{"id":11464,"date":"2014-01-09T13:41:04","date_gmt":"2014-01-09T18:41:04","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=11464"},"modified":"2016-05-12T15:20:46","modified_gmt":"2016-05-12T19:20:46","slug":"cheese-plate-american-honors","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-american-honors\/","title":{"rendered":"Cheese Plate: All-American Honors"},"content":{"rendered":"<p>This selection of cheeses from across the United States offers a little something for everybody. There\u2019s a chef-friendly goat cheese, a bloomy-rind sheep\u2019s milk cheese, a blue-cheddar hybrid, and an American original. What\u2019s more, they\u2019re all champion cheeses, having won awards at the 2013 American Cheese Society Judging &amp; Competition and the International Cheese Awards. We selected this mix from our new 101 Best Cheeses of the Year special edition, an annual issue dedicated to highlighting our favorite ribbon and trophy winners from the past year. Enjoy them alongside two accompaniments that we recently discovered (and loved) for a truly winning combination.<\/p>\n<p><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/01\/WNT13_CheesePlate_int1.jpg\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/01\/WNT13_CheesePlate_int1.jpg\" alt=\"a cheese plate with Bermuda Triangle, Dirt Lover, Red Rock, and Bear Hill cheeses\" width=\"3125\" height=\"4096\" class=\"aligncenter size-full wp-image-27004\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/01\/WNT13_CheesePlate_int1.jpg 3125w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/01\/WNT13_CheesePlate_int1-229x300.jpg 229w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/01\/WNT13_CheesePlate_int1-781x1024.jpg 781w\" sizes=\"(max-width: 3125px) 100vw, 3125px\" \/><\/a><\/p>\n<h2>1. <a title=\"Culture Cheese Library: Bermuda Triangle\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Bermuda-Triangle\" target=\"_blank\">Bermuda Triangle<\/a><\/h2>\n<ul style=\"list-style-type: none;\">\n<li><strong>Maker:<\/strong> <a href=\"http:\/\/www.cypressgrovechevre.com\/\" target=\"_blank\">Cypress Grove Chevre<\/a><\/li>\n<li><strong>Origin:<\/strong> Arcata, Calif.<\/li>\n<li><strong>Milk:<\/strong> Pasteurized goat&#8217;s milk<\/li>\n<li><strong>Rennet:<\/strong> Microbial<\/li>\n<\/ul>\n<p>Created with the chef in mind, this soft goat cheese\u2019s eclectic triangular shape makes for a beautiful plating. Characteristic tanginess is made more interesting by hints of peppery flavor in the ash blackening the rind\u2019s inner core. For a treat, drizzle a slice of this 2013 ACS category winner with balsamic vinegar.<\/p>\n<h2>2. <a title=\"Culture Cheese Library: Dirt Lover\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Dirt-Lover\" target=\"_blank\">Dirt Lover<\/a><\/h2>\n<ul style=\"list-style-type: none;\">\n<li><strong>Maker:<\/strong> <a href=\"http:\/\/www.greendirtfarm.com\/\" target=\"_blank\">Green Dirt Farm<\/a><\/li>\n<li><strong>Origin:<\/strong> Weston, Mo.<\/li>\n<li><strong>Milk:<\/strong> Pasteurized sheep&#8217;s milk<\/li>\n<li><strong>Rennet:<\/strong> Traditional<\/li>\n<\/ul>\n<p>This unassuming white cylinder with an attention-grabbing name clinched first in its category at the 2013 ACS competition. Made from the milk of the farm\u2019s own 100 percent grassfed sheep, the cheese tastes of cream, with a hint of citrus on the finish. Its finest notes are concentrated in a gooey layer underneath its ash-coated bloomy rind.<\/p>\n<h2>3. <a title=\"Culture Cheese Library: Red Rock\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Red-Rock\" target=\"_blank\">Red Rock<\/a><\/h2>\n<ul style=\"list-style-type: none;\">\n<li><strong>Maker:<\/strong> <a href=\"http:\/\/roellicheese.com\/\" target=\"_blank\">Roelli Cheese<\/a><\/li>\n<li><strong>Origin:<\/strong> Shullsburg, Wis.<\/li>\n<li><strong>Milk:<\/strong> Pasteurized cow&#8217;s milk<\/li>\n<li><strong>Rennet:<\/strong> Traditional<\/li>\n<\/ul>\n<p>This natural-rind, vibrant-orange cheese won best in its class at the 2013 International Cheese Awards. Though it\u2019s a cheddar, it\u2019s also a blue cheese&mdash;but the veining is minimal and the blue flavors are muted. Aged for more than 60 days, Red Rock is a stunner on any cheese plate. The Roelli family knows what it\u2019s doing when it comes to cheesemaking; the family\u2019s fourth generation of cheesemakers is now in the business.<\/p>\n<h2>4. <a title=\"Culture Cheese Library: Bear Hill\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Bear-Hill\" target=\"_blank\">Bear Hill<\/a><\/h2>\n<ul style=\"list-style-type: none;\">\n<li><strong>Maker:<\/strong> <a href=\"http:\/\/graftonvillagecheese.com\/\" target=\"_blank\">Grafton Village Cheese<\/a><\/li>\n<li><strong>Origin:<\/strong> Grafton, Vt.<\/li>\n<li><strong>Milk:<\/strong> Raw sheep&#8217;s milk<\/li>\n<li><strong>Rennet:<\/strong> Microbial<\/li>\n<\/ul>\n<p>Named for the bluff overlooking Grafton Village\u2019s cheesemaking headquarters, Bear Hill is truly an American original&mdash;just as cheesemaker Dane Huebner intended it to be. \u201cIf a cheese doesn\u2019t exist, I try to come up with something that can fill that spot,\u201d Huebner says. \u201cMixed-milk, mold-ripened cheese . . . there\u2019s not a lot of that out there, [nor are there many] hard cheeses from sheep\u2019s milk.\u201d Huebner\u2019s creation is mild as far as alpine styles go, but that\u2019s not to say it lacks in character or flavor. Milky, fruity, and nutty, Bear Hill delivers the sweetness of sheep\u2019s milk without any barnyard aromas. In addition to its runner-up Best in Show title at the ACS competition, Bear Hill also claimed a gold at the 2013 International Cheese Awards.<\/p>\n<h2>Accompaniments<\/h2>\n<h3><a href=\"http:\/\/www.thetreatbakeshop.com\/\" target=\"_blank\">Spiced Pecans | Treat Bake Shop<\/a><\/h3>\n<p>Treat\u2019s perfectly seasoned Georgia pecans are equally sweet and salty, with a spicy kick. They\u2019re versatile partners to bold and funky cheeses\u2014and addictive on their own.<\/p>\n<h3><a href=\"http:\/\/www.creminelli.com\" target=\"_blank\">Bacon Salami | Creminelli Fine Meats<\/a><\/h3>\n<p>New to Creminelli\u2019s superb line of artisan meats, this bacon salami is an Italian-American triumph. Made with all-natural cooked American bacon and Duroc pork, it&#8217;s doubly flavorful.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Novel and notable cheeses from United States producers make for an award-winning cheese plate.<\/p>\n","protected":false},"author":11,"featured_media":11465,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[345],"tags":[],"coauthors":[842],"class_list":["post-11464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cheese Plate: All-American Honors - culture: the word on 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