As the Official Dairy Partner of the World Gourmet Summit, USDEC showcase how the 600+ types of U.S. Cheeses to delight consumers, particularly in Southeast Asia. To incorporate international consumers’ taste preferences, U.S. cheesemakers are innovating new flavor combinations and continuously work with customers to ensure the cheeses meet their functional and dietary specifications as well.
Chef Mr. Mark Todd shared an affinity for the fruity and earthy background that the wine delivers. Each of these pairings has a unique story to tell, from the richness of the cheddars to the earthiness the blue vein cheese.
U.S. Cheeses
Bandaged Wrapped Cheddar – this cheese is crumbly when cut but creamy in the mouth, and then finishes with big, fruity notes. Voted Best Mature Cheddar in the world three times at the World Cheese Awards, this cheddar is made in the traditional English method producing typical 27kg wheels utilizing the natural bandage techniques employed for hundreds of years. It goes well with Port Wine.
Vintage Extra Sharp Cheddar – This cheddar is naturally aged for over three years. This patience makes possible the cheese’s strikingly mature, award-winning flavor. It is perfect for palates that love the complex taste of aged cheddar.
Bayley Hazen Blue – This is a dense, fudge-like blue cheese made from raw milk. With subtle aromas of the pastures where the cows graze, this cheese is less intensely sharp and piquant when compared to traditional European blues, delivering subtle flavors of hazelnut and anise. It is a great cheese.
Smoky Blue – A long, gentle cold-smoking over shells from Oregon hazelnuts infuses this cheese with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a cakey, yet smooth blue cheese reminiscent of candied bacon. It makes perfect when pairing with Lager Beer.
Big John’s Cajun – This Irish-style cheddar made with milk from Jersey cows is hand rubbed with a Cajun spice mix, which complements the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind.
Mascarpone – This is a classic version of mascarpone, naturally sweet, yet surprisingly light cheese. Produced from only the freshest cream. Its soft , creamy texture spreads with ease and blends well with other ingredients. In 1990, BelGioioso became the first American company to produce this fresh Italian specialty cheese in the United States. They are now the largest US producer of authentic Italian mascarpone.
String Cheese – Creamy and delicious, stringy and fun! It is in a handy-to-go form, the mild, milky flavor of mozzarella makes a great snack all on its own. Kids will love it!
Smoked Medium Cheddar – A delicious, classic naturally aged for 60 days. Once it is aged to perfect complexity it hits the hardwood smoker, coming out hickory-kissed and ready to add to your chees plate.
Habanero Jack – Made with habanero peppers, one of the hottest peppers in the world. This cheese starts creamy and buttery and then the heat of the pepper hits and starts to build. Just when you think it may be getting too hot, you reach a plateau and the pepper’s sweetness shows though. It goes well with Lager beer, the malt flavors in beer make a wonderful complement to the richness of cheese, while the bittering components balance the entire experience.
NAHMJ Verdict
It was a great event which showcases the variety of American cheeses. I could definitely feel the region’s enthusiasm and rising interest in U.S. Cheeses. As a global leader in making cheeses, the U.S. dairy industry is uniquely positioned to meet the continuing increased global and Southeast Asian demand – with the capacity to provide an increasing supply, a vast array of products and an uncompromising commitment to quality.
Rating: 9/10
*Disclaimer: This was a media invite.