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How-To

Great American Cheeses

Domestic delights and where to find them

Fine Cooking Issue 01
Photos: Susan Kahn
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If you’re looking for cheese with flavor and character, cheese that’s nourishment for the soul and the palate, this article will introduce you to some American cheeses that deliver on all counts. Ari Weinzweig waxes poetic in extolling the roots, identity, and variety of cheese. He is a fan of local craftsmen and will introduce dry and real Monterey Jack cheeses, Teleme, real Brick, Crowley, Maytag Blue, Shelburne Farms Vermont Cheddar, and Limburger. He explains how cheese is made and how all these types differ from the blander, more homogenized ones offered in megamarts. He includes resource lists and contact information for each cheese he lovingly describes.

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