Camembert
"pltrgyst" > wrote in message
...
> 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.
>
> 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.
>
> -- Larry
>
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