Wednesday, August 14, 2013

Cheddar Town

One of the shows I tend to watch when it is on is America's Test Kitchen. I like it because they tend to explain the science behind how things work in the kitchen. I also have several recipes from them that I make at home and every one loves them. Another portion of the show reviews kitchen kitchen gadgets and appliances and the ones I have gotten based upon their review haven't disappointed me. Although there isn't a part of the show I dislike watching, the one I get the least benefit from is the tasting section where they do taste tests on various products. Nine times out of ten, the winning item or even the whole panel are comprised of stuff that simply isn't sold here in the midwest.

Only four miles from where I grew up, an artisan cheese shop started up a handful of years ago and has done quite well. Because it is outside an extremely small town that people 40 miles away have never heard of the name, it thrills me to no end when people ask me where I'm from and then ask if that is the same town as the creamery that makes the cheese. Although I was long gone by the time it started up, it is still my hometown and thus I take some pride in that fact. About three years ago, the creamery made national headlines with one of their cheddar cheeses which won the top award not only here in the states but internationally.

So as you can probably guess, America's Test Kitchen recently had a cheddar cheese tasting segment of artisan cheeses that can be found here in the states and some imported from Europe. After going over the various cheeses, the one that they identified as the best cheddar cheese was... you guessed it... the cheddar cheese made by the local creamery from where I grew up. Awesome. Perhaps now we will be known as the county that is home to a famous cheese maker instead of the county that arrested a cow several decades ago or the only county in the state without a red light or fast food restaurant.

3 comments:

Vince said...

The artisan stuff has become very big in the UK and around Paris. There are a whole list of stuff from hams to wines to breads, even watermills milling for the first time in 200 years. The one thing they have in common is an owner with very deep pockets for the business model is a very slow boil.
I am truly delighted to read that a place with land prices that makes sense is doing well at this game too.

woodysrockyridge said...

I think all the listed points of notoriety are worthy of mention.

Ed said...

Vince - We have a place somewhere here in Iowa that is supposed to make cured hams that rival those from Europe. It is on my bucket list to find to try some and see if they are right.

Woody - I guess they are a testament to how rural this area is and why I love living here.