TABLE OF CONTENTS
Best American Cheese Types
Humboldt Fog is an American cheese produced in Arcata, California. The cheese is made with goat's milk and has a paper-thin bloomy rind. Inside, there is a semi-soft body with a creamy, smooth, and slightly runny texture, due to the fact that Humboldt Fog ripens from the outside to the centre.
The cheese is distinguished by a layer of edible ash on the interior, which is actually a nod to the French Morbier cheese. The aromas of this cheese are pungent and floral, while the flavors are citrusy, tangy, and slightly lemony. It is recommended to drizzle it with honey and serve it with almonds, tart apples, or prosciutto.
Pair with
Maytag Blue is an American blue cheese originating from just outside Newton, Iowa, on Maytag Dairy Farms. The cheese is made with Holstein cow's milk since 1941. It ripens for 6 months, and during the time it develops a texture that is dense and crumbly.
The aromas are strong and pungent, while the flavors are tangy and lemony. It is recommended to crumble Maytag Blue in salads, melt it on burgers, and pair it with a glass of lager or ale.
Pair with
Muenster is an American imitation of the famous Munster cheese that's traditionally produced in France. This one is made from pasteurized cow's milk. Underneath its orange rind, the texture is smooth, supple, and elastic. This soft cheese has pungent aromas and savory flavors that range from mild to sharp.
Compared to the French Munster, Muenster is much milder and it's also sold younger than the French one. Muenster has great melting properties so it's often used in sandwiches, macaroni and cheese, burgers, and pizza. It's recommended to pair it with a glass of beer.
THE BEST Muenster Cheeses
American Provolone is an American type of Provolone cheese. The most famous Provolone cheeses are protected and come from Italy in two versions – dolce and piccante. The American version of provolone is unlike its Italian cousins – it’s usually aged for just two months, while the Italian piccante is usually aged for more than a year, and the dolce version is aged for at least 4 months before consumption.
American producers of provolone use non-animal enzymes, which can vary in flavor. The cheese is made from pasteurized cow’s milk, and its texture is semi-soft and light. The flavor is very mellow, milky, and mild, and it’s typically recommended to use it in sandwiches and for cooking.
Pinconning is a traditional semi-hard American Colby-style cheese. It's named after Pinconning, Michigan, where it was first created by Dan Horn in 1915. The cheese is aged up to 120 months, giving Pinconning a special savory flavor. It's made from cow's milk and it's available in mild, medium mild, medium sharp, sharp, extra sharp, and super sharp (more than 7 years!) varieties.
The texture changes with aging, but it's usually creamy, rich, and open. It's recommended to use it in dishes such as mac & cheese and soufflés.
Bayley Hazen Blue is an American blue cheese produced by Jasper Hill Farm in Greensboro, Vermont. The cheese is made from raw cow's milk and it has a natural rind. It's named after an old military road that was commisioned by George Washington.
The recipe for this cheese was developed by altering the aging process and the shape of a Devon Blue recipe. The texture of Bayley Hazen Blue is dense, firm, and slightly dry, yet creamy and fudge-like, with blue veins running throughout it.
Colby Jack or Cojack is an American cheese originating from Wisconsin. The cheese is a combination of Colby and Monterey Jack. It has a semi-soft, smooth texture and an appealing marbled visual appearance. Its flavor ranges from mild and sweet to sharp and tangy.
Colby Jack is usually used in omelets, sandwiches, sauces, and soups, and it is recommended to serve it with baked potatoes, pears, apples, and steamed vegetables. Due to its good melting properties, it is also used in casseroles and with nachos.
THE BEST Colby Jack Cheeses
Monterey Jack is an American cheese made from cow's milk. It originates from Monterey in California, where it was first made by Spanish missionaries under the name queso blanco pais, but it was later taken from them by David Jack, who bought nearly all of Monterey in 1859 and renamed the cheese to Jack's Cheese, soon to be called Monterey Jack's Cheese.
Historical shenanigans aside, this semi-hard cheese has a firm, open, supple, and compact texture and a natural rind. It is pale yellow in color, while the flavors are mild and buttery. Monterey Jack also melts exceptionally well. It has a few subvarieties, such as Dry Jack and Pepper Jack.
Pair with
VARIATIONS OF Monterey Jack
THE BEST Monterey Jack Cheeses
Cabot Creamery
Cabot Monterey Jack
American Cheese Society Judging & Competition Awards - 1st Place 2024, 2014, 2004
Rumiano Cheese Company
Monterey Jack
American Cheese Society Judging & Competition Awards - 1st Place 2010
Joseph Farms Cheese
Pepper Jack Cheese-monterey Jack W/jalapeno Peppers
World Championship Cheese Contest - Best of Class 2016
Joseph Farms Cheese
Monterey Jack Cheese
American Cheese Society Judging & Competition Awards - 1st Place 2024
Oregon Blue is an American blue cheese made from raw cow's milk. The cheese ages for a minimum of 90 days in Rogue Creamery's caves. The texture is firm and buttery, and the aromas are earthy and clean. The flavors are mellow, sweet, and buttery, with hints of cream.
On the inside, there are veins of earthy blue molds. Oregon Blue has been produced since 1957 and has won numerous awards. It's recommended to pair it with a glass of Riesling or Pinot Noir.
Pair with
Point Reyes Bay Blue is an American cheese hailing from California. The cheese is made from pasteurized cow's milk and it's left to age for 90 days. Underneath its natural rind, the texture is crumbly and creamy with blue-green veining running throughout the paste.
The aromas are strong and earthy, while the flavors are creamy, sweet, mushroomy, salty, and buttery, with hints of caramel at the finish. It's recommended to pair Point Reyes Bay Blue with toasted nuts or grilled peaches. The cheese also melts well, so it's often used in risottos and pasta dishes or on steaks and burgers.
TABLE OF CONTENTS
TABLE OF CONTENTS
Best American Cheeses
Hudson Flower is an artisanal cheese, typically produced in the Hudson Valley region of New York. This cheese is characterized by its creamy texture and rich flavor, with subtly sweet notes that develop during the aging process. It is often used in various culinary applications but can also be served as part of a cheese platter alongside fruits and nuts.
Its excellent melting properties make it a great choice for pizzas and other dishes that require melted cheese.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
Culture Cheese Magazine Best Cheeses issue - Best
2023
American Cheese Society Judging & Competition Awards - 1st Place
2022, 2019, 2017
Bonne Bouche is an acclaimed aged goat cheese produced by Vermont Creamery in Websterville, Vermont, USA. This cheese is known for its distinctive ash-ripened rind that develops a creamy and robust flavor as it ages. Initially aged for 10 days, Bonne Bouche can continue to mature for up to 90 days, becoming softer and more piquant over time.
It's made from pasteurized goat's milk sourced from small family farms, both local and Canadian, and is celebrated for its wrinkly, geotrichum-rind, giving it a unique texture and appearance.
AWARDS
World Cheese Awards - Gold
2022
American Cheese Society Judging & Competition Awards - 1st Place
2018, 2013, 2010, 2001
Greensward from Murray's Cheese is a distinctive soft cheese that showcases the collaborative efforts of Murray's Cheese and Jasper Hill Farm. Greensward has a creamy texture that's enhanced by wrapping it in spruce bark. This cheese, which has won several awards, including recognition from the American Cheese Society, is noted for its bold and creamy taste with hints of mushrooms, brandied cherries, and woodsy spruce notes.
The cheese is washed in cider during its aging process, which contributes to its unique flavor profile. Each round of Greensward is aged in Murray’s caves, where it develops a delicate pungency and a spoonable texture that has become a favorite among cheese lovers.
AWARDS
World Cheese Awards - Super Gold
2022
American Cheese Society Judging & Competition Awards - 1st Place
2022, 2017, 2016
The Crema di Mascarpone is characterized by its soft, creamy texture and a slightly sweet, buttery taste. It maintains a white and creamy appearance and is produced using cow’s milk. The product is versatile in its use, suitable not only for desserts but also as a rich spread.
For those looking to incorporate a gourmet touch into their dishes, BelGioioso Crema di Mascarpone offers a delightful taste of Italian cheese craftsmanship right from the heart of the USA.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2023, 2022, 2018, 2017, 2014
Rogue River Blue is a distinctive artisan cheese produced by Rogue Creamery, based in Oregon, USA. This cheese is notable for being a seasonal product, made exclusively with autumnal-equinox milk from cows that graze in fields along the Rogue River.
It is wrapped in Syrah grape leaves that have been soaked in pear spirits, which adds unique flavors and complexity. The aging process lasts for 9 to 11 months, enhancing its creamy texture and creating a flavor profile that includes hints of fruit, spice, blackberry, vanilla, hazelnut, and chocolate.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2013, 2011, 2009, 2004
Bijou is a type of aged goat cheese produced by Vermont Creamery, known for its artisanal dairy products. Bijou, meaning "jewel" in French, reflects the small, precious nature of this cheese. It is characterized by its delicate, wrinkled rind and creamy, dense interior that becomes more complex in flavor as it ages.
Typically, Bijou has a mildly tangy, slightly sweet taste with earthy undertones, making it a versatile option for cheese boards, salads, or cooking. The cheese is hand-rolled and aged to ensure consistency and quality, showcasing the creamery’s dedication to traditional cheese-making techniques.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2019, 2016, 2015, 2014
Barely Buzzed is an artisan cheese crafted by Beehive Cheese, characterized by its unique rind that is rubbed with a blend of espresso and lavender. This blend infuses the cheese with a distinctive aroma and complex flavor profile that juxtaposes the subtle floral notes of lavender with the deep, robust tones of espresso.
The cheese itself is made from the milk of local Jersey cows in Utah, ensuring a creamy, rich texture. Barely Buzzed has received acclaim for its innovative flavor combination and has garnered awards, solidifying its reputation as a standout product in the artisanal cheese community.
AWARDS
International Cheese Awards - Gold
2024
American Cheese Society Judging & Competition Awards - 1st Place
2023, 2015, 2011, 2009, 2008, 2007
Black Truffle Burrata is a specialty cheese product crafted by BelGioioso Cheese. This product features a combination of classic Italian-style burrata with the added infusion of black truffle. The burrata comprises an outer shell made of mozzarella cheese, which encases a creamy interior filled with stracciatella mixed with delicate pieces of black truffle.
This cheese is celebrated for its rich and indulgent flavor profile, blending the mild, milky freshness of burrata with the earthy, aromatic notes of black truffle. It is typically used in gourmet dishes and is best served fresh to maximize its complex taste and texture.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2023, 2015, 2014
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2009, 2007, 2006
Cabot Jalapeno 50% Reduced Fat Cheddar is a product made by Cabot Creamery. It is known for its robust flavor, offering the classic taste of cheddar infused with the spicy kick of jalapeno peppers. This cheese is a healthier option with 50% less fat compared to regular cheddar cheese, making it appealing for those who are looking to reduce their fat intake without compromising on taste.
The combination of creamy texture and spicy undertones makes it a versatile ingredient, suitable for a variety of culinary uses such as sandwiches, snacks, and more.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2013, 2012, 2009
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 American Cheeses” list until April 23, 2025, 1,488 ratings were recorded, of which 1,373 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.