The nation’s cheese merchants know better than anyone which new cheeses are about to catch fire. They sample dozens of newcomers during the year, fall in love with some and—perhaps more important—discover which ones click with consumers.
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Many cheesemakers and brewers know that their products are better together. But lately some American artisan cheesemakers are taking the relationship further. By washing their cheese with local brews, they’re producing some unique one-off wheels that deserve a permanent place in the firmament. Jasper Hill’s Gose-Washed Willoughby, part of a new beer-themed series from this Vermont creamery, proves how rewarding the collaboration can be.
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