Originally Posted by
bigguyinpasadena
"Anybody know of someone making a good "American cheese"? ""
So many wonderful wonderful American cheeses out there!
I just tried some from Colorado,Texas has some fantastic cheese makers-and of course California has a long history of artisinal cheese.
The only problem of course is our reluctance against raw milk.while pasturization adds to the safety of dairy products it means that we will never be in the same league as other countries.Actually new EU resrictions mean that many of the best cheeses of the world might have to be sold on the black market.
Sorry, BigGuy, I should have made the joke more obvious -- I know there are tons of amazing cheeses made by American cheese makers -- the Vella Dry Jack I mentioned is among them, as is the goat cheese coming out of
Capriole Farms. It's some of the best in the country (and they are
deeply committed to raw milk cheeses). I'm fortunate that they are close enough to me that the owners set up shop at my local farmers market all summer long. ^
Since I had mentioned a "fancy" Gouda and a "fancy" Monterey Jack, I was (facetiously) asking if anyone knew of a fancy "American cheese" (i.e. the processed cheese-like substance that is sadly passed off as cheese in deli cases around the country). Would aging a Kraft Single make it subtle and complex?
My comment was made as a slight against the realm of processed cheese food products, not as a slight on American-made cheeses in general. Sorry for the misunderstanding.