Skip to main content

Cheese in the US

I adore cheese and I enjoy finding new cheeses and trying out new types.

Certainly some areas in the world are known for making world famous cheeses, and of course I will talk about those in future posts.

However, to start,  I wanted to stay in tune with my strong belief in supporting local farmers and artisans and want to help you discover some of the wonderful cheeses we have in our own backyard.

This list is by no means exhaustive, and books could be and probably have been written on this subject alone. However, I thought I would share a few of my favorites.

Cypress Grove Chevre
Arcata CA

This cheeses are some of my absolute favorites and so unique and really reflect their terroir (derived from French for earth, meaning distinctly reflecting attributes from where that come).

·        Humboldt Fog, a ripened goat’s cheese with a layer of ash and perfectly tangy. Quintessential chevre (Goat’s Cheese) with ash.

·        Purple Haze, a fresh chevre with lavender and fennel pollen which gives this cheese a sweet flavor, still giving you the chevre tang on the finish.

These are just a few of their amazing cheeses, enjoy their site www.cypressgrovechevre.com


Point Reyes Blue, from Northern CA (Pt. Reyes Station). This lovely blue is aged 5-6 months. It’s a tangy and sharp blue, but all finesse on the palate. 
www.pointreyescheese.com


Maytag Blue, from Newton, Iowa have been making blue cheese since 1941. This is a top notch blue which is cave aged with sweetness and perfect balance. You can order directly from their website. www.maytagdairyfarms.com




Fiscalini Farmstead Cheese
Modesto, CA

After returning from the UK, I really missed the amazing cheeses. I was thrilled with the grassy and earthly cheddars made all around the UK. I never thought I would find anything close until I tried the Vintage Bandage Wrapped Cheddar.

All I can say is wow! This award winning cheddar is just perfect. I would have to say this is very close to Montgomery’s Cheddar in the UK, which is one of my favorites and one of the best cheddars to be found anywhere.

Ages for 24 months and in 60 pound wheel, this is the real deal. They make many stunning cheeses, but this cheddar is on of the best the US has to offer.


Carmody, from Bellwether Farms in Sonoma CA. It is a soft cheese which is mild, creamy and very buttery. Really unique and 100% hand made. Take a look at their site and try some of their other interesting cheeses. www.bellwethercheese.com 

Rouge et Noir Camembert, from Marin Country CA, is the oldest cheese maker in the US, but make an amazing variety of fabulous cheeses. I am particularly fond of their Camembert, which is just outstanding. Check them out, www.marinfrenchcheese.com

Prairie Fruits Farm, IL

This is a wonderful example of a local producer making interesting and exciting cheeses.

·        Little Bloom on the Prairie, is a cut curd camembert-style, with a dense creamy core and gooey exterior.  It is aged close to four weeks. Taste the earthy rind and slightly tangy yet creamy interior.

·        Moonglo, is a raw milk tomme-style cheese (round shape, gray brown rind) with a washed rind. In addition to ripening cultures,  they wash the rind with a “tea” made from Moonglo Pear leaves.  Aged for three to four months, it is slightly tangy and nutty with notes of ripe fruits and truffles.

If you are up for doing some additional research, here are a few more artisan cheese makers which produce fantastic and exciting cheeses.




"Red Hawk"

"Coupole"

"Barely Buzzed"

"Terentaise"

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

The garden enclosure is finished!

This weekend the garden enclosure was finished and most everything has been planted. I planted three types of potatoes, Yellow Finn, Purple Viking and Desiree. 



I also planted some garlic in with the tomatoes, as I heard that the garlic will keep down the aphids and hopefully the spider mites. However, interesting note, beans do not do well with garlic. 

I just have some of the late geminating hot chilies still to go in and then I will direct sow some collard greens and maybe some additional carrots. 

I think the linseed oil looks great as a finish and the wood seems to be very well nourished. I like the color it's taken on and the upkeep should be just a light coat just once a year.

For those who have asked, the panels swing outwards and upwards and then are propped with a pole, which you can see leaning against the right of the enclosure. 

It's such a simple system and effectively it has made the garden secure, and with the drip irrigation system, mostly self sufficient.

I fully u…

Whole Green Moong Dal-Indian Comfort Food

Dal is an Indian staple which can be eaten in the morning, lunch, dinner as a side dish or for a snack. It can be eaten with rice, bread or on its own. Bottom line, it is Indian comfort food. A thick stew of moong (mung) beans, spices and creamy goodness. It is often made with spilt moong dal, but I prefer to use the whole moong dal
I had eaten various types of dal in many places around the word, including India and was always impressed with its creaminess, but speaking frankly I wouldn't have gone out of my way to make it at home. A friend kept mentioning that he was gong to cook “mug” which was a recipe from his Indian friend and I finally asked what he meant and he said moong dal.
I was intrigued and after comparing many recipes from my own cookbooks and online, I came up with this recipe which is nothing short of amazing. The house smelled wonderful while it was cooking and the flavor was hearty, wholesome and a bit spicy and just perfect for a fall afternoon. 

Additionally, it i…