{"id":32341,"date":"2017-11-29T17:00:28","date_gmt":"2017-11-29T22:00:28","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32341"},"modified":"2021-08-24T16:00:30","modified_gmt":"2021-08-24T20:00:30","slug":"best-cheeses-year-west","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-cheeses-year-west\/","title":{"rendered":"Best Cheeses Of The Year: West"},"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! Here, we 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

BLACKSTONE<\/strong>
\nBellwether Farms, Petaluma, Calif.<\/p>\n

Named for its resemblance to the volcanic rock outcroppings surrounding the dairy, Bellwether Farms <\/a>Blackstone boasts a peppercorn-studded paste and striking black rind. Jersey cow\u2019s milk brings round, caramel-sweet notes to the wheel, while milk from the farm\u2019s herd of East Friesian sheep adds earthy minerality. Rubbed with a blend of vegetable ash, ground black pepper, and rosemary, the rind lends a pungent, herbal finish and an eye-catching appearance when the cheese is served.<\/p>\n

+pair it<\/h3>\n

Classic Roman dish cacio e pepe<\/i> begs <\/i>for Blackstone\u2019s peppery, flaky paste. Toss cooked noodles with butter, add a few handfuls of grated Blackstone, and presto: perfect pasta.<\/i><\/i><\/p>\n

\n
\"Best<\/a>

Blackstone<\/p><\/div>\n<\/div>\n

CLASSIC CH\u00c8VRE<\/strong>
\nBriar Rose Creamery, Dundee, Ore.<\/p>\n

Rich and creamy with hints of sesame seed, vanilla, and alfalfa, Briar Rose Creamery <\/a>Classic Ch\u00e8vre is reminiscent of vanilla ice cream with a savory edge. Its luscious, spreadable texture and citrusy kick elevate salad, scrambled eggs, and even cheesecake. This ch\u00e8vre shines solo, too. Cheesemaker Sarah Marcus pairs it with hoppy beer or pinot noir. \u201cThe acid in the cheese balances the floral and bitter notes in the beer…vanilla notes are highlighted (when pairing with pinot noir),\u201d she says. A solid drinking buddy, indeed.<\/p>\n

BEB\u00c9<\/strong>
\nLaurel\u2019s Crown Cheese, Othello, Wash.<\/p>\n

Featuring notes of pasture, hay, and toasted nuts, Good Food Award winner Beb\u00e9 packs a flavorful punch that belies its relative youth (aged just three to six months). Cheesemaker Laurie Neal has been making the Asiago-inspired, grass-fed cow\u2019s milk wheel at her Washington State creamery since 2013\u2014an upstart compared to its Italian PDO relative, crafted in Italy\u2019s Veneto region since the fifth century.<\/p>\n

ALTO VALLE<\/strong>
\nLark\u2019s Meadow Farms, Rexburg, Idaho<\/p>\n

Thistles\u2014prickly wild weeds topped with purple flowers\u2014grow all over Lark Meadow Farms in southeastern Idaho. So founding member and cheesemaker Kendall Russell puts the plants to good use by transforming them into rennet for the farm\u2019s Alto Valle. The homegrown ingredient lends wheels a vegetal flavor with notes of artichoke and cauliflower, making the cheese a flavorful foil for potato tarts and other baked dishes.Although thistle rennet has long been used by cheesemakers in Europe, the process is rare enough stateside that it took \u201ca lot of trial and error and…about three years to get it to work,\u201d says Russell, a trained microbiologist. Such perseverance paid off: Alto Valle has collected accolades including a 2017 Good Food Award.<\/p>\n

HUMBOLDT FOG<\/strong>
\nCypress Grove, Arcata, Calif.<\/p>\n

\n
\"Best<\/a>

Humboldt Fog<\/p><\/div>\n<\/div>\n

Cheesemakers often say that producing an award-winning wheel is a dream come true. Cypress Grove founder Mary Keehn, however, means that literally when discussing perennial award-winner Humboldt Fog: The idea struck while she was fast asleep over the Atlantic Ocean, returning from a trip to France with Judy Schad of Capriole Goat Cheese. \u201cIt was my first visit to Europe, and everything from the lavender fields in full bloom to the red and black Swiss Alpine goats at the farm we visited made a lasting impression,\u201d Keehn says.
\nHowever, her dream \u201cconsisted of only an image\u2014there was no make sheet attached,\u201d she says. So Keehn got to work.Launched in 1993, soft-ripened Humboldt Fog<\/a>\u2014named because the wheel\u2019s central layer of vegetable ash resembles the ocean vapor that surrounds the creamery in Northern California\u2014was \u201cone of the first mold-ripened goat cheeses (in the United States) and, perhaps, the first using ash,\u201d Keehn notes. It didn\u2019t take long for creamy, tangy, floral Humboldt Fog to start netting awards; the cheese has earned nearly 20 accolades at various competitions since 2010, including top honors at the United States Championship Cheese Contest this year.
\n\u201cOne thing I love about Humboldt Fog is the way it changes over time and with different care,\u201d Keehn says. \u201cTucked in the back of your fridge wrapped in wax paper, it will become quite dry and can be grated on a salad. Wrapped in plastic and kept at a slightly warmer temperature, it will become luscious and goopy.\u201d<\/p>\n

GOUDA WITH GREEN OLIVES AND PIMENTO<\/strong>
\nGlanbia Nutritionals, Blackfoot, Idaho<\/p>\n

After a few fourth-place finishes since its creation in 2013, this firm, silky-smooth, sweet-bitter cheese finally clinched a medal at the 2017 United States Championship Cheese Contest. Made using dry salt instead of brine, milk sourced from within 50 miles of the eastern Idaho production plant, and proprietary cultures that maintain consistent flavor development, this wheel is a reliable crowd-pleaser. Sliced olives and pimentos added to the curd lend a pretty, speckled-green appearance to the smooth 40-pound blocks, as well as briny, slightly sweet bursts that mingle with traditional Gouda flavor.<\/p>\n

+pair it<\/h3>\n

Ideal for snacking, adding to sandwiches and salads, or serving on a cheese board, Gouda with Green Olives and Pimento pairs well with Dutch-style beer or robust red wine.<\/p>\n

GHOST PEPPER JACK<\/strong>
\nSouthwest Cheese, Clovis, N.M.<\/p>\n

Creamy, semi-soft, and bursting with the unmistakable yet approachable zing of fresh ghost peppers, this flavored Monterey Jack is at the top of its class. \u201cPepper Jack is one of our core cheeses, meaning we make a lot of it,\u201d says Kat Crozier of Glanbia Nutritionals, a parent company to Southwest Cheese. \u201cWe consider it one of our specialties\u2014one of the best cheeses in our portfolio.\u201d Judges at the United States Championship Cheese Contest agree (as have numerous others in years past), awarding this block cheese with a slightly open texture and piquant Southwest flavor Best of Class with a near-perfect score.<\/p>\n

+pair it<\/h3>\n

While Ghost Pepper Jack shines in melted applications that beg for a kick\u2014hola, enchiladas<\/a>!\u2014the cheese shines with crunchy apples, too. \u201cThe spice of the cheese and the sweet fruit complement each other in a great, weird way,\u201d Crozier says.<\/p>\n

SHEEP\u2019S MILK RICOTTA<\/strong>
\nFruition Farms Dairy & CreameryLarkspur, Colo.<\/p>\n

Chef Alex Seidel opened Fruition Restaurant in Denver in 2007, bought a 10-acre farm just south of the city in 2009, and established the state\u2019s first artisanal sheep dairy and creamery less than a year later. \u201cSince there were no Colorado sheep\u2019s milk cheeses (at that time), we\u2019d have these beautiful, braised local lamb shanks and finish them with some ch\u00e8vre, and we got to thinking, we\u2019re in the land of lamb and no one is doing this, so why not?\u201d says Jimmy Warren, Seidel\u2019s former sous chef and current head cheesemaker and partner at Fruition Farms.
\nThe first cheese they produced was this luscious, fluffy sheep\u2019s milk ricotta<\/a>\u2014made from whole milk rather than whey\u2014with a delicate sweetness and nuttiness. Spoon dollops on top of pasta and pizza, combine it with fresh fruit jams on toasted bread or in cr\u00eapes or add it to a fried green tomato panzanella salad, as Warren does in summer. \u201cRicotta cheesecake with this stuff will blow your mind,\u201d he adds. We believe him.<\/p>\n

FETA<\/strong>
\nTucker Family Farm, Victor, Mont.<\/p>\n

\n
\"Best<\/a>

Feta<\/p><\/div>\n<\/div>\n

Since Tucker Family Farm began producing it in 2015, this 100 percent sheep\u2019s milk feta <\/a>has become a fast favorite in the local community. \u201cWe can\u2019t make enough of it,\u201d says cheesemaker Allison Dembek. \u201cI think a lot of people are used to store-bought feta, which is drier because it\u2019s usually made with cow\u2019s milk, but ours is crazy creamy! And it definitely has a bite to it.\u201d The milk comes from the farm\u2019s flock of East Friesian sheep.<\/p>\n

\u201cThey\u2019re all grass-fed and pasture-raised. We pride ourselves on really happy, healthy animals, so it starts there for us and carries through all the way to our cheese,” says Dembek. The whey is used to make the brine for the feta, and Dembek likes to mix the tangy liquid with olive oil to make a crisp salad dressing.<\/p>\n

DON FROYLAN QUESO OAXACA<\/strong>
\nOchoa\u2019s Queseria, Albany, Ore.<\/p>\n

Zoila Ochoa learned to make cheese from her father while growing up in Michoac\u00e1n, Mexico. When she and her husband, Froylan, moved to Oregon with their children in the late 1990s, they carried on her family\u2019s tradition and began making queso fresco at home. Froylan dreamed of eventually opening a small creamery, but he passed away in 2001. His son, Francisco, worked together with his mother and siblings to realize his father\u2019s vision, and they launched Ochoa\u2019s Queseria\u2014the first Mexican-style cheese factory in the state\u2014in 2002.
\nToday, Francisco runs the company and produces about 8,000 pounds of cheese a week under the brand name Don Froylan, in honor of his father. Their Queso Oaxaca<\/a>, a hand-pulled string cheese that is slightly saltier and tangier than mozzarella, is among the bestsellers. \u201cIt\u2019s almost limey in flavor,\u201d says Francisco. \u201cAnd it melts really well.\u201d<\/p>\n

DREAM WEAVER<\/strong>
\nCentral Coast Creamery, Paso Robles, Calif.<\/p>\n

Central Coast Creamery<\/a> owner Reggie Jones has worked in the dairy industry for 26 years, but Dream Weaver is the first washed-rind cheese he has produced since opening his own business in 2012. \u201cI\u2019ve had the recipe in my head for a long time. I knew it would be good, but it turned out even better than what I thought we could do. The flavor profile is tremendous.\u201d The pudgy, yeasty goat\u2019s milk cheese is stinky but approachable, with a rind that\u2019s dry to the touch. The basket weave on the exterior of the roughly three-pound wheels is partially what inspired the evocative moniker. \u201cWe\u2019re always looking for something that people will remember, and I don\u2019t think there\u2019s a more catchy song than \u2018Dream Weaver,\u2019\u201d says Jones. \u201cEvery time we tell somebody the name of this cheese, they start singing it.\u201d<\/p>\n

+pair it<\/h3>\n

ACS CCP and cheese specialist Erin Harris suggests topping creamy, slightly meaty Dream Weaver with a sweet and tangy tomato jam. \u201cThe jam will help cut through all that richness in the cheese, and together create a nice balance of sweet and savory,\u201d she says.<\/p>\n

\n
\"Best<\/a>

Dream Weaver<\/p><\/div>\n<\/div>\n

ECHO MOUNTAIN BLUE CHEESE<\/strong>
\nRogue Creamery, Central Point, Ore.<\/p>\n

Echo Mountain is Rogue Creamery\u2019s only mixed-milk blue, and owner David Gremmels believes the ratio of goat\u2019s milk to cow\u2019s milk\u201420 percent to 80 percent\u2014is what makes this cheese so special. \u201cI describe (the flavor) as a triad of peppercorns,\u201d he says. \u201cAnd there are these lovely citrus notes that come through because of the goat\u2019s milk. It\u2019s truly velvety in texture, so it really has a nice mouthfeel.\u201d He suggests using Echo Mountain in a blue cheese butter to finish lamb, or tossing it in a salad with sliced mushrooms and fresh herbs. When pairing the tangy blue with beverages, Gremmels says bigger is better\u2014opt for a full-bodied, spicy petite sirah or tempranillo from Oregon.<\/p>\n","protected":false},"excerpt":{"rendered":"

Our selection of Best Cheeses of 2017 in the US takes us West. Learn the story behind a cheese, explore what makes each cheese special, discover expert-recommended pairings.<\/p>\n","protected":false},"author":11,"featured_media":32343,"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":[1898,1651,923,1900,1875,1678,1899,1897,1318],"coauthors":[842],"class_list":["post-32341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards","tag-american-west","tag-bellwether-farms","tag-best-cheeses","tag-best-cheeses-west","tag-blackstone","tag-cypress-grove","tag-don-froylan-queso-oaxaca","tag-ghost-pepper-jack","tag-humboldt-fog"],"acf":[],"yoast_head":"\nBest Cheeses Of The Year: West - 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-west\/\" \/>\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: West\" \/>\n<meta property=\"og:description\" content=\"Our selection of Best Cheeses of 2017 in the US takes us West. 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