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Truly Great New England Cheese?


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Truly Great New England Cheese?

Olli K | Apr 11, 2006 07:32 PM

A thread a little while back, discussing the essential regional foods of Vermont, has hit upon what seems to be a somewhat controversial issue.

Some folks, it seems feel that the cheeses produced in the US are, on the whole, bland and boring and not worth the while of anyone with a palate. I'm curious: is that the common sentiment on this board? Is the wide array of artisan cheeses produced in Vermont, New Hampshire, Massachusetts, really inferior to the imported options?

In defense of locally-produced cheeses, here are some of my own favorites:

Taylor Farm Aged Gouda (This is quite good, and I think in a year or two it will come into its own and be a truly great cheese)

Boggy Meadow Baby Swiss (Wow. That's all I can say. One of the friendliest, most delightful cheeses I've encountered in a long time.)

Vermont Shephard. (Just a beautiful cheese. Complex and individual.)

Great Hill Blue. (SO GOOD. Yes, its mild compared to Italian Gorgonzola or French Roquefort, but it's so creamy and utterly supple and smooth. And still lovely and tangy. Great for salads, or just on toast, but especially for omelets.)

Any other candidates for truly great New England cheeses?


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