Best Missourian Soft Cheese Types
Provel is an American cheese made from pasteurized cow's milk. It is produced by combining different cheeses such as Cheddar, Provolone, and Swiss cheese. Its texture is supple, creamy, and gooey, while the flavors are buttery and slightly spicy.
Provel is often used in cheese soups and St. Louis-style pizza due to its low melting point.
Bossa is an American cheese hailing from Missouri, where it's produced by Green Dirt Farm. The cheese is made from pasteurized sheep's milk and it's washed in brine. It's usually left to age for 5 weeks before consumption. Underneath the rind, the texture is firm at first, and with aging, it becomes creamy, then gooey, silky, and spreadable after 10 to 12 weeks.
The aromas are intense and pungent, while the flavors are meaty and floral, with buttery, nutty, and honey-like undertones. It's recommended to pair Bossa with a glass of dessert wine, Champagne, or hoppy beer. At the peak of ripeness, it's recommended to cut off the top, then spoon the cheese onto crusty bread.
Pair with
Bloomsdale is an American cheese hailing from Missouri, where it's produced by Baetje Farms. The cheese is made from pasteurized goat's milk and it's modeled on the classic French Valencay cheese. Underneath its edible moldy rind, the texture is soft and creamy, becoming runny over time.
The cheese is shaped into a pyramid with a flattened top and rolled in a combination of salt and pine ash before it's left to age from 2 to 4 weeks. The aromas are earthy and mushroomy, while the flavors are milky, earthy, and tangy, and over time, the cheese develops flavors that are reminiscent of blue cheese.
Pair with
Best Missourian Soft Cheese Producers
AWARDS
![2 stars](/images/productawards/9453a947c8de4b4d8c4b4e03064f7093.png?w=160)
American Cheese Society Judging & Competition Awards - 1st Place
2017, 2013, 2012, 2011, 2010, 2008
BEST Baetje Farms Cheeses
Best Missourian Soft Cheeses
AWARDS
![2 stars](/images/productawards/52083fcffbab4ddbb1afbe14711e104b.png?w=160)
American Cheese Society Judging & Competition Awards - 1st Place
2017
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