{"id":32118,"date":"2017-11-15T17:00:33","date_gmt":"2017-11-15T22:00:33","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32118"},"modified":"2021-08-24T16:01:50","modified_gmt":"2021-08-24T20:01:50","slug":"best-cheeses-year-south","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-year-south\/","title":{"rendered":"Best Cheeses Of The Year: South"},"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

Cumberland<\/strong>
\nSequatchie Cove Creamery, Sequatchie, Tenn.<\/em><\/p>\n

Cumberland gets its name from the world\u2019s longest hardwood-forested plateau, which envelops Sequatchie Cove Creamery. \u201cIt was the first cheese we made in 2010 when we started the business,\u201d says Padgett Arnold, who owns and runs the solar-powered farm with her husband, Nathan. Inspired by the classic farmhouse tommes of France, such as Tomme de Savoie, Cumberland is smooth, fruity, and rustic with an earthy rind.Since it\u2019s made daily with raw cow\u2019s milk from Sequatchie\u2019s own herd, Cumberland delivers a strong expression of seasonality and geography, Padgett says. Best in its class at the 2017 United States Championship Cheese Contest, Cumberland is positively dreamy melted into grits or paired with pepper jelly.<\/p>\n

Cottonseed<\/strong>
\nBoxcarr Handmade Cheese, Cedar Grove, N.C.<\/em>
\nSiblings Austin and Samantha Genke started Boxcarr Handmade Cheese in 2014, and already their delicate, gooey Cottonseed has nabbed a 2017 Good Food Award. It\u2019s little wonder\u2014this bloomy-rind square is wonderfully lactic, with notes of buttered mushroom and truffle. When ripe, the paste nearly turns liquid. Made with Jersey and Holstein cow\u2019s milk from a neighboring farm and Alpine, Nubian, and Sannen goat\u2019s milk from another nearby dairy, Cottonseed is a favorite of Boxcarr cheesemaker Alessandra Trompeo. \u201cIt\u2019s really fantastic, creamy, and briny,\u201d she says. The cheese is only available from May until sometime in fall when the goat\u2019s milk supply runs out, so scoop some up if you have the chance.<\/p>\n

Old Drovers Road<\/strong>
\nLooking Glass Creamery, Fairview, N.C.<\/em><\/p>\n

Farmers have been driving livestock down Old Drovers Road to reach Charlotte for generations. \u201cThe road goes right through the creamery,\u201d says Andy Perkins, who owns Looking Glass Creamery with his wife, Jen. Their eponymous English-style cheddar \u201cis perfect to pack for a long journey,\u201d he says. Its firm, toothsome texture and buttery tang make it great for turkey sandwiches, too.<\/p>\n

Marinated Feta in Olive Oil<\/strong>
\nSplit Creek Farm Anderson, S.C.<\/em><\/p>\n

\n
\"best<\/a>

Marinated Feta in Olive Oil<\/p><\/div>\n<\/div>\n

Split Creek Farm<\/a> has been crafting award-winning fresh goat feta for more than three decades. \u201cWe serve it with watermelon and cucumber, (and use it) in manicotti,\u201d says farm manager Jessica Bell. When the last savory cubes are plucked from the jar (it\u2019ll happen fast), the leftover marinade adds fragrant flavors of sun-dried tomatoes, garlic, and herbs to pasta and salads.<\/p>\n

Thomasville Tomme<\/strong><\/a>
\nSweet Grass Dairy, Thomasville, Ga.<\/em><\/p>\n

Jessica Little, co-owner of Sweet Grass Dairy, has a sweet spot for Thomasville Tomme. Not only is it named after her hometown in Georgia, \u201cit\u2019s the very first cheese we learned how to make,\u201d she says. When Jessica and her husband, Jeremy, took over Sweet Grass Dairy in 2002, they hired a French cheesemaking consultant. \u201cHe didn\u2019t speak much English, so we communicated through cheese,\u201d Little says. This wheel is the delicious fruit of that collaboration.
\nPerhaps unsurprisingly, this subtly complex raw cow\u2019s milk cheese is crafted in the style of a French farmhouse wheel. Aged at least 60 days to coax out earthy flavors and a creamy, semi-soft texture, \u201cit makes the best grilled cheese in the world (when paired with) bacon and garden tomato,\u201d Little says.<\/p>\n

Woolly Rind<\/strong>
\nGreen Dirt Farm, Weston, Mo.<\/em><\/p>\n

\n
\"best<\/a>

Woolly Rind<\/p><\/div>\n<\/div>\n

In 1996, Sarah Hoffman and John Spertus left their medical careers in Seattle and moved to Missouri to live out their dream of raising their family on a farm. A few years later, they bought a dozen Katahdin sheep and a dozen Gulf Coast sheep. Today, they milk a herd of about two hundred pasture-raised ewes in Missouri and craft yogurt and cheeses from the milk, including their award-winning Woolly Rind.
\n\u201cWoolly Rind was inspired by Camembert,\u201d says Rachel Kleine, Green Dirt Farm\u2019s head cheesemaker. Its namesake Penicillium candidum rind covers a lush, mild, soft-ripened wheel. When young, its lemon curd flavor is balanced by a buttery texture. As it ripens, it becomes more complex, grassy, and mushroomy. At any age, it\u2019s a perfect match for sparkling wine, whose effervescence balances the rich paste.<\/p>\n

Shepherds Manor Tomae<\/strong>
\nShepherds Manor Creamery, New Windsor, Md.<\/em><\/p>\n

Colleen and Michael Histon, proprietors of Maryland\u2019s first sheep dairy, have been raising ewes and making cheese on the outskirts of New Windsor since 2008. \u201c[Tomae] is the hardest, most artisanal cheese I make, and it takes the most work,\u201d says Colleen, who salts, washes, and turns the wheels in her aging room every day. \u201cI\u2019ve had plenty of people tell me it\u2019s the only cheese I should ever make.\u201d Some judges might agree: Tomae placed first in its category at the 2017 American Cheese Society competition. The Histons age the straw-colored, raw-milk rounds for at least 60 days and up to 10 months, at which point Tomae becomes dense and grateable. The cheese\u2019s nutty, complex flavors are a beautiful foil for a juicy, mellow Rioja.<\/p>\n

Quark<\/strong>
\nHemme Brothers Creamery, Sweet Springs, Mo.<\/em><\/p>\n

Hemme Brothers Creamery is a true family farm\u2014brothers Nathan, John, Michael, and Aaron, along with their parents, Janet and David Hemme, turned to artisanal cheesemaking as a way to support the whole family. \u201cWe\u2019ve only been making cheese for a year, and we\u2019ve really been able to find our niche,\u201d says Nathan.
\nTheir quark\u2014a nod to the family\u2019s German heritage\u2014is off to a strong start, winning first place in its category at the 2017 American Cheese Society Judging & Competition. It\u2019s creamy and slightly salty, with just the right amount of tang. Try it on toast with sliced cucumbers and a few grinds of black pepper; or with a drizzle of honey, chopped dried fruit, and nuts.<\/p>\n

\n
\"\"<\/a>

Smoked Hand-Braided Caciocavera<\/p><\/div>\n<\/div>\n

Smoked Hand-Braided Caciocavera<\/strong><\/em><\/a>
\nLovera\u2019s Market, Krebs, Okla.<\/em><\/p>\n

In 1907, the Lovera family left the mountains of Piedmont, Italy, for the plains of Oklahoma, bringing a trove of family recipes and food traditions with them. In 1946, they opened Lovera\u2019s Market. Three generations later, they continue to own and operate their shop in Krebs, a town of three thousand people. They\u2019ve been crafting their own cheese since 1994.
\nTheir hickory-smoked braided Caciocavera \u201cis like the beef jerky of cheese,\u201d says Shawn Duffy, a cheesemaker at Lovera\u2019s. \u201cIt has a dense, chewy mouthfeel and a great smoked flavor.\u201d Duffy sources the milk from a single Amish farm in Oklahoma, then slowly smokes the cheese over hickory wood logs. \u201cIt\u2019s nothing fancy-shmancy,\u201d says Duffy, \u201cjust a great cheese for snacking, especially with a summer ale.\u201d We\u2019ll drink to that.<\/p>\n

Miette<\/strong>
\nBaetje Farms, Bloomsdale, Mo.<\/em><\/p>\n

In 2011 and 2012, a drought prevented Veronica Baetje\u2019s 75 goats from producing enough milk for her to craft her farm\u2019s signature cheeses. So, \u201cwe experimented with some blends,\u201d she says, \u201cand ended up creating an award-winning cheese.\u201d
\nMiette has taken home multiple prizes, including a blue ribbon at the 2017 American Cheese Society Judging & Competition and a Super Gold at the 2016 World Cheese Awards. Crafted with 80 percent goat\u2019s milk and 20 percent sheep\u2019s milk, the soft-ripened disk \u201cis delicate, like a dense cheesecake,\u201d Baetje says. \u201cIt melts in your mouth.\u201d Miette\u2019s flavors of toasted sunflower seeds and rich cream pair beautifully with apricot chutney and dry white wine.<\/p>\n","protected":false},"excerpt":{"rendered":"

Our selection of Best Cheeses of 2017 in the US takes us South. Learn the story behind a cheese, explore what makes each cheese special, discover expert-recommended pairings.<\/p>\n","protected":false},"author":11,"featured_media":32129,"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":[1744,1746,1743,1745],"coauthors":[842],"class_list":["post-32118","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards","tag-best-cheeses-south","tag-marinated-feta-in-olive-oil","tag-thomasville-tomme","tag-wooly-rind"],"acf":[],"yoast_head":"\nBest Cheeses Of The Year: South - 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-south\/\" \/>\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: South\" \/>\n<meta property=\"og:description\" content=\"Our selection of Best Cheeses of 2017 in the US takes us South. 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