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New England Cheeses Types of Cheeses There are hundreds of varieties of cheeses produced in the world. Generally, there are only four basic categories for the varieties of cheeses:
For information on particular cheeses and were you can buy them in Northern new England just click the name below.
A semi-hard, raw, cow's milk cheese. This mellow, melt-in-your-mouth cheese is noted for the beautiful color of its washed rind. Try this Trappist style cheese with a good microbrew. Usually made from Jersey cow milk. See: Three Shepherd of the Mad River Valley
The mildest, sweetest cheese of the family that includes Switzerland's famous Emmenthaler and Gruyere. Baby Swiss is notable for its light, almost white color, creamy texture and small holes. Its nutty flavor and smooth melting characteristics make it a perfect ingredient in many recipes, as well as a welcome addition to a cheese tray. A smoked version is also available. See: Boggy Meadow Farm Cheese or West River Creamery
This is a generic term to describe many different types of cheeses made throughout Europe and North America. All blues begin as unpressed white cheese onto which a blue mold such as Penicillium roqueforti is dusted. The mold makes its way into the interior of the cheese via forty or so holes punched through the wheel of cheese as it ages. Most blues have a crumbly texture and a sharp, tangy flavor. Serve blue cheese with robust, whole-grain crackers. Port wine is the classic accompaniment. Crumble blue into sour cream or plain yogurt as a dip, or into mayonnaise as a dressing. See: Blythedale Farm, Green Mountain Blue Cheese or Jasper Hill Farm .
A natural rind, raw cow's milk cheese. This bold nutty cheese made in Vermont has a wonderfully crumbly texture and derives its golden color from the milk of the Von Trapp's Jersey cows grazing local mountain pastures. See: Three Shepherd of the Mad River Valley
A world-famous externally-ripened cow's milk cheese that originated in the 13th-century near Paris. It is an easily recognized thin disc covered with a whitish bloom. At its peak, the cheese's interior should be plump and glossy, but not runny or smelling of ammonia, which indicates over-ripeness. Its flavor is mildly tangy and fruity. Serve Brie with a variety of fruits. Thin slices served on a sandwich with roast beef are quite tasty. Some people enjoy Brie baked in a pastry crust. See: Blythedale Farm or Sandwich Creamery .
This cheese originated in Wales. A cows milk cheese with a natural, not cloth-wrapped rind. It is a simple, mild, semifirm cheese with a slightly liquid edge near the crust. See: Cobb Hill Cheese .
Another French Norman original this is an externally-ripened cows-milk cheese similar in appearance to Brie. Camembert originated in Normandy about 300 years ago. Its flavor is only slightly more assertive than Brie, and its rind is edible. Use Camembert as you would Brie. See: Blythedale Farm or Willow Hill Farm .
Ask almost anyone for the name of a cheese from New England, and invariably the response will be: "Vermont Cheddar!" Brought to the New World by English colonists, Cheddar-type cheeses were made on most farms in New England. Vermont is responsible for virtually all of the region's Cheddar production today. Cheddar's flavor can vary from mild to extremely sharp and its texture can range from firm but smooth to dry and almost crumbly, depending on the age of the cheese. New England Cheddars are commonly sold ranging in age from six to thirty-six months old. Cheddar's popularity has never been higher, with the addition of many smoked, herbed and spiced varieties. Use younger Cheddars for most cooking applications including melting, grating, soups and sauces. Why Are New England Cheddars White? People from outside the region are often surprised to discover that our Cheddars (and almost all of our other cheeses) lack the bright orange color with which they are familiar. Why? It's simple: orange cheese is artificially colored. Holding fast to our centuries-old tradition, we don't color our cheeses. See: Grafton Village Cheese, Jasper Hill Farm, Shelburne Farms, Neighborly Farms of Vermont, Sandwich Creamery,State of Maine Cheese Company , Sugarbush Farm, Vermont Butter & Cheese Co.or West River Creamery.
Originally from England this is a hard, crumbly texture, with a tangy, salty flavor. See: West River Creamery
An American original, Colby is named for the town where it was invented. Colby is a "washed curd" cheese. The term "washed curd" indicates that during the cooking process the whey is replaced by water to reduce the curd's acidity. In addition, the curd is not turned and stacked like a Cheddar, nor is it pressed quite as hard. The cheese which results is somewhat similar to Cheddar, but softer and moister with a mild, sweet flavor. Colby may be used just like cheddar. See: Crowley Cheese Co., Frog City Cheese, Orb Weaver Farm, Neighborly Farms of Vermont orState of Maine Cheese Company
Coulommier is a delicious semi-soft cheese, made from cow's milk. Having most of the same characteristics as brie, coulommier is smaller in size, and thicker. Coulommier is velvety soft with a pronounced tang. See: Sandwich Creamery
Old Fashion Cream Cheese is produced without stabilizers or preservatives. This cheese has a smooth, creamy, and spreadable texture. The luxurious taste makes a delightful spread on bagels and toast, as the base for a rich cheesecake, or even crumbled over a salad. See: Champlain Valley Creamery.
These are terms you will hear and see quite often when dealing with limited-production, artisan crafted cheeses. "Farmhouse Cheese" is not a specific type of cheese, but a term used to denote a cheese made by a farm using exclusively the milk from its own herd. Additionally, Farmhouse cheesemakers usually use raw (unpasteurized) milk in their cheeses because they feel the pasteurization process removes some of the "character" of their milk. During the cheese's aging process, the cheese builds up certain acids which cause it to "self-pasteurize", making it perfectly safe to eat. Because Farmhouse cheeses are usually made in small batches by hand, the cheesemaker's individual style becomes very evident in the flavor, texture and even the color of the finished product. See:
Of Greek origin, this pale white cheese was originally made from the milk of sheep. Today, in the U.S., it is often made from cow's milk. Feta's curd is only lightly pressed and then ripened in brine, giving the cheese a crumbly texture and salty taste. Use Feta on a Mediterranean-inspired appetizer tray or crumbled over salads. See: Neighborly Farms of Vermont or Vermont Butter & Cheese Co.
Fromage Blanc is a very soft, spreadable unripened cheese made from skim milk. Literally translated from the French, Fromage Blanc simply means "white cheese" See: Vermont Butter & Cheese Co.
Gruyere: a moderate-fat cow's milk cheese with a creamy yellow interior and golden brown rind. Its' flavor is rich, with a hint of fruits and nuts. typically aged for 10 to 12 months, it can enjoyed alone or in recipes. See: Blythdale Farms
Originating in the Netherlands, Gouda is easily recognized by its distinctive red waxed exterior, enrobing a three to fifteen-inch wheel. The cheese itself is straw-colored, with a firm yet creamy texture scattered with small holes. Typically aged for only a few months before it reaches maturity, its mild and buttery flavor develops a richer tang as the cheese ages. A superbly versatile cheese, Gouda is noted as a breakfast cheese in Europe and is especially good served with fruit. See: Smith's Country Cheese or Taylor Farm
King Louis is a semi-hard washed rind cows milk cheese that is reminiscent of a French Munster with a slightly pungent, hearty, and creamy character that pairs well with crisp white wines and many micro-brews. See: Three Shepherd of the Mad River Valley
This is a rich, Italian-style cream cheese. It is indispensable for cannoli fillings as well as the classic dessert, Tira Mi Su, and is the foundation for Torta. Mascarpone may be used as the primary ingredient of a "killer" cheesecake. See: Vermont Butter & Cheese Co.
Created by Spanish monks in early California, Monterey Jack is a light-colored, creamy-textured relative of cheddar noted for its mild flavor. It is because of that mildness that Monterey Jack is so often flavored with Jalapeno Jack being the most famous of this type. All Jack cheeses melt beautifully, and are especially good on broiled, open-face sandwiches. Jack's meltability has made it indispensable for Southwestern and "Tex-Mex" dishes, shredded over tacos, stuffed into enchiladas or melted over refried beans. Serve jack cheeses with beer and fruity wines. See: Neighborly Farms or State of Maine Cheese Company
Due to the popularity of pizza in our country, mozzarella production has risen to the point where it rivals Cheddar, the all-time production champion! Besides pizza, Mozzarella may be used to top any baked Italian dish, including ziti casseroles, lasagna, and veal, chicken or eggplant "parmesan". Mozzarella may be marinated in good olive oil and herbs as an antipasto. Bread and pan (or deep) fry mozzarella "cutlets" and serve on a pool of marinara sauce. Mozzarella is packaged in a variety of sizes and is produced in whole-milk, part-skim and skim varieties. The higher the fat content, the richer and more tender the cheese. Try making a Caprese Salad with this cheese.
Parmesan originally from Italy is a hard, dry cheese made from skimmed or partially skimmed cow's milk, with a rich, sharp flavor. It is primarily used for grating. U.S. examples of parmesan are typically aged 14 months, while some Italian versions are aged up to 4 years. See: Blythdale Farm
This is soft, spread able German-style cream cheese. Very versatile, Quark can be used in everything from bagel spreads to desserts. Its fat content is higher than the skim milk Fro mage Blanc, but significantly lower than Mascarpone. It is very white, with a tangy flavor. See:Vermont Butter & Cheese Co.
Romano is named for the city of Rome, most American Romano's are made of cow's milk or a combination of cow's milk with sheep or goat. they can vary from mild to extremely sharp and is mostly used for grating.
Soft Cheeses that are often mixed with other ingredients or seasonongs, and served as a complement to crackers, bagels or in recipes See: Beryl Marton and Company,Sandwich Creamery orSmith's Country Cheese.
A fresh curd-like cheese that blends wonderfully. It's rich, creamy texture is low in salt and bursting with the flavour See: Beryl Marton & Co.
Tarentaise is an aged alpine raw milk cheese, made by-hand from the certified organic milk of their grass-fed Jersey cows. The cheese is made in the tradition of Beaufort and Abondance cheeses of the Tarentaise Valley in the Savoie region of the French Alps. This unique cheese is smooth textured, subtly nut-flavored and naturally rinded. It is ideal both for the table and for melting. See: Thistle Hill Farm
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