If you’re working on your resolutions, allow me to weigh in. There’s never been a better time to explore American cheese, and with the bounty available to you from small artisans it’s high time to move beyond Cheddar and Brie. In the spirit of newness, here are five types of American cheese to try in 2013.
Note: These selections are all from the eastern part of the United States, but you can find variations of these cheeses across the country.
1) Try an American washed rind.
My top pick for funky cheeses is Hudson Red. When I saw it on the cheese board at Daniel, Manhattan’s 3-Michelin Star French restaurant, I knew it had arrived. Washed rind cheeses got their start in French monasteries, but this style is now produced across the United States, from the award-winning Grayson in Virginia to California’s stunning Red Hawk. Hudson Red, from Twin Maple Farm in New York’s Hudson Valley, is made from raw cow’s milk and washed with a saltwater brine. It comes in a small round that tastes like ultra creamy bacon. Serve it with Cognac.
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