An Autumnal Cheese Primer

An autumnal cheese primer from chef Matt Jennings and the James Beard Foundation

Sure, fall’s harvest brings tons of great produce, but as JBF Award nominee, chef, and master cheesemonger Matt Jennings explains, it’s also the peak season for cheese.

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You can tell a lot about your cheese from how it tastes, and the flavors of true artisan American cheeses are as varied as the seasons in which they’re created.

It’s a well-known truth in the tight-knit world of professional cheesemongers that autumn in particular brings a bounty of small-production cheeses from farms and producers across the country—each with a distinct flavor profile and a story all its own.

While it can be hard to choose, here are some of our favorite cheeses to purchase and consume in the autumn months.

Vermont Shepherd // Vermont Shepherd Farm, Vermont
Vermont Shepherd, an American raw-milk classic, is created by David Major... Read more >

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On the Menu: August 15 through August 21

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Monday, August 16, 7:00 P.M. American Artisan Dinner At their beloved cheese shop and bistro in Providence, Matt and Kate Jennings serve diligently sourced, honest, handmade food inspired by the seasons and their New England setting. The talented chefs conceived this exquisite dinner as an ode to American artisanal dairy products, which will be featured in each course. Tuesday, August 17, 7:00 P.M. Italian Gem Though some New Yorkers have a policy against eating anywhere north of 23rd Street, the Upper East Side’s Spigolo, which received two stars from Times critic Frank Bruni, has convinced many a

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On the Menu: American Artisan Dinner

Kate and Matt Jennings Thanks to dairy pioneers like the Kehler brothers and Angela Miller, American cheesemaking has come a long way from the age of processed “cheese product.” Chefs also play an important role in helping these artisanal offerings reach our plates. One of them is Master Cheesemonger Matt Jennings: after apprenticing with cheesemakers all over Europe, he now spreads the good cheese gospel at Farmstead & La Laiterie, a restaurant and cheese shop in Providence. (He will also judge cheese at the Good Food Awards

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