David Rosengarten maintains that America's artisanal cheesemakers haven't quite caught up with the greats of France, Spain, and Italy but says they're well on their way. After tasting his way through hundreds of cheeses from American artisanal cheesemakers here are some of his top picks:
Westfield Farm
28 Worcester Road
Hubbardston, MA 01452
877-777-3900 (tel)
978-928-5745 (fax)
www.chevre.com
David calls the Classic Blue Log made from goat's milk a "killer."
Bingham Hill
1716 Heath Parkway
Fort Collins, CO 80524
970-472-0702 (tel)
970-472-0622 (fax)
www.binghamhill.com
Go for their Angel's Feat washed-rind, sheep-milk cheese or the Sheepish Blue cheese.
Carr Valley
LaValle, WI
800.462.7258 (tel)
At the American Cheese Society's 2003 annual conference 616 cheeses were entered in the judging. Carr Valley took home a stunning 16 awards! David says the remarkable Benedictine is a must-try. Carr Valley may ultimately become most famous for their cheese "blends" - cheeses combining goat's milk, sheep's milk, and cow's milk.
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