 5 to 10 days before it's marinated in a combination of canola oil, extra-virgin olive oil, and savory herbs such as bay leaves and oregano.
This fresh, rindless, button-shaped cheese has a texture that's dense, smooth, firm, and creamy. As it ages in the marinade, the flavors and aromas become nutty, rich, creamy, salty, sharp, and piquant. It's recommended to pair Laura Chenel Cabecou with a glass of California Pinot Grigio.
Laura Chenel Tome is an American cheese hailing from Sonoma, California, where it's produced by Laura Chenel's Chevre. This cheddar-style cheese is made from pasteurized goat's milk and it's left to age wrapped in a cheesecloth from 8 to 12 months.
Underneath its cloth-wrapped rind, the texture is firm, crumbly, and dense. The aromas are sweet and rich, while the flavors are savory and creamy with hints of caramel. It's recommended to pair Laura Chenel Tome with a glass of California Pinot Noir.
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