Tuesday, March 16, 2010

Great American Cheeses

I came across a Food & Wine article on creating an American cheese plate by Laura Werlin, an expert on American artisanal cheeses. The article lists cheeses (with descriptions) organized from lightest to most intense, starting with fresh, semi-soft, and bloomy rind cheeses, moving on to semi-hard and hard cheeses, and finishing with blue and washed-rind cheeses.

Image from F&W

Of the impressive list, I've tried (and enjoyed) the following cheeses:
  • Pee Wee Pyramid, Cypress Grove (one of my favorite cheese makers) 
  • Flagship Reserve, Beecher's handmade cheese 
  • Plesant Ridge Reserve, Uplands Cheese Company (I blogged about it here) 
  • Sarvecchio Parmesan, Sartori Foods (like parmigiano) 
  • Super Aged Gouda, Winchester Cheese Company 
  • Grayson, Meadow Creek Dairy 
Have you tried any of the other cheeses on the list?

1 comment:

  1. Rogue River Blue is sitting on my desk right now. It's a pretty mild blue, as luxuriously creamy as Audrey Hepburn and 3/4 gone after buying it last night. Great list find!

    ReplyDelete

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