The world of American artisan cheese is a vibrant landscape, rich with unique flavors and textures shaped by regional traditions and innovative cheesemakers. Far from merely replicating European styles, American artisans are crafting original cheeses that reflect their specific environments and creative approaches. For food enthusiasts, understanding these distinct regional offerings can unlock a deeper appreciation for the craft and inform more adventurous culinary pairings.
This guide profiles three notable American artisan cheeses, highlighting their origins, the types of milk used, key aspects of their production, and their characteristic qualities. By exploring these examples, we can better understand how the "taste of place" and traditional methods contribute to the unique character of American artisan cheeses, much like their European counterparts, but with a distinctly American twist.
Comparative Profile of Regional American Artisan Cheeses
To help you navigate the diverse world of American artisan cheeses, this table offers a quick comparison of their key attributes:
| Cheese Name | Origin/Maker | Milk Type | Key Production Aspect | Characteristic Quality |
|---|---|---|---|---|
| St. Malachi | The Farm at Doe Run, Pennsylvania | Cow's milk | Curd heated and washed with water, re-heated, brine added; aged in limestone caves. | Sweet, buttery, slight acidity, herbaceousness; firm washed rind, golden yellow paste. |
| Bonne Bouche | Vermont Creamery, Vermont | Goat's milk | Ash-ripened. | Creamy and tangy. |
| Cabot Clothbound Cheddar | The Cellars at Jasper Hill Farm, Vermont (from Cabot Creamery) | Cow's milk (inferred from cheddar type) | Bandaged and cave-aged by Jasper Hill Farm. | Aged cheddar with complex flavors developed through cave aging. |
St. Malachi: Pennsylvania's Alpine-Gouda Hybrid
From The Farm at Doe Run in Pennsylvania, St. Malachi stands out as an alpine-style cow's milk cheese that blends traditional European influences with a unique American expression. The farm, which practices rotational grazing with its Jersey cows, East Friesian sheep, and Saanen and Nubian dairy goats, crafts this cheese with a focus on reflecting the bounty of the seasons and stewardship of the land. St. Malachi is named after the original seven cows that initiated the farm's dairy operations.
The production process for St. Malachi involves heating and washing the curd with water, followed by re-heating and the addition of brine during the make process. This method results in a low-salt, low-lactose cheese designed for consumption at a relatively young age, typically around three months. The cheese is produced in the shape of a traditional Gouda, featuring a mottled brown and yellow rind and a firm to crumbly texture.
Aged in the farm's limestone caves, St. Malachi develops a sweet, buttery characteristic reminiscent of a young Gouda. This sweetness is balanced by a slight acidity and a lovely touch of herbaceousness, contributing to its complex flavor profile. The interior paste is a deep, golden yellow, and its firm washed rind adds to its distinctive appearance. The American Cheese Society recognized St. Malachi as the First Place Best of Show at its 2023 Judging & Competition, further cementing its status as a premier American artisan cheese.
