These American Cheeses Put Orange, Plastic-Wrapped Slices To Shame
American cheese has had a bad reputation for decades, chef Kathy Gunst says. But much like the American wine industry, the country's cheese scene has shifted.
Here & Now resident chef Kathy Gunst has been exploring her favorite American cheeses from the East (Vermont) and West (California.) She and host Jeremy Hobson taste a few of the standouts.
American cheese has had a bad reputation for decades — orange, pregrated, rubbery, tasteless.
But much like the American wine industry, the American cheese scene has shifted. Our cheddars are every bit as good — or better — than British cheddars; our goudas can compete with those from Holland; our goat cheeses and soft, gooey triple cremes are giving French and Italian cheeses a run for their money.
How To Get Ready For A Cheese Tasting
What’s the best way to sample
