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An upscale French dining experience finishes with cheese service at chef Michael Tusk’s three Michelin–starred Quince in San Francisco.
Whether that’s with an ever-evolving cheese cart making the rounds in the dining room or a cheese soufflé that’s prepared tableside (a recent iteration featured Rush Creek Reserve baked with Champagne and black truffle), it’s a focal point for cheese lovers.
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Photographed by Isabel Baer
With an emphasis on local, chef Tusk has always loved cheeses from Bohemian Creamery in nearby Sebastopol, says Tara Blazona, a representative for Quince. Their favorites this year? Cowabunga, a fresh, lactic cow’s milk cheese that’s filled with goat’s milk cajeta for a bright, dessert-like bite; and Poco Loco, a washed-rind buffalo’s milk cheese that earns extra kick from espresso grounds dappled throughout the paste.
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Photographed by Quince
“Lisa Gottreich produces some of America’s most idiosyncratic cheeses from cow, goat, and water buffalo milks,” Blazona adds, calling them “bold, innovative, and truly artisanal.”