Plenty of contenders, but I have become addicted to Tapping Reeve cheese from Connecticut.
Amazing stuff, cheddarish, with the complexity and sweetness that comes with age. I got it at my local cheese shop, and have been twice refilling in the last two weeks.
Great topic. American cheese makers have really been coming on strong the last couple of decades or so. I’ll give you three that I especially like: Humboldt Fog (oldie but goodie), Uplands Farms Pleasant Ridge Reserve, and almost anything from Vermont Creamery (Bijou, Cremont at the top). Looking forward to hearing about other’s favorites.
I really like Rush Creek Reserve. I know it is limited time production. Gotta try Jasper Hills Harbison
After Rush Creek for me are the cheeses from Sequachie Cove Creamery in Tennessee.
The Nickajack cheese is a washed rind raw milk cow cheese. Absolutely fabulous!
Admittedly, we don’t get a huge variety of top US cheese, but I was quite impressed by Emmi Roth buttermilk blue about a year ago.
On another note Ray’s mention of Manolo Blanhik shoes reminded me of that classic SNL skit of 2 ex-porn stars selling ‘manual blondiks’ for free shoes. Funny.
I don’t know that I’d say the best, but my favorite is probably Old Chatham’s Hudson Valley Camembert. The tang from the sheep’s milk adds another dimension that I find hard to resist. I’m also a fan of the Sweet Grass Dairy lineup, though again I don’t know that I’d call them the best.
This summer I was in Wisconsin for a five-week trial. I ate my weight in Hook’s aged cheddar–up and down the range–which is flat-out phenomenal and gets my vote.