Your suggestions always welcome
American cheese used to mean "American Cheese", that cellulose-like yellowish cream sheet glued to two pieces of clear plastic. But about 15 years ago, all over the USA, people started returning to old world methods to make small batch cheeses using local milk and cultures. These new artisans augmented the handful of local producers that had been making small batch, high-quality cheese for multiple generations, but without national distribution.
Today we have hundreds of locally and nationally produced cheeses that are complex and delicious and we are always on the lookout for new ones.
The Top Choices:
Achadinha Cheese--Capricious
Adante Dairy--Minuet
Adante Dairy--Acapella
Adante Dairy--Etude
Bellweather Farms-San Andreas
Coach Farm--Goat
Cowgirl Creamery--Fromage Blanc
Cowgirl Creamery--Pierce Point
Cowgirl Creamery--St.Pat
Cypress Grove--Humboldt Fog
Fiscalini--San Joaquin Gold
Goia Cheese--Fresh Burata
Pt. Reyes--Original Blue
Rogue Creamery--Smokey Blue
Cypress Grove--Humboldt Fog
Recent Contenders:
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Cheese America
