Five Cheeses for the New Year

When I think back on the great nibbles of 2012, my taste buds lead me down the East Coast. For once, I’m not looking back on my Wisconsin heritage with doe eyes, and that’s because so many great artisan cheeses are popping up here in Pennsylvania and in nearby states like New York and Massachusetts. As you think about what to serve on New Years, consider a showcase of cheeses from your area. It’s been a trying year for dairy farmers, given the summer drought. Support their cause: buy craft American cheese.

My year-end column for the Di Bruno Bros. blog focuses on five domestic dreamies. You’ll find five different styles, from softies to funkies. I think they represent some of the best dairy on earth.

Let me know if you agree, and in the meantime, I’d love to know what you’re cutting, popping, baking, curing, or crafting for New Year’s Eve. Then onward, ho, let us sharpen our knives and go deeper into the decade!

Pictured above: Reading Raclette from Vermont

Disclosure: Twice a month I write a freelance column for Di Bruno Bros., one of my fave cheese haunts in Philadelphia. The money I earn supports my insatiable dairy curiosity.

 

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