California's cheeses beginning to match wine in breadth and flavor

05/19/2004 | ABC News

California's cheeses are finally catching up to its world-class wines, with dairy farmers adding bold, local flavors to old traditions. Monterey Jack is still the hallmark of cheesemakers like Ignacio Vella, who adds fresh rosemary or basil to accentuate flavors. The number of cheeses produced in California has gone from 70 to 250 since 1995.

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