The Very Best
Clothbound Cheddar
Cabot Creamery, Cabot, Vt.
Cabot has been synonymous
with cheddar since 1919, and this
exceptional version tells us why.
Made from the pasteurized milk
of Holstein cows, and containing
vegetarian rennet, the cheese is
produced at Cabot’s Vermont facility
and aged at nearby Jasper Hill Farms
for 10-14 months. It has amazing
fl avor, and is best grated over pasta
and casseroles, and of course, atop
apple pie. Price: $28 per lb. Web site:
www.cabotcheese.com.
Just Jack
Beecher’s Handmade
Cheese, Seattle, Wash.
Domestic Cheeses
Soft and rich, nutty and
soothing, Monterey Jack is an
American classic. It reaches
its zenith in the hands of
It used to be that you’d need
In fact, the artisan cheese movement
entrepreneur Kurt Beecher
in America has been fl ourishing for
Dammeier and cheese maker
a Eurail Pass to experience
Brad Sinko, both of whom are
nearly three decades. Domestic cheese
committed to making pure,
the world’s fi nest cheeses. No
makers favor local products, especially
full-fl avored food (or, as they
longer. Today, you can sample
the milk which degrades if transport- graphically put it, “Two days
S HANDMADE CHEESE
ed very far. Most producers raise cows
ago this cheese was grass”).
fl avorful, locally produced or goats themselves and are intimately
Price: $15 per lb. Web site: www.
CHER’
beechershandmadecheese.com.
’
S CHEESE
Y
products all across the U.S.
familiar with everything the animals eat. Y OF BEE
The best cheese producers do often
TES
share a link to the European experi-
Ascutney Mountain
C
OUR
Y OF MURRA
CK/ TES
By Mark Spivak ence. More often than not, they visited
Cobb Hill Cheese,
A
T J
France or Italy in their youth, took a bite
Hartland, Vt.
/
C
OUR
RANCOPHILES MAY RAVE ABOUT THE VIR- of cheese, and their lives were changed
Made by a community of people
F
TIVE / JUS
tues of Camembert and chevre, but true forever.
dedicated to sustainability and
organic farming, Ascutney Mountain
connoisseurs of cheese understand that But as inspiring and vivid as many
OOPERA
ANY / ASCUTNEY
is similar to Alpine cheeses such as Y C
OMP
these products can be masterfully re- of these cheeses are, their intent is not Gruyere or Comte. It comes from
created right here in the United States. to create a faux European experience,
raw, organic milk from Jersey cows,
T CREAMER
The only necessities are passion, out- a culinary Epcot. These 11 domestic
and is aged a minimum of eight ZZARELLA C
standing local ingredients, and a com- cheeses rise to a world-class level all
months to create a sweet, nutty
fl avor, and a pleasant bite. Price: $22
Y OF CABO Y OF MO
mitment to the spirit of the original. their own.
per lb. Web site:
www.cobbhill.org/
TES TES
cheese.
OUR
/
C C
OUR
Fresh Mozzarella
Mozzarella Company, Dallas, Texas
THBOUND
O
ZZARELLA/
CL MO
While traveling in Italy in 1982, Paula Lambert fell in love — not with an Italian,
but with the cheese there. She brought her passion back to a small factory in Dallas,
and today makes 250,000 pounds of cheese each year. Her mozzarella is made the
old-fashioned way: The curds are formed in hot water, and then molded by hand
into balls. Taste the difference! Price: $13 per lb. Web site:
www.mozzco.com.
68 NEWSMAX MAXLIFE / JANUARY 2009
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84