Chow Town

Flory’s Truckle is Missouri’s savory contribution to the trinity of cheddars

Flory’s Truckle is made traditionally in a “truckle” of cylinder shape. It is then slathered in lard and wrapped in cheesecloth before it is aged.
Flory’s Truckle is made traditionally in a “truckle” of cylinder shape. It is then slathered in lard and wrapped in cheesecloth before it is aged.

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.

Flory’s Truckle

Producer: Homestead Creamery

Place: Jamesport, Mo.

Milk: Raw cow’s

Type: Hard, bandaged cheddar

Flory’s Truckle has been one of my favorite cheeses since I first tried it four or five years ago.

Unlike the Day 13 and 14 cheeses, Flory’s Truckle is made traditionally in a “truckle” of cylinder shape. It is slathered in lard, wrapped in cheesecloth and then sent to Milton Creamery in Iowa to age for a year. The flavor is intensely savory, with a little sweetness at the end. The texture is dry, with less crystallization than the Prairie Breeze and Cottonwood cheddars featured in Days 13 and 14.

The Mennonite tradition that runs through the last two featured cheesemakers stops with the Flory family, but they still keep it in the Anabaptist tradition, as the Florys are German Baptist. With their small herd of Jersey cows they make some of the best cheese in Missouri. This year Flory’s Truckle won first place in its category at the American Cheese Society competition, beating out entries from Wisconsin, Vermont and Colorado.

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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