A Brave New World of Cheddar

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View the entire table of contents
for the March 31, 2005 issue

See Also
Wine Talk: John Salley
Inside Wine: Water Hazards
Challengers and Incumbents in the Capital
Coming Home
2003 Northern Rhônes
The New Man At Mouton-Rothschild
Mouton's Departing Master
A Challenge for Bordeaux
The Great Cork Debate
The Genie in the Bottle
Cork's Time Has Passed
The Science of Closures
Sake Enters Western Wine Lists
Sake for Beginners
Japanese Restaurants Break Away
Bridging East and West With Wine

Americans are finally making cheddars that stand up to the British benchmark

Sam Gugino
Issue: March 31, 2005

A couple of centuries ago we kicked the English out to form a more perfect union. Now Americans are perfecting the way we make cheddar cheese—and in the process giving British farmhouse cheddars, long the gold standard, a run for their money.

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