During trade negotiations earlier this year, the European Union asked the United States to prohibit American Cheesemakers from using historical European cheese names such as Parmesan, Gouda, Feta and Cheddar.
Over time, these names, at least here in the US, have become “generic” rather than specific in the way Parmigiano Reggiano denotes a Protected Italian Cheese (see my article about Government Designations to Control Food Product Quality). There are several benefits in protecting food quality and the two I teach are 1.) Protecting tradition and 2.) Protecting the small producers from being put out of business by food conglomerates.
Without getting into the “politics” of the issue, I wonder if the EU and some of its cheese producers are jealous of the leaps American Cheesemakers have made in the last thirty years creating what we now call “American Originals”. Cheeses that are unique and don’t need generic labels and don’t fit into generic categories.
I love American Originals and search for them whenever I am on one of my cheese adventures.
Below is a list of a few that Spaulding, The Man and I have enjoyed over the past six years of our cheese journey, a journey not likely to end any time soon, if ever.
Aged Brick (Widmer Cellars)
Barely Buzzed (Beehive Cheese Company)
Bear Hill (Grafton Village Cheese)
Bellavitano Gold Reserve (Sartori Cheese) and its flavors:
- Black Pepper
- Citrus Ginger (New flavor introduced 2/2015)
- Raspberry Ale
Bossa (Green Dirt Farm)
Cape Foulweather (River’s Edge)
Carmody (Bellwether Farms)
Casa Bolo Mellage (Carr Valley)
Cave-Aged Marisa (Carr Valley)
Cremont (Vermont Butter Creamery)
Cynthian (Fairview Farms)
Flatiron (Beecher’s Handmade Cheese)
Hannah (Ancient Heritage)
Hudson Flower (Old Chatham Shepherding Company and Murray’s Cheese)
Humboldt Fog (Cypress Grove Chevre)
Pastoral (Sartori Cheese)
Riley’s Coat (Blue Ledge Farm)
San Andreas (Bellwether Farms)
Sleeping Beauty (Cascadia Creamery)
The Woman of LaMancha (Gothberg Farms)
Tin Willow Tomme (Black Sheep Creamery)
Up In Smoke (River’s Edge)
Wabash Cannonball (Capriole Goat Cheeses)
As mentioned above, this page is a “work-in-progress” and will be expanded as I review profiles and find more “American Originals”. If you see any I have missed, please let me know by commenting below or sending me an email… As always… thanks for reading and enjoying our postings.
My thanks to everyone participating in my 2015 Virtual Q&A with Cheese Professionals. I hope all of you, my loyal readers, are enjoying this as much as I am…
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating includeCheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
List of 2015 Cheese Professionals.
List of all Cheese Professionals Bios.
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