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Reader Callout: What Are Your Favorite American-Made Hard, Salty Cheeses

By Tabitha Alterman

Tags: cheese, artisanal foods,

Some days it seems that great new American artisan cheeses are sprouting up like weeds! And I'm not a bit overwhelmed yet. The abundance of choice makes it easier than ever to find a cheese perfectly suited to your needs, and probably even one that was made locally. I like to serve a cheese plate with several different styles, from fresh, lemony goat cheeses to piquant, smokey blues. And no cheese plate of mine would ever be complete without something a little on the harder, saltier side. These types of cheeses pair especially well with homemade chutneys, preserves, mustards and pickles.

Here are a few of our favorites. Please post your suggestions in the comments section below! 

Bandage Wrapped Cheddar
Fiscalini Farm
Modesto, Calif.

Barely Buzzed
Beehive Cheese
Uintah, Utah

Clothbound Cheddar
Cabot Creamery
Montpelier, Vt. 

Farmhouse Cheddar
Shelburne Farms

Pleasant Ridge Reserve
Uplands Cheese
Dodgeville, Wis.

Queso de Mano
Haystack Mountain Goat Dairy
Longmont, Colo.

Sarvecchio ParmesanSartori Foods
Plymouth, Wis.

Super Aged Gouda
Winchester Cheese
Winchester, Calif.

Thistle Hill Farm
North Pomfret, Vt.