Cornerstone

In the United States, three artisanal cheesemakers from Vermont, Connecticut, and Pennsylvania have decided to follow the same recipes and procedures to make Cornerstone cheese. The milk must be raw and from one herd of cows, the salt must be produced in a traditional manner, the rennet must be minimally processed, and the starter cultures mut be produced from the herd's milk.

Each of these cheeses has a distinct rind, aroma, and flavor, but they all share a common richness and sweetness. The producers say that Cornerstone cheeses should be different, representing what is unique to a particular maker and milk from different regions.

Even though the cheese is so new, it was named as one of the 25 most important cheeses in America by Bon Appétit magazine.