The Cheese Plate: American Cheeses

Dear Hannah,

This month, we've focused on delicious cheeses produced in the US. Each one has unique flavors that are perfect for summer—plus, they make great companions for beer!

American Cheeses & Beer Pairings

Celebrate the American cheese industry by supporting your favorite American-made cheeses, local cheese shops, and family farms. Ask your local cheesemonger to help you discover cheeses that are produced through sustainable and ethical practices, and that honor traditional production methods. Ask for some beer pairings while you're at it! We've started the party below.

A Spotlight on American Cheeses

Willoughby

Presented by Jasper Hill Farm

This succulent and buttery washed-rind cheese from Vermont has aromas of peat, roasted beef, and onions – a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension to the texture and flavors of the gooey interior. It goes well with raw floral honey.

Beer pairing: Pair with funky saison beer like this bright and floral Nordic Saison from Hill Farmstead Brewery.

Grand Cru

Presented by Emmi Roth

Grand Cru^® is an alpine-style cheese. It’s made with the freshest milk in imported copper vats and aged 4+ months in our cellars. Robust and full-bodied, this one-of-a-kind cheese from Wisconsin melts beautifully to become a cook’s everyday companion.

Beer pairing: Pair with pale ale such as Sierra Nevada Pale Ale, or New Glarus Moon Man No Coast Pale Ale , which is famously only available in Wisconsin.

Cloud Cap

Presented by Peterson Cheese

Cascadia Creamery produces raw, organic cheeses in Trout Lake, Washington. Cloud Cap has a mottled, lightly bloomy rind with aromas of earth and forest floor. The semi-firm paste is soft, yet crumbly, offering flavors of citrus in its dense center and mushroom closer to the rind. It is aged 60-75 days within a natural lava tube cave in the shadow of Mt. Adams.

Beer pairing: Pair with a summery sour ale like Double Mountain’s Devil’s Kriek , Pêche, or a Saison from Pfriem.

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The Cheese Plate is made possible through the generous support of Emmi Roth, Gruyère AOP, Parmigiano Reggiano, FoodMatch, Gourmet–Food, and Whole Foods Market.