The American Farmer’s Table

Recently, we attended a wine dinner and to finish the meal, we were presented with a cheese course.  During our host’s presentation of each cheese, she made an interesting point about cheese in America, comparing it to where the wine world was fifteen years ago.  If her theory is correct, and we are at the early incarnation of a cheese revolution here in the states, then I would have to claim Vermont as the Napa Valley of the cheese world here in America.

During our most recent trip to the Green Mountain state we stopped by the Taylor dairy farm, confirming Vermont’s dedication and devotion to crafting high quality small batch artisanal cheeses.  Traditionally only a dairy farm, the Wright family began making cheese at the turn of the century.  Seeking an alternative to the ubiquitous cheddar and wanting to separate themselves from other dairy farms in the state, the Wrights looked to produce something unique, and ultimately chose gouda.  Today, the business thrives and Taylor Farm has won countless awards and accolades for the various types of gouda whose taste they attribute to the high quality milk that comes from their cows who graze openly on 180 year old natural pastures.  We bought a wedge of the the farm’s maple smoked gouda whose distinct taste comes from a gentle smoke over Vermont maple wood.  An exceptional melting cheese, we paired it with a watercress pesto, whose peppery heat was mellowed by the delicate smokey flavor of the gouda.  Feel free to substitute any smoked cheese that can melt well.