Started by Giovanni Peluso in 1919 in Los Banos, California, Peluso Cheese continues to hand-make their signature Teleme – an original style that gets creamier with time, its rind dusted with rice flour – as well as fresh Mexican and Central American cheeses.
Peluso’s cheeses include Tomales Bay Teleme Cheese, Mexican cheeses: Cotija, Queso Fresco, Panela, Doble Crema, Requeson, and Central American cheeses: Queso Freir and Chontaleño.
How to Book: Call
Whenever you’re visiting central California, Peluso would love to show you their facilities and manufacturing process, as well as share a taste of their cheese. Just give them a call and let them know you’re coming.