Pleasant Ridge Reserve
Uplands Cheese Company, Dodgeville, Wis.
At Uplands, the milk’s the thing. They begin
producing cheese in late spring, when the cows
are accustomed to their pasture diet, and stop in
the fall when the foliage goes dormant for winter.
Pleasant Ridge Reserve is made during the peak of
the summer. Each wheel is washed and turned daily
during a four-month aging process. The result is the
closest thing to Gouda made on these shores. Price:
$26 per lb. Web site:
www.uplandscheese.com.
Camembert
Stravecchio Parmesan
MouCo Cheese Company,
Sartori Foods, Plymouth, Wis.
Fort Collins, Colo. There are dozens of cheeses
THE
Run by former brewers made in the style and image
and supervised by a German of Emilia-Romagna’s famed GRATER
cheese maker with 47 years Parmigiano-Reggiano, but few
of experience, MouCo has are as compelling as Stravecchio.
GOODS
become an American success The process is similar: The milk is
story. It begins with antibiotic-free cow’s milk produced by local cultured with rennet, and the curds
farmers, and continues through a meticulous and painstaking are then packed into wheels which
IT’S ONE OF LIFE’S
process straight from the Old World playbook. Think it’s are immersed in a brine bath to form
great ironies that you can
presumptuous of them to call it Camembert? Spread some on the rind. Only the best wheels are
easily spend more on cheese
crusty bread, cut up a tart apple, and fi nd out for yourself. selected for Stravecchio, which are
paraphernalia than on the cheese
Price: about $24 per lb. Web site:
www.mouco.com. aged for 20-24 months. The result
itself.
is a fi rm, dry cheese with a deep
To start, you’ll need a platter.
golden color, sharp and granular on
The Match Cheese Tray ($284)
Aged Goat Cheese the palate. Price: about $22 per lb.
is a traditional board with side
Coach Farm, Pine Plains, N.Y.
Web site:
www.sartorifoods.com.
handles, crafted in Italy from
As proprietors of Coach Leatherware, Miles
Match pewter with wooden
and Lilian Cahn devoted their energies to the
inserts. If wood is not your style,
outside of the animal. After selling the famous
check out the Christofl e Vertigo
handbag maker, however, they decided to focus on
Round Cheese Tray ($380). It’s
Y
the inside. At their Hudson Valley farm, they turn out
made of frosted glass, with
some of the tastiest and most authentic goat cheese in America,
a silver-plated handle. Both
starting with 900 French alpine goats that produce hormone-free
available from Neiman Marcus,
milk. Reduced-fat versions are
www.neimanmarcus.com.
also available, as is Yo-Goat —
So how best to carve up your
ANY
Y OF ROGUE CREAMER
a cultured, drinkable yogurt.
cheese? Laguiole offers a two-
TES
OMP
Price: $13 per lb. Web site:
piece set of fork and small cleaver,
C
OUR
www.coachfarm.com.
available in either dishwasher-safe
GON/
or hand-washable versions ($325),
O CHEESE C
www.laguiole.com.
Vintage Van Gogh Alessi manufactures one of
Y OF MOUC ARM ENTERPRISES Roth Käse, Monroe, Wis.
the most elegant cheese graters
TES
CH F
Made from full-cream pasteurized cow’s milk, this Gouda taste-
around. Made of pearwood, it’s
A TH KÄSE USA / ORE
O
alike comes from one of the Cheese State’s most meticulous artisans.
based on a 1912 design by Davide
T
/
C
OUR
Y OF C Y OF RO
Full-bodied, rich, buttery, and slightly sweet, Roth suggests using it for
Piazza ($425),
www.alessi.com.
TES TES gourmet pizzas, Alsace-styled tarts, or as the centerpiece for a holiday
If you’re expecting several
C
OUR cheese board. Price: $13/lb. Web site:
www.rothkase.com.
thousand guests for a spaghetti
C
OUR
dinner, or feel a compulsion to
OM / CAMEMBER
.
C
stockpile cheese for the winter,
AN GOGH/
A
T CHEESE/
Oregon Blue Vein consider a commercial grater.
Rogue Creamery, Central Point, Ore.
Food Machinery of America sells
OODS / V
The legendary Rogue Creamery was founded in 1935 by Thomas Vella,
a 5-horsepower model for the
reasonable price of $5,837. Go to
T
ORI F
who spent three months studying in Roquefort, France. He returned
Y OF UPLANDSCHEESE
home to make Oregon’s fi rst blue cheese. Only raw cow’s milk is used
www.omcan.com. — M.S.
TES
Y OF SAR
to make Oregon Blue Vein, which is wrapped in grape leaves soaked
C
OUR
TES in Oregon pear brandy, and aged at least 90 days. The result is a rich,
Food and wine expert Mark Spivak is
C
OUR pungent, and fruity product, which beat out competitors such as Stilton
the host of Uncorked Radio, a weekly
and Roquefort to win Best Blue Cheese at the World Cheese Awards in
talk show celebrating the fi ne-food
TER/© 2008 JUPITERIMAGES CORP. / GO 2004. Price: about $30 per lb. Web site:
www.roguecreamery.com. lifestyle on National Public Radio in
PLEASANT RIDGE/ GRA P
ARMESAN/
Palm Beach, Fla.
JANUARY 2009 / NEWSMAX MAXLIFE 69
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