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Best Virginian Raw Milk Cheese Types
Appalachian is an American cheese hailing from Galax, Virginia, where it's produced by Meadow Creek Dairy. The cheese is made from Jersey cows' raw milk and the wheels are aged for a minimum of 90 days. Underneath its moldy rind, the texture is springy, smooth, and velvety.
The aromas are grassy, milky, and earthy, while the flavors are lemony, buttery, and mushroomy. It's recommended to serve Appalachian on a cheese board or with a piece of homemade bread on the side. Due to its melting properties, it can be used in a variety of dishes.
THE BEST Appalachian Cheeses
Grayson is a square-shaped cheese produced by the Feete family in Galax, Virginia. The cheese is made with raw milk from Jersey cows that roam on pastures from April to October. Its rind is washed, and underneath it, there is a golden semi-soft body with a pungent aroma, while the flavors are rich, nutty, and beefy.
Grayson is aged for about 60 days, and its invention was inspired by the Feetes' trip to Ireland and Wales in 2000. It is recommended to pair it with bread, dried fruit, honey, melons, and a bottle of cold beer on the side.
THE BEST Grayson Cheeses
Mountaineer is an American cheese produced in Galax, Virginia by Meadow Creek Dairy. The cheese is made from Jersey cow's milk and ages for at least 6 months. Underneath its washed rind, the texture is firm, supple, and dense, melting on the tongue, with occasional small eyes.
The aromas are rich, fruity, and caramel-like, while the flavors are full and mellow, with a beefy finish. It's recommended to pair it with toasted hazelnuts, figs, and a glass of pear cider.
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