| Monterey Jack |
A very popular,
versatile cheese that was created in California. Popular
as a snack, also good in sandwiches, salads and cooked
foods. Also available in an organic version. |
| Mozzarella |
Commonly used in cooking,
especially pizza, because of its excellent melting properties.
While technically a fresh cheese, this Mozzarella is commonly
grouped with semi-hard cheeses because of its firm texture.
|
| Cheddar |
Cheddar describes a family
of cheeses — very popular and versatile cheeses
available in a range of flavors from mild to very sharp.
Good as is and in sandwiches. Melts well and is very good
in cooked foods or shredded and sprinkled on top. Also
available in an organic version. |
| Hispanic Cheese |
California is the largest
producer of Hispanic-style cheeses. In 2003, California
produced 82 million pounds of Hispanic-style cheese in
more than 20 varieties and styles. Hispanic cheeses fall
into two categories, fresh and aged. |
| Specialty/Artisan |
California has one of the largest
specialty and artisan cheese industries in the country,
including ten farmstead cheesemakers. |
| Butter |
California ranks #1 in the
United States in the production of butter. |
