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Trade Lake Cedar from LoveTree Farmstead in Wisconsin. Mmmmm ah yeah.

Goat cheese broken hearts from Surfing Goat Dairy in Maui.

Pinconning cheese, developed by Dan Horn in 1915 in Pinconning, Michigan.

I'll eat any cheese, pretty much, from anywhere. I like to browse the cheese counter at the Brattleboro, VT Food Co-op, pick a cheese from a small farm, and nibble it up. One outstanding cheese, whose name I never wrote down, was an incredible sheep's milk gouda, but really, I love them all.

Velveeta! Ha ha, I kid. It's provel.

Ha ha, I kid again. Um. I had some Cypress Grove Purple Haze and mmmm, mmmm it was yummy.

But it's like trying to pick a favorite child. Is it cheese? Yes? Then I love it.

I absolutely adore the Crater Lake Blue. I can't get enough of a good blue.

Gotta give it to the Crater Lake Blue. Mmmm...blue cheese.

beecher's cheddar cheese

Gotta go with Mt. Tam, from Cowgirl Creamery.

There is a local (Knoxville, IA) goat farmer who makes a tremendous feta under the name of Dairy-Aire. Great stuff. My favorite local/artisanal cheese though, is no longer available. A collective (mostly Amish) in Cresco, IA, under the name Harvest Ridge, made a bleu called Schvarz und Weiss (spelling?). It was not a soft cheese like the locally famous Maytag blue, but rather, a consistency similar to ricotta salata. Man, I miss that cheese.

Farmstead cheese

Crowley Cheese, from Vermont.

Their Extra Sharp oh my gawd.

I'm always a fan of Cowgirl Creamery cheese, but right now my favorite (somewhat local!) cheese is Grayson from Meadow Creek Farms in SW Virginia.

I love Farmstead Cheese

When I lived in Bloomington, Indiana - I used to LOVE whenever the folks from nearby Capriole Farms would show up at the farmers market - their goat cheese was soooooooooooo good. nom nom nom!

Cowgirl Creamery's Mt. Tam.

We were driving in Virginia and found a wonderful cheese called Grayson from Meadow Creek Farms. Very nice cheese. We have to go get some more.

We like any type of cheese made by Crowley Cheese in Vermont. I'm swooning over this book!

In The Red Farms' goat cheeses have always been a favorite of mine...

http://www.ncagr.gov/ncproducts/ShowSite.asp?ID=2916

Humboldt Fog.

Currently, Humboldt Fog.

Cowgirl Creamery Mt. Tam!

My favorite local is Bobolink Cheese from Vernon, NJ, though I love Midnight Moon by Cypress Grove too.

Bobolink Dairy makes the best cheese!

Ballard Family Golden Greek - IDAHO!!!!!!!!!!!

Vermont cheddar

Crater Lake Blue

Rogue River Blue from Oregon

I'll be predictable and go with Humboldt Fog

Had some smoked bleu at a restaurant that's supposedly from California - would love to try that one again. If I have to shop the local megamarts, then Tillamook Extra Sharp Cheddar for me (artisanal? probably not, but it's yummy anyway).

Real Wisconsin Cheese!!!!!! It is a well known that cows are, in fact, not happy in California. They like the cold. But seriously, although they are not the best cheese, cheese curds from Simon's Cheese in Kaukauna, WI are pretty great.

Hannah Bridge Heritage Cheese from Ancient Heritage Dairy in Oregon. I normally buy it at the farmers market, but due to the NW's Arctic Blast I had to travel 3 hrs on public transportation to get it. No family event it complete without it though!

Oh, how I love maytag blue.

The Cypress Grove Midnight Moon is amazing, but I think that it's imported. From Cowgirl, I especially love the St Pat.

I LOVE Old Chatham Camembert. Served at room temperature with some chilled grapes and warm baguette, it's amazing....

Good old Wisconsin cheese curds...

Sharp White Cheddar is my favorite American cheese! Sourdough, some bacon, that cheese, butter it up, and slow sear it for like 4 minutes, then flip it.

When you eat it, you might be angry at yourself for calling anything else a "Cheese Sandwich".

I get excited when I find local cheeses made from unpasteurized milk

Any of the aged Cheddars from Hook's Cheese (Mineral Point, WI)

Haystack Mountain goat cheese (Niwot, CO)

Firefly Buche Noire, when it's nice and runny.

Pleasant Ridge Reserve

Cypress Grove Humbolt Fog

Crater Lake Blue

I know Cypress Grove's stuff well, which is something I cannot say for many other cheese artisans in America. Although Humboldt Fog surely is amazing, my favorite of theirs is Truffle Tremor.

Anything from Cowgirl Creamery. (DC)

Boblink's Cheddar...any Teleme from California

Humboldt Fog from Cypress Grove!!

Also, Mt. Tam from Cowgirl Creamery

Blue Ridge Farms fresh mozzarella is wonderfully decadent.

Tillamok Cheese made in Tillamok Oregon. Great cheese, reasonable price and hard to find.

honey Stilton from a dairy in Temecula, Ca. (can't remember the name)

Vermont cheddar!

Tillamook special reserve cheddar! I always stop by for free samples when I drive Hwy 101 on vacation.

i'm a sucker for horseradish cheese.

Anaheim Red Chili Pepper goat cheese from Pure Luck Dairy in Dripping Springs, Tx:
http://www.purelucktexas.com/Main/index.php/cheeses/

Bobolink's baudolino or Jasper Hill's Constant Bliss...or the nameless soft ripened cheese i ate on a commune in Virginia

My wife loves Great Hill Blue. I'm more partial to Grafton aged Cheddar from Grafton, VT, or Vermont Shepherd. We served all three at our wedding.

Humboldt Fog.... mmmmmm.

Anything the Bobolink Dairy makes.

Dancing Cow Bourree

Cirrus from Mt. Townsend Creamery!

Fiscalini 's San Joaquin Gold :)

I'm a sucker for amish swiss cheese, I live not that far from Northern Indiana Amish country and once in a while wonder over there for their many wonderful delights ah the cheese, the doughnuts, and the apple butter.

goat cheese

we have some amazing local cheeses in Maine from our various farms, but I usually tend to like the goat's milk cheeses..

My favorite Artisanal cheese is from Cowgirl Creamery it is called Red Hawk. It is outstanding. Can't wait to have more.

The Benedictine at Carr Valley Cheese is award winning and delightful.

Locally, Christian Cheese makes my favorite here in central Oklahoma. It's the only place to get Okie curds that I know of!

Sweet Grass Dairy in Thomasville, Ga makes the best!!

local goats-milk cheese

Crater Lake Blue - delicious!

Maytag Blue.

Old Chatham camembert... mmmm

Cyprus Grove Purple Haze!

Tillamook cheddar, and I'll pretty much eat anything from Amish Country in my neighboring counties in Ohio. I do love free samples!

Eran Wojswol down in Long Valley, NJ makes a fantastic mixed-milk clothbound cheddar he calls Valley Thunder. It has a rich tangy taste with a long finish that rivals Fiscalini's offerings. Great cheese to cook with, too.

I am crazy about provolone cheese and would like to learn more about where I can get the best possible provolones!

I'll see all the Humbolt Fogs and raise the stakes with Cypress Grove's Truffle Tremor.

I like getting Amish cheddar cheese where the curds just break away from the block. Yummy!!!!

My friends know which Cowgirl Creamery I like, whether it is Mt Tam or Red Hawk, I never remember. But they remember for me. Closer to home, I'm glad we have Eichten's (Tomato basil?) Gouda and Poplar Hill Minnesota Montrachet is almost always in our fridge!

tillamok

Gotta love my home state, & give a shout out to WI cheese curds. Oh and Goia Burrata

Jasper Hill's Bayley Hazen Blue

Sally Jackson's sheeps milk cheese

Maytag blue

Uplands Pleasant Ridge. Thanks!

any kind of blue cheese.

sharp cheddars are my favorite

I love about any kind of cheese.

Hate to be unoriginal but Humboldt fog for me as well....

cowgirl creamery is the best

Tillamook Extra Sharp Cheddar

Grafton Village Cheddar!

beecher's flagship

Crader Lake Blue is on the hot list.

Point Reyes Blue cheese is wonderful.

Crater Lake Blue. A friend sends it to me!

I like Maytag Blue.

jean louis - bobolink dairy.

Zingerman's Detroit Street Brick!

I don't drive 7 hours to Vermont for for the skiing, I go for the Crowley Cheese.

Shelbourne Farms Premium Cheddar is good.

I am so lucky to have many Oregon artisan, farmstead, and specialty cheese makers around me. I think I would have to pick an Oregon Blue, but it is hard to pick.

LOVE me some Hudson Valley Camembert!

I'm keen on Vivace from Kato Corner Farm in Connecticut.

Dirty Laundry from Philly

Rogue Creamery - Crater Lake Blue Cheese

It sounds like most of you are very lucky. I live in an area that, well, lacks in cheese diversity. (I'm being PC). I was just able to buy some Maytag Blue Cheese before Christmas here.
Cheeeeessssee the ultimate comfort food.

Farmstead

Washington State University's Creamery - Aged cheddar called "Cougar Gold" in a cool metal can!

Uplands Cheese Company's Pleasant Ridge Reserve

Cow Girl's Red Hawk - Point Reyes Blue

Any good goat cheese...creamy goodness.

Extremely sharp cheddar, yum!

I love the Cypress Grove Midnight Moon

When we lived in DC, we used to visit Eastern Market at least once each week, and we always stopped to visit with "The Cheese Man."

He was always giving us tastes of cheeses - international and American, mass produced and artisanal. Our favorite was an artisanal horseradish cheddar that a micro producer made for him. He just called it horseradish cheddar, and so did we. Alas, it's not the same horseradish cheddar we can find in WV.

I miss The Cheese Man.

when we had dairy goats i used to make a soft ricotta type cheese...family loved it...alas no more goats

OH MY GOODNESS, the Grafton Village Cheese Company Four Star Cheddar from Vermont! Amazing cheese. Good for anything and anyone. The trick though is that seeing as how a pound of the stuff will set you back a full paper Jackson, you must travel to the small town of Grafton VT and visit the shop where they make the cheese to get your hands on a vacuum-sealed package of the Four Star "ends" for maybe only $5 a pound! Oh dear...I don't think I should have let everyone in on that secret. There better be some left for me some this summer.

Point Reyes Blue Cheese. I am not normally a blue cheese girl, but theirs is delicious.

Wow I have not had any of these cheeses and I can't say I have a favorite but all these comments makes me want to try a bunch.

midnight moon from cypress grove.

Havarti with Dill

Can't go wrong with a GREAT Vermont cheddar .

crater lake blue is terrific

A favorite cheese? That's like asking me to pick a favorite son.

But...if I must, I have to go with Tilikum Extra Sharp Cheddar.

Definitely Grafton Village Cheddar.
luckylubi@cox.net

Cowgirl's MT Tam! Yums

My favorite cheese is Goot Essa's Garlic Minced Cheddar. A delicious, sharp, melt-in-your-mouth cheddar with tiny spicy pieces of garlic, this cheese is as good as it gets. It's made locally on an Amish farm using raw milk. "Goot Essa" is Pennsylvania Dutch for "Good Food."

I first discovered it at the winery I work for; we'd always want the kind Amish woman from the farm to come in and give samples during tastings on Sundays, but no such luck, Sunday work is a strict no-no. During Dairy Month (June), we'd have her on Saturdays, offering samples of their 10-12 varieties of cheese, transported by buggy in makeshift coolers. And let it be noted, that although she wouldn't work on Sundays, she WOULD gladly accept a free bottle of wine to take back to the farm...!

Don't know if it is technically artisanal, but our favorite cheese is the Point Reyes Blue Cheese.

I join many here in saying Maytag blue cheese. There's not very much point in even considering anything else. In what other category has the U.S. taken a style developed elsewhere and not just improved upon it, but dominated the category?

There is a family that makes an amazing sun dried tomato goat cheese and they sell it at the Durham Farmer's Market in Durham,NC. The highlight of my farmer's market trip every week!

Crater Lake Blue...popular on this list but very..very good

Three Sisters - Serena

I have to honestly say I've never eaten any US made artisan cheese. I could really use this book. :)

I'm a big fan of Vermont Cheddar. Thanks for the chance.

I like the Humboldt Fog...but then again I LOVE anything cheese.

Vermont Tarentaise

Vela Dry Jack

A sharp New York State cheddar

It's a tie for me -- Coach Farm's Green Peppercorn Cone Goat Cheese and Cypress Grove's Humboldt Fog. Both are truly yummy!

raw milk cheddar from New York state

I love farmstead!

I love Smoked Gouda and Camembert.

Bobolink Dairy's Frolic cheese.

Catapano's (in Peconic, North Fork) fresh chevre!

Chapel's Country Creamery makes a terrific cave-aged cheese called Chapelle.

I don't know many artisan cheeses, but I like a good sharp cheddar. There is a Mennonite Community nearby that makes some great swiss cheese too.

Anything from Yancey's Fancy...especially their horseradish cheddar. I'm also fond of Point Reyes blue....it's so fresh tasting.

Horseradish Cheddar from Cabot in VT. May not quality as purely artisanal but pretty close?
Thanks for the giveaway!

I love Farmstead Cheese

Raw cheddar from Amish country.

beecher's flagship from seattle

Bobolink Dairy Baudolino

I love all chesse so count me in I don't have one favorite!
Carla
cpullum(at)yahoo(dot)com

Humboldt Fog.

My favorite is as yet undiscovered. Help me.

I'm on the cowgirl / red hawk train also, adore Marin French Cheese (Rouge et Noir) brie. Adding to my grocery list now!

I love Salem Blue

Point Reyes Blue and Lake George "Bear Cheese"

I'm also a fan of Cowgirl Creamery Mt. Tam. So good.

Deep Ellum Blue from Mozzarella Company in Dallas, TX. Paula Lambert & her team make some wonderful cheeses.

I love all cheeses and I haven't found my favorite yet. I tend to lean to the sharp,full body. Being form the Northeast I enjoy traveling to Vermont for their extra sharp cheddar.

I'm with Crater Lake Blue.

Crater Lake Blue

I'm not sure if it officially qualifies as artisinal but Mossholder's house blend (brick mostly) in Appleton WI is the best cheese I've had in my life.

beecher's cheddar cheese

Either Zingerman's Detroit Street Brick or fresh goat

Vermont Shepherd garrettsambo@aol.com

Seriously?! I've never met one that I didn't like!

Rogue Creamery Rogue River Blue, the best cheese I have ever had.

celebrity dairy in NC, silk hope goat cheese.
good.

Humboldt Fog

Rogue River blue

Limburger from Chalet Cheese Cooperative in Monroe, Wisconsin. This is the last Limburger cheesemaker in the US. I don't even normally like Limburger but this stuff is addictive. The best part is driving down Country Road N to the Co-Op - the Limburger smell hits you from the road!

Joe Matos Cheese factory between Santa Rosa and Sebatopol. Hard Portugese cheese and they give out huge samples when you buy on site!

Sweet

Kenny's Farmhouse smoked gouda. I love smoked cheese!

Cabot chedder, most definitely.

Maytag blue cheese

While the Old Chatham Hudson Valley Camambert is good I prefer their shepherd's wheel.

The aged Raclette made by Blackstar Farms in Sutton's Bay, Michigan.

Mine would have to be Crater Lake Blue.

However, I confess to a personal motto of if it's cheese it's got to be good!

Bobolink Cave-ripened Cheddar or Jean-Louis, artisanal cheeses made from raw milk from grass-fed cows; check them out www.CowsOutside.com, yummy local organic cheese.

maytag blue cheese!

sharp cheddar cheese

Humboldt Fog

Maytag blue.............

Cowgirl Creamery in CA

I really like the Humbolt Fog. Also the pepperjack from Joseph's farms

jason@allworldautomotive.com

Coach Farms fresh goat cheese. Hands down.

Extra Sharp Cheddar from Wisconsin cows!

I live for cheese - all kinds - but don't know that much about them. I could definitely use this book.

is it wrong to say a nice delicate brie? I can eat a whole wheel after baking it in a puff pastry crust.

Point Reyes Blue!

Cowgirl Creamery Mt Tam Triple Cream

Jasper Hill cheeses

I know I'm past deadline (damn) but I had to add Cato Corner's Hooliganfrom (CT) and Meadow Creek Farm's Grayson (VA) are two of my very favorites.
-Guttergourmet

I have never met a blue cheese I didn't like (mmmmaytag!)

rogue river smokey blue

Crater Lake Blue

Maytag Blue..yum