American Cheese Month!
May is American Cheese Month! In the United States, we enjoy quite a list of American cheeses that are full of flavor. Let's dive in on a couple American cheese producers!
When Beehive Cheese strides into the party, heads turn! This cheese producer is in a league of its own, elevating artisanal greatness through the art of the rubbed rind.
Determined to contribute to the local Utah foodie community, best friends and brothers-in-law Pat and Tim sought help from Western Dairy Center, a leading cheese research institution of the western U.S. Seeing the determination of these friends, the cheese researchers quickly adopted them as their artisanal interns and mentored the novice cheesemakers with their expertise in cheese crafting. By the time the friends filled their vat for the first time, they had 8 days of cheesemaking experience between them!
Beehive's Barely Buzzed Cheese is a unique and delicious Utah cheddar that is rubbed with espresso and lavender. Prepare your taste buds to be thrilled with spectacular savory and rich flavors. Beehive's Barely Buzzed is the winner of 20 major awards, and is so amazing it's become my next bad habit!
Easy to pair, stunning to look at, and always the center of attention on the cheese board, this truly is the perfect party cheese. The espresso and lavender rub imparts notes of butterscotch and caramel, which are prevalent near the rind, but flow their way to the center of the cheese. Barely Buzzed is a unique full-bodied cheese with a nutty flavor and smooth texture.
If coffee isn't your thing, Beehive has plenty of rubbed rind cheddars to choose from: Queen Bee Porcini (rubbed with porcini mushroom dust), Big John's Cajun (rubbed with cayenne pepper), Teahive (rubbed with Earl Grey tea), and more! Check out all of Beehive's fabulous American-made cheeses here.
Ever heard of an old fashioned creamery with 120 beautiful acres in Long Valley, Morris County, NJ, within an hour of New York City? Valley Shepherd Creamery has combined years of artisan cheesemaking expertise with modern equipment from around the world and age old European sheep farming practices to create their outstanding production. They take pride in being able to educate and involve visitors in daily life of a real working sheep dairy while creating over 30 styles of artisan cheeses, yogurt, and butter!
Milking over 800 sheep, 200 goats, and 50 cows, Valley Shepherd utilizes European traditional methods to produce many cheeses from grazed animals milk. All of their hard cheeses, aged over 60 days, are made from raw milk and traditional rennet!
So far one of my favorites, and one of their most popular cheeses they produce is the American Cheese Society winner, Jersey cow's milk, Tewksbury cheese! Having Comte-Gruyere style roots, this cheese packs all the nuttiness and delicious aromas a large 25 pound wheel should have. Cave aged for a minimum of 8 months, this cheese belongs on cheeseboards, fondue, and many variety dishes!'
These two creameries are just the tip of the American cheese iceberg. We've featured many American creameries and American-made cheeses on Curd is the Word. Head to our blog to check them out!!