Central Coast
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Their milky way

Rinconada Dairy’s Pozo Tomme is a nutty, firm-textured sheep’s milk cheese. (Stephen Osman / LAT)
Petit Marcel, top, and pavés age at Pugs Leap Farm. Cheese maker Pascal Destandau experiments with cultures to get a depth of flavor. (Randi Lynn Beach / Special to The Times)
Eric Smith, left, and partner Pascal Destandau with their goats at Pugs Leap Farm. (Randi Lynn Beach / For The Times)
A California cheese plate at Cyrus, where Nick Peyton, rear, is maitre d’ and partner. (Randi Lynn Beach / For The Times)
Rinconada Dairy’s La Panza Gold, a rustic and earthy washed-rind cheese. (Stephen Osman / LAT)
Sheep cluster at Jim and Christine Maguire’s Rinconada Dairy in Santa Margarita, one of two licensed sheep’s milk dairies in California. (Stephen Osman / LAT)
A bûche goat cheese from Pugs Leap and a Partita sheep’s milk cheese from Andante Dairy are served at Cyrus restaurant in Healdsburg, Calif. (Randi Lynn Beach / For The Times)
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