#9: Gruyere, Artisanal Cheese Center, New York City, N.Y. — A nutty, slightly sweet gruyère with a firm, slightly granular texture indicates that good milk was used. Switzerland's Rolf Beeler cave-ages this cheese for 18 months.
www.artisanalcheese.com
Picholine restaurant
New York City
212-724-8585
#8: Goat Cheese, Harley Farms, Pescadero, Calif. — Flavor options include Monet, cranberry walnut, apricot pistachio, tomato basil and Van Goat. Spreadable goat cheese has a third fewer calories and twice the protein of cow's milk cream cheese.
www.harleyfarms.com
#7: Gouda, Oakvale Farms, London, Ohio — The younger the gouda, the milder its flavor — try it with a cold beer and a slice of dark bread.
www.oakvalecheese.com
#6: Cheddar, Bravo Farms, Visalia, Calif. — hard cheeses such as cheddar do not contain lactose.
559-627-3525
www.bravofarms.com
#5: Creole Cream Cheese, Bittersweet Plantation Dairy, Gonzales, LA — This cheese has the texture of custard and a slightly tart flavor.
www.jfolse.com
#4: Bleu Cheese, A.O.C. wine bar, Los Angeles, Calif. — Among basic bleu cheeses, Maytag is American, Roquefort is French and Stilton is British.
www.aocwinebar.com
#3: Sheep Cheese, Lovetree Farm, Grantsburg, WI — including such offerings as Trade Lake Cedar, a natural rind cheese aged on boughs of cedar branches in a fresh air-aging cave — "aromatic" with a fruity- nutty flavor.
www.lovetreefarmstead.com
#2: Camembert and Brie, Monsieur Marcel, Los Angeles, Calif. www.mrmarcel.com
#1: Parmesan, Monsieur Marcel, Los Angeles, Calif. — Parmesan is aged from 10 months to four years while Pecorimo Romano is a richer version of Parmesan.
www.mrmarcel.com
