Faultline is Central Coast Creamery’s newest addition. This cow’s milk cheese was winner of “Best of California” at the 2023 California State Cheese Competition. The addition of Alpine cultures results in a cheese that has the sharp and mineral taste of a cheddar, but also has the sweetness and nuttiness of an alpine style cheese. The paste has an initial sweet note right up front and a fermented fruit note near the rind. It has a creamy texture with distinct bits of crystalization.


Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family decided to make the move to California’s Central Coast, well-known for its support of artisan foodstuffs and wineries. Looking back into the region’s history, one will find that the area was once home to a number of dairies. However, during the 1970’s, most of the region’s independent dairy farms lost their steam, and were extinct by the end of the decade. The Jones family, looking to rejuvenate these roots, started Central Coast Creamery. In true California spirit, all of their cheeses are made in primarily handmade, small batches using locally-sourced milk free from artificial growth hormones, and aged on pine racks.