Specialty Cheese is one of the fastest growing categories in the Specialty Food Market; even outpacing coffee.
I live, breathe and sleep cheese; spending everyday working with cheese, writing about cheese, thinking about cheese and eating cheese. I have tasted more than 500 different cheeses in the past five years from all over the world: Buffalo Mozzarella from South America, sheep's milk cheeses from Croatia and Ameerican "Originals" from at least half of our 50 states.
And yet, my favorites continue to be the classic stand-bys: Cheddars from Vermont, California and the Pacific Northwest; Goudas from Holland and Alpine Cheeses from Montana, France and Switzerland... don't get me wrong, I love "fancy" cheese, but at home I stick with the basics...
What are your favorite cheeses? Share them with our group.