Cypress Grove Humboldt FogĬalifornia’s Cypress Grove creamery is one of the oldest and most well-renowned in the American cheese industry, with founder Mary Keehn making artisanal, crowd-pleasing cheeses from her herd of goats since 1983.
With that, here’s a closer look at three newsworthy American cheeses fit to serve the President of France. Regardless of what you call it, however, the star is definitely rising for American cheese, so now’s a good time to get familiar with what American creameries are up to. While American cheese is currently enjoying a boom, with an estimated 1,000 producers of artisanal cheese now operating in the United States - along with an increase in quality and popularity of American artisanal cheeses - cheese in America has a history of less than 200 years, with the current artisanal movement only going back to the 1980s and 1990s.įor American turophiles, “domestic” cheese is often preferred terminology over “American” cheese, since the latter tends to conjure ideas of the individually-wrapped, “cheese product” slices that, while they have their uses, bear little resemblance to any cheese made of artisanal processes in the United States or elsewhere. To put this in perspective, France’s cheesemaking history goes back several millennia, and French dairies or monasteries are credited with creating several styles of cheese - often by accident - which still exist today, such as bloomy rind (as in Brie,) washed rind and blue cheeses. Such was the case earlier this month when First Lady Jill Biden and White House Executive Chef Cristeta Comerford conspired to serve a cheese course composed of three American cheeses at a state dinner honoring Emmanuel Macron, the President of France.
On an occasion when cheese is worthy of a national headline, however, there’s a great deal of unqualified excitement for those who make, sell or appreciate cheese.
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