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May marks American Cheese Month<\/a>\u2014a period meant to uplift makers and businesses. Here at culture<\/strong>, we spend every day swooning over our favorite American producers; however if you\u2019re new to the industry, or simply looking to switch up your usual picks on a cheese board, we\u2019ve got you covered with a fresh list of options. We asked our loyal social media followers (who are equally dairy-obsessed!) to share their go-tos crafted in the United States, and their tasty selections are bound to be a hit the next time you catch a cheese craving.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Melinda Mae is a vibrant bloomy rind with notes of butter and savory button mushrooms.<\/p>\n\n\n\n This cheese is aged for at least 18 months, resulting in a classic cheddar<\/a> that yields notes of milk and browned butter.<\/p>\n\n\n\n This earthy, bloomy rinded, goat\u2019s milk stunner<\/a> boasts a bright-ivory, decadent interior that tastes like mushrooms and black pepper.<\/p>\n\n\n\n Frosty Gully is a rich and creamy Camembert-style cheese that pairs well with a variety of wine and beer, and shines when topped with stone fruit on french bread.<\/p>\n\n\n\n This 60-day-aged, raw milk blue crafted with Jersey cow milk will wow any blue lover. (It also won best in show at the 2023 Maine Cheese Awards!)<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n As Jamaican culture continues to influence cuisine, it\u2019s only right that this creamery creates a wedge infused with Jerk spice. And of course, Flagship Reserve is a classic cheddar style, ideal for perfecting Beecher\u2019s World Famous Mac \u2018n\u2019 Cheese<\/a>.<\/p>\n\n\n\n If buttery triple cr\u00e8me is your jam, you\u2019ll love this recommendation\u2014it\u2019s also produced in a Truffle flavor, too. <\/p>\n\n\n\n Zesty and sweet notes rise to the surface with this creamy goat\u2019s milk ch\u00e8vre<\/a>.<\/p>\n\n\n\n This 2019 American Cheese Society (ACS) Second Place Best of Show winner is a collaboration between Old Chatham Creamery and Wegmans cheese caves featuring lush and buttery notes. It\u2019s named after David Galton, a retired Cornell professor and co-owner of Old Chatham Sheepherding Company.<\/p>\n\n\n\n Muranda Cheese Company started in 2007, and currently makes 17 styles of cheese. Red Rider is a cheddar style melting cheese flecked with red pepper, while Rosie\u2019s Choice is an Alpine style perfect for fondue night. Rosie\u2019s Choice is an Alpine-style parmesan aged for nearly twelve months and a grate (see what we did there?) choice for topping salads and pastas.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Snapdragon is a triple cream cheese infused with habanero peppers, offering a spicy kick for those who enjoy bold flavors. Foxglove is Snapdragon\u2019s double cream, stinky cousin similar to Epoisses.<\/p>\n\n\n\n This Philadelphia-based creamery produces slices of American cheese<\/a> infused with black pepper, perfect for melting on cheesesteaks.<\/p>\n\n\n\n Rosemary and extra virgin olive oil coat this mixed milk cheese, imparting herbal flavors.<\/p>\n\n\n\n If you can\u2019t get enough of poutine<\/a>, try topping your fries with Cabot cheese curds. Their mild flavor pairs deliciously with any gravy.<\/p>\n\n\n\n With a diverse variety of bloomy, washed, alpine, hard, and blue cheeses, you can never go wrong with a selection from Jasper Hill Farm.<\/p>\n\n\n\n Savage evokes flavors of toasty caramelized onion, beef broth, p\u00e2t\u00e9, and grass, making it the perfect savory addition to any board.<\/p>\n\n\n\n Inspired by the French farmhouse style, this small-batch cheese relies on Jersey cows<\/a> for its creamy, buttery notes.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n This creamery made history by producing America’s first soft-ripened goat cheese<\/a>. Humboldt fog is known for its notable line of ash cutting through the center of its paste, and has floral notes of citrus and cream.<\/p>\n\n\n\n Named after the majestic bird that flies over Marin Headlands, this washed-rind triple cream summons notes of cured meats, wild sage, and salty air.<\/p>\n\n\n\n TomaRashi packs heat, umami, and nutty flavors, mimicking the taste of \u201cShichimi Togarashi,\u201d a Japanese spice blend containing chili flakes, nigella, chili powder, orange peel, ginger powder, and nori. <\/p>\n\n\n\n This Good Food Award<\/a> (GFA) winner is a soft, bloomy-rind, triple-milk cheese crafted from sheep and goat milk. <\/p>\n\n\n\n Swap classic goat cheese logs for this ch\u00e8vre, which is smoked over alder and hickory chips, giving it a woodsy aroma.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n This delicious blue is smoked over Oregon hazelnut shells, creating aromas of barrel-aged vanilla, bread pudding, and candied bacon. <\/p>\n\n\n\n Espresso and lavender coat this cheddar for a flavorful and luscious bite.<\/p>\n\n\n\n If you love aged cheeses with a bit of crunch, then you\u2019ll enjoy this extra-aged farmstead cow\u2019s milk cheese with plenty of tasty tyrosine<\/a> crystals.<\/p>\n\n\n\n This creamery isn\u2019t afraid of spicy flavors like this creamy goat cheese infused with Thai chili peppers and garlic.<\/p>\n\n\n\n Grape leaf ash covers bloomy-rinded Black Pearl during aging which imparts earthy notes, while Sonnet is slightly tangy with a lemony kick.<\/p>\n\n\n\n This cheese gets hung from ropes\u2014a century-old artisan technique\u2014which produces a unique pear shape. Its similar to mozzarella in flavor, but more bold and buttery.<\/p>\n\n\n\n If you get your hands on a wheel of washed-rind Sawtooth, you\u2019ll sink your teeth into a fudgy, smooth paste with meaty flavors balanced by fruity funk.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Taking inspiration from the soft Italian cheese La Tur<\/a>, Tuffet is crafted with sheep\u2019s milk and features a wrinkled rind and cheesecake-like texture.<\/p>\n\n\n\n This geo-ripened cheese gets dusted in vegetable ash before developing a doughy, wrinkled rind, and tastes like buttered mushrooms and toasted nuts.<\/p>\n\n\n\n Walden has won six times at the ACS awards and will make a delightful addition to your board thanks to its buttery, umami flavors. <\/p>\n\n\n\n Nestled in the Appalachian Mountains of Virginia, Meadow Creek Dairy excels in Alpine cheesemaking and washed-rind Grayson is no exception. This pudgy cheese is rich and beefy with subtle undertones of earth and grass. <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Toss this cheese on the grill this summer and drizzle it with honey and toasted pine nuts for extra crunch and sweetness. <\/p>\n\n\n\n Thanks to its unique, vegetable-ash coasted, wrinkly appearance, award-winning Wabash Cannonball will turn heads when displayed at your gathering. This stunning goat\u2019s milk sphere is excellent when paired with beets or asparagus. Sophia<\/a> is an ash-lined beauty with notes of citrus and cream.<\/p>\n\n\n\n This creamery partners with a microbiologist from Iowa State University to replicate many of the Blues found in Europe. Maytag Blue is slightly tangy with a tart finish.<\/p>\n\n\n\n This crumbly cheddar is a crowd pleaser because of its crystallized crunch and flavors of fresh grass, strawberries, and zesty pepper.<\/p>\n\n\n\n Awarded multiple times by the ACS, this decadent goat cheese is aged for several weeks and studded with green peppercorns and pepper flecks.<\/p>\n\n\n\n This Camembert-style cheese has won two ACS honors and a GFA. Tasting notes include butter, mushrooms, citrus peel, and barnyard.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n This pungent cheese\u2019s<\/a> rind encases a gooey interior\u2014perfect for spreading on a grilled cheese.<\/p>\n\n\n\n The shelf life of this fresh sheep’s milk cheese is eight to ten weeks, making it ideal for those seeking longer-lasting wedges. It\u2019s light and milky with a citrus finish.<\/p>\n\n\n\n Do yourself a favor and grab Street Ched and Misty River to deck out your board. Street Ched is an English-style clothbound cheddar that\u2019s sweet and tangy with a savory finish, and Misty River is a Camembert-style with mushroom-y undertones. <\/p>\n\n\n\n This cider-washed rind cheese offers notes of fresh, yeasty bread dough and cream.<\/p>\n\n\n\n This two-time winner of the International Cheese Awards for best American cheese has rich and nutty flavors due to its longer aging process.<\/p>\n\n\n\n Smoky Foenegreek Gouda has sweet and nutty flavors similar to maple syrup, and pairs deliciously with crunchy almonds or dark rum.<\/p>\n\n\n\n Mimicking the famous French Morbier, this version stacks sheep\u2019s milk cheese and goat\u2019s milk cheese, separated by a layer of grape vine ash.<\/p>\n\n\n\n The next time you host a raclette party, snag one of these creamy wheels to melt on top of all types of accompaniments from crusty bread to crispy Brussels sprouts. <\/p>\n\n\n\n You can crumble, fry, or grill this versatile cow\u2019s milk variety to add a deliciously cheesy element to any dish.<\/p>\n\n\n\n This ever-popular, seasonal, bloomy rind cheese has a custard-like texture and summons savory and woodsy notes. <\/p>\n\n\n\n Hailing from Port Washington, Wisconsin, Blakesville Creamery has only been operating for a few years, yet continues to receive accolades for their lineup of cheeses. Delicately light Shabby Shoe is bright and mineral-y, while washed-rind Afterglow has a fruit-like aroma thanks to bathing the rind with cherry ale; yielding a clean, slightly salty finish.<\/p>\n\n\n\n Related:<\/strong><\/p>\n\n\n\n We asked our loyal social media followers (who are equally dairy-obsessed!) to share their go-to cheeses produced in the United States.<\/p>\n","protected":false},"author":117,"featured_media":47595,"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":"yes","footnotes":""},"categories":[10],"tags":[],"coauthors":[34372,33807],"class_list":["post-47592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nNortheast<\/strong><\/h2>\n\n\n\n
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<\/a>Melinda Mae<\/a> from Mystic Cheese Company<\/a> (Connecticut)<\/h3>\n\n\n\n
Cheddar<\/a> from Chesapeake Gold Farms<\/a> (Maryland)<\/h3>\n\n\n\n
Merry Goat Round Spruce Reserve<\/a> from FireFly Farms<\/a> (Maryland)<\/h3>\n\n\n\n
Frost Gully<\/a> from Winter Hill Farm<\/a> (Maine)<\/h3>\n\n\n\n
Polar Vortex<\/a> from Fuzzy Udder Creamery<\/a> (Maine)<\/h3>\n\n\n\n
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<\/a>Jerk Spice<\/a> + Flagship Reserve<\/a> from Beecher\u2019s Handmade Cheese<\/a> (New York) <\/h3>\n\n\n\n
Kunik<\/a> from Nettle Meadow Farm<\/a> (New York)<\/h3>\n\n\n\n
Maple Ch\u00e8vre <\/a>from Asgaard Farm and Dairy<\/a> (New York)<\/h3>\n\n\n\n
Professor\u2019s Brie Wegmans<\/a> from Old Chatham Creamery<\/a> (New York) <\/h3>\n\n\n\n
Red Rider<\/a> + Farmhouse Parmesan<\/a> + Rosie\u2019s Choice<\/a> from Muranda Cheese<\/a> (New York)<\/h3>\n\n\n\n
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<\/a>Snapdragon<\/a> + Foxglove<\/a> from Tulip Tree Creamery<\/a> (New York)<\/h3>\n\n\n\n
Black Pepper American<\/a> from Cooper Cheese<\/a> (Philadelphia)<\/h3>\n\n\n\n
Wild Rosemary<\/a> from Goat Rodeo Cheese<\/a> (Pennsylvania)<\/h3>\n\n\n\n
Cheese Curds<\/a> from Cabot Creamery<\/a> (Vermont)<\/h3>\n\n\n\n
Winnimere<\/a> + Whitney<\/a> + Harbison<\/a> + Vault No.5<\/a> from Jasper Hill Farm<\/a> (Vermont)<\/h3>\n\n\n\n
Savage<\/a> from Von Trapp Farmstead<\/a> (Vermont)<\/h3>\n\n\n\n
Swallow Tail Tomme<\/a> from Stony Pond Farm<\/a> (Vermont)<\/h3>\n\n\n\n
West<\/strong><\/h2>\n\n\n\n
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<\/a>Humboldt Fog<\/a> from Cypress Grove<\/a> (California)<\/h3>\n\n\n\n
Red Hawk<\/a> from Cowgirl Creamery<\/a> (California)<\/h3>\n\n\n\n
Quinta<\/a> + TomaRashi<\/a> from Point Reyes Cheese<\/a> (California)<\/h3>\n\n\n\n
Teleeka<\/a> from Toluma Farms and Tomales Farmstead Creamery<\/a> (California)<\/h3>\n\n\n\n
Up In Smoke<\/a> from Rivers Edge Ch\u00e8vre<\/a> (Oregon) <\/h3>\n\n\n\n
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<\/a>Smokey Blue<\/a> from Rogue Creamery<\/a> (Oregon)<\/h3>\n\n\n\n
Barely Buzzed<\/a> from Beehive Cheese<\/a> (Utah)<\/h3>\n\n\n\n
Reserve<\/a> from Daniel\u2019s Artisan <\/a>(Washington)<\/h3>\n\n\n\n
Thai Garlic Ch\u00e8vre<\/a> from Lost Peacock Creamery<\/a> (Washington)<\/h3>\n\n\n\n
Black Pearl<\/a> + Sonnet<\/a> from Tieton Farm and Creamery<\/a> (Washington)<\/h3>\n\n\n\n
Smoky Scamorza<\/a> from Ferndale Farmstead Cheese<\/a> (Washington)<\/h3>\n\n\n\n
Sleeping Beauty<\/a> + Glacier Blue <\/a>+ Sawtooth<\/a> from Cascadia<\/a> (Washington)<\/h3>\n\n\n\n
Southeast<\/strong><\/h2>\n\n\n\n
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<\/a>Tuffet<\/a> from Green Dirt Farm<\/a> (Missouri) <\/h3>\n\n\n\n
Rocket\u2019s Robiola<\/a> from Boxcarr Handmade Cheese<\/a> (North Carolina)<\/h3>\n\n\n\n
Walden<\/a> + Ebenezer<\/a> from Sequat Cheese<\/a> (Tennessee) <\/h3>\n\n\n\n
Grayson<\/a> + Appalachian<\/a> from Meadow Creek Dairy<\/a> (Virginia)<\/h3>\n\n\n\n
Midwest<\/strong><\/h2>\n\n\n\n
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<\/a>The Dude Abides Halloumi<\/a> from Goat Conspiracy Sanctuary<\/a> (Indiana)<\/h3>\n\n\n\n
Wabash Cannonball<\/a> + Sofia<\/a> from Capriole Goat Cheese<\/a> (Indiana)<\/h3>\n\n\n\n
Blue<\/a> from Maytag Dairy Farms<\/a> (Iowa)<\/h3>\n\n\n\n
Flory\u2019s Truckle<\/a> from Milton Creamery<\/a> (Iowa)<\/h3>\n\n\n\n
Detroit Street Brick<\/a> from Zingerman\u2019s Creamery<\/a> (Michigan)<\/h3>\n\n\n\n
Bent River<\/a> from Alemar Cheese Company<\/a> (Minnesota)<\/h3>\n\n\n\n
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<\/a>North Fork Whiskey Washed Munster<\/a> from Redhead Creamery<\/a> (Minnesota) <\/h3>\n\n\n\n
Shepherd\u2019s Hope<\/a> from Shepherd\u2019s Way Farm<\/a> (Minnesota)<\/h3>\n\n\n\n
Misty River<\/a> + Street Ched<\/a> from Urbanstead Cheese<\/a> (Ohio)<\/h3>\n\n\n\n
Pious Eddy<\/a> from Black Radish Creamery<\/a> (Ohio)<\/h3>\n\n\n\n
Imperial Buck<\/a> from Deer Creek Cheese<\/a> (Wisconsin)<\/h3>\n\n\n\n
Foenegreek Gouda<\/a> from Marieke Gouda<\/a> (Wisconsin)<\/h3>\n\n\n\n
Mobay<\/a> from Carr Valley Cheese <\/a>(Wisconsin)<\/h3>\n\n\n\n
Mount Raclette<\/a> from Alpinage Cheese<\/a> (Wisconsin)<\/h3>\n\n\n\n
Paneer<\/a> from Merchant Manor<\/a> (Wisconsin)<\/h3>\n\n\n\n
Rush Creek Reserve<\/a> from Uplands Cheese Company<\/a> (Wisconsin)<\/h3>\n\n\n\n
Shabby Shoe<\/a> + Afterglow<\/a> from Blakesville Creamery<\/a> (Wisconsin)<\/h3>\n\n\n\n
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