Top 100 American Natural Rind Cheeses

Goat Gouda is an American semi-hard cheese produced in California. This Gouda-style cheese is made from pasteurized goat's milk and cream. The rind is natural, and the texture is dense, firm, and smooth, sometimes slightly grainy. The aroma is sweet and the flavors are caramel-like, milky, and nutty. Goat Gouda ages for about 5 months before it's ready for consumption. It's recommended to pair it with a glass of Chardonnay and serve it with sour cherry preserve.Expand

Monterey Jack is an American cheese made from cow's milk. It originates from Monterey in California, where it was first made by Spanish missionaries under the name queso blanco pais, but it was later taken from them by David Jack, who bought nearly all of Monterey in 1859 and renamed the cheese to Jack's Cheese, soon to be called Monterey Jack's Cheese. Historical shenanigans aside, this semi-hard cheese has a firm, open, supple, and compact texture and a natural rind. It is pale yellow in color, while the flavors are mild and buttery. Monterey Jack also melts exceptionally well. It has a few subvarieties, such as Dry Jack and Pepper Jack. The cheese can be easily found in almost all supermarkets in the United States.Expand

Pepper Jack is an American cheese produced in Monterey, California. This popular variety of Monterey Jack cheese is flavored with jalapeño peppers for a spicy kick. It's made from cow's milk and has a natural rind that hides a creamy, smooth, and open texture. The aromas are herbal, while the flavors are sharp, spicy, and buttery. The cheese has a high moisture content and melts easily. Pepper Jack is often used to add flavor to sandwiches, pizza, omelets, and casseroles. It's also recommended to use it in Mexican-style dishes such as quesadillas, enchiladas, and nachos.Expand

Bayley Hazen Blue is an American blue cheese produced by Jasper Hill Farm in Greensboro, Vermont. The cheese is made from raw cow's milk and it has a natural rind. It's named after an old military road that was commisioned by George Washington. The recipe for this cheese was developed by altering the aging process and the shape of a Devon Blue recipe. The texture of Bayley Hazen Blue is dense, firm, and slightly dry, yet creamy and fudge-like, with blue veins running throughout it. The aromas are strong, spicy, and grassy, while the flavors are buttery, nutty, and tangy, with hints of anise. It's recommended to serve the cheese with a chunk of dark chocolate and pair it with a glass of fruity red dessert wine. Bayley Hazen Blue can also be served with burgers, tart cherries, spinach salad, or walnuts. Interestingly, it has won numerous awards, including Super Gold at the 2014 World Cheese Awards.Expand

Baby Swiss is an American cheese originating from Ohio. Made with cow's milk, the cheese has a smooth and open texture, while its flavors are nutty, mild, and sweet. It is called Baby Swiss because it looks like a smaller version of Swiss cheese. On the inside, it has numerous small eyes that are as big as peas. The cheese isn't aged for a long time so the eyes don't have time to become larger. It is recommended to pair Baby Swiss with berries and sweet wines.Expand

Pinconning is a traditional semi-hard American Colby-style cheese. It's named after Pinconning, Michigan, where it was first created by Dan Horn in 1915. The cheese is aged up to 120 months, giving Pinconning a special savory flavor. It's made from cow's milk and it's available in mild, medium mild, medium sharp, sharp, extra sharp, and super sharp (more than 7 years!) varieties. The texture changes with aging, but it's usually creamy, rich, and open. It's recommended to use it in dishes such as mac & cheese and soufflés.Expand

Point Reyes Bay Blue is an American cheese hailing from California. The cheese is made from pasteurized cow's milk and it's left to age for 90 days. Underneath its natural rind, the texture is crumbly and creamy with blue-green veining running throughout the paste. The aromas are strong and earthy, while the flavors are creamy, sweet, mushroomy, salty, and buttery, with hints of caramel at the finish. It's recommended to pair Point Reyes Bay Blue with toasted nuts or grilled peaches. The cheese also melts well, so it's often used in risottos and pasta dishes or on steaks and burgers.Expand

Habanero Cheddar is an American cheese hailing from Oregon. This semi-hard cheese is pressed into blocks and it's made from pasteurized cow's milk, habanero chili peppers, and spices. Underneath its natural rind, the texture is crumbly and creamy. The aroma is spicy, while the flavors are spicy, tangy, and savory. The cheese melts well so it's often used in grilled cheese sandwiches, but it can also be melted over burgers and nachos.Expand

Cabot Clothbound is an American type of Cheddar cheese hailing from Vermont, where it's produced as a special batch of Cabot Creamery and Jasper Hill Farm. The cheese is made from pasteurized cow's milk and it's aged for 10-15 months in cellar vaults. After it comes to the cellars, the cheese is coated in lard and wrapped in a cloth. Underneath its natural rind, the texture is flaky and crumbly. The aromas are nutty, while the flavors are savory, tangy, and caramel-like. It's recommended to serve Cabot Clothbound with chestnut honey, cold cuts, or apple jelly. Pair it with hoppy ales or sparkling apple cider. The cheese won many awards, including Best in Show from the American Cheese Society in 2006.Expand

Point Reyes Original Blue is an American blue cheese produced in California by Point Reyes Farmstead Cheese Company. The cheese is made from raw cow's milk and has a natural rind. The texture is creamy and buttery and the aromas are milky, fresh, and intense. The flavors range from milky, sweet, and creamy to strong. It's recommended to serve it with pasta dishes, red meat, grilled vegetables, or fresh salads. Pair the cheese with a glass of Syrah, Cabernet Sauvignon, or sparkling wine.Expand

The Farm at Doe Run is an award-winning creamery located in Coatesville, Chester County, in the southwestern part of Pennsylvania. It was founded in 2008 by Richard Hayne, the founder of Urban Outfitters, with the goal of creating a local farm that produces high-quality cheeses and provides jobs for the community. Today, the farm is run by a team of experienced cheesemakers, including Olivia Haver, a former member of the Jasper Hill team, who, together with colleagues from Vermont, has taken the lead in cheese production and affinage. The farm exclusively raises grass-fed Jersey and Normande cows, East Friesian sheep, and Saanen and Nubian goats. This biodiversity allows for the production of a wide range of cheeses, from soft and creamy to aged and textured. All cheeses are handcrafted using the farmstead method, meaning that only milk from the farm is used, without any ingredients sourced externally.Expand

Jasper Hill Farm is a farmstead cheese producer based in Greensboro, founded in 2003 with a clear mission to strengthen the rural economy of Vermont’s Northeast Kingdom through high-quality cheesemaking. The operation is built around milk from its own farm, with a strong emphasis on consistency, milk quality and expressing a sense of place through different cheese styles. A central pillar of the business is The Cellars at Jasper Hill, a purpose-built underground aging facility designed to provide precise control over humidity, temperature and microbial development during affinage. These cellars are used not only for Jasper Hill’s own cheeses but also to support other small regional producers by offering professional aging, storage and distribution services. This collaborative model has positioned Jasper Hill as both a producer and an infrastructure backbone for the local artisan cheese community. Their portfolio spans multiple styles, from blue and soft-ripened cheeses to alpine-inspired varieties, many of which have received international recognition. Jasper Hill Farm is widely regarded as one of the most influential producers in American artisanal cheesemaking, known for combining technical rigor with a strong commitment to regional sustainability.Expand

Pennyroyal Farm is a farm located in Boonville, California, offering a combination of goat dairy products, wine, and farm experiences. The farm is known for its creamery, producing artisan cheeses, and its vineyard, which grows grapes for estate wines. The farm also hosts tasting rooms and farm tours, providing visitors with a hands-on farm-to-table experience. Pennyroyal Farm prides itself on sustainability, offering unique events and special pairings featuring estate wines and cheeses. Their cheeses are crafted using milk from their herd of Nigerian Dwarf goats and Alpine goats, which are known for their high-quality milk and distinct flavor profiles. The cheeses are made in small batches, ensuring attention to detail and high standards of craftsmanship.Expand

Grafton Village Cheese is a renowned cheese producer from Vermont with a tradition spanning over a century. Founded as a cooperative of local farms in 1892, the company was revived in the 1960s under the Windham Foundation, aiming to support family farming and the local community. Today, Grafton Village Cheese produces handcrafted cheddar cheeses from unpasteurized milk sourced from small farms, including classic and cave-aged varieties such as Clothbound Cheddar, Shepsog, and Bear Hill, often enhanced with truffle, maple smoke, or spices. Their cheeses are aged up to three years, developing a rich and complex flavor. Grafton Village Cheese has received multiple national and international awards, confirming its status as a top American producer, while continuing to uphold tradition and commitment to high-quality cheese-making.Expand