Cheese SamplerWhen you're assembling cheeses to serve as hors d'oeuvres or as a cheese course, aim for a variety of textures, such as crumbly, smooth, soft, and firm, and a range of flavors, from mild to strong. Some good sources for cheese: Artisanal Premium Cheese (877-797-1200), Formaggio Kitchen (888-212-3224), Murray's Cheese(888-692-4339), and Saxelby Cheesemongers (212-228-8204).
1. Manchester This aged tomme-style goats' milk cheese from Consider Bardwell has a buttery texture and hints of hazelnut.
2. Mettowee Consider Bardwell's youngest, freshest goats' milk cheese is creamy and mild, with a clean, pure-milk taste.
3. Landaff A traditional Welsh-style semifirm cheese from Landaff Creamery, in New Hampshire, that's aged at the Cellars at Jasper Hill Farm. It's creamy, mild, and tangy.
4. Tarentaise Thistle Hill Farm's homage to the aged Alpine cheeses of France's Haute-Savoie region. Toothsome yet silky, salty yet sweet, with a subtly nutty flavor.
5. Cabot Clothbound Cheddar The delicious result of a partnership between the Cellars at Jasper Hill Farm and Cabot Creamery, this traditional cheddar is aged in muslin for up to a year.
6. La Luna Blue Ledge Farm's aged raw-milk (unpasteurized) goats' milk cheese is mild and firm, similar to a Gouda.
7. Constant Bliss Jasper Hill Farm's raw-milk, bloomy-rind cheese (meaning that added molds ripen it) is aged for 60 days. It is rich, ripe, and milky in the center.
8. Bayley Hazen Blue Drier than most blues and not nearly as pungent, this natural-rind (developed thanks to naturally occurring molds) cheese by Jasper Hill Farm has a slightly sweet, milky flavor and a dense texture.
9. Willoughby This semisoft disk is made at Ploughgate Creamery, in Albany, Vermont, and aged at the Cellars at Jasper Hill Farm; the washed-rind cheese (meaning it is "washed" with brine as it ages) has a slightly smoky taste with grassy, herbal accents.
From Martha Stewart Living, November 2009
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