Finding quality cheese is harder than anticipated
Not enough artisan cheese! So says Jada Calypso Brotman in this article about finding good cheese and bad cheese in her local stores:
I have been known to throw fits about cheese, citified, hoity-toity fits that publicly I eschew and privately I pursue, defending my position alone in my head for hours. We who live in this veritable cornucopia of verdancy, overflowing with local organic meat, produce, grains and dairy, we who positively wallow amidst plump, cream-producing cows, are shockingly bereft of local artesanal cheese.
I adore Loleta Cheese Company’s Sharp Cheddar, yes, and I admire Cypress Grove very much, but have you been to Vermont lately? You can’t throw a brick with out hitting a tiny dairy that is producing a completely new washed-rind raw milk cheese like the buttery oozy Dorset from Consider Bardwell Farms, or Constant Bliss, a bloomy-rinded self-descriptive cheese from Jasper Hill. There are thousands of them, inventing new cheeses every season.