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!
Queso de Mano
Haystack Mountain Goat Dairy
Sarvecchio ParmesanSartori Foods
Super Aged Gouda
Thistle Hill Farm
North Pomfret, Vt.