Celebrate Great American Cheese with Fall Fruits & Veggies
Harvest Happiness: Celebrating Great American Cheese with Fall Fruits & Veggies
Happy American Cheese Month! October is a celebration of North Americaâs delicious and diverse cheeses, and the farmers, cheesemakers, cheesemongers and chefs who bring them to your table.
Here are 5 all-American cheesy wonders of the USA, and our picks for gorgeous in-season fall produce pairings that make âem sing.
Twice a year, we hand select Cabot's English-inspired clothbound cheddar, aged by the Cellars at Jasper Hill. Our preferred flavor profile: a delicate balance of sharpness, slight nuttiness and a caramelized, nearly candied sweetness. Produced from the pasteurized milk of a single herd of Holstein cows, our cheese ages for about 12-14 months, gaining complex flavors that balance the crisp crunch of fall apples. Cabot Clothbound and some Fuji, Pink Lady or Gala slices are fall snacking at its prime. Or, how about a cheddar crust to complement the flavor of your favorite apple pie?
The talented cheesemaker Mike Gingrich makes this smooth, firm cheese from the raw milk of his 150-cow herd only during the summer months. This is when the cows can graze on lush pastures and the cheese takes on a fruity, olive-y depth. Several months of aging intensify its flavors, especially the sweetnessâ¦all the better for savoring with plump fresh figs. Fig jam does the trick, too.
Spring Brook Reading is made from raw cow's milk in Reading, VT - on a farm that teaches urban kids where food comes from. Itâs a gorgeous melter with plenty of salty funk, structured flavor and deeply nutty undertones. Hereâs your secret weapon for veggie bliss: Melt atop roasted cauliflower and broccoli, squash and potatoes for a truly savory combination.
This American cheese beauty gets its name from Humboldt County's thick morning fog. Mary Keens has been making her goat cheeses since the 1980s, and helped launch the American artisanal cheesemaking revolution. A bite of clean, lemony, lactic goodness will reveal why: Humboldt Fog grows earthier and mustier with age. Its pillowy rind reveals bright white, smooth paste, bisected with a thin slash of black vegetable ash. In other words: Itâs so pretty! With a sweet, bright-orange skin and a tart flesh, the kumquat stands out on your cheese plate and plays gorgeously with Humboldt Fog.
The Giacomini Family, third-generation dairy farmers in West Marin, CA, make Californiaâs iconic, classic-style blue cheese. Known for its extra creamy texture and bright milk flavors up front, with a pepper pungency in the finish, Original Blue is great beside candy sweet pears. A drizzle of honey is optional, but highly recommended.