{"id":32066,"date":"2017-11-08T17:00:52","date_gmt":"2017-11-08T22:00:52","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32066"},"modified":"2021-08-24T16:03:36","modified_gmt":"2021-08-24T20:03:36","slug":"best-cheeses-year-northeast","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-year-northeast\/","title":{"rendered":"Best Cheeses Of The Year: Northeast"},"content":{"rendered":"

For our 2017 list of The Best Cheeses of the Year, we turned our focus to the good ol\u2019 US of A! Over the next few weeks, we’ll share our top picks for wedges and wheels in the Northeast, South, Midwest, and West. Find the best of what your area has to offer, explore what makes each cheese special, and learn what the experts pair it with. <\/em><\/p>\n

Written by <\/strong> Amanda Rae Busch, Lynn Freehill-Maye, Se\u00e1nan Forbes, Nicole Haase, Hannah Howard, Kristine Jannuzzi, Kara Kaminski-Killiany, Melissa Paesan, Bridget Shirvell, and Marimar Toledo.
\n Photographed by<\/strong> Evi Abeler | Styled By <\/strong> Kristin Stangl | Illustrated by<\/strong> Neal Aspinall<\/p>\n

\n

Hudson Flower<\/strong>
\nOld Chatham Sheepherding Company \/ Murray\u2019s Cheese Old Chatham, N.Y. \/ New York, N.Y.<\/em><\/p>\n

\"best<\/a><\/p>\n

 <\/p>\n

A blooming partnership between maker and affineur resulted in this riff on classic Corsican Fleur de Maquis. Made at Old Chatham Sheepherding Company, the fresh sheep\u2019s milk wheels are shipped to Murray\u2019s in Long Island City, where they\u2019re coated with an aromatic blend of hop flowers and herbs and aged for three weeks in the on-site Natural Rind cave. The result is a woodsy, floral rind that complements a smooth, rich interior.<\/p>\n

+Pair it<\/strong>
\nMurray\u2019s VP of merchandising, Steve Millard, suggests a drizzle of New York wildflower honey and a crisp Finger Lakes riesling. Alternately, he might punch it up with pickled carrots or Rick\u2019s Picks Smokra, okra pickled with smoked paprika.<\/p>\n

BRIAR SUMMIT<\/strong>
\nNettle Meadow Farm, Thurman, N.Y.<\/em><\/p>\n

During an uneventful food show several years ago, Nettle Meadow co-owner Sheila Flanagan\u2019s mind began wandering. \u201cTo keep myself entertained,\u201d she says, \u201cI was thinking about how I might add a creamy twist to our three-milk cheese.\u201d The resulting pyramid\u2014Briar Summit\u2014combines milk from the farm\u2019s own goats and sheep along with cow\u2019s milk and cream from nearby Willow Marsh Farm.<\/p>\n

In keeping with their reputation for unique flavorings, Flanagan and partner Lorraine Lambiase added raspberry leaf tea to the milk when pasteurizing. The bloomy rind isn\u2019t fruity, but its lush creaminess carries whispers of the woods and herbal notes from the briar patch. New York\u2019s Bedford Cheese Shop owner Charlotte Kamin appreciates the pyramid\u2019s delicateness. \u201cThe infusion of tea is like a waft of flowers as opposed to an aggressive perfume,\u201d she says, noting that it\u2019s best savored without embellishment alongside an effervescent, traditional dry Champagne.<\/p>\n

WINFIELD VALLEY VACHE<\/strong>
\nPenn Cheese, Winfield, Pa.<\/em><\/p>\n

Named in playful reference to the fresh, tangy cheese we call ch\u00e8vre (French for \u201cgoat\u201d), Penn Cheese\u2019s Vache (French for \u201ccow\u201d) is a mellow bovine version. Using milk sourced from local Amish farms, Penn Cheese blends the fresh, spreadable curds with a housemade orange-cranberry-apple chutney.<\/p>\n

MAD RIVER BLUE<\/strong>
\nVon Trapp Farmstead, Waitsfield, Vt.<\/em><\/p>\n

Cheesemaker Sebastian von Trapp\u2019s grandparents founded their dairy in Vermont\u2019s bucolic Mad River Valley in 1959. (And yes, his grandfather was the youngest boy in the von Trapp Family Singers of The Sound of Music fame, who settled in nearby Stowe.) Today, Sebastian\u2019s parents milk 50 organic dairy cows, a herd bred for cheesemaking from Jersey, Ayrshire, Normande, and Montb\u00e9liarde stock. Raw-milk, natural-rind Mad River Blue was created to satisfy Sebastian\u2019s obsession with blue cheese.<\/p>\n

Mild and approachable after three months of aging, \u201cit develops a little bit of caramel sweetness, a little anise spice, and some dark chocolate,\u201d Sebastian says. He likes to spread it on a burger, eat it with figs and honey, or\u2014best of all\u2014crumble it on top of a hot dog alongside funky, spicy kimchi.<\/p>\n

WILLOUGHBY<\/strong><\/a>
\nJasper Hill Farm, Greensboro Bend, Vt.<\/em><\/p>\n

 <\/div>\n

Jasper Hill resurrected this phoenix from the ashes of a fire suffered by Ploughgate Creamery, an early collaborator of theirs. The disk\u2019s creator, Marisa Mauro, later switched gears to make impeccable cultured butter, but her washed-rind beauty lives on. Rory Stamp and the crew at Dedalus Wine Shop, Market, and Wine Bar in Burlington, Vt., are big fans. \u201cThis pudgy little stinker is the closest analog we have to the coveted Reblochon from the Savoie,\u201d Stamp says.<\/p>\n

\"best<\/a><\/p>\n

+Pair it<\/strong><\/p>\n

\u201cIn cooler months, Willoughby makes a brilliant tartiflette, broiled over roasted potatoes, leeks, and lardons with a glass of Mondeuse,\u201d says Stamp. \u201cIn the summer, we let it ooze into a pancake (shape) and go at it with cornichons, potato chips, walnut Dijon, and some sparkling Gringet.”<\/p>\n

CR\u00c8ME FRA\u00ceCHE MADAGASCAR VANILLA<\/strong>
\nVermont Creamery, Websterville, Vt.<\/em><\/p>\n

After learning to make cr\u00e8me fra\u00eeche while interning on a farm in Brittany, France, 35 years ago, Vermont Creamery co-founder Allison Hooper went on to popularize the rich, lightly tangy classic stateside. Since members of the creamery\u2019s team often found themselves sweetening the company\u2019s plain Cr\u00e8me Fra\u00eeche, they decided to save themselves\u2014and their customers\u2014a few steps by adding just a touch of sugar and vanilla in two forms: pure vanilla extract and vanilla bean powder. The luxurious and velvety-smooth concoction can be dolloped on tarts, pies, or fresh fruit; whip it briefly beforehand for added loft. It\u2019s also a standout ingredient in ice cream or pots de cr\u00e8me.<\/p>\n

BEAR HILL<\/strong><\/a>
\nGrafton Village Cheese, Grafton, Vt.<\/em><\/p>\n

An unusual venture for Vermont cheddar stalwart Grafton Village, Bear Hill is made with sheep\u2019s milk sourced from Amish farmers at the foot of New York\u2019s Adirondack Mountains. The cheese is reminiscent of an aged Pyr\u00e9n\u00e9es wheel like Abbaye de Belloc: a cooked-curd, dry-salted, washed-rind cheese that develops nuttiness and a springy bite to its semi-firm paste. Bear Hill stands out, says Janee\u2019 Muha, cheese blogger and American Cheese Society competition judge. \u201cIf a cheese makes you do a happy dance in a food show full of cheese, you pay attention,\u201d she says. \u201c(It has) notes of caramel and cocoa nib with a nice round brothiness that lends a savory note.\u201d+pair it Grafton Village cave manager Vince Razionale suggests serving Bear Hill alongside the mustard oil\u2013spiked Pear Mostarda from Wisconsin\u2013based Quince & Apple<\/p>\n

GRETA\u2019S FAIR HAVEN<\/strong>
\nRuggles Hill Creamery, Hardwick, Mass.<\/em><\/p>\n

Tricia Smith makes bloomy and natural-rind cheeses in an array of shapes and sizes using farmstead milk from a small herd of Oberhasli and Saanen goats\u2014including a doe-eyed brunette named Greta. The granddaughter of the herd\u2019s second queen, she produces some of the raw milk used to make Greta\u2019s Fair Haven. Smith has been crafting this one-pound tomme-style disk with an herbaceous, peppery taste and a mottled surface since 2006; 2017 marks its second first-place win at the American Cheese Society Judging & Competition.<\/p>\n

GOATLET<\/strong>
\nConsider Bardwell Farm \/ Crown Finish CavesWest Pawlet, Vt. \/ Brooklyn, N.Y.<\/em><\/p>\n

For three years, the affineurs at Crown Finish Caves have been making waves with cheeses aged under the streets of Crown Heights, Brooklyn. For its collaboration with Vermont-based Consider Bardwell Farm, Crown Finish receives young versions of Goatlet, a wheel made with 20 percent raw goat\u2019s milk and 80 percent raw cow\u2019s milk, and ages them on wooden boards for four to six months in the historic lagering tunnel of the former Nassau Brewery. The resulting wheels have a lovely gray patterned surface, a firm paste, and a yogurt-like tang.<\/p>\n

TARENTAISE RESERVE<\/strong><\/a>
\nSpring Brook Farm, Reading, Vt.<\/em>
\nAccording to Spring Brook Farm\u2019s cheese program director Jeremy Stephenson<\/a>, you know you\u2019ve got a really great wheel of Tarentaise Reserve when its lingering taste sticks with you. He\u2019s seen it firsthand while doing demos in supermarkets: \u201cA customer walks by, and they don\u2019t even want to look at you, but they grab a piece of cheese,\u201d Stephenson says. The shopper hastily moves on, but in 10 minutes, the savory flavor\u2014with hints of red fruit and butterscotch\u2014has drawn her or him back, curious about what they tasted. \u201cThat tells us we\u2019re doing our job,\u201d Stephenson adds.<\/p>\n

\"best<\/a><\/p>\n

LIUZZI BURRATA<\/strong>
\nLiuzzi Cheese, Hamden, Conn.<\/p>\n

The Liuzzi family has been making cheese for nearly two centuries, beginning in Noci, Italy, in the early 1800s and continuing in Hamden, Conn., since the early 1980s. This repeat award winner\u2014with its homemade stracciatella tucked inside its mozzarella shell\u2014expresses the clean, lactic flavor of fresh cow\u2019s milk sourced from New York and Vermont.<\/p>\n


\nCAYUGA BLUE<\/strong><\/p>\n

Lively Run Goat Dairy, Interlaken, N.Y.<\/p>\n

Growing up on a goat farm squeezed in between two of New York\u2019s Finger Lakes, Pete Messmer has known the goat cheese business for as long as he can remember. After officially joining the Lively Run Goat Dairy team in 2010 and taking over as head cheesemaker from his mother, Suzanne, a few years later, Messmer oversaw the improvement of the farm\u2019s aging facility. He also focused on perfecting and diversifying its existing line of cheeses, including this approachable, creamy natural-rind blue.<\/p>\n

This year was the first time the 29-year-old entered any wheels into the American Cheese Society Judging & Competition. \u201cI was nervous, but I felt good\u2014especially because I\u2019d put in so much work on Cayuga Blue over the last several years,\u201d he says. Unable to attend the awards ceremony due to family obligations, Messmer was at a friend\u2019s party when he heard Cayuga Blue had won a first place medal. \u201cI started hooting and hollering, and the party soon devolved into a beer-soaked victory celebration,\u201d he says. \u201cI\u2019m still basking in the afterglow…but already looking to next year and working to improve.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Our selection of Best Cheeses of 2017 in the US takes us to Northeast. Learn the story behind a cheese, explore what makes each cheese special, discover expert-recommended pairings.<\/p>\n","protected":false},"author":11,"featured_media":32068,"comment_status":"open","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":[27800],"tags":[1717,1722,1716,1194,1721,1118,1092,1718],"coauthors":[842],"class_list":["post-32066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards","tag-briar-summit","tag-cauyga-blue","tag-hudson-flower","tag-jeremy-stephenson","tag-mad-river-blue","tag-murrays-cheese","tag-tarentaise-reserve","tag-wildflower-honey"],"acf":[],"yoast_head":"\nBest Cheeses Of The Year: Northeast - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-year-northeast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Best Cheeses Of The Year: Northeast\" \/>\n<meta property=\"og:description\" content=\"Our selection of Best Cheeses of 2017 in the US takes us to Northeast. 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