Quiz time! Popularity contest edition.
What is the most popular cheese in the U.S. by volume consumed?
a. Cheddar
b. Swiss
c. Mozzarella
d. Monterey Jack
Scroll past the image to find the answer!
The answer is C. Mozzarella!
Founding father’s fromage: Jefferson thanked with “mammoth cheese”
We’re proud to share the delights of Hoard’s Dairyman Farm Creamery, but as the nation celebrates its 250th anniversary, an early-American “say thanks with cheese” gifting moment frankly outdoes our offerings (in scale, if not deliciousness).
Courtesy of 1Berkshire
Here at Hoard’s, we love to give the gift of cheese — if an employee goes above and beyond, if one of our longtime contributors retires, or a dairy farmer earns our gratitude. Our selection of artisan cheeses are available online for your year-round curated gifting as well. We’re proud to share the delights of Hoard’s Dairyman Farm Creamery, but as the nation celebrates its 250th anniversary, an early-American “say thanks with cheese” moment frankly outdoes our offerings (in scale, if not deliciousness). In 1801 a Cheshire, Mass., congregation set out to make a mammoth cheese to thank founding father Thomas Jefferson for his political efforts. The milk of 900 cows was collected, and the cheese was formed in a cider press fittingly engraved with “Rebellion to tyrants is obedience to God.”
The wheel of Cheshire cheese then made the journey from Massachusetts via the Hudson River to New York, then arrived in Washington in time for New Years Eve, 1801. It was billed at “the greatest cheese in America for the greatest man in the world.” After the gifting ceremony, Jefferson wrote to a relative and laid out the stats: The cheese he’d scored was 4 feet and 4 ½ inches in diameter, 15 inches thick, and weighed more than 1,200 pounds. He later paid $200 for the cheese wheel, in accordance with his policy to not accept gifts while in office. Its fate is unofficially recorded — it was still around in 1804, but was described as being in “far from good” shape, and was eventually disposed of, perhaps in the Potomac River. But its legacy has long outlasted its sell-by date; the town of Cheshire has a “Mammoth Cheese Monument” commemorating its creation and presentation to Jefferson.
Talking tastefully: decoding cheese label descriptions
There are a lot of cheeses out there — estimates run from 1,800 to 2,000 distinct varieties. Thousands of master cheesemakers use label space to describe them, and while these descriptions might seem like marketing buzzwords, there’s a distinct language used for the flavors, textures, and mouth feel of cheese.
There are a lot of cheeses out there — estimates run from 1,800 to 2,000 distinct varieties worldwide. And among those varieties, thousands of master cheesemakers are vying for your attention to their creations, using label space to describe them (in terms that might not sound particularly cheesy). While these descriptions might seem like marketing buzzwords, just like in the world of wine, there’s a distinct language used to communicate about the flavors, textures, and mouth feel of cheese. Here are some of the most common descriptors you’ll run into, and what they mean for the layperson, courtesy of the Cheese Society:
Acidic: Reference point = citric acid/lemon/lime. Aged Cheddars are especially associated with this attribute, which adds to their sharp flavor profile.
Buttery: Reference point = butter/butter-flavored popcorn. As you might imagine, a “buttery” flavor is often accompanied by a creamy, fatty mouth feel and texture. Examples include Butterkase (it’s right there in the name, which is German for “butter cheese”).
Caramel: Reference point = cooked white/brown sugar, toasted butter. Cheeses that impart a caramel flavor include Gouda, which tends to become more caramel-forward as it ages.
Earthy: Reference point = mushrooms/potatoes/potting soil. Many Camemberts are described as having this flavor profile, which can put off the uninitiated unless it’s well-balanced with other classic Camembert traits by an experienced cheesemaker.
Nutty: Reference point = nut oil/butter, toasted nuts. Although Swiss is probably the most famous for its nutty essence, Mexican-Style Manchego is another variety that leans into this flavor. As with many nutty cheeses, melting makes the nuttiness stand out more.
Quiz time! King’s tax edition.
According to legend, which cheese was sent to King Charlamagne by the cartful as a tax payment?
a. Brie
b. Camembert
c. Cheddar
d. Port Salut
Scroll past the image to find the answer!
If you answered A. Brie, then you’d be right!
Storing your score: how to keep cheese at its best
Here in Wisconsin, it’s practically unheard of for a refrigerator to be without a designated “cheese drawer.” And that drawer usually exists in a state of filled to the brim, or dangerously low, depending on where the owners are in their consumption cycle. But we understand that as the Dairy State, our traditions may be regional rather than the norm. So what’s the ideal storage situation for the cheese you’ve just bought?
Turns out, it depends. Most cheeses are best kept refrigerated; somewhere between 34 and 38 degrees Fahrenheit is best. Just as important as temperature is how you handle the cheese: wash your hands thoroughly before opening the package and slicing — this will go a long way toward keeping the cheese safe from microbes that can shorten its shelf life. Use a clean implement to slice it (check out our recent Creamery Note on slicing tools).
Once a new block of cheese has been opened, much of the time, you should resist the urge to wrap it in plastic wrap, even though that seems to mimic the original packaging. Purpose-created cheese paper is a great option — it’s porous enough to allow some air circulation, which will keep humidity at optimal levels, keeps flavor at its best, and folds easily around the leftover chunk, holding its shape well. Some versions have a wax coating, which makes them more versatile in the kitchen. In a pinch, you can also substitute parchment paper.
Hard cheeses, such as Parmesan, can be stored in the freezer for a couple of months, but will lose some of their signature texture. For fresh cheeses like ricotta, use clean utensils to dip into the original container, and store them in a cold part of the fridge (not in the door).
To serve semisoft and firm cheeses like Gouda, Havarti, and Butterkase, remove the portion you’re going to use and let it sit at room temperature for a bit before meal or snack time. Around these parts, leftover cheese is a rarity, but if there are any, wrap them separately and return to the refrigerator within two hours.
A California “gold” rush for our Wisconsin-made cheeses
A chance encounter at a trade show has culminated in a stack of awards for Hoard’s Dairyman Farm Creamery: At the recent Los Angeles International Dairy Competition (LAIDC), a team of expert judges gave high marks to a variety of our Wisconsin-made cheeses.
A chance encounter at a trade show has culminated in a stack of awards for Hoard’s Dairyman Farm Creamery: At the recent Los Angeles International Dairy Competition (LAIDC), a team of expert judges gave high marks to a variety of our Wisconsin-made cheeses. The competition at this world-class event is fierce; this year, 348 products from around the globe vied for recognition throughout the various dairy classes. And while Hoard’s cheeses have won accolades in other tough venues, Creamery director Ricardo Gutierrez and supervisor Brian Knox II hadn’t even anticipated entering LAIDC until a serendipitous run-in at San Diego’s Fancy Food show.
“We’re very thankful to the man that stopped by our booth in San Diego and convinced us to enter some of our cheeses in the competition,” Knox said. The conversation led to a half-dozen medals for Hoard’s Dairyman Farm Creamery’s offerings, including:
Best of Class, Gold Medal: Mexican-Style Manchego (95 points*)
Best of Class Gold Medal: Sark Butterkase (94 points*)
Gold Medal: Belaire Port-Salut Style (92 points*)
Silver Medal: Island Havarti
Silver Medal: Havarti Fuego
Bronze Medal: Gouda, 6 Months
LAIDC’s 104-year legacy is impressive, but Hoard’s Dairyman Farm cheeses have a notable pedigree of their own. They’re made with the Guernsey milk from our founder W.D. Hoard’s original farm, which was established in 1899; the property is still home to many of that original Guernsey herd’s descendants. Check out these and other Hoard’s Dairyman award-winning cheeses here.
*Serious cheese competitions use a 100-point scoring system, which evaluates entries based on multiple criteria around flavor, texture, finish, and appearance. Each cheese has its own flavor profile and ideal qualities and earns technical and aesthetic scores based on its merits. That way, every product is given a fair shake, rather than product being pitted against product.
National Dairy Month’s here — celebrate with cheese
June is National Dairy Month, and as Wisconsin is America’s Dairyland, we take the celebration seriously. All around the state, dairy farm families are gearing up to host breakfasts on the farm, retailers are showcasing specialty dairy products, and residents are hosting background barbecues, with lots of cheese on the menu. We wish a Happy National Dairy Month to all those who celebrate and offer these grilling tips for making the most of our favorite cheeses.
Inside out: the Juicy Lucy
Instead of the standard cheeseburger, borrow a page from our Minnesota neighbor’s cookbook and create Juicy Lucys. Here, you’ll create a burger that’s stuffed with cheese, not topped.
Using 80/20 ground beef, create two thin four-ounce patties for each person, seasoning to taste. Place a square of cheese, cut to fit well within the patty edges, on top of half of the patties. Top each with another patty and press around the entire perimeter to ensure that the cheese is sealed inside. Grill as normal until the internal temperature is 175° F. For the best results, use a flavorful melting cheese like Cheddar or Gouda.
Oven end-run: grilled Camembert
When it’s hot out, the last thing you want to do is turn on the oven; that’s why baked Camembert-style cheeses are often considered cold-weather treats. But because a melted rind cheese pairs so well with simple fare like garden-fresh vegetables and farmers market fruits, it’s a natural for a quick summer snack or light meal. Just fire up the grill to medium heat, remove the Camembert from its packaging, lightly oil the rind, and wrap it snugly in aluminum foil. Place over indirect heat for about 5 minutes, flip it, and give it another few minutes. (If you’re willing to keep a close eye on the cheese, you can forego the foil and get grill marks for more impressive visual appeal.)
Toss the tie — this Father’s Day, give Dad the gift he really wants
When it comes to Father’s Day gifts, there’s the safe, conventional route — you know the drill. The ties that end up in the back of the closet, the “World’s Best Dad” mugs that join their cohorts in an overstuffed cabinet, and the Sharper Image gadgets that never actually get used. If you’re really looking to communicate your appreciation this Father’s Day, it’s time to say it with cheese. Here’s why:
Cheese is an experience, not just a gift to open. Throw in some craft beers or a bottle of his favorite wine, and he’s got a night of relaxation at his fingertips.
There’s no clutter and no fuss. Consumable gifts are the perfect low-footprint, don’t-have-to-dust-it choices.
You can curate artisan varieties and specialty cheeses that he’d never splurge on for himself. For the traditionalist, upgrade his regular Gouda with a small-batch, carefully crafted option. If he’s the adventurous sort, introduce him to an herb- or pepper-infused Havarti that he hasn’t yet tried.
This year, skip the clutter and the cliches, and elevate his day with a memorable gift that he’ll truly appreciate.
Quiz Time!
About how much of the nation’s total cheese supply does Wisconsin produce?
a. 66%
b. 50%
c. 33%
d. 25%
If you answered d. 25% you are correct!
Recipe: Cast iron queso Manchego
One-dish meals don’t just make prep and cleanup easier; they also encourage flavor integration, making them a great choice for elevating simple ingredients. A perfect example of the sum adding up to greater than its parts is this recipe for Cast Iron Queso Manchego. Ground beef or pork, onion, garlic, oregano, tomato, and poblano chili combine to create a substantial appetizer that serves around four to six, or a quick and tasty meal for two to three heartier appetites.
Cast Iron Queso Manchego
Ingredients
8 ounces ground beef or ground pork
2 Tbsp. taco seasoning
1 small onion, sliced thin
1 poblano chili, stemmed, halved, seeded, and sliced thin crosswise
2 garlic cloves, minced
¼ tsp. salt
1 tsp. dried oregano
½ cup water
1 tomato, diced
12 ounces (3 cups) grated cheese, Mexican-style Manchego or another good melting cheese
Tortilla chips, for serving
Directions
Adjust oven rack 6 inches from the broiler element and preheat broiler. Cook ground beef in 10-inch cast iron skillet over medium heat, breaking up into small pieces until cooked through and lightly browned. Scoop out meat onto paper towels and removed most of fat from the skillet.
Cook onion, poblano, and salt in the remaining fat until softened. Add in garlic and oregano and cook until fragrant. Stir in cooked meat, taco seasoning, tomato, and water. When water has evaporated and seasoning has been incorporated into the mixture, spread meat in an even layer and cover it with the cheese.
Broil until cheese is well-browned on top and crisp on the edges, 2 to 3 minutes. Serve over or with tortilla chips.