France vs. USA: May the Best Cheese Win
In the past, American cheesemakers' reputations have lagged behind the French. Now we'll do a taste test and find out whether America's cheeses have caught up. Ruth Reichl of Gourmet magazine joins cheesemongers Rob Kaufelt of Murray's cheese and Anne Saxelby of Saxelby's Cheese.

Here are the cheeses we're tasting on-air today:
French
Valencay (goats' cheese)
Pyrenee Brebis (raw sheep's milk from the Pyrenees)
Chatelain Camembert
Persille de Malzieu
Mimolette (cows' milk, from Flanders and other parts of northern France)

American
Twig Farm Square Cheese (raw goats' milk, West Cornwall, VT)
Jasper Hill Farm Constant Bliss (raw cows' milk, Greensboro, VT)
Woodcock Farm Weston Wheel (raw sheeps' milk, Weston, VT)
Birchrun Hills Farm Birchrun Blue (raw cows' milk, Chester Springs, PA)
Uplands Farm Pleasant Ridge Reserve (raw cows' milk, Dodgeville, WI)

raw will help america but really true raw cheese in france is unbeatable world wide.....why, dont know its just the way it is
- Skinny 7-18-2007 7:00 pm [add a comment]