On 2013-02-01 16:09:10 +0000, pltrgyst said:

> On 2/1/13 10:42 AM, gtr wrote:
>
>>> That said, there are a few very good US cheeses.
>>
>> And what are those?
>
> One opinion:
>
> There are dozens of good (but not great) cheeses made in the US by
> small producers.
>
> Among those in wide distribution, anything from Cowgirl, Rogue, or
> Jasper Hill will be decent.
>
> For our taste, the two best American cheeses both come from Meadow
> Creek Dairy in Virginia: Grayson (which they liken to a Tallegio or
> Livarot) and Appalachian (think Tomme). If you like mature (i.e.,
> stinky) cheeses, mature Grayson is sublime.

Duly noted! Thanks.

> IMO, much as I love Anchor Steam and the overall contributions of the
> Maytag family, Maytag Blue is an abomination. It tastes like the random
> concoction of an eight year old with his first chemistry set.

I sure like the Cowgirl blue.

Do you have any nationa/regional chains where you tend to buy quality cheeses?