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!
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