{"id":32208,"date":"2017-11-22T17:00:49","date_gmt":"2017-11-22T22:00:49","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32208"},"modified":"2021-09-21T16:54:05","modified_gmt":"2021-09-21T20:54:05","slug":"best-cheeses-year-midwest","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-year-midwest\/","title":{"rendered":"Best Cheeses Of The Year: Midwest"},"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

SPREADABLE IDYLL PASTURES<\/strong><\/a>
\nIdyll Farms, Northport, Minn.<\/p>\n

Four days is all it takes for Idyll Farms to make its eponymous rindless Spreadable Idyll Pastures cheese. Pasture-fed French Alpine goats supply the milk (the breed is known for its milk\u2019s volume and sweetness). The curds are fluffy and soft, with citrus and grass notes\u2014an exemplary classic fresh goat cheese.<\/p>\n

MONTAGUE<\/strong>
\nCedar Grove Cheese, Plain, Wis.<\/p>\n

\u201cWe make a lot of cheese,\u201d says master cheesemaker and Cedar Grove president Bob Wills. Among the renowned Wisconsin creamery\u2019s offerings is Montague, a mixed-milk blue-ribbon winner at the American Cheese Society Judging & Competition this year. It\u2019s a mild wheel, with enough barnyard character to keep it interesting. Blending sheep\u2019s and cow\u2019s milks brings out the best flavors of both, says Wills, with \u201cthe richness and slight lanolin taste of the sheep\u2019s milk\u201d shining through. By the time it reaches the market, Montague typically has a year of age behind it, plus work from more than a few people.\u201cI develop the recipes, I figure out what we\u2019re making, but I\u2019m not in the vats anymore,\u201d says Wills. He does, however, delight in training the next generation. When Wills talks about Aaron Peper, a Cedar Grove cheesemaker, his voice warms with audible pride. \u201c[Peper is] developing into one of the most outstanding cheesemakers in the country,\u201d he says. Indeed, Cedar Grove has developed a reputation for mentoring other cheesemakers. \u201cIn some ways, that\u2019s my favorite part of (my career),\u201d Wills says, \u201cbecause (that training) will carry on long after I stop making cheese.<\/p>\n

CHIPOTLE MORITA WHITE CHEDDAR CHEESE CURDS<\/strong>
\nWW Homestead Dairy, Waukon, Iowa
\nIn 2011, Iowa brothers Tom and Paul Weighner partnered with Tom Walleser to start WW Homestead Dairy, incorporating both family names. \u201cIt\u2019s a small creamery,\u201d Weighner says. \u201cAll of the milk comes from our two farms.\u201d Cumulatively, the Weighners, Walleser, and plant manager Bruce Snitker have spent decades in the dairy business, but WW Homestead is only six years old\u2014pretty young for an award winner. Chipotle Morita White Cheddar Cheese Curds get their heat from (you guessed it) freshly ground chipotle and Morita peppers. \u201cIt\u2019s a deceptive cheese,\u201d Weighner says. \u201cYou could take a bite of it and think, That\u2019s not (too) strong, and then a minute or two later, it catches up with you.\u201d<\/p>\n

MILD RACLETTE<\/strong>
\nLeelanau Cheese Company, Leelanau, Mich.<\/p>\n

The taste of the Alps is alive and well in Michigan at Leelanau Cheese Company, where owner-cheesemaker duo Anne and John Hoyt respect the traditions they observed while training in Switzerland. Their stateside rendition of raclette reminds us of a modern musician performing a familiar classic: each note of the Swiss curd concerto is adapted to the stage of Grand Traverse Bay. In fact, the Hoyts are breaking the mold in Leelanau. Their nutty, buttery, creamy wheel took home Super Gold from the 2016 World Cheese Awards, an honor bestowed upon few American makers. Even John\u2019s Swiss mentor doubted that they could make raclette in the US without the particular terroir of Alpine pasture. \u201cWe proved him wrong!\u201d John quips.<\/p>\n

+pair it<\/h3>\n

Hoyt enjoys Mild Raclette simply. \u201cJust a piece of rye bread with a nice slice of cheese and a cornichon: That\u2019s my perfect picnic,\u201d he says.<\/p>\n

\n
\"best<\/a>

Trillium<\/p><\/div>\n<\/div>\n

TRILLIUM<\/strong>
\nTulip Tree Creamery, Indianapolis, Ind.<\/p>\n

Though approachable in flavor, girl-next-door Trillium deserves attention. The triple cream with subtle complexity is Tulip Tree Creamery\u2019s star player\u2014and a cheese with purpose. \u201cWe want to connect with our customers and community,\u201d says cheesemaker Fons Smits, co-owner with Laura Davenport. Call them cheesy ambassadors for the Midwestern palate: When Tulip Tree opened its doors in 2014, Smits continues, \u201cwe wanted to [make] cheeses that were not that common around here.\u201d This creation was a good start.The powder-white squares are shipped after only two weeks. While young Trillium yields a fresh, lactic flavor, aging evokes \u201ca combination of creamy, mush-roomy tastes,\u201d Smits says. \u201cWhen completely ripe (it becomes) very close to butter consistency\u2014you can almost spread it.\u201d<\/p>\n

+pair it<\/h3>\n

While Smits admits he doesn\u2019t imbibe for reasons of heart health, he suggests matching Trillium with dark beer, something his partner, Davenport, discovered after a marathon pairing session. We suggest J.W.P. American Stout, brewed by Daredevil Brewing Co., a few miles down the road from the creamery.<\/p>\n

HAND-PULLED STRING CHEESE<\/strong>
\nCesar\u2019s Cheese, Columbus, Wis.<\/p>\n

Initially, cheesemaker Cesar Luis set out to develop a recipe based on memories of his grand-mother\u2019s stretched-curd Oaxacan string cheese with the hope that fellow Oaxacans would buy it. Surprisingly, they didn\u2019t, he says. So Dave Roelli of Roelli Cheese Haus in southwest Wisconsin\u2014where Luis was making cheese at the time\u2014suggested that Luis make an easier-to-eat shape: smaller, five-inch sticks as opposed to traditional, palm-size spheres. The result is approachable and nostalgic to many Americans but, unlike grocery store varieties of yesteryear, this cheese is made with full-fat, locally sourced milk, which imparts lactic, buttery flavor\u2014and as many fibrous strands as one cares to pull. One week into the shape change, Luis\u2019 sales skyrocketed.<\/p>\n

+pair it<\/h3>\n

Luis likens the cheese to an adventurous friend. \u201cHe follows you everywhere and gets along with almost (anyone),\u201d he says. When serving, there\u2019s only one combo he doesn\u2019t advise. Around Christmas, a friend tried dipping a log in eggnog, to which Luis replied, \u201cMike, this is disgusting.\u201d<\/p>\n

BIG WOODS BLUE<\/strong>
\nShepherd\u2019s Way Farms, Nerstrand, Minn.<\/p>\n

When Jodi Ohlsen Read set out to make a sheep\u2019s milk blue cheese, the bar was set high. Roquefort was the only wheel of that style that most consumers recognized, but she didn\u2019t let that stop her.\u201cI wanted to create a cheese that would highlight the flavors of our milk and have a fairly spicy blue profile,\u201d Ohlsen Read says. \u201cThe (buttery) sheep milk really carries the cheese.\u201d Indeed, she has succeeded. Collecting regular top-three placements and multiple best-in-class wins over the past six years, Big Woods Blue has cemented its status as one of the best blues in the country.<\/p>\n

+pair it<\/h3>\n

Thirsty? Sip something sweet alongside Big Woods Blue, such as Moscato or ice cider. Hungry? Melt it atop caramelized-onion pizza or nosh on a wedge with candied pecans.<\/p>\n

DEER CREEK THE ROBIN<\/strong>
\nThe Artisan Cheese ExchangeSheboygan, Wis.<\/p>\n

\n
\"best<\/a>

Deer Creek The Robin<\/p><\/div>\n<\/div>\n

Chris Gentine\u2014cheese grader at The Artisan Cheese Exchange and native Wisconsinite\u2014wanted to recreate a flavor memory from his youth: traditional Colby cheese. A 1998 regulation change dropped the requirement for an open-curd structure, and it hasn\u2019t been the same since, he says. With few exceptions, products on the market didn\u2019t have the texture he recalled and often had a bitter aftertaste.So Gentine partnered with master cheesemaker Kerry Henning of Henning\u2019s Wisconsin Cheese to create a Colby that harks to the true American original: a bandage-wrapped, small-format wheel. Named for Wisconsin\u2019s state bird, The Robin is an unfussy cheese that shines in simple situations: tucked into sandwiches, grated on tacos, or melted atop a toast.<\/p>\n

EVERTON PREMIUM RESERVE<\/strong>
\nJacobs & Brichford Farmstead Cheese, Connersville, Ind.<\/p>\n

Like many award-winning wheels, Everton Premium Reserve came about by accident. Cheesemaker Matthew Brichford<\/a> decided to tweak the recipe for Everton, the Alpine style named for a nearby township. His wife, Leslie Jacobs, announced on Facebook that the cheese would be changing. Sales dropped instantly as fans held out for the new version. Brichford found himself with extra wheels of the \u201cold\u201d Everton\u2014and, keeping them in the cheese cave up to 18 months, he discovered they aged beautifully.While younger Everton reminds Brichford of one of his favorite cheeses, French Beaufort, extra time in the caves creates a taste even stronger than Swiss Gruy\u00e8re for Everton Premium Reserve. \u201cWhen it\u2019s aged that long, it gets very sharp, yet it still has that sweetness and nuttiness of a mature Alpine cheese,\u201d Brichford says. He credits the cows\u2014a mixed herd of Jersey, Normandy, and Tarentaise breeds\u2014for Everton Premium Reserve\u2019s flavor. \u201cIt\u2019s not so much what I\u2019ve done,\u201d he says. \u201cI believe that\u2019s just our milk.\u201d<\/p>\n

+pair it<\/h3>\n

Stir up a whiskey cocktail (Brichford recommends a mix of bourbon, basil simple syrup, and club soda) to sip alongside this mature wedge\u2014the liquor\u2019s caramelized flavor brings out the cheese\u2019s sweeter notes.<\/p>\n

BLUEBERRY VANILLA<\/strong>
\nMontchevre Belmont, Wis.<\/p>\n

\n
\"best<\/a>

Blueberry Vanilla<\/p><\/div>\n<\/div>\n

In 1989, French cheese industry leaders Arnaud Solandt and Jean Rossard took over an old Wisconsin cheddar factory with big dreams. Nearly 30 years later, Montchevre<\/a> has become one of the largest goat cheese producers in America, turning out dozens of varieties. Its Blueberry Vanilla fresh goat cheese log wins fans with its decadent, dessert-like flavor\u2014and bags awards including Best of Class at the 2017 United States Championship Cheese Contest.<\/p>\n

+pair it<\/h3>\n

Layer Montchevre Blueberry Vanilla with berries and lemon curd to create a rich, protein-packed parfait.<\/p>\n

PETIT NUAGE<\/strong><\/a>
\nLandmark Creamery, Cedar Grove, Wis.<\/p>\n

Visits to Paris left Wisconsinite Anna Thomas Bates so impressed with how beautifully cheese was presented at fromageries that when she and friend Anna Landmark founded Landmark Creamery in 2014, they pledged to make fresh Petit Nuage as striking as possible.The pair uses a curvy basket mold to form the cheese, pouring, salting, and flipping each round by hand. The artful appearance makes each Petit Nuage (\u201clittle cloud\u201d in French) a special treat. \u201cAesthetics are important to us,\u201d Thomas Bates says. \u201cYou eat with your eyes first. It gives you a hint of what\u2019s to come.\u201dThe cheese\u2019s elegance is matched with standout flavor. The Annas source high-quality local sheep\u2019s milk and produce Petit Nuage only from February to late fall, when the sheep are milked. True to its namesake, the resulting round is light and fluffy. A slightly herby, grassy tang finishes on a sweet, citric note as bright and refreshing as lemonade.<\/p>\n

+pair it<\/h3>\n

Thomas Bates recommends gin and tonic with a splash of elderflower liqueur\u2014its floral- botanical sparkle is smoothed by the cheese\u2019s creamy tang.<\/p>\n

BLACK PEPPER BELLAVITANO<\/strong>
\nSartori, Plymouth, Wis.<\/p>\n

From the fourth-generation Sartori cheesemaking family in Wisconsin comes the 2017 United States Championship Cheese Contest Grand Champion: Black Pepper BellaVitano. \u201cBellaVitano\u201d is Sartori\u2019s family of aged wheels inspired by cheddar and parmesan, and this award-winner is coated in coarse-ground black pepper (natch) for a spicy kick that complements the firm-yet-creamy cheese. Enjoy it in a roast beef sandwich alongside a glass of Chianti.<\/p>\n","protected":false},"excerpt":{"rendered":"

Our selection of Best Cheeses of 2017 in the US takes us Midwest. Learn the story behind a cheese, explore what makes each cheese special, discover expert-recommended pairings.<\/p>\n","protected":false},"author":11,"featured_media":32216,"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":[923,1805,1409,1806,1807,1808],"coauthors":[842],"class_list":["post-32208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards","tag-best-cheeses","tag-best-cheeses-midwest","tag-black-pepper-bellavitano","tag-deer-creek-the-robin","tag-spreadable-idyll-pastures","tag-trillium"],"acf":[],"yoast_head":"\nBest Cheeses Of The Year: Midwest - 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-midwest\/\" \/>\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: Midwest\" \/>\n<meta property=\"og:description\" content=\"Our selection of Best Cheeses of 2017 in the US takes us Midwest. 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