It’s the cheese

Felicia Johnson is the cheesemonger at Taylor’s Market (2900 Freeport Boulevard). She has 150 to 200 cheeses on hand at any time, so I asked what she has from local producers. Look for a series of cheese classes coming up this spring at Taylor’s (www.taylorsmarket.com).

“We’ve got the Pedrozo Dairy Black Butte Reserve [from Orland]. It’s a super sharp cheddary and grassy cheese. That’s a good eating cheese. I just like to eat it on its own or as part of a plowman’s lunch with apple and beer and crusty bread.

“The Franklin’s Teleme [from Los Banos] is a very soft jack style. It’s really good for melting on just about anything.

“We also have the Vella extra-dry jack [from Sonoma], which is a California tradition. It’s super sharp and dry-aged, rubbed in cocoa powder, which gives it a striking appearance more than flavor. I like grating it over pasta.”