The phrase American cheese used to mean only one thing: that floppy, pale orange plastic-wrapped slice of processed perfection. But when I use the phrase American cheese now, that’s not what I’m talking about (save for this great grilled cheese recipe and the occasional hamburger). Instead, I’m referring to the incredible range of cheeses handcrafted in America—from young, tangy goat cheeses in Indiana to aged, nutty cow’s-milk cheese in Wisconsin; dessert-like blue cheeses from Oregon and complex, caramel-y clothbound cheddars from Vermont.
We’re living in a dairy renaissance, people! The golden age of American cheese! What a time to be alive!
But the cheese counter can be an intimidating place; good cheese does not come cheap. So I asked seven of the country’s leading cheese experts (see their bios at the end) to share what they think are the most important (and most delicious) cheeses that define American dairy today. Beyond just how good these cheeses taste, many of them also serve as models for responsible dairy farming and helping local communities.
To read the rest of the story, please go to: Bon Appetit
