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

5/24/2011 2:53:01 PM

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.

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Post a comment below.


7/11/2011 7:08:44 AM
The Aztec Cheddar from Flat Creek Lodge, in Swainsboro, GA is AMAZING!!!

Maren Harvieux
6/17/2011 10:33:33 AM
I do love the Sarvecchio Parm!! So awesome! But it can be a little expensive. So when we decide to take a trip down to the Ellsworth Creamery in Wisconsin, I grab some of their locally made Parm! It's a close 2nd to the sarvecchio and a great price too! Along with their amazing cheese curds, butter, etc! Some of my other favorites are: Smoked Blue cheese from Castle Rock cheese in Wisconsin, blue veined creamy gorgonzola from BelGioioso in Wisconsin, Fini cheddar...made in Wisconsin and cave aged and the sandstone caves in Minnesota, and many many more! Thanks!

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