While reading The Cheese Plate by Max McCalman the other day (Patrick had seen a recommendation for it), I saw this picture on Chapter 3 (or maybe Chapter 4).After assuming (like most of the cheeses in the book so far) this was a French goat cheese, you can imagine my surprise when the caption told me that it was actually an extremely good artisan American cheese. In fact, it's made in Indiana at a goat farm where I had bought a different cheese just five days earlier at the city market (a nice little goat cheese wrapped in chesnut leaves). Check them out.
Encouraged that maybe the cheese scene in the US wasn't as bad as I first thought, I checked out the Internet with renewed vigor. Seems like there is a little cheese revolution going on in this country with some really excellent examples. The shipping was killer, but stay tuned next week to see the latest order of my new children.
