American-South


Happy new year, cheese lovers! The start of a new year is always exciting, but Jan. 1, 2011 is particularly thrilling for me since my beloved Wisconsin Badger football team is facing Texas Christian University in the Rose Bowl this afternoon. Of course, it won’t really be a contest – Wisconsin is known for kicking major booty during previous Rose Bowl games – but it’s a great excuse to get together with fellow Badgers and cheer on our team. While eating cheese, of course.

In honor of this year’s Rose Bowl competitors, I’ll be serving a cheeseboard with two regional favorites. Wisconsin will be represented by Hook’s 7-Year Cheddar, and since I couldn’t find any Texas cheese at my local shop, Green Hill will stand in for the South. (And I really wanted an excuse to buy a fresh wheel of Green Hill, anyway.) We’ll have my favorite Carr’s whole wheat crackers on hand, as well as gluten-free rice crackers, and lots of beer and other appropriate beverages.

Since both cheeses are amazing, our taste buds will win no matter which team comes out victorious, but you all know my bias. Go Badgers!

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Join Cheese+Champagne as we count down our top five cheese picks to serve with your favorite sparkling wine on New Year’s Eve. Today’s featured cheese is a double-cream masquerading as a triple-cream…

Sweet Grass Dairy has only been around for 10 years, but it’s quickly establishing a reputation in the cheese world for to-die-for cow’s- and goat’s-milk cheeses. The milk from the grass-fed cows makes the Green Hill so sweet and buttery that you’d think you’re eating a rich triple-cream. Read more.

Before I begin singing the praises of this lovely blue cheese – an apology. C+C has been woefully neglected this summer, mostly due to the newborn craziness that Colleen and I are both experiencing at our homes, and also due to the fact that I had to abstain from all dairy for almost two months to see if it would improve my little guy’s disposition. When my son’s pediatrician suggested I try a dairy-free diet, I sputtered, “But, but, I’m a cheese blogger!” But I knew it would give us the best shot at figuring out if he had food sensitivities, so good-bye ice cream, cheese, yogurt and other treats. It sucked. Thankfully, my recent trial back on dairy hasn’t given him any problems and he is a much happier baby overall, so bring on the cheese again!

I finally made it back to the Cheese Shop at France 44, and after getting my hands on a wedge of Kunik (oh, how I missed you, Kunik!), I scanned the counter for newcomers and set my sights on Sweet Grass Dairy’s Asher Blue. Regular C+C readers know that I’m a big fan of this Georgia cheesemaker’s Green Hill, so I figured Asher Blue would be equally delicious. I was right! (I love it when that happens.) This raw cow’s-milk cheese comes across as both creamy and spicy, thanks to the thick veins of blue running through it. It’s a little too sophisticated to be called a beginner’s blue, but the creaminess of the paste prevents it from being overwhelming.

The Sweet Grass Dairy website suggests using Asher Blue as the basis of a blue cheese dressing, but rather than dilute the cheese’s flavor with herbs and liquid, I’d rather crumble it directly onto a salad with toasted nuts and sweet dried cranberries. The old cracker-and-honey-drizzle treatment would work fabulously, too. Pair with Port, Sauternes, Cabernet or a dark ale.

Congrats to Mary Keehn and our friends at Cypress Grove Chevre for being named a silver finalist in the Classic category of the 2010 sofi™ Awards! Cheese+Champagne favorite Humboldt Fog is the only cheese in this category, and if we had our way, it will be named the winner. We’ll find out at the 2010 Summer Fancy Food Show, to be held in New York on June 27-29. As you may recall, last year Cypress Grove came out on top in the Cheese/Dairy category for its delicious Truffle Tremor.

The 2010 finalists in Cheese/Dairy are:

Other cheesey finalists include:

It looks like we have some new cheeses to add to our ever-growing to-do list! Since Colleen and I won’t be able to attend this year’s Fancy Food Show, we’ll have to seek out tastes elsewhere. (Samples are always welcome!)

*Editor’s Note: We’re coming down to the final five cheeses on the Wine Spectator list, and Colleen and I have had some trouble locating these cheeses at our local cheese shops, so we’re resorting to mail order and other methods for procuring them. While we wait for those cheeses to arrive, we’ll be writing about other interesting cheeses we’ve been enjoying.

I first read about Sweet Grass Dairy‘s Green Hill from the Washington Post All We Can Eat blog’s cheese blogger, Domenica Marchetti, and though her description of this Georgia-made, pasteurized cow’s-milk cheese made me drool, I still had a lingering doubt. Just a double-cream cheese? I’m a triple-cream snob, and I didn’t think the Green Hill could measure up to my favorite triple-cream cheeses. But then my cheesemonger friend Benjamin at the Cheese Shop at France 44/St. Paul Cheese Shop vouched for this cheese’s amazingness and offered to set aside a wheel for me, so I figured it couldn’t hurt to try it. A few wheels later, you could now say that I’m hooked.

Sweet Grass Dairy has only been around for 10 years, but it’s quickly establishing a reputation in the cheese world for to-die-for cow’s- and goat’s-milk cheeses. The milk from the grass-fed cows makes the Green Hill so sweet and buttery that you’d think you’re eating a rich triple-cream. It’s one of those cheeses that I must stop myself from eating because otherwise I’d eat the entire wheel in one sitting. I don’t even need a cracker – I just cut off gooey wedges and savor it without adornment. Of course, the Green Hill pairs beautifully with any kind of cracker or sweet berries, and it’s a natural companion for champagne or a Belgian ale. It was my Valentine’s Day present to myself this year, and it was even more delicious than a decadent chocolate dessert.

Recently in the cheese world …

American Goat Cheese Awards: The American Dairy Goat Association (ADGA) annual cheese competition was held last month in New York. Congratulations to Bonnie Blue Farm (TN) for the Best in Show award for Tanasi Tomme, and to Split Creek Farm (SC) for Reserve Best in Show for Farm Feta in Olive Oil. Familiar names on the winners list include Maryland’s Firefly Farms (four awards) and Spriggs Delight Farm; Oregon’s Rivers Edge Chevre (1st in flavored hard cheeses for Astraea); California’s Redwood Hill Farm (cleaning up the yogurt & kefir categories) and Fat Toad Farm in Vermont for their goats milk caramel sauce. View the complete results here.

MSLivingNov09Craft Cheese in Mainstream Media: Martha Stewart Living’s November issue features Vermont’s artisan cheesemakers, and the cheese episode airs this Thursday, Nov. 5, featuring Liz Thorpe. Emeril Lagasse is also on the bandwagon, recently visiting Jasper Hill Farm and Bellwether Farms in California for the Emeril Green show. The Bellwether episode (“Pass the Cheese, Please”) first aired last night, Nov. 2, but check the listings for a re-run if you missed it.

Tillamook Mac ‘n Cheese Competition: Last month was the 5th annual Tillamook Macaroni and Cheese competition in Portland, OR. The winner? Ann Jones from Littleton, CO, with her “Rustic Fried Sage and Chicken Apple Sausage Mac ‘n Cheese with Autumn Chutney.” She took both grand prize and people’s choice (and, I presume, longest recipe name!). Congrats!

Free Cheese! Bellwether Farms is giving away a $100 gift certificate to one lucky winner. To enter, create an original recipe using Bellwether’s creme fraiche and submit the recipe and a photo by December 1st. View complete details here.

On the Cheese Blogs: Madame Fromage selected Meadow Creek‘s Grayson as her Halloween cheese (great pick!) … The Cheeselover Fiona Beckett is served a unique cheese course … View pictures from the 2009 PDX Wedge Festival … Check out this recipe for Savory Onion and Gouda Dutch Baby from Herbivoracious (perfect for any bits of L’Amuse or Roomano you may have around).

American Cheese on Twitter: Now that Twitter has launched their lists feature, we’ve set about to create the ultimate list of American cheesemakers/sellers/enthusiasts. If you’re interested in America’s craft cheese movement, these are our must-follows. And if you make, sell, or promote cheese in America and we somehow aren’t yet following you on Twitter, drop us a note in the comments or @100cheeses.

Cheese of the Month: The most viewed cheese review we posted for the month of October was… Coach Farm’s goat medallion (third from left, above).

Remember to check our DC and MN Cheese Event listings for classes, tastings and more … we’ll be updating as holiday events are announced. And if you have cheese events or news to share, drop us a note at dccheese@gmail.com or mncheese@gmail.com.



Y’all know that I started writing for the Heavy Table, right? It’s the new online food magazine covering the upper Midwest. If you haven’t already, check it today – you’ll find my story about Ken Liss of the Premier Cheese Market in Minneapolis. Ken, photographer Becca Dilley and I spent a couple of hours last week trying out interesting cheese/beverage/condiment pairings, and the results may surprise you!

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