Thanksgiving is a time to for reflection and gratitude. And is there anything that we should be more grateful for than cheese? Read on to discover our top 5 must-have American cheeses for Thanksgiving.
SEE ALSO: The best cheeses to eat with your leftover turkey →
When is Thanksgiving?
Thanksgiving is a national holiday celebrated on the fourth Thursday of November in the Unites States. Since this is a time to give thanks, it is the perfect occasion to enjoy a cheese platter with loved ones. And what better cheeses than these 5 must have American cheeses for Thanksgiving.
Thanksgiving’s origins in North America can be traced back to English traditions dating back to the Protestant Reformation. Moreover, it features elements of a harvest feast, despite the fact that the harvest in New England happens well before the present Thanksgiving holiday in late November.
Without further ado, let’s talk cheese!
Rush Creek Reserve (Uplands Cheese)
Rush Creek Reserve is a soft washed rind cheese made by Uplands Cheese in Wisconsin. Actually, Andy Hatch produces this seasonal wonder only in the fall. When their cows’ diet transitions from summer grass to winter dry hay, they produce a particular rich milk. Indeed, Andy exclusively uses this milk to make batches of Rush Creek Reserve.
As a result, this cheese is so soft and luscious that it is often referred to as a savoury custard. Spruce bark is used to wrap each cheese, giving it shape and imparting a slight woodsy flavour.
Before serving Rush Creek, bring the cheese to room temp or warm it gently in an oven. Cut around the circle of the cheese with a knife, slightly above the bark. Remove the rind and use a spoon to scrape out the gooey interior. Deep but subtle, the savoury flavours pair well with cured meats, roasted root vegetables, and off-dry white wines.
Bonne Bouche (Vermont Creamery)
Bonne Bouche is French for “tasty little bite“. Vermont Creamery’s flagship aged goat cheese is made with pasteurised goat’s milk. Once the curd is set, the cheesemaker hand-ladles it into mould before delicately sprinkling the cheese with ash. As it ages, the cheese develops a gorgeous wrinkly Geotrichum candidum rind.
The aroma of fresh bread wafts through the air when you break into a young wheel, and a fresh cream flavour covers the mouth. Allow it to age a little longer, and those creamy aromas transform into acidic, spicy tastes with a creamy undercurrent. Bonne Bouche enjoys a glass of Sancerre, which is reminiscent of Loire Valley favourites like Selles Sur Cher.
Bay Blue (Point Reyes Farmstead Cheese)
For nearly 15 years, the Point Reyes Creamery in Northern California has been producing award-winning cheese. Bay Blue is a more recent addition to their cheese family. At the 2013 Fancy Food Show in New York, Bay Blue won the award for Best New Product. Because of the interesting evolution of tastes made by the cheesemakers, it has become a highlight.
In the beginning, you’ll detect sweet and gentle earthy flavours, followed by a tang of salted caramel. When you combine these flavours with its creamy, fudge-like texture, you’ll want to award it as well.
Honnalee (Briar Rose Creamery)
Honnalee is where Puff the Magic Dragon lives by the sea. Briar Rose Creamery’s semi-firm washed rind cheese is every bit as magical and playful. Inspired by Raclette, Havarti and Fontina, the cheesemaker crafts this stunning cheese using pasteurised cow’s milk.
Its maturation period lasts for a minimum of two months, during which time the affineur loving cares for each wheel. As a result of this process, the cheese develops a gorgeous natural rind. Overall, its flavour is incredibly complex oscillating between funky earthy notes and a savoury, brothy and fruity finish. Furthermore, its texture is fudgy and will melt in your mouth!
Prairie Tomme (Green Dirt Farm)
Green Dirt Farm is located on steep rolling hills overlooking the countryside on the bluffs of the Missouri River Valley. Sarah Hoffmann created the farm in 2002 with the objective of producing sheep’s milk cheeses in a sustainable, ethical, and economically just manner.
Prairie Tomme is a seasonal sheep’s milk cheese inspired by French Alps cheeses. It is a spring-time cooked curd cheese created using early-season milk. The wheels are allowed to mature for at least four months before being washed twice a week. The cheese has a smooth, firm texture and a buttery, nutty taste. It melts well and grates easily; try it in a grilled cheese sandwich or in a fondue.
So there you have our must-have American cheeses for Thanksgiving
We hope that you enjoyed our 5 Must Have American Cheeses For Thanksgiving. Did we miss any of your favourites? Drop us a comment below.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
