From Culture magazine, the best cheeses of 2023. Lots of cheeses on here from Wisconsin and Vermont, including one from a farm literally 1/2 a mile from where I’m typing this.
Advertise here with Carbon Ads
This site is made possible by member support. ❤️
Big thanks to Arcustech for hosting the site and offering amazing tech support.
When you buy through links on kottke.org, I may earn an affiliate commission. Thanks for supporting the site!
kottke.org. home of fine hypertext products since 1998.
Discussion 3 comments
As a Wisconsinite I can vouch for how much cheese is made (and consumed) here. I live 8 miles from LaClare Farm which is on that list of winners. I've never been in the place but you might be surprised how small of an operations that is. Super cool that a little place like that which make cheese completely in-house, their animals, their processing, and their on-line store.
I feel like I should feel like this is lame, but I don't: One of my fondest memories of visiting family in Vermont is visiting the local cheese place and eating free samples (and buying cheese).
Thanks for posting! I just ordered some aged Gouda from that list and I can't wait to try it. It says it's unpasteurized, which I thought was illegal in the US, but apparently it's not so cut and dry. From https://www.foodandwine.com/lifestyle/why-americans-dont-get-eat-delicious-raw-milk-cheese:
"The judge in the seminal case ruled that unpasteurized milk is unsafe and banned the shipment of raw milk with the exception of raw milk cheese, provided it has been aged a minimum of 60 days and is clearly labeled as unpasteurized."
Hello! In order to leave a comment, you need to be a current kottke.org member. If you'd like to sign up for a membership to support the site and join the conversation, you can explore your options here.
Existing members can sign in here. If you're a former member, you can renew your membership.
Note: If you are a member and tried to log in, it didn't work, and now you're stuck in a neverending login loop of death, try disabling any ad blockers or extensions that you have installed on your browser...sometimes they can interfere with the Memberful links. Still having trouble? Email me!
In order to leave a comment, you need to be a current kottke.org member. Check out your options for renewal.
This is the name that'll be displayed next to comments you make on kottke.org; your email will not be displayed publicly. I'd encourage you to use your real name (or at least your first name and last initial) but you can also pick something that you go by when you participate in communities online. Choose something durable and reasonably unique (not "Me" or "anon"). Please don't change this often. No impersonation..
Note: I'm letting folks change their display names because the membership service that kottke.org uses collects full names and I thought some people might not want their names displayed publicly here. If it gets abused, I might disable this feature.
If you feel like this comment goes against the grain of the community guidelines or is otherwise inappropriate, please let me know and I will take a look at it.
Hello! In order to leave a comment, you need to be a current kottke.org member. If you'd like to sign up for a membership to support the site and join the conversation, you can explore your options here.
Existing members can sign in here. If you're a former member, you can renew your membership.
Note: If you are a member and tried to log in, it didn't work, and now you're stuck in a neverending login loop of death, try disabling any ad blockers or extensions that you have installed on your browser...sometimes they can interfere with the Memberful links. Still having trouble? Email me!