Artisan cheese in California is rife. Come to think of it anything and everything that can be considered artisan, local, home-grown, solar-powered, alternately-lived, organic, sustainable or farm-table-y can be found in California. It's a little overwhelming and can almost make the above words redundant. As a result they lose their significance and it can be difficult to tell what is a trend and what is authentic. With that in mind, sometimes it is refreshing to visit somewhere that keeps things plain and simple. A place where there is no merchandise for sale. A place that doesn't have signage telling you absolutely everything you need to know. A place that doesn't have a Twitter account or an Instagram or even a website. A place that has been making the same cheese for years and yet still only accepts cash or checks. Lots of these locations can be found in other countries but this is the consumer capital of the world so these places are few and far between.
One such spot is the Matos Cheese Factory in Marin county, California. The only cheese made at the farm is St. Jorge which is themed on the fromage that comes from the Portuguese Azores. The family, originally from Portugal, have been making cheese on and off since Jack was a lad. All the cheese is made from raw milk and it is available in two stages of aging.
How your experience may go?
You enter the farm by driving down a long dirt road that passes a variety of cow breeds all chewing on the cud and staring at you. The road ends in a tiny space just enough for three cars. The farm seems deserted and just when you start to ask the inquisitive cows for directions you see a tiny sign saying 'cheese' in a window of a room so small that it looks like it may be home to a family of mice. Almost feeling like you must be in the wrong place you'll turn the handle on the wooden door and enter a miniature space that has nothing in it except a small desk and another door that houses all the aging cheeses. As previously mentioned the company only make one cheese but it is offered at two levels of aging. You should ask the very friendly girl behind the counter to try them both and to see the wheels at their various stages of maturation in the back room. Finally, buying a piece is a good idea - you can get a fairly big wedge for $5 and feed your face with it as part of a picnic.
In all honesty, having tried it before I'm not a big fan of the younger version of the cheese but the aged version is spicy, floral and fruity. Not only is it a great tasting cheese but it would be real good grated on top of a pasta dish to add a punch of flavor. Matos factory is open 9-5 daily and amazingly it's part of the official California cheese trail. Unlike Cowgirl Creamery or Marin, don't expect any frills here, just simple cheese tasting with a friendly atmosphere.