{"id":46892,"date":"2024-01-18T10:42:11","date_gmt":"2024-01-18T15:42:11","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=46892"},"modified":"2024-06-24T09:45:03","modified_gmt":"2024-06-24T13:45:03","slug":"best-of-cheeses-2023","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/blog\/best-of-cheeses-2023\/","title":{"rendered":"The Best Cheeses of 2023"},"content":{"rendered":"\n

Featuring over 60 award-winners from across the globe. <\/h4>\n\n\n\n
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We\u2019re celebrating a decade of producing our Best Cheeses issue<\/a>, highlighting makers from around the world and in your backyard. These winners have collected accolades from the 2023 American Cheese Society Judging and Competition (ACS)<\/a>, 2023 US Championship Cheese, World Championship Cheese Contest (WCCC), 2023 Good Food Awards (GFA), and the 2023 and 2022 World Cheese Awards (WCA). Happy reading!<\/p>\n\n\n\n

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Best Soft Cheeses<\/a><\/h3>\n\n\n\n

Best Semi-Soft Cheeses<\/a><\/h3>\n\n\n\n

Best Semi-Hard Cheeses<\/a><\/h3>\n\n\n\n

Best Hard Cheeses<\/a><\/h3>\n\n\n\n

Best Blue Cheeses<\/a><\/h3>\n\n\n\n
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Best Soft Cheeses<\/mark><\/h2>\n\n\n\n

Written by Alexandra Jones and Chala June<\/em><\/p>\n\n\n\n

Cheese that is made in a relatively short time and has a soft, creamy, or runny texture<\/p>\n<\/div><\/div>\n\n\n\n

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Prosecco-Washed Harbison<\/a><\/h2>\n\n\n\n

The Cellars at Jasper Hill Farm<\/a>,<\/strong><\/em>
Greensboro Bend, Vermont<\/strong><\/em>
Jasper Hill\u2019s beloved bark-wrapped round has been washed in beverages ranging from gin to whiskey to port wine. Winning First in its category at the 2023 ACS, this version is bathed in Prosecco DOC Brut, which softens the original\u2019s woodsy, meaty flavors with a citrusy sweetness. Pair it with\u2014what else\u2014something bone-dry and bubbly such as Prosecco to complement the rich, gooey interior and bold flavors of this outstanding wheel. AJ<\/strong><\/mark><\/p>\n<\/div>

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CamemBertha<\/a><\/h2>\n\n\n\n

Four Fat Fowl<\/a>, Stephentown, New York<\/em>
<\/strong>Bloomy-rind wheels are known for being mild and buttery, but a little extra time in the aging cave can yield flavors and aromas ranging from root cellar to brassica to barnyard. Aged twice as long as Four Fat Fowls\u2019<\/a> flagship triple-cream St. Stephen, CamemBertha is allowed to develop bolder flavors while still retaining its welcoming, milky profile, which may have played a part in it winning First in its category at the 2023 ACS. Tasting notes include cooked vegetables and a pronounced pungency that pairs well with funky wines and farmhouse ales. AJ<\/strong><\/mark><\/p>\n<\/div>

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Crescenza-Stracchino<\/a><\/h2>\n\n\n\n

BelGioioso Cheese<\/a>, Green Bay, Wisconsin<\/em>
<\/strong>This rindless Italian-style cheese, which took home First in its category at the 2023 ACS awards, is meant to be eaten young when its flavors are bright and milky, or aged for up to two weeks to develop a pleasant tang and softer texture. Cheeses at this stage are some of the most versatile: take it in a dessert direction by baking it into cheesecake or serving with fresh raspberries and wildflower honey, or go savory by melting it over a pizza or a burger. AJ<\/strong><\/mark><\/p>\n<\/div>

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Adiron-Jack<\/a><\/h2>\n\n\n\n

Nettle Meadow Farm<\/a>, Thurman, New York<\/em>
<\/strong>Jersey cows are renowned for their high-butterfat milk. Nettle Meadow<\/a> takes advantage of that richness to make one of their most luxurious bloomy-rind cheeses. Adiron-Jack, a triple-cream button made exclusively with Jersey milk, gets its name and its floral profile from an infusion of local applejack brandy\u2014not on the rind, but in the vat, where the curds soak in flavorful liqueur between cutting and draining. The result is a particularly luscious cheese\u2014and 2022 WCA Gold winner\u2014that offers notes of fresh grass and fruity apple, with a lush texture and beautifully smooth cream line. AJ<\/strong><\/mark><\/p>\n<\/div>

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Lil\u2019 Moo with Garlic and Chive<\/a><\/h2>\n\n\n\n

Sweet Grass Dairy<\/a>, Thomasville, Georgia<\/em>
<\/strong>Think of Lil\u2019 Moo, one of SweetGrass Dairy\u2019s<\/a> 2023 GFA-winning fresh cheeses, as grass-fed Boursin with Southern terroir. Made with golden milk from their mixed heritage breed cows, which graze on pasture year-round thanks to south Georgia\u2019s favorable climate, Lil\u2019 Moo is light and smooth with a grassy, tangy flavor. Savory, aromatic garlic and chives give this cream cheese\u2013like spread an umami boost. AJ<\/strong><\/mark><\/p>\n<\/div>

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Ricotta Di Bufala<\/a><\/h2>\n\n\n\n

Calabro Cheese<\/a>, East Haven, Connecticut<\/em>
<\/strong>Water buffalo milk\u2019s renowned richness is due to its extra fat content\u2014about 50 percent more than cow\u2019s milk. Taking home First in its category at the 2023 ACS awards, this cloud like ricotta highlights buffalo milk\u2019s lush texture and characteristic sweetness, backed by citrus and caramel notes. Made with a combination of whey from mozzarella di bufala production and buffalo milk, Ricotta Di Bufala is hand-ladled to preserve its delicate consistency. AJ<\/strong><\/mark><\/p>\n<\/div>

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Petite Jalape\u00f1o Brie <\/a><\/h2>\n\n\n\n

Marin French Cheese Co<\/a>., <\/em><\/strong>
Petaluma, California<\/em>
<\/strong>Cheese with a kick has grown far beyond your everyday pepper jack. This Bay Area institution has combined its signature French-inspired elegance with a distinctly Californian flavor profile. Shot through with bits of red and green jalape\u00f1o, this elegant triple-cream button balances the heat with mild, buttery flavors and pillowy texture. Reach for this winning wheel, which took First in its category at the 2023 ACS, instead of queso on your next game day cheese board. AJ<\/strong><\/mark><\/p>\n<\/div>

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Basket-Molded Ch\u00e8vre<\/h2>\n\n\n\n

Pure Luck Dairy<\/a>, Dripping Springs, Texas<\/em>
<\/strong>Pure Luck Farm and Dairy<\/a> started out growing vegetables, but today, this certified organic farm outside Austin is best known for its award-winning cheeses. Their original basket-molded ch\u00e8vre\u2014produced by second-generation cheesemaker Amelia Sweethardt and 2023 ACS Third Best of Show winner\u2014might be the quintessential expression of their Alpine and Nubian goat\u2019s milk, with a clean, pleasantly tangy flavor and delicate, versatile texture. AJ<\/strong><\/mark><\/p>\n<\/div>

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Sweet 16<\/a><\/h2>\n\n\n\n

Wegmans Food Markets<\/a> \/ Vermont Creamery<\/a>, Rochester, New York \/ Websterville, Vermont<\/em>
<\/strong>Winning First in its category at the 2023 ACS, this cheese created by Wegmans and goat cheese icon Vermont Creamery, shows that collaboration breeds innovation. Using Wegmans\u2019 1916\u2014an aged ch\u00e8vre with a brainy Geotrichum<\/em> rind\u2014as the starting point, cheesemaker Adeline Druart partnered with Wegmans\u2019 Cheese Cave affineur Mathieu Callol to add character in a new way. The delicate, fudgy center of each round is infused with the flavor of fresh oranges, creating a subtle sweetness and amplifying this cheese\u2019s characteristic citrusy notes. AJ<\/strong><\/mark><\/p>\n<\/div>

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L\u2019Affin\u00e9 au Chablis<\/h2>\n\n\n\n

Laiteries H. Triballat, Rians, France<\/em>
<\/strong>Washed-rind cheeses are known for their assertive aromas, but some\u2014such as 2022 WCA Super Gold winner L\u2019Affin\u00e9 au Chablis\u2014announce themselves a little more softly. This brainy Burgundian round is washed in crisp, light-bodied Chablis produced in the same region. That treatment helps develop this cheese\u2019s wrinkly, peach-hued rind, which hides a satiny gold paste beneath a plush cream line. Taste for hints of stone fruit and wildflowers. AJ<\/strong><\/mark><\/p>\n<\/div>

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Purple Haze<\/a><\/h2>\n\n\n\n

Cypress Grove<\/a>, Arcata, California<\/em>
<\/strong>Much like the Jimi Hendrix song it\u2019s named for, Cypress Grove\u2019s Purple Haze will take your senses on a rollercoaster ride. In lieu of heady guitar riffs and a grooving bassline, Purple Haze (the cheese) uses fragrant lavender and hand-harvested fennel pollen to form a flavorful symphony with fresh Alpine goat\u2019s milk; it topped the charts and won Best of Class in its category at the 2023 USCCC. Founded by self-proclaimed \u201cserious hippie\u201d Mary Keehn in 1983, Cypress Grove is one of the leading domestic goat cheese producers in the country. CJ<\/strong><\/mark><\/p>\n<\/div>

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Sinodun Hill<\/a><\/h2>\n\n\n\n

Norton and Yarrow Cheese<\/a>, <\/em><\/strong>
South Oxfordshire, England<\/em>
<\/strong>Made by hand on the biodynamic Earth Trust Farm in South Oxfordshire, Sinodun Hill is a zippy aged goat\u2019s milk cheese with a distinctive pyramid shape and wrinkly natural rind. Farmers Fraser Norton and Rachel Yarrow work with their own herd of Anglo-Nubian goats to produce the milk that lends Sinodun Hill its herbaceous yogurt-like flavor with light citrus and almond notes. Airy and mousse-like in texture, Sinodun Hill was awarded Super Gold at the 2022 and 2023 WCA. CJ<\/strong><\/mark><\/p>\n<\/div>

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Queso Quesadilla<\/a><\/h2>\n\n\n\n

Hispanic Cheese Makers-Nuestro Queso<\/a>, Kent, Illinois<\/em>
<\/strong>Nuestro Queso\u2019s Quesadilla cheese, First in its category at the 2023 ACS, is a Mexican-style wheel with a unique history. This style of pressed cheese, sometimes called Queso Chihuahua or Queso Menonita, originated from Mennonite communities that settled in Northern Mexico in the 1920s. Today, it\u2019s beloved for its meltability. Mild and smooth, it\u2019s ideal for dishes like enchiladas, queso fundido, and its namesake quesadillas. AJ<\/strong><\/mark><\/p>\n<\/div>

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Shabby Shoe<\/a><\/h2>\n\n\n\n

Blakesville Creamery<\/a>, <\/em><\/strong>
Port Washington, Wisconsin<\/em>
<\/strong>Don\u2019t let the name dissuade you\u2014there\u2019s nothing shabby about this delicate bloomy goat\u2019s milk cheese from Blakesville Creamery. A playful nod to the French classic Chabichou du Poitou, Shabby Shoe is crafted in a similar traditional style as it\u2019s namesake, with true attention to detail successfully mirroring the oozy cream line and light texture of the original. Winning First inits category at the 2023 ACS in its first year on the market, Shabby Shoe is sure to become a new American classic. CJ<\/strong><\/mark><\/p>\n<\/div>

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Fig & Honey Goat Cheese<\/a><\/h2>\n\n\n\n

LaClare Creamery<\/a>, Malone, Wisconsin<\/em>
<\/strong>Dotted with figs and laced with golden honey, it only makes sense that this sweet and tangy goat cheese from LaClare Creamery won First in its category at the 2023 ACS. What began as Larry and Clara Hedrich\u2019s hobby farm in the late 70s has grown into one of the only 100 percent domestically produced goat cheese brands in the country. Sourcing its milk exclusively from farms within 15 miles of the facility, LaClare Creamery is dedicated to producing best-in-class cheese that showcases the finest Wisconsin cheesemaking traditions. CJ<\/strong><\/mark><\/p>\n<\/div>

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Original Fresh Goat Cheese<\/a><\/h2>\n\n\n\n

Laura Chenel<\/a>, Sonoma, California
<\/strong><\/em>Sometimes, the classics just can\u2019t be beat\u2014and that\u2019s the case with Laura Chenel\u2019s Original Fresh Goat Cheese which took home Gold at the 2022 WCA. Laura Chenel can be credited with helping to spark the American artisan cheese movement in the 70s, and its flagship fresh cheese is still earning awards today. With a softer texture and higher moisture content than their goat cheese logs, Original Goat Cheese is ideal for spreading on bread or crackers, blending into dips and sauces, or melting into soups. AJ<\/strong><\/mark><\/p>\n<\/div>

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Apricity<\/a><\/h2>\n\n\n\n

Alemar Cheese Company<\/a>, <\/em><\/strong>
Minneapolis, Minnesota<\/em>
<\/strong>Apricity is named for a seventeenth-century English word meaning \u201cthe warmth of the sun in winter.\u201d With its wrinkly Geotrichum<\/em> rind, this lactic-set, hand-formed sphere looks a bit like a snowball\u2014but its flavor is rich and bright. As it ages, tangy, fruity, and yeasty flavors deepen, while its fudgy, dense interior relaxes into an oozy cream line. Placing First in its category at the 2023 ACS, this winner is a delightful starting point on any cheese board with juicy, acidic fruits, or paired with light, crisp beverages. AJ<\/strong><\/mark><\/p>\n<\/div>

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Doeling<\/a><\/h2>\n\n\n\n

Boxcarr Handmade Cheese<\/a>, <\/em><\/strong>
Cedar Grove, North Carolina<\/em>
<\/strong>Owned by brother and sister duo Austin and Samantha Genke, Boxcarr Handmade Cheese is crafting nationally sought-after Italian-inspired cheeses from the heart of North Carolina. What started out as a small family farm in 2009 has grown into an expanding dairy and cheesemaking operation with nearly 120 milking does. Named for its herd, Boxcarr\u2019s Doeling\u2014a 2023 GFA winner\u2014is a fragrant chive-studded bloomy goat cheese that wonderfully balances its herbal flavors with a deeply savory, nutty profile. CJ<\/strong><\/mark><\/p>\n<\/div>

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Best Semi-Soft Cheeses<\/mark><\/h2>\n\n\n\n

Written by Madison Trapkin<\/em><\/p>\n\n\n\n

Cheese that is moderately soft and considered slightly firm, but easily cut, as well as a good melter. <\/p>\n\n\n\n

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Hudson Flower<\/a><\/h2>\n\n\n\n

Murray\u2019s Cheese<\/a>, <\/em><\/strong>
New York City, New York<\/em>
<\/strong>This sheep\u2019s milk cheese starts its journey in New York\u2019s Hudson Valley at Old Chatham Creamery. Cheesemakers craft small, soft-ripened disks that are shipped off to Murray\u2019s Cheese in New York City for affinage. There, the cheese is coated with a blend of rosemary, lemon thyme, chervil, and hop flowers\u2014the very same herbs and flowers the sheep eat on the farm. Hudson Flower won Super Gold at the 2023 and 2022 WCA , Second in its category at the 2023 ACS, and Best of Class in its category at the 2022 WCCC for its rich, herbaceous taste and creamy texture. MT<\/strong><\/mark><\/p>\n<\/div>

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Nosey Goat<\/a><\/h2>\n\n\n\n

Upper Canada Cheese Company<\/a>, <\/em><\/strong>
Ontario, Canada<\/em>
<\/strong>With a bouncy texture and subtle funky, grassy notes, this semi-soft goat\u2019s milk cheese from Upper Canada Cheese Company is a great introduction to washed-rind cheeses\u2014and won First in its category at the 2023 ACS. Each wheel is carefully crafted starting with fresh goat\u2019s milk from Ontario that\u2019s then aged in a cellar. There, the wheels are turned and washed with brine twice daily until they\u2019ve reached the ripe age of 6 weeks old. MT<\/strong><\/mark><\/p>\n<\/div>

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Grosse Tomme de Bufflonne Cave Jacobine<\/a><\/h2>\n\n\n\n

Prolactine France<\/a>, Chamb\u00e9ry, France
<\/em><\/strong>Buttery texture is the name of the game when it comes to this award-winning buffalo\u2019s milk cheese (it took Super Gold at the 2022 WCA). Produced by Prolactine France in the country\u2019s Savoie region, this tomme is ultra-rich, a little sweet, a little nutty, and has major caramel undertones. It\u2019s aged in a natural underground cave where, it\u2019s brushed and turned regularly for a minimum of three months to ensure it develops an even rind. MT<\/strong><\/mark><\/p>\n<\/div>

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Oaxaca con Chipotle<\/h2>\n\n\n\n

Don Froylan Creamery<\/a>, Salem, Oregon<\/em>
<\/strong>The Ochoa family has been making artisanal Mexican cheeses in Salem, Oregon, since the 90s when the company\u2019s founders, Don Froylan and Zoila, moved there. A zesty riff on their classic Oaxaca cheese, Oaxaca con Chipotle is rubbed in a spicy chipotle powder, giving this squeaky, semi-soft cow\u2019s milk cheese a little extra oomph. It won First in its category at the 2023 ACS Awards. MT<\/strong><\/mark><\/p>\n<\/div>

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Sawtooth<\/a><\/h2>\n\n\n\n

Cascadia Creamery<\/a>, <\/em>
Trout Lake, Washington<\/em><\/strong>
Semi-soft cow\u2019s milk stunner Sawtooth is all about terroir\u2014namely that of Washington\u2019s Cascade Range. Mineral-rich glacial waters flow from these mountains into streams where cows drink, while the area\u2019s volcanic soil provides a perfect environment for green grazing pastures.This 2023 GFA winner is a washed-rind cheese, which adds a layer of fruity funk to an otherwise smooth, savory wheel that\u2019s aged for 60 days. MT<\/strong><\/mark><\/p>\n<\/div>

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Block Feta<\/a><\/h2>\n\n\n\n

Maplebrook Farm<\/a>, <\/em><\/strong>
North Bennington, Vermont<\/em>
<\/strong>Milk from Vermont-raised cows serves as the sweet and tangy base of this small-batch feta from Maplebrook Farm. Like burrata packaging, these smooth, creamy blocks hang out in salty brine until ready to enjoy. Serve up this winner (First in its category at the 2023 ACS, to be exact) on top of salads, sprinkled over shakshuka, or even in a feta brine martini (don\u2019t knock it \u2018til you try it!). MT<\/strong><\/mark><\/p>\n<\/div>

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Best Semi-Hard Cheeses<\/mark><\/h2>\n\n\n\n

Written by Austin Banach and Lilith Spencer<\/em><\/p>\n\n\n\n

Cheese that is moderately hard but slightly soft due to higher moisture content than hard cheeses.<\/p>\n\n\n\n

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Pleasant Ridge Reserve<\/a><\/h2>\n\n\n\n

Uplands Cheese Company<\/a>, <\/em><\/strong>
Dodgeville, Wisconsin<\/em>
<\/strong>It\u2019s no surprise given this creamery\u2019s history
of awards that Uplands Cheese took Third
Best of Show at the 2023 ACS with their
iconic Alpine-style, washed-rind Pleasant
Ridge Reserve. This sweet and savory
stunner is only made during summer
months when cows graze on fresh pastures
and is typically aged between nine and 14
months. It\u2019s firm, with a striking beeswax-
yellow paste, and tastes like sweet grass and hazelnuts with a slightly smoky finish. AB<\/strong><\/mark><\/p>\n<\/div>

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Keystone<\/a><\/h2>\n\n\n\n

River Whey Creamery<\/a>, Schertz, Texas<\/a><\/em>
<\/strong>Keystone snagged First in its category at the 2023 ACS. This raw cow\u2019s milk cheese is made in the classic style of Northern Italian tommes and is aged for four months. It\u2019s rich and fudgy with a bright piquant flavor and lingering finish. Keystone is versatile both on cheeseboards and in cooking applications such as salads, pastas, vegetables, and more. It\u2019s also great for melting on classic paninis or flatbreads. AB<\/strong><\/mark><\/p>\n<\/div>

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Emmentaler<\/a> AOP 18 Month Cave D\u2019or<\/h2>\n\n\n\n

Mifroma<\/a>, Gruy\u00e8res, Switzerland<\/em>
<\/strong>Emmentaler AOP 18-month Cave D\u2019or, selected and matured by Mifroma of Switzerland, won Gold at the 2022 WCA. This natural-rind cheese has a light-yellow paste with large, cherry-sized holes\u2014Emmantaler\u2019s signature trait. It\u2019s aged in an underground cave\u2014the perfect environment for cheese maturation thanks to the sandstone cave wall\u2019s sponge-like texture which maintains constant temperature and humidity. The cheese\u2019s sweetness lingers and finishes with notes of fresh milk and hazelnuts. AB<\/strong><\/mark><\/p>\n<\/div>

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The Stag<\/a><\/h2>\n\n\n\n

Deer Creek Cheese<\/a>, <\/em><\/strong>
Sheboygan, Wisconsin<\/em>
<\/strong>For the fifth time, The Stag took home Best of Class in its category at the 2023 USCCC. This smooth, mature cheddar is ultra-nutty, with toffee-like toasted sweetness. Firm yet creamy, The Stag is studded with fine crystals, creating a satisfying texture that you can really sink your teeth into. You\u2019ll be hard-pressed to find a pairing that doesn\u2019t work with this supremely snackable and versatile cheese. LS<\/strong><\/mark><\/p>\n<\/div>

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Griene Tsiis<\/a><\/h2>\n\n\n\n

Working Cows Dairy<\/a>, Slocomb, Alabama<\/em>
<\/strong>From Working Cows Dairy in Alabama, 2023 GFA winner Griene Tsiis is a flavored, organic farmstead cheese full of zip and zest. Its buttery-smooth, semi-firm paste makes a perfect base for the peppery herbs and aromatics marbled throughout, including celery, celery leaf, chive, garlic, and onion\u2014a traditional Dutch blend. What distinguishes this cheese is the quality of milk from Working Cows\u2019 grass-fed herd which shines through despite these assertive flavors. Its creamy character balances the equation (and makes it incredibly hard to stop snacking on). LS<\/strong><\/mark><\/p>\n<\/div>

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Cumberland<\/a><\/h2>\n\n\n\n

Sequatchie Cove Creamery<\/a>, <\/em><\/strong>
Sequatchie, Tennessee<\/em>
<\/strong>The 2023 ACS Second Best of Show went to Cumberland, a cheese inspired by Tommede Savoie\u2014a cow\u2019s milk icon from Savoie in the French Alps. Cumberland is aged 75 to 90 days without being washed and is flipped occasionally to allow an array of seasonal mold growth. Cumberland has aromas and tastes of mushrooms, starchy and buttery potatoes, and even fresh corn. AB<\/strong><\/mark><\/p>\n<\/div>

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Capra Tonka & Vermouth<\/h2>\n\n\n\n

Latteria Perenzin<\/a>, Veneto, Italy<\/em>
<\/strong>A true original, this gorgeous goat cheese scored a Super Gold at the 2022 WCA. Its speckled, honey-hued rind is treated with Tonka bean and Vermouth, an unexpected, incredibly successful flavor combination. Careful aging develops a dense, alabaster paste enveloped in a perfume of vanilla, anise, brown sugar, and earthy herbs. Notes of white pepper and almond mingle with these heady aromas for a robust and layered flavor profile. LS<\/strong><\/mark><\/p>\n<\/div>

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Ziller<\/a><\/h2>\n\n\n\n

Guggisberg Cheese<\/a>, Millersburg, Ohio<\/em>
<\/strong>Ziller\u2019s accolades are growing to include First in its category at the 2023 ACS category, Second Best of Class in its category at the 2023 USCCC, and Silver at the 2022 WCCC. Ziller\u2019s profile lies between a pronounced and bold traditional Emmentaler and a sweet and creamy Baby Swiss. AB<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Riserva del Fondatore Special Edition<\/a><\/h2>\n\n\n\n

Caseficio il Fiorino<\/a>, Tuscany, Italy<\/em>
<\/strong>A 2022 WCA Super Gold and 2023 Silver WCA winner, this traditionally-made pecorino from Caseficio il Fiorino will take your tastebuds on a real trip. Nutty, grassy, fruity, vegetal, and piquant, Riserva del Fondatore Special Edition certainly commands your attention. Its tawny, basketweave-imprinted rind makes it especially visually captivating, lending its sturdy form a rugged elegance. Despite its durable texture, this playful pecorino\u2014which is aged a minimum of 20 months\u2014offers an unexpectedly creamy mouthfeel that carries these varied and vivacious flavors. LS<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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5Q\u2019s<\/a><\/h2>\n\n\n\n

Alimentias<\/a><\/em><\/strong>, Manzanares, Spain<\/em>
<\/strong>This beauty was a hit at the WCA, earning a coveted Super Gold in 2022 and Gold in 2023. In a unique treatment that sets it apart from other aged sheep\u2019s milk cheeses from Spain, 5Q\u2019s is ripened for eight months in Oloroso sherry casks. Mature and muscular in texture, this is a full-bodied cheese with an intoxicating woodsy aroma and an intensely fruity profile. The flavors of the raw milk used to make this cheese concentrate with age, resulting in mellow barnyard undertones and surprisingly delicate floral and herbaceous notes. LS<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Prairie Tomme<\/a><\/h2>\n\n\n\n

Green Dirt Farm<\/a>, Weston, Missouri<\/em>
<\/strong>Green Dirt Farm\u2019s Prairie Tomme earned Third Best of Show at the 2023 ACS and Best of Class in its category at the 2023 USCCC, confirming its bonafide crowd-pleaser status. Resembling Pyrenees-style sheep\u2019s milk cheeses, Prairie Tomme\u2019s smooth, compact paste is rich on the palate. The mottled, muted peach rind with its signature sheep stamp smells of petrichor and grass: minerally and sweet. These earthy, vegetal aromas highlight herbaceous, pastoral flavors and add dimension to Prairie Tomme\u2019s signature nutty notes of brown butter and caramel. LS<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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St. Malachi<\/a><\/h2>\n\n\n\n

The Farm at Doe Run<\/a>, <\/em><\/strong>
Unionville, Pennsylvania<\/em>
<\/strong>The cheese that took the cr\u00e8me de la cr\u00e8me<\/em> 2023 ACS Best of Show was St. Malachi, which also won Best of Class in its category at the 2023 USCCC, and Super Gold at the 2022 WCA. Described as Alpine-style meets gouda, this raw cow\u2019s milk cheese is aged around three months and features a firm texture with a deep, golden-yellow paste dotted with tyrosine crystals. It\u2019s flavor profile is grassy, fruity, and buttery with a touch of caramel richness. AB<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Traditional Aged Brick<\/a><\/h2>\n\n\n\n

Widmer\u2019s Cheese Cellars<\/a>, <\/em><\/strong>
Teresa, Wisconsin<\/em><\/strong>
The judging category \u201cAmerican Originals\u201d is defined by the ACS as cheeses that are \u201cuniquely American in their original forms: brick cheese, brick muenster, Colby, dry jack, Monterey Jack, and teleme.\u201d Traditional Aged Brick from Widmer\u2019s Cheese Cellars took home First Place in this category in 2023. Literally in the shape of a brick, this washed-rind cheese dates back to 1877, and Master Cheesemaker Joe Widmer still<\/em> uses the same bricks his grandfather used to press each block of cheese into its namesake shape. Aged Brick is matured three to five months and has nutty, tangy, savory, and pungent flavors. AB<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Sachi<\/a><\/h2>\n\n\n\n

Shiawase Cheese<\/a>, Ashoro, Japan<\/em>
<\/strong>Shiawase Cheese\u2019s cheesemaker Sachio Honma creates a variety of raw-milk cheeses using traditional, conscious methods. One of those cheeses is Sachi, a raw, grass-fed cow\u2019s milk cheese inspired by European Alpine greats with flavors of toasted nuts and an underlying caramel-like sweetness, which won Super Gold at the 2022 WCA. AB<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Chipotle Cheddar<\/a><\/h2>\n\n\n\n

Henning\u2019s Cheese<\/a>, Kiel, Wisconsin<\/em>
<\/strong>Multi-award-winning Master Cheesemaker Kerry Henning\u2019s Chipotle Cheddar won First at the 2023 ACS in its category. This cheese is crafted with rich and smoky chipotle peppers that are carefully blended into white cheddar, compliment sits creamy texture. It\u2019s as well suited for snacking as it is incorporated into recipes for a zingy kick. AB<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Wischago<\/a><\/h2>\n\n\n\n

Hidden Springs Creamery<\/a>, <\/em><\/strong>
Westby, Wisconsin<\/em>
<\/strong>Hidden Spring Creamery\u2019s Wischago, modeled after Manchego, earned First in its category at the 2023 ACS. Aged for six to seven months, Wischago is dense in texture and bold in character, with a warm, meaty backbone. It tastes like ripe and juicy fruit with notes of honey that lighten the cheese\u2019s deeply savory profile, striking a perfect sweet-salty balance that keeps you coming back for another bite. LS<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Anabasque<\/a><\/h2>\n\n\n\n

Landmark Creamery<\/a>, Paoli, Wisconsin<\/em>
<\/strong>This winner from Landmark Creamery\u2014which scored First in its category at the 2023 ACS, a 2023 GFA, Bronze at 2023 WCA, and Second in its category at the 2022 WCCC\u2014is inspired by the Basque-style sheep\u2019s milk cheeses of Spain. Its terracotta-hued rind is frosted with white bloom and washed with brine through out its maturation to coax out savory flavors. Anabasque has a warm, milky quality that\u2019s gently sweet from start to finish. Aromas of fresh dough and lanolin play beautifully with subtle notes of stone fruit, making this a delightfully bright and well-balanced cheese. LS<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Cornerstone<\/a><\/h2>\n\n\n\n

Parish Hill Creamery<\/a>, <\/em><\/strong>
Westminster West, Vermont<\/em>
<\/strong>Cornerstone is a true innovation, and its 2022 WCA Gold win is a testament to Parish Hill\u2019s unmistakable ability to capture and project terroir through their craft. Reminiscent of well-worn pavestone, this uniquely-shaped cheese is squat and square, with rounded edges and a dappled grey rind. Beneath Cornerstone\u2019s rustic patina lies a firm-yet-yielding paste with a complex range of tasting notes including citrus, earthy greens, toasted nuts, and cultured butter, all culminating in a cool, gently lactic finish. LS<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Le Gruy\u00e8re AOP Surchoix<\/a><\/h2>\n\n\n\n

Gourmino AG<\/a>, Emmental, Switzerland
<\/strong><\/em>Considered one of the most recognized and popular cheeses in the world, Le Gruy\u00e8re AOP Surchoix won Gold at the 2023 WCA and Super Gold at the 2022 WCA. This particular 12-month Gruy\u00e8re is named Surchoix to signify its superior quality. It\u2019s made by Master Cheesemaker Urs Leuenberger and selected and ripened by Gourmino. In another impressive win for Gourmino Le Gruy\u00e8re AOP, made by cheesemaker Michael Spycher, it was crowned World Champion at the 2022 WCCC, marking the third time the maker\u2019s earned the first place slot (It was previously crowned in 2008, 2020, 2022). AB<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Best Hard Cheeses<\/mark><\/h2>\n\n\n\n

Written by Madison Trapkin<\/em><\/em><\/p>\n\n\n\n

A firm, sometimes crumbly cheese, usually longer-aged and more intense in flavor.<\/p>\n\n\n\n

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Clothbound Cheddar<\/a><\/h2>\n\n\n\n

Face Rock Creamery<\/a>, Bandon, Oregon<\/em>
<\/strong>Hailing from Bandon, a city on the southern coast of Oregon, this hard cow\u2019s milk cheddar won First in its category at the 2023 ACS. After fresh curds are molded, they\u2019re wrapped in cloth bandages and coated in sweet butter, then left to age in Face Rock Creamery\u2019s cheese caves for at least 13 months. The resulting texture is flaky, while the paste is complex and reminiscent of a traditional extra-aged cheddar. MT<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Sharpsburg Cheddar<\/h2>\n\n\n\n

Pennland Pure<\/a>, Hancock, Maryland<\/em>
<\/strong>Situated in the Susquehanna Valley, you\u2019ll find the farmer-owned collaborative known as Pennland Pure. Their Sharpsburg Cheddar, named for the historic town of Sharpsburg, Maryland, won First in its category at the 2023 ACS, which includes cheddars aged from 13 to 23 months. As far as aged cheddars go, this one is well-balanced with a fruity finish. MT<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Black Truffle Vintage Organic Cheddar<\/a><\/h2>\n\n\n\n

Godminster<\/a>, Somerset, England<\/em>
<\/strong>The good folks at Godminster in Somerset, England took home Super Gold at the 2022 WCA for this wheel, and it\u2019s no wonder why. Clad in an alluring layer of black wax, this hard cheddar is crafted using pasteurized cow\u2019s milk and European black truffles procured the old-fashioned way\u2014that is, with a truffle hunter and hound. The resulting cheese is rich, earthy, creamy in texture, and decidedly luxurious because, truffles. MT<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Momiji<\/a><\/h2>\n\n\n\n

Niseko Cheese Factory<\/a>, Hokkaido, Japan<\/em>
<\/strong>Niseko Cheese Factory won Gold at the 2022 WCA for Momiji, an orange-hued mimolette-style cheese made with cow\u2019s milk. Aged for at least 12 months, this cheese is nutty, mild, and pairs well with all manner of beverages (especially sake). The name \u201cmomiji\u201d comes from the Japanese word for the reddish-orange color of fall leaves\u2014fitting for this pumpkin-like wheel. MT<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Spenwood<\/a><\/h2>\n\n\n\n

Village Maid Cheese<\/a>, Reading, England
<\/em><\/strong>British cheesemaker Village Maid Cheese took home a Super Gold at the 2022 WCA and Silver at the 2023 WCA for this hard sheep\u2019s milk cheese. Inspired by Sardinian classics like Pecorino Sardo, Spenwood is made with vegetarian rennet and aged for nine months, developing a thin natural rind in the process. This cheese achieves a similar piquant flavor to the Italian original with a sweet, milky finish and supple texture. MT<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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\u00c2lde Fryske<\/a><\/h2>\n\n\n\n

De Fryske<\/a>, Lemmer, Netherlands<\/em>
<\/strong>Dutch cheesemaker De Fryske was among the Super Gold winner sat the 2022 WCA, taking Third in the top 16 cheeses for their rich and nutty \u00c2lde Fryske. (It also took home Bronze at the 2023 WCA.) This impressive wheel is a hard cow\u2019s milk cheese, aged at least three months, giving it a firm, crumbly texture with warming notes of toffee and caramel. It\u2019s ideal for adding to cheese boards or using in your favorite cheesy dishes, from burgers to pasta bakes. MT<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Reserve Boont Corners<\/a><\/h2>\n\n\n\n

Pennyroyal Farm<\/a>, Booneville, California<\/em>
<\/strong>This 2023 GFA winner from Pennyroyal Farm starts with fresh, raw goat\u2019s milk collected in the summer time when goats graze on an abundance of grasses. Reserve Boont Corners is aged for eight to 12 months on planks of pine that help draw out moisture as it matures. The resulting aged tommes are slightly sweet, abundantly nutty, and have a hard, crumbly texture that\u2019s ideal for grating. MT<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Marieke Gouda Aged<\/a><\/h2>\n\n\n\n

Marieke Gouda<\/a>, Thorpe, Wisconsin
<\/em><\/strong>Marieke Gouda is all about bringing a taste of the Netherlands to the US, and this award-winning aged gouda\u2014with its nutty, caramel notes and slightly crystalized texture\u2014is no exception. It starts with cow\u2019s milk from the Marieke farm in Thorpe, Wisconsin, that\u2019s aged between nine and 12 months on authentic Dutch pine planks. It took First Place in its category at the 2023 ACS. MT<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Organic Copper Kettle Parmesan<\/a><\/h2>\n\n\n\n

Cello<\/a> \/ Lake Country Dairy, Turtle Lake, Wisconsin<\/em>
<\/strong>The magic of this parmesan from Cello, made at Lake Country Dairy, comes from the namesake copper vats it\u2019s cooked in and the length of time it\u2019s aged\u2014a cool 16 months. These factors transform this hard cow\u2019s milk cheese into a flavor powerhouse with robust, caramel-forward notes that can stand up to any pairing you throw at it (dark chocolate, saucy pasta, you name it). Organic Copper Kettle Parmesan earned Best of Class at the 2023 USCCC, and Second in its class at the 2022 WCCC. MT<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Parmigiano Reggiano 30-39 Mesi<\/a><\/h2>\n\n\n\n

Nazionale Parmigiano Reggiano Latteria Centro Rubbianino<\/a>, Reggio Emilia, Italy<\/em>
<\/strong>When it comes to Parmigiano Reggiano, the Nazionale Parmigiano Reggiano Latteria Centro Rubbianino takes matters very seriously. They employ methods used for at least eight centuries\u2014and it all starts with high-quality cow\u2019s milk. Once the cheese is formed, a very slow maturation (read: 30 to 39 months) is key to developing its crumbly texture, melted butter taste, and straw-like color. This wheel won Super Gold at the 2022 WCA. MT<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Best Blue Cheeses<\/mark><\/h2>\n\n\n\n

Written by Chala June<\/em><\/em><\/p>\n\n\n\n

Cheese containing veins of blue mold.<\/p>\n\n\n\n

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Mad River Blue<\/a><\/h2>\n\n\n\n

von Trapp Farmstead<\/a>, Waitsfield, Vermont<\/em>
<\/strong>The Sound of Music<\/em> may have made the von Trapp name legendary, but the high-quality organic dairy and cheeses that the family has been producing at their Waitsfield farm since 1959 have kept the legacy alive for generations to come. Named for the valley where von Trapp Farmstead sits, Mad River is an organic natural rind blue that carries notes of anise, cocoa, and dried fruits with a mild bite and light mineral finish. Mad River Blue won Gold at the 2022 WCA, and Bronze at the 2023 WCA. CJ<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Cashel Blue Organic<\/a><\/h2>\n\n\n\n

J&L Grubb<\/a>, Tipperary, Ireland<\/em>
<\/strong>Known as Ireland\u2019s first artisanal blue, the original recipe for Cashel Blue was written by Louis and Jane Grubb in 1984 to showcase the outstanding quality of grass-fed cow\u2019s milk from Tipperary. Recently, under the direction of a new Grubb generation, the creamery began producing an unhomogenized organic version of the much-celebrated cheese that was awarded a Super Gold at the 2022 WCA. Made with milk from a single herd of Montb\u00e9liarde, Friesian, and Norwegian Red cows, Cashel Blue Organic is beautifully creamy with a full-rounded profile and the perfect amount of tang. CJ<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Blue Yonder<\/a><\/h2>\n\n\n\n

Lively Run Dairy<\/a>, Interlaken, New York<\/em>
<\/strong>Crafting exceptional cheeses inspired by New York\u2019s Finger Lakes region, Lively Run Dairy has been family-owned and-operated since 1982. One of the longest operating goat dairies in the country, the Interlaken farm now produces several cow\u2019s milk cheeses, including Blue Yonder, which placed First in its category at 2023 ACS. Made with raw milk from Holstein cows, this complex, semi-soft, natural rind cheese boasts a rich and delicate aroma that makes it approachable for cheese enthusiasts new to blue. CJ<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Gorgonzola Dolce DOP<\/a><\/h2>\n\n\n\n

De\u2019 Magi<\/a>, Arezzo, Italy<\/em>
<\/strong>Andrea Magi is an absolute perfectionist when it comes to crafting quality cheeses, and that pursuit of perfection is evident in De\u2019 Magi\u2019s Gorgonzola Dolce DOP, a 2022 WCA Super Gold winner. On the palate, this low-acidity blue boasts an even distribution of mold veins that lend a gentle piquancy to its sweet, buttery paste. Boasting a blue-speckled ivory paste and a texture variance that goes from silky to gooey, this gorgonzola is as delightful to look at as it is to eat. CJ<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Original B<\/a>l<\/a>ue<\/a><\/h2>\n\n\n\n

Point Reyes Farmstead Cheese Co.<\/a>, <\/em><\/strong>
Point Reyes Station, California<\/em>
<\/strong>The Giacomini family has been raising dairy cattle on Tomales Bay since 1959, but it wasn\u2019t until 2000 that they decided to produce cheese in house. Using raw, hormone-free milk from their own herd, they began making Original Blue with a recipe inherited by Point Reyes Farmstead\u2019s head cheesemaker Kuba Hemmerling. Ultra-creamy and soft, this California classic, which won Second inits category at 2023 ACS, carries notes of sweet milk with a well-developed blue flavor and lingering notes of bright pepper. CJ<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Bluehorn Blue<\/a><\/h2>\n\n\n\n

Rogue Creamery<\/a>, Central Point, Oregon<\/em>
<\/strong>Founded in 1933 as a co-op for dairy farmers struggling at the height of the Great Depression, Rogue Creamery has been setting a high standard for Oregon cheesemaking for over 90 years. Their 2022 WCA Super Gold\u2013winning Bluehorn Blue, which is soaked in biodynamic red wine produced at Troon Vineyard in Southern Oregon, still speaks to that spirit of collaboration that has set Rogue Creamery apart for decades. Taking on deep plum and berry notes from the organic Syrah grapes, Bluehorn is a decadent cave-aged blue with herbaceous undertones and a long, smooth finish. CJ<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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YBleu<\/a><\/h2>\n\n\n\n

Queser\u00eda Artesanal Los Payuelos<\/a>, <\/em><\/strong>
Le\u00f3n, Spain<\/em>
<\/strong>Even though they nearly lost their business during the pandemic, Francisco and Teresita V\u00e1zquez, the sibling duo behind Queser\u00eda Artesanal Los Payuelos, refused to accept defeat. Their resilience paid off when they were the only Spanish producer awarded two Super Golds at the 2022 WCA. One of those awards went to their French-style YBleu, a fragrant cave-aged sheep\u2019s blue that boasts a smooth, melty texture and almond-forward flavor profile. CJ<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Riverine Blue<\/a><\/h2>\n\n\n\n

Berry\u2019s Creek Gourmet Cheese<\/a>, <\/em><\/strong>
Fish Creek, Victoria, Australia<\/em>
<\/strong>Known as Australia\u2019s \u201cMaster of Blue,\u201d Barry Charlton showcases four decades of cheesemaking expertise in each award-winning variety produced at Berry\u2019s Creek Gourmet Cheese. Their signature Riverine Blue, awarded WCA Super Gold in 2022, is a lightly sweet and fruit-forward offering named in honor of the water buffalo breed that graze nearby. This buttery buffalo milk cheese is aged for 12 weeks to develop a light green-blue veining, leaving a balanced, gently spiced flavor on the palate. CJ<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Great Hill Blue<\/a><\/h2>\n\n\n\n

Great Hill Dairy<\/a>, Marion, Massachusetts<\/em>
<\/strong>Located 60 miles south of Boston, Great Hill Dairy produces one thing, and one thing only: salty, crumbly, tangy Great Hill Blue. Handcrafted near the shores of Buzzards Bay, Great Hill Blue is made using traditional techniques with raw milk from local Guernsey cows. After aging for three months, the fresh non-homogenized milk yields a complex and creamy profile with a pleasantly acidic bite. Great Hill Blue earned First in its category at the 2023 ACS. CJ<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Whole Blue Stilton<\/a><\/h2>\n\n\n\n

Cropwell Bishop Creamery<\/a>, Nottingham, England<\/em>
<\/strong>Cropwell Bishop Creamery produces a robust Stilton that is literally inimitable\u2014in fact, they\u2019re one of only six dairies in the world allowed to produce this beloved style of English blue. Behind Cropwell Bishop is the Skailes family, who have been handcrafting cheese in the Vale of Belvoir for three generations. Their winning Stilton, which nabbed Super Gold at the 2022 WCA and Gold at the 2023 WCA, is still made using techniques dating back to the seventeenth century, producing a velvet-smooth and tangy cheese that melts in your mouth. CJ<\/strong><\/mark><\/strong><\/mark><\/p>\n<\/div>

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Related:<\/strong><\/p>\n\n\n\n