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A new breed of American cheesemakers is determined to change preconceived notions about domestic varieties. Once a small, boutique industry, today increasingly accessible options are available to foodservice operators. The following varieties promise to transform tired menu staples into memorable dishes with a greater perceived value.
Aged Dry Jack: Made from whole cow’s milk and aged for 7-10 months, this rich, intensely flavored Jack has a natural rind coating made of pepper, cocoa and vegetable oil that enhances its already formidable flavor. Nutty and assertive, Dry Jack can be used like a hard, aged Italian cheese. With a long shelf life, it’s an excellent choice for a cheese tray. It can also be shaved, grated into bean, grain or green salads, cream sauces and pasta.
Fresh Mozzarella: The technique for making fresh Mozzarella was honed in Perugia, Italy—but the appeal of this creamy, smooth cheese has certainly traveled. Ever improving domestic varieties make it easy to lend a sophisticated European flair to any dish. Hand-formed cow’s milk varieties are most common, but some producer’s are offering a 50% goat’s milk-50% cow’s milk blend that is a creamy, subtly tangy option. These moist, elastic 1-lb. balls dress up any number of dishes. Essential in tomato-basil salads, the creamy cheese upscales pizza, flatbread, pasta salads, antipasti platters and grilled panini.
Stravecchio Parmesan: Developed in Wisconsin, this Italian grana-type cow’s milk cheese is aged at least 20 months. Its buttery, sweet, and nutty flavors result in an appealing intensity. Try shaving it into any grain-based dish, pasta, cream sauce or soup for a wonderful finish. It also takes on a whole new dimension when served in bite-sized chunks drizzled with balsamic vinegar.
Fromage Blanc: This cheese is being handmade with particular success in California. Made from cow’s milk and from uncooked and unripened curd, Fromage Blanc is in the fresh cheese category—scooped from cheesecloth bags and into 8-oz. tubs. Creamy, mild and tangy, its thick, soft-whipped texture lends itself to easy pairings. Combine it with fresh herbs, olive oil and pepper to create an innovative bread spread. Compatible with sweet or savory flavors, Fromage Blanc pairs with fresh or dried fruits, chutneys and egg dishes.
Teleme and Carmody: California is also home to two other American originals, Teleme and Carmody. Inspired by Greek immigrants, Teleme is an offshoot of a goat’s milk cheese called Touloumi. Made with cow’s milk, this rich, creamy white cheese has a unique edible rind dusted with rice flour. Teleme has a clean tangy aftertaste that intensifies with age, and a slightly sticky texture. A great melting cheese, try it in quesadillas, omelets and baked pasta dishes. Handmade from cow’s milk, Carmody is a firm yet smooth-textured table cheese that has been aged 4-6 weeks. Having a distinctive deep yellow color and buttery flavor, try it in grilled sandwiches, pastas, sauces, or in au gratin dishes.
Hand held
- Refrigerate cheese at 34-38° F. wrapped in plastic, changing the wrapping with every use to ensure a tight seal.
- Relative humidity for storing soft and fresh cheeses ranges between 60-80%. Semi-soft cheeses should be stored in the 40-50% humidity range and hard cheeses, where refrigeration is unnecessary, relative humidity is in the low 30% range.
- To restore cheese that has become moldy while being held at 45° F. or less, cut off a 1⁄2-in. thick layer. Mold that has penetrated a high moisture fresh cheese cannot be restored.
