May is American Cheese Month!

This month we celebrate American Cheese Month! May is a perfect time to shine the spotlight on the deliciously diverse world of American artisanal cheese, plus the farmers and cheesemakers, who create them. Each Peach is proud to support these farmers, cheese makers, and affineurs whose vision, hard work and dedication are positively impacting our culinary landscape.  By purchasing and eating American cheeses we support local foods, family farms, traditional methods, and sustainable production models. Some of the special additions to our cheese case this month include:

Appalachian, Meadow Creek Dairy, Galax, Virginia

The gorgeous, buttery Appalachian is a beautiful expression of Southwest Virginia terroir. The goal of Meadow Creek Dairy has always been to develop cheeses that showcase the unique milk from their herd, a breed developed to flourish on the farm’s mountainous terrain.

Bleu Mont Cheddar, Blue Mounds, Wisconsin

My all-time, favorite, bandaged cheddar, Bleu Mont hits every note. Willi is a nomadic cheesemaker, meaning he performs his makes in friend's vats (often at Uplands Dairy) and ages them in the gorgeous cave he built in his backyard. Smooth, dense and rich with a good amount of tyrosine crystals, this cheddar is sweet, toasty and nutty. 

Clover Fromage Blanc from Valley Milk House, Oley, PA

This tart and creamy fromage blanc is made from pasteurized grassfed cow’s milk. We are obsessed. The lactic style yogurt cheese is rich and spreadable and you may end up making the switch to fromage blanc on your bagel like the entire staff of Each Peach heartily recommends!

Eleven Brothers, Boston Post Dairy, Enosburgh, Vermont

Boston Post Dairy is a family run business operated by the three Gervais sisters (Anne,Theresa, Susan) who have . . . . .  eleven brothers. They have won multiple awards from the American Cheese Society. People normally think of goat’s cheeses as soft and spreadable but there is a whole world of hard goat cheeses that are fantastic and Eleven Brothers is one of them! Beautiful ivory rind with an interior that is lovely and ivory colored too. A stunner on any cheese board.

Swallow Tail Tomme, Stoney Pond Farm, Fairfield, Vermont

Melanie and her husband Tyler have been operating an organic dairy farm for 15 years, and started making cheese in 2019. Inspired by the French farmhouse style, paying homage to the birds that return each spring as the cows head out to pasture. Made in small batches by Melanie with milk still warm from their adorable Jersey cows, this creamy, buttery cheese aims to capture the unique flavors of our pastures. The cheese is a culmination and celebration of the whole farm ecosystem.