A bit of a rant on why buying from a knowledgeable cheesemonger who cuts to order will always get you better cheese. Walls of artisan cheese, already cut and wrapped in cellophane such as at one local grocery here in the Twin Cities may look impressive, but those cheeses are dying. -Chris
The Cheese Stands Alone
By Jada Calypso Brotman (Dec. 22, 2011) I have been known to throw fits about cheese, citified, hoity-toity fits that publicly I eschew and privately I pursue, defending my position alone in my head for hours. We who live in this veritable cornucopia of verdancy, overflowing with local organic meat, produce, grains and dairy, we who positively wallow amidst plump, cream-producing cows, are shockingly bereft of local artesanal cheese.
I adore Loleta Cheese Company’s Sharp Cheddar, yes, and I admire Cypress Grove very much, but have you been to Vermont lately? You can’t throw a brick with out hitting a tiny dairy that is producing a completely new washed-rind raw milk cheese like the buttery oozy Dorset from Consider Bardwell Farms, or Constant Bliss, a bloomy-rinded self-descriptive cheese from Jasper Hill. There are thousands of them, inventing new cheeses every season.
Totally … new … cheeses!! And here we are drowning in surplus local milk from grass-fed cows, totally unable to hop the glistening bandwagon of cheese miracles lining the pockets and the palates of many an Eastern dairy.