i've got facts, too
just learned that germany leads the cheese world in terms of exports, which i found surprising - i’ve tasted very few german cheeses. france still brings in the most money from cheese, but germany has them beat for volume.
that said, i think some of the best cheeses today are coming from the good ol’ U.S. of A. if you haven’t tasted “american” cheese in a while, it’s worth revisiting. we’re obviously not talking kraft singles here - these are small production, artisanal and farmstead operations. for the 4th of july i served:
MEADOW CREEK GRAYSON - semisoft, cow’s milk, washed rind from virginia
BEECHER’S FLAGSHIP RESERVE - a grassy clothbound cheddar from seattle
SWEET GRASS DAIRY GREEN HILL - buttery double creme, cow’s milk, from georgia