Top 10 Connecticuter Cheeses

Mifroma specializes in the aging, packaging, and international distribution of Swiss cheeses. The company utilizes natural caves in Switzerland to mature cheeses like Gruyère and Emmental, which provides a unique environment contributing to the distinct flavors of their products. Mifroma also offers a range of dairy and cheese products that cater to various international markets.Expand

Arethusa Farm Dairy, located in Connecticut, is a cheese producer that operates in association with a farm dedicated to high-quality dairy products. Arethusa Farm originally started as a dairy farm before expanding into cheese production, where they emphasize traditional methods to craft their cheeses. The dairy is known for using milk only from their own herd of cows, ensuring control over the quality and sourcing of their primary ingredient.Expand

Liuzzi Cheese is a family-owned creamery and cheese producer with a tradition dating back to 1826 in the Italian region of Puglia. In 1981, the Liuzzi family brought their craft to the United States, where brothers Pasquale (Lino) and Nicola Liuzzi established production in Connecticut. Today, the company is based in Connecticut, USA, producing a wide range of authentic Italian cheeses. Their assortment includes mozzarella in various forms (perline, ciliegine, nodini, treccie), ricotta and impastata, smoked mozzarella, burrata, mascarpone, as well as specialties made from buffalo milk. The products are renowned for their freshness, creamy texture, and flavors reminiscent of southern Italy. Liuzzi Cheese is now recognized as a producer that successfully preserves the spirit of Italian cheesemaking in America. Their cheeses are used both in traditional and modern cuisine, and the family’s quality and dedication have made them a trusted choice among cheese lovers and professional chefs.Expand

Calabro Cheese is a family-owned dairy company with strong Italian heritage, founded in 1953 in the United States by Sicilian immigrants Salvatore and Joseph Calabro. They began modestly, producing fresh ricotta and mozzarella for local Italian shops and the community in Connecticut. Over time, with dedication to quality and loyalty to traditional recipes, Calabro Cheese has grown into one of the most recognizable producers of fresh and semi-hard cheeses in America. Their range includes a rich selection of products – from fresh mozzarella and burrata, to ricotta and mascarpone, as well as traditional Italian cheeses such as scamorza. Production is still carried out under strict standards and with great attention to detail, in order to preserve authentic taste and texture. Calabro Cheese combines artisanal craftsmanship with modern technologies, offering consumers cheeses that reflect the spirit of Italian cuisine, yet adapted to the American market.Expand

W&W Dairy, located in Monroe, specializes in the production of various cheese types including Mexican-style cheeses. The company adheres to strict quality standards and utilizes traditional cheese-making techniques. They have a wide distribution network, serving both local and national markets.Expand

Orb Weaver Farm, located in New Haven, Vermont, is a cheese producer known for its farmstead cheese crafted from the milk of Jersey cows. The farm was established by cheesemakers Marjorie Susman and Marian Pollack. They produce a variety of cheeses with a focus on natural processes and local ingredients.Expand

Chalet Cheese Co-op, located in Monroe, Wisconsin, is unique for being the only producer of Limburger cheese in the United States. The cooperative was established in the late 19th century and is known for its variety of Swiss-style cheeses, including Baby Swiss and brick cheese. Chalet Cheese Co-op utilizes the skills of master cheesemakers, highlighting traditional methods in cheese production.Expand

Nortons Dairy, based near Norwich, is a family-run business that produces a variety of cheeses and other dairy products. They are known for their commitment to high-quality, locally sourced ingredients and sustainable farming practices. Nortons Dairy also emphasizes animal welfare and operates with a traceability system to ensure the quality and source of their milk.Expand

Hooligan is an American cheese produced in Connecticut by Cato Corner Farm. The cheese is made from raw milk of Brown Swiss and Jersey cows. Its rind is washed in brine, and underneath it, there is a chalky, soft, creamy, and slightly runny texture of the body. The aromas are pungent and stinky due to the washed orange rind which contains surface-ripening bacteria and yeasts. Hooligan is aged for 2 months, resulting in flavors that are grassy, vegetal, intense, mushroomy, and savory. The cheese melts very well, so it can be used in (fabulously stinky, in this case) grilled cheese sandwiches. It's recommended to serve Hooligan with hot pepper jelly, caramelized pecans, cranberry walnut bread, and honey. Pair it with sweet white wines and Belgian-style ales.Expand

Melinda Mae is an American cheese originating from Lebanon, Connecticut. This Brie-style cheese is made with cow's milk and ripens for 11 days. Underneath its bloomy rind, there is an ivory-colored, smooth paste with a runny and soft texture. The aromas are yeasty and fruity, while the flavors are sweet, mild, buttery, and slightly pungent. It is recommended to pair Melinda Mae with fruits, nuts, and malty beverages.Expand

Melville is an American cheese hailing from Lebanon, Connecticut. This soft artisan cheese is made from pasteurized goat's milk and it's ripened from 7 to 14 days. When young, after 7 days, the texture is silky and blubbery, and after 14 days the texture becomes oily, soft, elastic, and supple. The flavors are sweet, mild, buttery, and slightly tart and acidic. It's recommended to use Melville with pasta dishes, pizza, tomatoes, fruit jams, and mushrooms. Pair it with a glass of wheat beer or champagne. The cheese is named after the famous author of Moby Dick, and that's why the co-founder of Mystic Cheese, Brian Vivitello, refers to the texture of Melville as blubbery.Expand

Sea Change is an American cheese produced in Connecticut by The Mystic Cheese Company. This Stracchino-style cheese is made from cow's milk, it's shaped into a square, and then it's left to age for 3 weeks. The result is a bloomy rind full of white and blue molds. The texture is smooth, dense, gooey, and creamy. The aromas are milky, fruity, and yeasty, while the flavors are mild, milky, and buttery, with hints of hops and mushrooms. It's recommended to serve it with cocoa biscuits and strawberry jam, chestnuts, or sourdough bread. Regarding wine, pair it with a glass of Prosecco. Interestingly, the name of the cheese refers to a passage from Shakespeare's The Tempest.Expand