Posted By - Kate Spencer On July 30, 2015


Who Better To Inspire Your Next Party Than @CheezeLady?

Hot Tips from Laura Werlin

When I’m giving a cheese party, I like to choose cheeses that represent different textures as well as a variety of milk sources.  Sometimes countries too. 

These cheeses represent all that and more –goat, cow, and sheep’s milk, soft, creamy, and hard, and all from America. But just in case you can’t find these cheeses, I also included easier-to-find substitutes including their imported counterparts. No matter what, all are eye-poppingly delicious.

Capriole Sofia (pasteurized goat’s milk)

Can’t find? Look for Cypress Grove Humboldt Fog 

The imported alternative: Valençay or Goat Brie (France)

Serve with: dried apricots, Castelvetrano olives (or other mild green olive), sourdough baguette slices

Many Fold Farm Garrett’s Ferry (pasteurized sheep’s milk)

Can’t find? Look for Old Chatham Sheepherding Company’s Nancy’s Camembert (New York) or Redwood Hill Bucheret (California)

The imported alternative: Crottin de Chavignol (France) or Robiola Bosina (cow/sheep blend; Italy)

Serve with: Sautéed mushrooms (serve hot or at room temperature), crusty bread

Tomales Creamery Atika (pasteurized goat and sheep’s milk) 

Can’t find? Seek out Beecher’s Flagsheep Reserve  cow/sheep blend; Washington, New York) or Carr Valley Cheese Company’s Menage (cow/goat/sheep blend; Wisconsin)

The imported alternative: Pecorino Toscana (sheep’s milk; Italy), 

Serve with: Prosciutto slices, assorted pickled veggies

Bleu Mont Dairy Bandage-Wrapped Cheddar (pasteurized cow’s milk) 

Can’t find? Look for Cabot Clothbound or Fiscalini Bandage-Wrapped Cheddar

The imported alternative: Montgomery’s Cheddar  or Quicke’s Cheddar(England)

Serve with: Sweet onion jam, roasted, unsalted peanuts (really!), sweet baguette slices

Rogue Creamery Caveman (unpasteurized cow’s milk) 

Can’t find? Seek out Point Reyes Cheese Company “Bay Blue” or Jasper Hill Farms’s “Bayley Hazen Blue”

The imported alternative: Stilton (England), Fourme d’Ambert (France) or Gorgonzola (Italy)

Serve with:  Dark chocolate (60 – 70% cacao), candied ginger, graham crackers

What to drink?

Champagne or Cava. These go with everything!

Cook On!

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