Not that many years ago, during the great Dark Ages of Cheese in America, your options were pretty limited. There was that ultra-processed American cheese product, cheddar, pre-grated parmesan cheese dust, maybe some provolone or mozzarella, and not much else.
Now, you can walk into most grocery stores and find dozens of cheeses from all over the world. High-end grocery stores, like Whole Foods and Market District, offer an almost uncountable, ever-changing variety.
Though just about every new restaurant worth its salt boasts about this or that ingredient from local farms, it's a bit tricky to find locally made cheese. That's changing, but slowly — often, just one farmer, hobbyist, grocer and restaurant at a time.
To read the rest of the story, please go to: Tribune Review