I've been pestering a few folks about their favorite cheeses recently (@Waddy and @mrchadsanborn to name two), and @Waddy has challenged me to share some favorite U.S. cheese. My love of cheese knows no borders, but I do recommend these "local" choices while my search for more favorites continues.
  1. Cabot Clothbound Cheddar
    Made at Jasper Hill, a working dairy farm with an on-site creamery. This cheddar is crumbly and nutty.
  2. Appalachian
    Meadow Creek Dairy cheese from Virginia. Very creamy, buttery, and earthy.
  3. Alpha Tolman
    Another Jasper Hill cheese, this one is similar to an Alpine cheese like Appenzeller. Good texture for melting, too.
  4. Summer Snow
    Woodcock Farm in Vermont makes this seasonal sheep's milk cheese. It's similar to chèvre, and you don't want it to get too warm.
  5. Oma
    Back to cow's milk cheese with Oma from Von Trapp Cellars in Vermont. It's buttery with a mild thin rind.
  6. Coupole
    Goat cheese from Vermont Creamery. The rind is wrinkled and round, like brains. The rind flavor is strong, but the interior is light and fresh. Good with slices of pear or melted on pastrami.
  7. Medium Cheddar
    Tillamook in Oregon makes my favorite mass-produced everyday cheddar. I almost always have some form of Tillamook cheddar in my refrigerator.