America's Big Cheese

A couple of weeks ago I blogged on one of Europe's most important food commodities, cheese. This dairy staple has become a very important part of Europe's culture and economy. Cheese styles and the techniques for making them have made their way to the U.S. and the industry is booming. Whether these blocks of dairy deliciousness are created by large facilities or the tiniest artisan, the U.S. has become known as a leading producer. A debt of gratitude goes out to Wisconsin dairy farmers who formed co-ops so cows milk could be converted into cheese. Fortunately, they realized they couldn't compete with wheat farmers in the midwest and during the mid-1800s, mass cheese production began in America. This week, a look at 5 of our big cheese making states.

We start our tour of big cheese states on the east coast. New York is one of my favorite places to travel. New York City is alive 24/7 and there is so much to see, do, and of course places to eat. Heading north along the Hudson River Valley, halfway between Montreal and N.Y.C., you will find yourself in the heart of the state's cheese producing region. Just a short drive north of Sarasota Springs, you'll drive through narrow country lanes lined with lush forests. Occasionally the tree-lined paths will open up, exposing vast meadows filled with goats and cows. Look for an artisan making a cheese called Kunik. This rich, herbaceous, and buttery brie-like cheese is said to be so wonderful because of the denizens producing the milk. Locals call them "Happy goats".

Vermont is known as one of the best maple syrup producers in the world and with Ben & Jerry's located in the state, some of the best ice creams as well. When it comes to cheese it also has the distinction of creating some of the world's best. This northeastern cheese-making giant boasts the highest number of cheesemakers per capita creating many different varieties. Award-winning goudas, chevres, blues, and buffalo mozzarellas are just some of the styles a cheese lover will find. Near the town of Cabot, the "Cheese Trail" is the place to find your favorite monger. Here you will find 44 cheese producing shops. Reading, pronounced "red-ing" is the big cheese of the region. This big, bold product is a perfect melting cheese. Try it on potatoes au gratin.

Switching coasts, we head to Northern California, one of the leading producers of wine worldwide. The valleys of Napa and Sonoma are 2 of the most famous that you'll find anywhere. Sonoma is also the heart of another up and coming product, cheese. Artisanal shops are popping up everywhere, producing over 250 different varieties. Not far from Sonoma head south and attend The Cheese School of San Francisco (thecheeseschool.com) where you'll be taught how to make mozzarella and even pair cheese with chocolate. Farther south is Monterey where you guessed it...Monterey Jack cheese originated. Stay a few days, the Monterey Peninsula is beautiful. Back in Sonoma look for a cheese called San Andreas. This semi-soft, fruity block was inspired by a Tuscan Pecorino recipe.

Heading north on scenic Highway 101, our next stop is Oregon. Lush valleys like the Willamette and Rogue River plus stunning coastal meadows yield some excellent cheeses. Every type of milk is used including cows, goats, sheep, buffalo, and even yak. The Rogue Creamery in Medford (roguecreamery.com) is known throughout the west coast as one of the finest crafters of cheese. The shop opened during the Great Depression of the 1930s and has been thriving since. Their Stilton is a must, especially if you love strong cheeses. Try it with a luscious tawny port than with a sip of Champagne for 2 unique flavor sensations. Along the coast is the famous Tillamook cheese factory, producers of one of the best Cheddars known to man.

When it comes to cheese Wisconsin is king, no state out-produces them. The food staple is so predominant here that football fans of the states NFL team are affectionately known as "Cheeseheads". The facts speak for themselves: over 2.6 billion pounds produced every year, 12,000 dairy farmers, and more than 600 types to choose from. In south-central Wisconsin in the town of Monroe where you will find the National Historic Cheesemaking Center. This is a mecca for cheese lovers, it is almost overwhelming. The numbers to choose from are endless. Visit Edelweiss Creamery (edelweisscreamery.com) and experience their award-winning 200-pound block of Swiss cheese. If you love bold and stinky, Baumgartner's Tavern (baumgartnercheese.com) makes a Limburger that is sure to knock your socks off.

My favorite cheeses come from small family-run artisanal shops. Hundreds of these creameries can be found throughout the U.S. especially near lush wine regions. Cheese tasting has become as popular as wine tasting and why not…? Both pair beautifully together. Long gone are the days when America was known for one cheese known as "American". Although Europe as a continent produces the most cheese, the U.S. as a country is the world's leading producer manufacturing 30% of the world supply. All 5 of the aforementioned cheese-making states are perfect to visit during the fall. The foliage will be on its annual full-color display and grapes will be harvested and converted into perfect nectar complimenting any big cheese.