"american cheese" news and stories

Last week, after writing a post about Tarentais, I thought about another cheese with a similar name: Tarentaise (the "s" is pronounced). These two cheeses can not be any more different. Tarentaise is a cow's milk cheese made at Thistle Hill Farm in Pomfret, Vermont. John and Janine Putnam were inspired by the mountain-style cheeses, such as Beaufort, that are produced in the Tarentaise valley in France.

Tarentaise is an incredibly rich buttery cheese with hints of grass, apricots, and walnuts. While this alpine-style cheese pays tribute to its European ancestors, it stands apart with its unique smooth taste and complex finish. This exceptional American cheese is perfect eaten on its own. Or, you can pair it with a chestnut spread to bring out its nuttiness. Another condiment to pair with Tarentaise is apricot jam which will magnify the fruitiness of the cheese.

Visit Thistle Hill Farm!
Tarentaise is hand crafted by the Putnams on their farm. Even the process of moving the curds is done by hand, using a large cheese cloth, rather than commerical pumps that often harm the curds. Before entering the aging room, Tarentaise goes through a series of molds and turnings. Finally, it enters the aging facility where it matures for 4 to 6 months. The painstaking attention to detail can be tasted in the exquisite end result. To bear witness to this process, visit Thistle Hill Farm in North Pomfret, Vermont. Call them first at (802) 457-9349.

A couple of years ago, one of my friends suggested that I try Atlantic Mist, a creamy cow's milk cheese with a bloomy rind from Mecox Bay Dairy in Bridgehampton, NY. I finally tried it and was amazed at how similar it tastes to the raw milk Camemberts that I've eaten in France.

Most Camemberts that are imported into the U.S. are pasteurized and lack the sharp barnyard flavor and sweet fudge-like paste of a traditional raw milk Camembert. It's incredible that Atlantic Mist, a local cheese from the Hamptons, comes closer to the original than its pasteurized French counterparts. Atlantic Mist has an irresistible meaty aroma and a stunning gooey sweet taste.

Visit Mecox Bay Dairy!
If you're making a trip to the Hamptons, be sure to visit the dairy farm. Art and Stacy Ludlow and their sons Peter and John started to handcraft cheeses in 2003 from the milk of their small herd of Jersey cows. Atlantic Mist is aged for a minimum of 61 days and it's made in small batches. You can contact Mecox Bay Dairy at 631-537-0335 or you can email Art at art@mecoxbaydairy.com. Recommendations on where to purchase this cheese can be found after the jump.

Until recently, I did not realize how ignorant I was about the vast array of delicious creamy cheeses from Maine. I was aware of the many different cheese producers in Vermont, like Jasper Hill Farm and the Cobb Hill cooperative. So, a few nights ago, I was pleasantly surprised when I discovered a soft handmade goat's milk cheese from Seal Cove Farm, a small goat dairy in Lamoine, Maine.

The flavors are exquisitely pristine with absolutely no sourness. The light fluffy texture slowly crumbles and melts on the palate. It's the perfect final course to be served at the end of a long meal. Alternatively, you can incorporate the cheese in various dishes to be served prior to your dessert, such as salads.

Visit Seal Cove Farm!
This is the first American cheese that I've written about for Cheese Course. And, it's the beginning of a long list of unique local cheeses we can purchase on our own soil. I highly suggest visiting these dairies to learn about how these labor-intensive artisanal products are crafted. Seal Cove Farm is located north of Acadia National Park in Lamoine, Maine. Before visiting give them a call at 207-667-7127. Recommendations on where to purchase this cheese can be found after the jump.

I find that those slices of individually wrapped American cheese are always disappointing. I can't remember the last time I bought them, but occasionally, when I'm at a cookout or barbecue, I forget and get them on my burger. One bite in I regret the choice, as while they have amazing melting properties, there's really nothing redeeming about them. You get a mouthful of tasteless cheesy food product that coats your tongue like liquid plastic and ruins a perfectly good piece of grilled meat.

Because of my disdain for these slices of faux cheese, I was particularly delighted to discover a far more interesting and creative use for them. Cheese racing. This is a practice in which people (mostly like while they are under the influence of alcohol) toss the still-wrapped slices onto a grill, in order to see who's slice will puff up the fastest. Apparently the plastic doesn't melt or burst and the cheese gives off inflating gas. Who knew!

[via Neatorama]

Source

We here at Slashfood actually had a grilled cheese day back in 2005, but today is the official Grilled Cheese Sandwich Day.

Everyone has their own way of making a grilled cheese. Some people are very strict and only use American cheese and white bread. Some get creative with their breads, and some add tomato and fresh basil.

The sandwich above, by the way, is this Breakfast Cinnamon-Raisin Apple Grilled Goat Cheese Sandwich.

But whatever you do, don't make this one. Trust me.