World Class American Cheeses

Look for them at your local retailer - if they don't carry a particular cheese, encourage them to do so in the future! If not available in your area, most of these delicious cheeses can be ordered online or directly from the cheesemaker.

Crescenza

The Mozzarella Company, Dallas, TX
800-798-2954, www.mozzco.com
Aged just two weeks, a cow's milk cheese, soft textured with a delicate and smooth finish. Mildly tart in flavor, pairs well with smoked meats and fruits. Placed third in Fresh Unripened Cheese class at 2001 American Cheese Society Competition.

Vermont Brie

Blythedale Farm, Corinth, VT
802-439-6575
(Available at Downtown Cheese, 215-351-7412)
Golden, rich and flavorful Brie. Made with Jersey cow's milk. Just two people run this 20 cow farmstead cheese operation, thus creating high demand for their products.

Camembert

MouCo Cheese Company,
Fort Collins, CO
970-498-0107, www.mouco.com
Hand scooped into molds, which allows cheese to retain more whey resulting in a creamier and soft textured cheese. Made only in five ounce "mini" wheels. Has a light lemony flavor and silky texture.

Red Hawk

Cowgirl Creamery, Point Reyes, CA
415-663-9335, www.cowgirlcreamery.com
Made with organic cow's milk and aged about a month. A triple-creme cheese with brine-washed rind featuring a red-orange tint. Has a robust, earthy flavor while the texture is soft and can become runny.

Gruyere "Surchoix"

Roth Kese Monroe, WI
800-257-3355, www.rothkase.com
"Best available" (surchoix), made in copper vats and cave-aged for over one year on red spruce wooden boards in traditional fashion. Golden tan color with a nutty, earthy flavor and semi-firm texture. Won the World Championship in its class in 2000.

Pleasant Ridge Reserve

Uplands Cheese Company, Dodgeville, WI
608-588-3443, www.uplandscheese.com
(Available at DiBruno Bros. 215-922-2080)
Raw milk washed rind cheese with pinkish-tan skin. Has butter and herb flavors. Aged four to nine months. Won Best of Show at 2001 American Cheese Society Annual Competition.

Dry Jack

Vella Cheese Company, Sonoma, CA
800-848-0505, www.vellacheese.com
(Available at Fresh Fields)
Aged one to two years, a golden, rich table cheese. Unique rind of cocoa powder, olive oil and black pepper. Is sweet and nutty but still creamy. Has won numerous awards over the years, most recent awarded third place in Open Class Cow's Milk Hard Cheese category at prestigious World Cheese Competition in 2002.

Private Stock Cheddar

Cabot Creamery, Montpelier, VT
888-748-2208, www.cabotcheese.com
Gently aged for at least 16 months. A fine, extra-sharp cheese. Is closely monitored throughout its aging process. Well-balanced cheddar, full-flavored but smooth. Has won numerous awards over the years for Best Cheddar.

Great Hill Blue

Great Hill Dairy Marion, MA
888-748-2208, www.greathillblue.com
(Available at Fresh Fields)
Raw milk, cream-colored cheese. Is salty and sweet yet strong and tangy. Has hints of white pepper. Won the Blue-Veined Cow's Milk class at 2001 American Cheese Society Annual Competition.

Berkshire Blue

South Mountain Products, Great Barrington, MA
(Available through Great American Cheese Collection, 773-779-5055)
Raw Jersey cow's milk cheese. Some critics claim as one of the best blues in American today. Has a withered, craggy skin due to mold added to rind. Is stark white with blue veins. Has a buttery flavor and smooth texture. Placed second in Blue-Veined Cow's Milk class at 2001 American Cheese Society