Retailers who aim to offer a represen-
tative sampling of American cheesemaking
talent should be sure these gems from the
Heartland are part of the rotation.
From Indiana
Capriole Flora: The newest cheese from
goat-cheese pioneer Judy Schad is a six-
ounce ashed disk inspired by France's Selles-
sur-Cher. A ripe Flora has a wrinkly rind,
an oozy layer just underneath (the so-called
"cream line"), and a seductive mushroom
scent. Julianna, an aged goat tomme cloaked
in herbes de Provence, is another gem from
this creamery.
Jacobs & Brichford Cheese Ameribella:
This farmstead operation makes only raw
cow's milk cheese. A standout in the lineup
is the Taleggio-like Ameribella, a semisoft
square with a yeasty, garlicky, beefy aroma.
Tulip Tree Creamery Trillium: A triple-
cream cow's milk cheese in a square format,
Trillium catches the eye in a cheese case.
Under its bloomy rind is a spreadable paste
with a faint mushroom scent and the buttery
lushness typical of a cream-enriched cheese.
From Iowa
Milton Creamery Flory's Truckle: The
milk comes from the Flory family farm
in Missouri, and this clothbound Cheddar
spends its first two months there. Then it's
transferred to the cellars at Milton Creamery
where it matures for another 10 months.
Flory's has Cheddar-like aromas of melted
butter, fresh-mown grass, and toasted nuts
SPRING 2019 39
PHOTO:
TAYLOR
BUCKHOLZ
Summer Fancy Food Show Booth #568
Jacobs & Brichford Cheese Ameribella
