im glad the US has finally started making a competitive artisan cheese. For a long time cheese in the US was an exercise in economics. As farms turned into fac

im glad the US has finally started making a competitive artisan cheese. For a long time cheese in the US was an exercise in economics. As farms turned into factories around 1918, byproducts started to gain a frustratingly legitimate foothold in US grocery stores. Velveeta is an example of how capitalism can push a good or service off a cliff. by 1960 most US cheese was mostly filler and byproducts. processed yellow dairy slices had displaced nearly everything on the shelf, and anything that wanted to compete had to focus on volume, not quality. yancys in new york makes a very serviceable sharp cheddar, while Tillamook consistently turns out very good smoked cheddars. their 2010 masters reserve is heavenly.