5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
The label 'American cheese' gets a bad rap because of plastic-wrapped singles. Though some may argue the processed cheese slices are the necessary ingredient for the best grilled cheese sandwich, it's safe to say you won't see those slimy suckers flopping onto the cheese plate du jour any time soon.
Five American-Made Cheeses to Try Right Now: Dimitri Saad
It's creamy and tangy, getting denser as it ages, with a little kick from the bourbon. This cheese is a great start to your cheese plate.
Paired with cider-poached apples or pears, it’s the perfect combination to celebrate autumn."
2. Moses Sleeper, Jasper Hill Farm
There are two sides to the business: the farm, which milks Ayrshire cows and produces five cheeses; and the Cellars - a 22,000 square foot underground facility with seven vaults where cheeses from several farms are aged and cared for until perfectly ripe, then packaged and shipped out. It is the first of its kind in the United States.
Named after a Revolutionary soldier from the area, Moses Sleeper is a soft-ripened, cow’s milk cheese with a bloomy rind (like Brie). Aged for three to six weeks, it is buttery and savory. Milder when younger, the vegetal, mushroomy flavors become more pronounced as it ages.
Paired with a crunchy yet sweet caramel popcorn, Moses Sleeper is bound to please even the most tentative guest."
3. Bossa, Green Dirt Farm
Bossa is a small, round, surface-ripened cheese. Washed in a brine solution, the white mold, which would result in a bloomy rind, is removed and replaced with the B.linens bacteria, resulting in an orange-colored rind with a distinctive aroma and flavor.
Musty and a little pungent, the result is an unctuous and gooey cheese with more meaty and savory flavors. Washed sheep’s milk cheeses are rare, even in Europe, and this one is delicious.
Paired with roasted mushrooms, the still soft yet more intense Bossa will prepare your palate for the stronger end of the cheese plate."
4. Cabot Clothbound Cheddar, Cabot Creamery
Made from the milk from a single herd, the Cabot Clothbound Cheddar is a 35-pound wheel wrapped in cloth and aged for 10 to 14 months.
Firm and crumbly, it has more nutty, butterscotch and caramel flavors than other bandaged cheddars.
Paired with a whole-grain beer mustard, or even a nut brittle, this cheddar is a tasty transition from the pungent washed-rind to the spicy blue finale."
5. Rogue River Blue, Rogue Creamery
Upon his return, he designed a building which successfully recreated the atmosphere of the limestone caves of Cambalou where Roquefort is aged. The result has been a string of award-winning artisan blue cheeses. The Rogue River Blue is arguably the best example, having won Best-of-Show at the American Cheese Society Competition in 2009 and 2011.
This cheese is made with late-season milk produced after the autumnal equinox. At this time, the cows graze on grasses renewed by cooler temperatures and make milk that is richer and higher in butterfat. After maturation, the cheese is wrapped in Syrah grape leaves from Carpenter Hill Vineyard which have been macerated in Clear Creek Pear Brandy. Available for a limited time each year, get your hands on this cheese while you can.
Paired with pear butter, or some apple chips, this blue cheese will complete any cheese plate and end the meal on a high note."
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