Thanksgiving always nudges me to zoom out. To take a breath between the whirlwind of parenting a 15-month-old, filming content, making dinner that’s toddler-friendly AND gut-friendly, and trying to keep some semblance of healthy eating in our home. And yes, cheese has somehow elbowed its way into every part of that journey.

So this year, in the spirit of honesty, science, and a little bit of cheese devotion, here are the five things I’m most grateful for.

1. The cheeses my lactose intolerance still lets me enjoy

My relationship with cheese is basically a long-term negotiation. Less Romeo and Juliet, more “I love you, but you need to meet me halfway or I’ll be bloated for 48 hours.”

Lactose intolerance doesn’t mean cutting dairy. It means choosing dairy that’s chemically on your side. And honestly? I’m grateful for every cheese that still fits the criteria.

Hard aged cheeses are a blessing. Cheddar (always capitalised and always adored), Parmigiano Reggiano, aged Gouda, and Pecorino all have naturally low lactose because the lactose is broken down during fermentation and ageing. That’s biochemistry doing us a kindness. These cheeses let me feel indulgent without paying the digestive penalty.

I’m also grateful for how much easier lactose-free options have become. Ten years ago, “lactose-free cheese” tasted like sadness. Today? There are some lovely options, especially in the fresh cheese world. Lactose-free cream cheese has saved more breakfasts than I can count. And when I want mozzarella for a homemade pizza night? Lactose-free versions now melt and stretch like the real thing.

And let’s not forget the toddler factor. My son loves cheese. LOVES. He thinks cubes of Cheddar are the greatest invention in human history. And guess what? Cheddar is naturally low in lactose, so we get to enjoy it together without me regretting it later. That’s a small Thanksgiving miracle.

Why I’m grateful: Cheese feels like joy to me. And the fact that my body still lets me have so many varieties feels like a gift.

2. Slow, healthy meals that actually work for our family

Healthy eating has become a team sport in our home. Before becoming a mum, I had this fantasy of leisurely cooking quinoa salads while listening to podcasts. Now I’m cooking with one hand while carrying a 10-kilo toddler who’s trying to grab a wooden spoon like it’s Excalibur.

Real talk? Healthy eating as a parent looks different. It’s less about trending diets and more about choosing meals that nourish without demanding too much time or clean-up. And I’m genuinely grateful for how we’ve found our groove.

Here’s the rhythm that works for us:

• Balanced plates with veggies that don’t require peeling (hello, cherry tomatoes).
• Proteins that cook in under 10 minutes.
• Carbs the toddler won’t immediately yeet off the highchair.
• And cheese — always cheese — because it adds a hit of protein, calcium, and happiness.

Ricotta has become my secret weapon. It’s naturally low in lactose, creamy, and toddler-approved. Ricotta mixed with mashed pumpkin? That’s our Thanksgiving-ish weeknight dinner, and it ticks all the nutrition boxes.

Feta (capitalised always for your blog, of course) is another winner. It’s tangy, crumbly, low in lactose, and makes roasted vegetables taste like a celebration instead of an obligation. My son eats roasted courgette only if Feta is involved. Honestly, same.

And then there’s cottage cheese. I know it’s divisive, but cottage cheese has carried me through so many exhausted evenings. High in protein. Low in lactose. Neutral enough that a toddler will eat it if you hand it to him with a blueberry.

Why I’m grateful: Healthy eating feels possible because we stopped aiming for perfect and started aiming for doable. Cheese helps because it makes simple meals taste intentional.

3. The small science moments I get to share with my son

One of the things about running a cheese science platform is you’re constantly watching microbes and enzymes govern your life. And I love it. But motherhood has reminded me that curiosity isn’t something we learn — it’s something we’re born with.

My son approaches food like it’s a science experiment. He squishes blueberries to see what happens. He drops food from different heights to study gravity. He investigates cheese textures like he’s leading a formal research project.

And I’m grateful for how this brings science back to the kitchen in the simplest, most joyful way.

Cheese, funnily enough, is a brilliant tool for toddler-friendly science:

• Hard cheeses show how ageing changes structure.
• Ricotta proves that curds don’t require fermentation.
• Mozzarella demonstrates the magic of stretching proteins.
• Cottage cheese gives us curds suspended in whey.

And because I write about this stuff every day, I get the joy of turning those moments into small lessons. Nothing formal. Nothing that feels like teaching. More like narrating the world to him as we experience it together.

“See how Gouda bends? That’s because the proteins formed a tight network.”

“Ricotta is fluffy because it forms from the leftover whey.”

“Cheddar breaks cleanly because it’s been aged for months.”

He doesn’t understand yet, obviously. But he watches. And he absorbs. And he imitates.

Why I’m grateful: Motherhood could have pushed science to the margins of my life. Instead, it’s made it more playful, more flexible, and more connected to the everyday.

4. The traditions we’re building — even the messy ones

Our Thanksgiving doesn’t look like the glossy magazine version. There’s no matching table setting or artfully garnished turkey in sight. There’s a toddler running laps with a wooden spoon, me trying to keep dairy-friendly dishes on the menu, and Jonah making a playlist that swings wildly between 80s pop and Italian folk music.

But I love our version.

Tradition, for me, has always been about intentional joy. Not perfection. And our messy, ongoing, evolving Thanksgiving traditions are a huge part of what I’m grateful for.

Here are the ones I love most:

The cheese board that changes every year.
Some years it’s minimal. Some years it’s chaotic. But it always includes at least one lactose-friendly cheese for me and one soft cheese for Jonah that I sniff longingly but avoid. And this year? I’m adding a toddler section with mild Gouda cubes and blueberries.

The “choose your own veg” sides.
No one in our house agrees on sides, so our tradition is letting everyone pick one. Mine is always something roasted with Feta. Jonah picks something garlicky. Our toddler chooses sweet potato because it’s mashable and throwable. Everyone wins.

The gratitude moment.
We say something we’re grateful for. It’s cheesy, literally and figuratively, but I love it. Last year my contribution was: “I’m grateful for aged Cheddar because it doesn’t hate my stomach.” A true statement.

The walk after dinner.
Not every year. Sometimes it rains. Sometimes the toddler is screaming because he doesn’t want socks. But when it works, it’s magic.

Traditions don’t need to be perfect. They just need to feel like us.

Why I’m grateful: These rituals remind me that a holiday doesn’t need to be photogenic to be meaningful. It just needs to be lived.

5. The chance to slow down — even briefly

Motherhood is full-speed. Running a platform is full-speed. Eating around lactose intolerance is… let’s call it “strategic speed.”

But Thanksgiving invites us to pause. Not a dramatic pause. Not a retreat-in-the-woods pause. More like a small breath between the demands of life.

For me, slowing down looks like small, specific moments:

• Eating a slice of aged Gouda slowly instead of inhaling it between toddler tasks.
• Drinking my tea hot, or at least warm, before a small person demands to be lifted.
• Making one dish I really want to make — like a ricotta and herb baked dip — not because it’s practical, but because it feels grounding.
• Letting myself taste food instead of rushing through it.
• Taking a photo of the messy cheese board because I want to remember it, not because it’s Instagram-ready.

Slowing down feels indulgent. Luxurious, even. And it makes me grateful for the foods that bring comfort without chaos — like the cheeses I can tolerate, the vegetables my toddler actually eats, and the cooking rhythm we’ve built as a family.

Why I’m grateful: Slowing down helps me notice the life I’m living right now. Not the version I thought motherhood would look like. Not the version I see online. The actual, imperfect, laughter-filled version we have.

Closing thoughts (and a little cheese encouragement)

This Thanksgiving, my gratitude list isn’t fancy. It’s not curated. It’s a bit chaotic, a bit dairy-obsessed, and very rooted in real life with a fifteen-month-old.

But that’s the beauty of it.

I’m grateful for cheese that loves me back.

For meals that nourish instead of overwhelm.

For science moments disguised as toddler play.

For traditions that look nothing like Pinterest and everything like us.

And for the tiny chances to breathe.

Whether your Thanksgiving is quiet or chaotic, dairy-free or dairy-full, I hope you find something small to savour. Maybe it’s a slice of perfectly aged Cheddar. Maybe it’s one meal that actually lands. Maybe it’s a toddler who decides — just this once — not to throw peas on the floor.

And if you want more approachable cheese science, lactose-intolerance tips, and real parenthood talk, make sure you’re subscribed to the Cheese Scientist newsletter. I share new posts, new recipes, and the occasional rant about digestive enzymes. It’s a good time.

Happy Thanksgiving — and may your cheese board be kind to your stomach and wildly adored by your toddler.

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post Thanksgiving Gratitude, Motherhood Chaos & Low-Lactose Cheese (2025) appeared first on Cheese Scientist.

SEE ALSO: Step-by-step guide to crafting the best cheese board for any occasion →

1. Selecting the best American cheeses

Choosing high-quality American cheeses brings unique textures and flavours that set your platter apart. Here’s a balanced selection that showcases some of the country’s best:

a. Soft cheese

• Mt Tam (Cowgirl Creamery, California): This triple-cream cheese is lush and buttery, with hints of mushroom and a smooth, spreadable texture. Its subtle, creamy profile makes it ideal for pairing with fruit or honey, and it appeals to a variety of palates.
• Rush Creek Reserve (Uplands Cheese, Wisconsin): This seasonal cheese is only available in fall, adding a special touch to your Thanksgiving platter. With its velvety, custard-like interior and savoury, earthy notes, Rush Creek Reserve is a fantastic conversation piece and pairs well with rustic bread or roasted nuts.

b. Semi-soft cheese

• Hudson Flower (Old Chatham Creamery, New York): This sheep and cow’s milk cheese is delicately coated with rosemary, lemon thyme and marjoram, offering a fragrant herbal twist. Hudson Flower’s balanced flavours harmonise with fresh apple slices, pears or cranberry chutney.
• Humboldt Fog (Cypress Grove, California): This semi-soft goat cheese has a creamy interior with a slightly tangy flavour and its signature ash line running through the middle. Its bright, citrusy notes pair beautifully with figs, honey and seasonal dried fruits.

c. Hard cheese

• Pleasant Ridge Reserve (Uplands Cheese, Wisconsin): Often compared to alpine cheeses, this cheese has a nutty, caramel-like flavour with a rich, savoury finish. It’s a crowd-pleaser with dried apricots, apple slices and cured meats, making it a perfect centrepiece for a fall cheese platter.
• Cabot Clothbound Cheddar (Jasper Hill Farm, Vermont): This aged Cheddar is complex, with a balance of nutty and savoury flavours. The texture is crumbly yet smooth, and it pairs well with roasted pecans, sliced apples and hearty crackers.

d. Blue cheese

• Bayley Hazen Blue (Jasper Hill Farm, Vermont): Known for its creamy texture and earthy, chocolatey notes, Bayley Hazen Blue is a beautiful, mild blue cheese that pairs excellently with honey, fresh figs or even thin slices of dark chocolate. It’s perfect for guests who enjoy bold but balanced flavours.

• Rogue River Blue (Rogue Creamery, Oregon): Wrapped in grape leaves soaked in pear brandy, this award-winning blue cheese is creamy and rich. It pairs beautifully with candied nuts, dark chocolate, or dried figs.

2. The perfect pairings for your cheese

The right accompaniments bring out the full spectrum of flavours in your cheeses, while adding seasonal notes and textures.

a. Seasonal fruits

• Fresh Options: Apples, pears, figs and grapes are Thanksgiving classics. Consider tart apples, like Honeycrisp or Granny Smith, and firm pears for a delightful crunch alongside creamy cheeses like Mt Tam or Rush Creek Reserve.
• Dried Fruits: Cranberries, apricots and dates add sweetness and texture, balancing the saltiness of aged cheeses like Pleasant Ridge Reserve and Cabot Clothbound Cheddar.

b. Nuts

• Roasted Pecans and Almonds: Lightly salted or candied pecans add crunch and complement the caramel flavours of aged cheeses, especially the nutty Pleasant Ridge Reserve and Cabot Clothbound Cheddar.

c. Savoury elements

• Cured Meats: Thin slices of prosciutto or peppery soppressata pair well with Bayley Hazen Blue and Pleasant Ridge Reserve, adding a savoury element that contrasts with the sweetness of fruits and jams.
• Olives and Pickled Vegetables: Castelvetrano olives and pickled vegetables like cornichons or pickled carrots add acidity, balancing the creamy texture of cheeses like Rush Creek Reserve.

d. Touch of sweetness

• Honey and Jams: Honey pairs exceptionally with Bayley Hazen Blue, while fig or cranberry jam complements Mt Tam and Hudson Flower. These spreads bring out the sweeter, nuanced flavours in your cheese selection.

e. Bread and crackers

• Rustic Breads: Fresh baguettes, sourdough, and seeded breads provide a hearty foundation for spreading soft cheeses.
• Assorted Crackers: Include whole-grain or multigrain crackers for texture, which are especially good with blue and aged cheeses. Having over a guest with coeliac disease? Choose one of these amazing gluten-free crackers.

3. Arranging your American artisanal showcase

An aesthetically pleasing platter not only draws guests in but also makes it easy for them to explore different flavours.

a. Start with the large cheeses

Place large pieces like Pleasant Ridge Reserve, Mt Tam and Bayley Hazen Blue around the board as anchor points. This allows guests to navigate easily from soft to hard cheeses.

b. Accompaniments by cheese

Position fruits, nuts, and crackers near their best cheese pairings. Dried figs and honey near Bayley Hazen Blue, for instance, and candied pecans near Pleasant Ridge Reserve. This encourages pairing exploration.

c. Use bowls for texture and height

Add height and variety with small bowls for honey, olives and pickles. This enhances the visual appeal and prevents juices from spilling onto the cheeses.

4. Holiday touches for a festive platter

Add seasonal elements to make your platter feel more festive and distinctly Thanksgiving-themed.

a. Edible herbs and garnishes

Add sprigs of rosemary, thyme or sage around the board. These herbs add earthy aromatics that echo holiday flavours, and they look beautiful beside aged cheeses like Cabot Clothbound Cheddar.

b. Small seasonal decorations

Decorate with mini pumpkins or decorative gourds around the platter, or place them in between bowls and cheese wedges for a festive autumn look.

c. Warming the cheeses

Warming certain cheeses like Rush Creek Reserve for a few minutes in the oven makes them gooier and richer, a cosy addition to your holiday spread.

5. Serving tips for a seamless holiday experience

To make the experience enjoyable and accessible, consider these serving tips:

a. Pre-slicing your cheese

Slice hard cheeses, like Pleasant Ridge Reserve, into bite-sized pieces so guests can easily sample. Leave soft cheeses like Mt Tam whole but slightly scored so they are easy to dig into.

b. Serve all cheeses at room temperature

Take cheeses out of the fridge about an hour before serving so they can reach room temperature, enhancing their flavours and textures.

c. Labels for easy identification

Use small labels for each cheese to guide guests. Adding pairing suggestions, such as “Pair with honey and pecans” for Bayley Hazen Blue, can help guests enjoy a curated tasting experience.

d. Dietary options

For guests with dietary restrictions, consider a few plant-based cheese alternatives. Look for nut-based artisanal options to keep with the artisanal theme of the platter.

6. Elevating the flavour experience with beverage pairings

Pairing the right drinks with your cheese platter can make each bite memorable. Here are some recommendations for Thanksgiving:

• Red Wine: Try a light Pinot Noir, which pairs beautifully with Mt Tam and Humboldt Fog, or a Merlot that works well with Pleasant Ridge Reserve.
• White Wine: Chardonnay complements Rush Creek Reserve’s rich, creamy flavour, while a slightly sweet Riesling balances Bayley Hazen Blue’s tanginess.
• Apple Cider: Sparkling or mulled cider adds a warm, seasonal touch and complements the nutty flavours in Pleasant Ridge Reserve.
• Craft Beer: Amber ales or brown ales pair well with aged and blue cheeses, enhancing the earthy and caramel notes of Cabot Clothbound Cheddar.

Conclusion

Creating the perfect cheese platter doesn’t need to be complicated. Try these artisanal selections and thoughtful pairings for a stunning and unforgettable Thanksgiving experience.

Ready to get started? Share your Thanksgiving cheese platter with family and friends, and let the flavours be the talk of the table!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How To Make The Best Thanksgiving Cheese Platter Ever! appeared first on Cheese Scientist.

SEE ALSO: Discover the most iconic cheese dishes from around the world →

Not just for leftovers

Actually, such a sandwich does not only use up your leftover meat. You can also add in cranberry sauce and any salad that wasn’t used up for the main event. To make the perfect sandwich, you need the perfect ingredients. Before we take a deep dive into the cheese selection, let’s quickly cover the other components.

What type of bread should you use?

Can’t make a sandwich without bread right? But what type of bread should you use? Firstly, soft white bread or wholemeal bread will work best here. Moreover, a thick, dense bread will hold all the ingredients together better. Also, a thicker crust will elevate the texture of the sandwich should you choose to toast or grill it.

How about condiments?

Before we delve into what cheese goes best with turkey, let’s have a quick look at what else you can add to your sandwich.

Cranberry sauce

Is there anything that goes better with turkey than cranberry sauce? Furthermore, you most probably have some leftover as well right? Indeed, cranberry sauce adds a nice sweetness and a little bit of moisture to day-old turkey.

In case you don’t have any cranberry sauce, any forest berry jams or preserves will work really well too. Just be sure not to spread it too thickly on your bread.

Bacon

Secondly, you’re likely to have some bacon left over as well. This will add some savoury, smoky notes to your meal.

Butter or Mayonnaise

Now this one is really up to your personal preference. Personally, I choose butter because of my Francophile roots. But mayonnaise is also a great spread because it adds moisture and is the perfect vehicle for the other flavours.

Avocado

Is there any food item that screams out hipster more than avocado? In any case, the soft texture provides a nice contrast to the bacon.

Fresh salad

Round up your perfect sandwich with slices of a ripe, juicy tomato and a fresh, crispy lettuce.

Ok, let’s now get to the reason why you’re here. The cheese! As a matter of fact, your cheese selection will depend on how flavoursome your turkey and other ingredients are. For the purpose of this article, we have broken them down into three categories.

Mild, young cheeses

If your turkey is packed with flavour or smoky, a mild young cheese is the best pairing. Indeed, the last thing you want to do here is overload your taste buds.

There are a number of great options and you don’t have to stick to just one cheese. Edam, Monterey Jack and Havarti are great choices for starters. But to truly elevate your turkey, we would recommend Provolone Dolce.

What is Provolone?

Provolone is a pasta filata (stretched curd) cheese that originates from Campania, in southern Italy. Made with full-fat cow’s milk, Provolone is initially too soft to store on shelves.

As such, the affineur hangs the cheese using ropes which lead to its unique shape and appearance. The cheese is then matured for either 2 months (dolce) or 4 months (piccante). As for the flavour, a young Provolone has hints of nuts with savoury undertones and a sweet finish.

Whether you’re having your sandwich fresh or grilled, those cheeses will pair fabulously with your turkey without overpowering it.

Complex, mature cheeses

On the other hand, if your turkey is a bit more subtle, you can add in a slightly more complex cheese. Some great options here include Pecorino Romano, Provolone Piccante, Pepper Jack and our number one pick, Asiago.

Asiago is a mountain style cheese that originates from Veneto in Italy. The pressed version is called Asiago Pressato.

What is Asiago?

Asiago Pressato is a pressed cheese with large but irregular shaped holes. Moreover, its flavour ranges from sweet to buttery and tangy with a slightly salty aftertaste. Because of this, it will truly elevate your turkey sandwich.

Now, a great tip is to combine a couple of slices of one of those complex cheeses with one of the milder ones. Edam and Havarti would work particularly well here. Once again, all of these work great in a grilled sandwich, just expect a slightly looser and runnier texture.

How about blue cheese with turkey?

Are you feeling a little bit more adventurous? Crumble in a mild blue like Gorgonzola Dolce or Cambozola. Those mild blue cheeses are great gateway cheeses for the uninitiated. While they are not as potent as Stilton and Roquefort, they will still add a little bit of spice to your turkey sandwich.

Robust, washed rind cheeses

Now, this is not for the faint hearted. As above, your turkey has to be more on the mild side for this to work. The hardcore cheese lovers and adventurous foodies among you will know your way around washed rind cheeses.

This particular type of cheese is washed in a proprietary solution by the affineur (person who matures cheese) during maturation. The solution can range from brine (salt water) with cultures to an alcoholic beverage like Marc de Bourgogne.

As a result, they tend to have a more robust aroma than unwashed cheeses. And also a more pronounced flavour. Some great semi-hard examples include Gruyère, Raclette and Fontina. But, if you truly want an out-of-this world experience, choose Beaufort.

What is Beaufort?

Beaufort is a French pressed cooked raw milk cheese that originates from the Savoie region. Effectively, it is one of the most regulated cheeses in France with very strict guidelines in place for its production and maturation.

Whether it’s the winter, summer or Alpage (made on mountain tops) variant, Beaufort is the ultimate indulgence. Undoubtedly, it will take your turkey sandwich to new heights! Best enjoyed fresh.

Enjoy the best ever turkey and cheese sandwich

Now that you know what cheese goes best with turkey, you can make a spectacular sandwich with your leftover turkey. What’s your favourite recipe using leftover turkey? Drop us a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 15 Best Cheeses For A Turkey Sandwich appeared first on Cheese Scientist.

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.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 5 Must-Have American Cheeses For Thanksgiving appeared first on Cheese Scientist.