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Fifty Best Cheese |
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Cheese has been enjoyed for hundreds of years, but only recently has there been a resurgence, enhanced by new artisanal cheese producers from all over the world.
Here are the fifty best cheese classics and newcomers, listed alphabetically from 9 different countries.
English Farmhouse Cheddar
Somerset, England
EU PDO
A salvaged classic. Cheddar was almost relegated to supermarket shelves-- bland and plastic wrapped. Sure, some great cheddars were being made in small Vermont creameries, but what about real farmstead cheddar? Well, here it is. In the west country of England, an EU protection has been granted to the original cheddar. It's rather different from the usual shrink-wrapped variety. Meaty and salty with a faint sulphur note, this is like the bacon and eggs of cheese. Try examples from Keen's, particularly those aged by Neal's Yard.
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Stichelton
Nottinghamshire, England
Made by Collingthwaite Farm
Real Stilton returns! Stilton is the great name-protected blue of Britain, and well deserving of its fame. However, Stilton made the old way, with raw milk, pint starter, and animal rennet had pretty much vanished-- until now. Neal's Yard Dairy has embarked on a plan to revive classic Stilton and this is the result. It has all the nutty, rich glory of stilton, but it also has an animally funk that can only come from raw milk.
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American Farmhouse Cheddar
All over the US, Canada, Britain,
and former commonwealth countries
The modern style of cheddar has become a cheese in its own right, and when done well, an artisan "American" style cheddar can be an amazing cheese. The plastic or wax rind allows for extended aging with a long, slow development of a clean sharp flavor, occasional fruity notes, and a moist, toothsome texture. There are many fine makers of this style of cheese, but seek out a taste of Grafton Village's product. The vegetable rennet they use causes the well-aged cheeses to develop a slightly musty quality that balances out the sharpness and dovetails beautifully with the cream.
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Add a comment or suggestion to this list.
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Sat. August 14, 2010 11:21 PM - by: shan
who is the biggest rival of nolan cheddar cheese in the US?
Sat. June 26, 2010 8:09 PM - by: mwatkins
I had my first taste of Piave cheese on the recommendation of the owner of Romma Market in Pasadena N. Lake Ave. I was blown away.....I went back the next day and purchased 4 pounds. My wife and I are planning a trip to Italy just for the purpose of exploring cheese and wine. If you're ever in the Pasadena area, please visit this wonderful delightful market.
Fri. June 25, 2010 5:44 AM - by: Halaric
Comte AOC, is fantastic.
Sun. June 6, 2010 9:16 AM - by: Thomas
My all-time favorite cheese is Valio Mustaleima (Valio Blacklabel).. it's a very mature emmental. Very smelly and it "cries" a lot, the taste is mouth-watering. I've also heard that Finland has EU's healthiest milk, yum! http://jaakaappi.fi/static/images/tuotekuvat/6408430031276-i.jpg
Sat. May 29, 2010 8:02 PM - by: kelly U.S.A
Smoked Gouda is so far my best tasting cheese
Fri. March 26, 2010 6:24 PM - by: Connor Ireland
Red hawk should be on this list.
Sat. February 6, 2010 8:48 PM - by: aslam
Thanks
Tue. December 22, 2009 3:53 PM - by: Ken Carpenter
You must list La Sauvagine, a fantastic washed rind cow's milk cheese from Quebec. It might be my favourite cheese of all.
Thu. September 10, 2009 12:00 PM - by: elodie
What about Reblochon from France?? One of the best i LOVE it !
Thu. June 18, 2009 12:00 PM - by: Jeffrey Vandenberghe
Did you know that monks in Belgium not only made fantastic beers but excellent cheeses. This country has over 250 different cheeses. Worth looking into I suggest. Jeffrey