I have been writing about cheese weekly for the San Francisco Chronicle since 2002. On the Chronicle’s website, you’ll find the archive of all these “Cheese Course” columns with detailed descriptions of more than 300 cheeses, plus recommended wines and beers.

Here are links to some of my favorites from that extensive archive. Check back often to see what’s in season, or new in the market, or just currently on my radar.



Goat's Milk
Nettle Meadow Kunik »
Tumalo Farms Capricorns »
Vermont Butter & Cheese Coupole »
Brunet »



Cow's Milk
Abondance »
Point Reyes Toma »
Beecher’s Flagship Reserve »
Hervé Mons Camembert »



Sheep's Milk
Dante »
Pecorino Foglie di Noce »
Cave-Aged Marisa »
Lavort »



Mixed Milk or Other
Quadrello di Bufala »
Mt. Vikos Barrel-Aged Feta »
Rogue Creamery Echo Mountain Blue »
Willapa Hills Two-Faced Blue »