The perfect cheese plate should include a mix of fresh, aged, soft and hard cheeses, arranged in the order in which they should be tasted: from the lightest and freshest to the ripest and most intense. Here, cheese expert Laura Werlin lists quintessential American cheeses by style, starting with fresh cheeses and ending with washed-rind cheeses.
Fresh cheeses are ready to eat as soon as they are made—no aging required. They generally have the mild, minerally flavors of their primary ingredients: milk and salt.
(1) Basket-Molded Chèvre: Pure Luck Grade A Goat Dairy, Dripping Springs, TX To create this silky chèvre, the cheesemakers hand-ladle curds made from the farm’s goat milk into basket molds to drain (purelucktexas.com).