Cato Corner Farm from Connecticut makes the best farmstead, raw milk cheese to be found at NYC’s Union Square Market on a Saturday morning. It’s true, happy animals make happy cheese, and this cheesemaker makes a number of delicious cheeses. Dairyere is one of their award winning cheeses, reminiscent of a gruyere. Perfectly balanced, full flavoured, and went well with my pinto grigio.
This highly aromatic gem of cheese was made famous in part by Wallace and Gromit, and also due to winning a number of awards for its awesomeness, hails from Gloucestershire, England. Its name actually comes from the liquor it is washed in; the hard cider from a local type of pear called the Stinking Bishop, not a commentary on clergymen. Full flavoured, milky, fruity, yeasty, beefy, this cheese has a sensuous texture you’ll love!
Greeks eat more cheese per capita than any other nation in the world, so it is worth exploring the variety that exists. Graviera Kritis (PDO) is a lovely sheep’s milk cheese from the mountainous regions of Crete. Delicious and nutty, affordable, and low sodium to boot, this cheese is always a good buy.
I simply adore Brebichon, a farmstead sheep’s milk cheese that is oh so creamy, delicate and luscious. This apple washed cheese is an absolute must buy on every stop I make to Fromagerie Atwater in Montreal.
This organic, unpasteurized cheese made from the milk of Brown Swiss cows by Fromagerie au Gre des Champs is one of the most luscious, gorgeous mild lactic cheeses I’ve tasted in ages. Sexy and fantastic!