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Fifty Best Cheese
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Sally Jackson Sheep/Goat
Oroville, WA, USA
Produced by Sally Jackson Farm
Sally Jackson makes one type of cheese, a simple pressed cheese wrapped in leaves. Whether she uses goat, cow, or sheep's milk, her cheese showcases the power of excellent quality raw milk. They are fragrant and earthy, and taste distinctly of the various microflora present in the milk. Seek out their yeasty tang whenever you can.
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Vermont Shepherd
Putney, VT ,USA
Produced by Major Farm
The Majors are still the Kings of American sheep cheese. One look at the thick, crusty rustic rind, and you know that you're in for a farmstead treat. The cheese is hearty and meaty, with a long complex finish of cream, mushrooms, and nuts, which comes from that beautiful raw milk.
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Ricotta Di Pecora
From anywhere sheep's milk cheese is made
Ricotta isn't technically a cheese, but the process is so similar, and intricately bound up in the cheese making process, that we consider it one anyway. Ricotta is made from whey, the liquid that runs off during the curdling process. In the whey, perfectly good protein runs off, and all it takes to curdle it is a little heat. The best ricotta is made with sheep's milk; its whey has the most complex chemical makeup for an incredible density in the mouth, and more lingering flavor.
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Monterrey Jack
Originated in Central California, now made all over America
Attributed to David Jacks, a Scotsman who made a fortune selling it to 49ers. Jack cheese was probably based on traditional cheeses made by the monks and Spanish settlers who called early 19th century California home. Now there is no mistaking the classic tang of this delightful snacking cheese. Of course you want to avoid the bland industrial products. Go for the Sonoma Jack brand, or the grand daddy of them all: Vella Jack. In particular, seek out Vella's Dry Jack. It's aged till the cheese is salty and crumbly, more like a grana than the wet jack we all know.
Text courtesy of Daniel Granke
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Sat. December 31, 2011 7:24 AM - by: Tim Proctor
You are definitely missing one cheese here. It is Ossau/Iraty AOC brebis. This is a ewes milk cheese from the Pyrenees Atlantique (that's the furthest department in SW France adjoining Spain. One producer Fromagerie Agour of Helette a village in that department produces a 12 month matured Ossau/Iraty brebis that has won the World Cheese Awards title of Supreme Champion in both 2006 and 2011 with gold medals for it's class in the intervening years. Truly one of the worlds best cheeses.
Fri. November 18, 2011 2:43 PM - by: Wallace
What's wrong with Wendsleydale?
Thu. October 27, 2011 12:22 PM - by: Drew Crowley
Great selection of cheeses. Afterall taste is quite an individual phenomenon. I want to at least plug in a good swiss cheese from the Monastery in Engelberg, Switzerland. Ernst Odermatt has made cheese for over 50 years now and if I must choose one of his current 16 base cheeses, I will go with the Truffel Symphonie.
Tue. August 23, 2011 11:24 PM - by: Sarah and cheesr
What about Edam????
Sat. July 23, 2011 9:14 PM - by: Joe
Where's Gouda!?
Thu. June 30, 2011 3:10 PM - by: Brandon
I'd recommend Dofino's cheeses.
Tue. June 21, 2011 6:45 PM - by: Skip
How can they have a list without including Havarti?
Sat. June 18, 2011 12:31 AM - by: Eric
I was a little perplexed that Mimolette cheese didn't make the list.
Wed. April 27, 2011 12:49 PM - by: Brandino!
I would say havarti is my favorite. Other notable mentions: Castello - http://castellocheeseusa.com Dofino - http://www.dofinousa.com Saga Blue Cheese - http://saga-blue.com
Thu. April 14, 2011 5:01 PM - by: Maria
Serra da Estrela --- Creamy sheeps milk---Portugal
Mon. April 11, 2011 11:02 AM - by: carl beluga
You need to add "västerbotten" cheese on your list...one of the best kept secrets in the world of cheese,,,,from northern sweden...similiar to parmesan but a soft cheese...give it a go!
Thu. March 24, 2011 1:53 PM - by: José Nogueira
add to your list the portuguese "Serra da Estrela", surely one of the best sheep milk cheeses in the world.
Sun. March 20, 2011 3:14 AM - by: Remo Prete
Hi from Italy, I love cheeses been all over Europe but then visit the Netherlands and omg Old Amsterdam and Gouda chees are the best I ever tasted so delicious!
Fri. March 18, 2011 4:02 AM - by: Barcode Generate
I never seen this much variety of cheese. Thanks for providing me such type of knowledge. Very interesting. Title : Bar code Maker URL : http://barcodelabelsoftware.net
Mon. February 28, 2011 4:31 PM - by: bob
cheese rocks man yeah
Sat. February 5, 2011 4:47 PM - by: Pita
oh dear...relax y'all, it's just cheese for god's sake!
Tue. February 1, 2011 4:12 AM - by: Tom
I can not stop recommending Jarlberg from Norway and Reypenaer XO Reserve from Nederlands
Wed. January 26, 2011 11:57 PM - by: Manos
National pride even when it comes to cheeses(and im talking about the comments,many of them at least). "Where are the cheeses of my country(or the country i have roots in)? You ... Americans..." PATHETIC.
Sat. January 8, 2011 7:08 AM - by: Martin
I can not stop recommending some more Spanish kings: Torta del casar (really unique!!!) Valdeon Queso de Burgos (The Spanish Ricotta) Tetilla
Tue. December 21, 2010 2:54 PM - by: Jean Lafitte
I know that it's impossible to make a list like this but if you have room for Oregon Blue Vein and American Farmhouse Cheddar I think it's quite a big problem that Comté and Danablu didn't make the list...
Sat. December 18, 2010 9:19 PM - by: Bek
I cant believe some of the USA cheeses are called as such, every knows europeans make the best cheese. Why is there no German/Austrian Cheeses?
Tue. December 14, 2010 8:25 PM - by: Mike
Well, most of the so called American Cheeses you speak of are in fact NOT American cheeses. They are by immigrants who BROUGHT the recipes with them from all over the world. You have to understand America is the Nation with no Nationality. In other-words, the Swiss style cheeses are from Swiss families, the French style, from French families. Being bias about them based on location shows jealousy.
Fri. December 3, 2010 8:39 PM - by: Kristina
The country that makes Cheese Whiz and American Cheese tops the list with 14? Allow me a selection from only France or Switzerland til the day I die and I'll be happy.
Fri. December 3, 2010 5:49 PM - by: Robert
A very good list of cheese for a start. Might I suggest Parrano from the Netherlands.
Sat. November 20, 2010 5:07 AM - by: ymn
I've never even heard most of those american cheese listed above. One of them call ricotta something, I mean is more like italian cheese dupe. That american cheese list is mostly a waste of space on 50 best cheese.
Tue. November 16, 2010 9:06 AM - by: Jake
Yes, 14 American cheeses do deserve to be here--- if not more. European cheeses are only good when used as a laxative.
Fri. November 12, 2010 1:16 AM - by: Andre
I find it kind of strange that there is no Canadian cheese listed here. When in 2009 a Canadian Brie won the worlds best. Thou the cheese listed here are very good. They are a an American view only.
Thu. October 14, 2010 6:02 AM - by: Michael de Leur
Some very good suggestions, but clearly this list is made by a US jury , why? I mean 14 cheeses of the US amongst the 50 best? Come on get real!! Sure they have very very good cheeses but i think it needed more worldwide cheeses like from Denmark, holland (not only gouda cheese they got much more) Belgium and yes New Zealand, wide your horizon please!
Mon. October 11, 2010 1:01 AM - by: Robert
What about Danish and New Zealand cheese - the world's two great dairy countries!
Thu. September 30, 2010 10:44 PM - by: Andre
Cabrales!!!! My favorite blue! Just dirty! Robiola... had to force myself to stop eating half a pound for breakfast! Clean, creamy, nutty... Ossau Iraty Brebis... semi-hard with floral, grassy notes... delicious pecan finish.
Sun. September 19, 2010 5:40 PM - by: cheese lea
i love cheese i am crazy for cheese
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