Who Makes the Best Cheese in the US? A Deep Dive for Cheese Lovers

The question of "Who makes the best cheese in the US?" is a delicious one, but also a complex one. Like asking who makes the best pizza or the best BBQ, there's no single, definitive answer. "Best" is subjective, depending on your personal preferences, what you're using the cheese for, and even what region you're in. However, we can explore the leading contenders, the regions known for their exceptional cheesemaking, and the types of cheese that consistently earn accolades.

The Landscape of American Cheesemaking

The United States boasts a vibrant and diverse cheesemaking scene. From the rolling hills of Vermont to the dairylands of Wisconsin and the emerging craft cheese producers across the country, American cheesemakers are producing an incredible array of high-quality cheeses. These producers range from large, well-established dairies to small, artisanal operations, each contributing to the rich tapestry of American cheese.

Key Regions for Top-Tier Cheese

While excellent cheese can be found nationwide, certain regions have become synonymous with exceptional dairy production and cheesemaking prowess:

Wisconsin: Often called "America's Dairyland," Wisconsin has a long and proud history of cheesemaking. The state is home to a high concentration of skilled cheesemakers, many of whom are Master Cheesemakers, a prestigious designation earned through rigorous training and examination. Wisconsin produces a vast quantity and variety of cheeses, from classic cheddar and Colby to innovative artisanal creations.
Vermont: Vermont has emerged as a powerhouse for artisanal and farmstead cheesemaking. Its commitment to quality, local ingredients, and often, traditional cheesemaking methods, has led to a surge in highly acclaimed cheeses. Vermont cheesemakers are known for their creativity and often focus on raw milk cheeses and European-inspired styles.
California: California's dairy industry is substantial, and it has a growing number of sophisticated cheesemakers producing both traditional and innovative styles. From cow's milk to goat's and sheep's milk cheeses, California cheesemakers are pushing boundaries and earning national recognition.
New York: Similar to Vermont, New York has a thriving artisanal cheese movement, with many producers located in the Hudson Valley and other agricultural regions. These cheesemakers often emphasize sustainability and farm-to-table philosophies.

What Makes a Cheese "The Best"?

Several factors contribute to a cheese being considered among the "best":

Quality of Ingredients: The milk used is paramount. High-quality milk from healthy animals, often from cows, goats, or sheep grazing on lush pastures, forms the foundation of exceptional cheese.
Craftsmanship and Skill: Cheesemaking is an art and a science. The skill of the cheesemaker in transforming milk into cheese, managing the aging process, and developing specific flavors and textures is crucial.
Flavor Profile: A great cheese has a complex and balanced flavor that is pleasing to the palate. This can range from sharp and tangy to mild and creamy, nutty, earthy, or fruity.
Texture: The mouthfeel of a cheese – whether it's crumbly, smooth, firm, or gooey – is a significant part of its appeal.
Awards and Recognition: Winning awards at national and international cheese competitions is a strong indicator of a cheese's quality. Organizations like the American Cheese Society (ACS) and the World Cheese Awards regularly recognize outstanding American cheeses.

Notable Cheesemakers and Their Specialties

While naming a single "best" is impossible, here are some cheesemakers and their generally highly regarded cheeses that consistently receive praise:

Rogue Creamery (Oregon): Renowned for their blues, especially their Rogue River Blue, which has won numerous international awards. Their organic, pasture-raised dairy contributes to the exceptional quality.
Jasper Hill Farm (Vermont): Known for their cave-aged cheddar, particularly their Vermont Cheddar and their distinctive bloomy rind cheeses like Bermuda Triangle.
Cowgirl Creamery (California): Celebrated for their soft-ripened cheeses, including their iconic Mt. Tam (a triple-cream brie style) and Red Hawk.
Shelburne Farms (Vermont): Produces a phenomenal cheddar, their Bayley Hazen Blue, which is a semi-firm, natural rind blue cheese with a distinctive flavor.
Uplands Cheese (Wisconsin): Famous for their Pleasant Ridge Reserve, a Gruyère-style cheese made from raw cow's milk that has won "Best of Show" at the American Cheese Society competition multiple times.
Carr Valley Cheese (Wisconsin): A diverse producer offering a wide range of cheeses, including their award-winning Cranberry Chutney Cheddar and their unique Baci di Dama.
Beecher's Handmade Cheese (Washington): Famous for their sharp cheddar, particularly their Smoked Flagship.

The Importance of Farmstead and Artisanal Cheese

Many of the cheeses considered "best" come from farmstead or artisanal producers.

"Farmstead cheesemakers produce cheese exclusively from milk produced on their own farms. This allows them complete control over the quality of the milk and the entire cheesemaking process, often leading to unique and exceptional flavors."

Artisanal cheesemakers, while not always farmstead, are dedicated to small-batch production, meticulous attention to detail, and often, the use of high-quality, local ingredients.

How to Find Your "Best" Cheese

The journey to discovering your favorite American cheese is a rewarding one:

Visit Cheese Shops: Seek out specialty cheese shops. Their mongers are knowledgeable and can offer samples and recommendations based on your preferences.
Attend Cheese Festivals: Many regions host cheese festivals where you can sample a wide variety of cheeses and meet the cheesemakers.
Explore Farmers Markets: Local farmers markets are often where you can find smaller artisanal and farmstead producers.
Read Reviews and Awards: Keep an eye on awards from organizations like the ACS and look for reviews from reputable food critics.

Ultimately, the "best" cheese in the US is the one that brings you the most joy and culinary satisfaction. The incredible diversity and quality of American cheesemaking mean there's always something new and delicious to discover!

Frequently Asked Questions (FAQ)

How do I choose a cheese from a new cheesemaker?

When trying a new cheesemaker, look for their signature cheeses, often highlighted on their website or by cheese shop staff. Consider the milk type (cow, goat, sheep) and the cheese style (hard, soft, blue) that you typically enjoy. Don't be afraid to ask for recommendations or sample small pieces if available.

Why are some American cheeses so expensive?

The cost of high-quality cheese is often due to the premium ingredients, the labor-intensive artisanal production methods, the aging process which can take months or even years, and the expertise of the cheesemakers. Small-batch production also means less economy of scale compared to mass-produced cheeses.

What's the difference between a farmstead and an artisanal cheese?

Farmstead cheesemakers use only milk from their own animals, giving them complete control over the milk's quality. Artisanal cheesemakers focus on small-batch production with high craftsmanship, but they may source milk from other local dairies. Many farmstead cheeses are also artisanal.

How can I store my good quality cheese to keep it fresh?

Proper storage is key. Wrap your cheese in cheese paper or parchment paper, then place it in a loosely sealed plastic bag or container in the warmest part of your refrigerator, usually the vegetable crisper. Avoid plastic wrap directly on the cheese, as it can suffocate it.