Explosion might not be the right word. But it’s the word that first comes to mind when I think about the amount of great American cheese that’s appeared in the last fifteen years. There are new cheesemakers everywhere, from coast to coast. Some venerable cheesemakers who used to make only commodity cheese have started working with handmade cheeses. Cheesemongers who twenty years ago would struggle to stock six or seven American cheeses now regularly stock three or four times that many—and they have to be careful editors to choose only that many. Folks, it’s a new golden age for American cheese, and we get to enjoy its benefits.
Here are three delicious works from three of the new American cheesemakers redefining our country’s cheese: ooey gooey pine-wrapped Harbison from Jasper Hill in Vermont, Pleasant Ridge Reserve from Uplands Cheese in Wisconsin, and Bonne Bouche goat's milk cheese from Vermont Creamery. Sent with some great new American bread—Zingerman's Roadhouse loaf.
Serves 10, lasts for many days refrigerated.