Chow Town

Raw cow’s milk cheese is fruity and earthy with a slight sour tang

Bethlehem Cheese
Bethlehem Cheese

October is American Cheese Month. The American Cheese Society says, “American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers and chefs who bring them to your table.”

So I thought I would bring a different cheese to Chow Town readers every day in October. Stay tuned to see what delicious cheeses North America has to offer! There are sure to be some classic favorites and new must-haves that will suit everyone’s tastes.

Bethlehem Cheese

Producer: Abbey of Regina Laudis Dairy

Place: Bethlehem, Conn.

Milk: Raw cow’s milk

Type: Simi hard, Tomme Style

Bethlehem cheese is made by Sister Noella Marcellino at the Abbey’s dairy that sits on a 500 acre farm. Since the late ’70s they have been trying to perfect this St Nectaire style cheese using raw milk, Old World techniques and sound science.

Sister Noella and her cheese became the best part of Michael Pollan’s documentary “Cooked.” The fourth and last episode is a great look at how cheese, religion and science come together. Check it out on Netflix.

A limited amount of Bethlehem cheese is available at the Better Cheddar although it usually does not get this far out of Connecticut. The cheese is fruity, earthy and not too salty with a slightly sour tang. Check out the Trailer for “Cooked.”

Lincoln Broadbooks loves cheese. He is one of the first cheesemongers in the United States and Canada to become an American Cheese Society certified cheese professional. He is the manager and buyer for The Better Cheddar in Prairie Village. You can find him on Twitter @LincolnBbooks and on Instagram @lincycheese.

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