In this article, we will take a look at the 5 highest quality cheeses in America. If you would like to read our discussion on the cheese market, you can go to the 15 Highest Quality Cheeses in America.
5. Humble
Company: Parish Hill Creamery
Humble has a sunny and nutty taste when it’s young, with an edible golden rind made by washing it with hard cider. As it gets older, it develops a veggie flavor and ends with an earthy aftertaste. It’s made from raw cow milk. The Parish Hill Creamery aims to educate and advocate for the natural fermentation and transformation of raw milk into natural cheese.
4. Hudson Flower
Company: Murray’s Cheese
The Hudson Flower is a modern version of a classic Corsican Fleur du Maquis, winning multiple awards. It’s rich and creamy, made with sheep’s milk, and the wheels are wrapped in a mix of rosemary, lemon thyme, chervil, and hop flowers for a unique experience. The taste is a mix of piney and floral, along with a rich and earthy flavor. The Murray’s Cheese cave-aged original cheeses follow an original Murray’s recipe.
3. Harbison
Company: Cellars at Jasper Hill
Harbison is a soft and ripened cheese with a bloomy rind. Young cheeses, gathered from the woodlands around the Jasper Hill Farm, are wrapped in strips of the spruce tree’s inner bark layer. The cheese has a runny texture that starts developing in the vaults, and it continues to soften on its way to distribution. The cheese has a woodsy and sweet taste, with lemon, mustard, and vegetal flavors. Made from pasteurized cow’s milk, it is aged up to 13 weeks.
2. Appalachian
Company: Meadow Creek Dairy
The Appalachian cheese was created to bring out the goodness of the milk from a herd specially bred to handle the hilly terrain around Meadow Creek Dairy. It’s aged with a white coat of molds that add to its natural flavor. The cheese is rich, giving you a taste of cream and butter, along with earthy notes like mushrooms and the special smell of cellars. Its texture is smooth and just melts in your mouth. Meadow Creek Dairy operates seasonally, making cheese on their farm with a unique mix of cows called the “Meadow Creek” breed, well-suited for both the farm and the cheese-making process.
1. 1916
Company: Wegmans
1916 is a cave-ripened aged goat cheese. It is called 1916 to commemorate the year Wegmans was founded. The cheese has a velvety, fudgy texture and extremely delicious rind. Wegmans, a family-owned company started by the Wegman brothers in Rochester, New York, takes a unique approach to making cheese. They get artisan cheeses and then age or improve them in their Wegmans Cheese Caves. These are modern 12,300 sq. ft. buildings with a special area for Brie cheeses and seven “caves” for developing soft and washed-rind cheeses to delightful ripeness.
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