
When people think of cheese-making countries the United States rarely springs to mind... Given our close proximity to European & British cheeses, we could equally have overlooked our neighbours further afield. However, the quality of cheesemaking in the States has grown to such heights that it would be remiss of us not to stock some of these New World cheeses.
So, in advance of Thursday, we would like to highlight a few American cheeses that we are thankful to have in our cheeseroom.

HARBISON I Jasper Hill Farm, Vermont, Cow's Milk
A rare bark-wrapped bloomy-rind cheese with woody, sweet and herbal flavours. The spruce bark, cut from Jasper Hill Farm's woodlands, holds together the delicate cheese and provides lovely notes to the creamy pate.
PLEASANT RIDGE RESERVE I Upland's Dairy, Wisconson, Cow's Milk
The herd only graze on fresh summer pastures, creating a taste profile that is heavily influenced by the lush, vibrant grasses on the farm. Nutty, butterscotch sweet overtone, with subtle hits of grassy citrus and pineapple.
OMA I Jasper Hill Cellar's, Vermont, Cow's Milk
Produced by von Trapp Farmstead in Waitsfield, then delivered to Jasper Hill maturing cellars unripened. Oma balances pungent and sweet flavours with aromas of roasted nuts & a meaty slightly buttery crème fraiche fruitiness.
ROGUE RIVER BLUE I Central Point, Oregon, Cow's Milk
Strong, vibrant, complex flavours abound in this richly dense and creamy cheese. Wrapped in Rogue Valley grape leaves that have been macerated in ClearCreek Pear Brandy, your senses are certainly blasted with a huge range of flavours.
