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Apr 27, 2015 12:40 PM

NH1 Top 5: Great NH cheeses you have to try


New Hampshire has a humble, but vibrant dairy community.

There are 11 members of the New Hampshire Cheesemakers Guild, and the University of New Hampshire’s dairy farm has won a state award for three years running.

These facts can not be compared to Wisconsin's empire or even the rest of New England, which is home to cheesy over-achievers such as Massachusetts, the self-proclaimed home of artisanal cheese, and Maine, which boasts 30 major dairy farms.

But New Hampshire makes the most most out of its delicious little community, and this edition of the NH1 Top 5 submits for your approval the top 5 local cheeses of the Granite State.

5. Camembert by Heart Song Farm - Gilmanton Iron Works

A lean cheesemonger operation whose style flexes with the seasons as organically as the goat dairy products themselves. Heart Song’s luxurious Camembert is a standout.

4. Mill Hollow by Taylor Brothers Sugarhouse & Creamery - Meriden

The Mill Hollow is named in honor of the Mill Bridge, a New Hampshire landmark near the farm. This gouda-like cheese makes an ideal mild snack, grates well, and compliments any sandwich perfectly.

3. Terrene by Hickory Nut Farm - Lee

Terrene is a made from unpasteurized goat milk. The dark rind is crafted of hand rubbed ash and pressed curd. The hard cheese is aged in the farm’s cheese cave for at least two months. The reward for this patient methodology is a complicated cheese that can whet the appetite before a meal, or serve as desert when paired with crisp fruits.

2. Jersey Jack by The Sandwich Creamery - North Sandwich

The Sandwich Creamery has preserved a recipe from Spanish monks in early California. The monks had a zeal for more than their faith, if this creamy cheddar relative is any indication. Melt this over Mexican dishes or open face sandwiches, or pair this with some fruity wines or beer.

1. Fiddlehead Tomme by Boggy Meadow Farm - Walpole

Boggy Meadow Farm gives birth to no great cheese before its time. After half a year, this masterpiece emerges from the aging cave as an exorbitant semi-hard cheese. Though comparisons to Swiss border cheeses have been made, the only way to know this cheese is to experience it.


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