Move over, Silicon Valley tech nerds - there’s a new breed of innovators in town, and they’re serving up some seriously delicious cheese magic. 🧀✨

Marin’s Cheese Dynasty Strikes Again

Northern California’s creameries just dropped the mic at the California State Fair’s 2025 Commercial Cheese Competition, proving that our local artisans can turn milk into liquid gold faster than a startup can pivot. Marin French Cheese, the OG cheese makers who’ve been crafting dairy delights since 1865, snagged the Best of Show cow’s milk cheese award for their Golden Gate washed rind cheese.

This isn’t just any cheese, folks. We’re talking about a triple crème creation aged for 14 days, hand-washed with brine, and boasting a flavor so deep and pungent it could probably disrupt the cheese industry. Their Golden Gate offering is basically the Tesla of cheeses - innovative, smooth, and making everyone else look basic.

Mendocino’s Goat Cheese Rebels

Right alongside Marin, Pennyroyal Farm from Mendocino County proved that small-batch, farm-to-table isn’t just a trendy buzzword. Their Boont Corners Reserve, crafted from raw goat’s milk and aged for a full 12 months, won Best of Show in the “other milk type” category. This isn’t just cheese; it’s a 12-month love letter to goats, with a sweet and nutty flavor that’ll make your taste buds do a happy dance.

With a panel of 12 cheese specialists tasting through 113 entries, these local creameries didn’t just win - they absolutely crushed it. Who said the Bay Area is only good for tech and sourdough? Clearly, we’re also world-class cheese champions.