Talented cheese-makers from Washington, Colorado, Oregon, and California are leading the charge to revive the traditional farm staple of fresh cheese. Very young and unripened, fresh cheeses do not get better with age and must be eaten soon after production--all the more reason to seek out their fleeting charms. Creamy fromage blanc from Northern California's Bellwether Farms and milky, slightly sweet ricotta from Oregon Gourmet Cheeses are two of our favorites.
To put together a delicious, rustic-chic alfresco breakfast, spread slices of toast with cheese, drizzle with honey, and serve alongside summer fruits. Order fresh cheeses by mail from www.bellwethercheese.com, www.binghamhill.com, www.cowgirlcreamery.com, and www.oregongourmetcheeses.com
by Emma Smith
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