The New American Cheese

The fragrant, rich pungency of a washed-rind, the creamy bite of a blue, the gentle sweetness of a sheep's milk ricotta -- all are types of fabulous artisanal cheeses being produced right here in the U.S. Long overshadowed by the venerable cheeses of Europe, domestic artisanal cheeses are growing in popularity and variety. Judging by the varieties we sampled at TheStreet.com, they well deserve the spotlight.

These cheeses have undergone a renaissance in the U.S., due in part to the increased awareness of the local food concept and the growing popularity of food media coverage such as Scripps' (SSP Quote) Food Network, says Marilyn Wilkenson of the Wisconsin Milk Marketing Board.

As opposed to using a mechanized process, artisan cheeses are handcrafted and produced on a small scale. Julie McAskin of Murray's, the renowned New York cheese shop, noted a further distinction of "farmstead" cheeses -- they are sourced and produced entirely on site. ...