Looking for an imported cheese? Check our list below for American-made alternatives!
There’s a reason we carry few imported cheeses at Morning Glory Farm: So many fine cheeses, in a wide variety of styles, are coming out of small dairies around the Northeast, especially in New England and even right here on Martha’s Vineyard. There’s never been a better time to buy American cheeses.
The fetas, chèvres, cheddars, bries, tommes, cow’s milk mozzarellas and other cheeses we proudly sell are made in the northeastern United States, nearly all of them by small New England creameries including The Grey Barn and Mermaid Farm in Chilmark, Shy Brothers Farm in Westport, Mass. and Great Hill Dairy in Marion, Mass., on Buzzards Bay. Many of these dairies are family farms.
If you’re looking for a fine European cheese, chances are excellent we can recommend an outstanding regional product that will more than fill the bill. Here are some of our favorites from Vermont, Connecticut, coastal Massachusetts and Martha’s Vineyard that easily rival their imported counterparts:
- Brie (soft and buttery): Camembrie, Vermont Brie, Moses Sleeper
- Caerphilly (tangy and dry): Landaff
- Chaource (rich and creamy): Eidolon
- Emmenthaler (Alpine semi-hard): Alpha Tolman, Nobska
- English Cheddar (aged and crumbly): Grafton Clothbound Cheddar
- Munster Géromé (washed-rind “stinky”): Willoughby
- Gruyère (nutty and Alpine): Tarentaise
- Raclette (perfect for melting): Reading
- Robiola (soft and tangy): Melinda Mae
- Roquefort (blue sheep’s milk): Ewe’s Blue (sheep’s milk with Roquefort culture), Great Hill Blue (cow’s milk with Roquefort culture)
Of course, there’s no substitute for Italian Parmesano Reggiano or Spanish Manchego, while Beemster in the Netherlands makes the world’s best aged Gouda. We carry all these one-of-a-kind imports as well as Italian buffalo mozzarella and Abbaye de Belloc, a French sheep’s milk cheese made by monks in the Basque Pyrenees. Discover these cheeses and many more in our dairy case.