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

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!

mother earth news fair


Oct. 21-22, 2017
Topeka, KS.

More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!