10 American Cheeses That Rival Anything from Europe — Yes, Really

I love cheese. Like, really love it. And for years, I was a Euro-snob — give me a French Comté, an Italian Parmigiano-Reggiano, a Spanish Manchego. American cheese? I thought it was all cheddar blocks and Kraft singles. Then I spent a month touring cheese shops and creameries across the US, tasting over 50 domestic cheeses. I was humbled. Some of the best cheese I've ever eaten came from Wisconsin, Vermont, and even California. These 10 are bona fide world-beaters. If you're a cheese lover, you need to know about them.

1. Jasper Hill Farm's Bayley Hazen Blue (Vermont)

This is the cheese that made me reconsider everything. Bayley Hazen is a raw cow's milk blue cheese aged for 4-6 months. It has a crumbly texture and a flavor that's nutty, earthy, and slightly sweet — not the sharp, aggressive blue you might expect. It's made by Jasper Hill Farm in Greensboro, Vermont, and it's won multiple awards at the World Cheese Awards. Pair it with a drizzle of honey and a glass of Sauternes. It's transcendent.

2. Rogue Creamery's Oregon Blue (Oregon)

Rogue Creamery in Central Point, Oregon, has been making blue cheese since the 1930s. Their Oregon Blue is a pasteurized cow's milk cheese aged in caves. It's creamy, tangy, and has a beautiful marbling of blue mold. It's won Best Blue Cheese at the World Cheese Awards three times. I'm not exaggerating — it's as good as Roquefort. The texture is buttery, the finish is clean. This is a must-try.

3. Cabot Clothbound Cheddar (Vermont)

Cabot is a brand you've seen in every grocery store, but their Clothbound Cheddar is a different beast. It's aged for 12-14 months in cloth, which allows it to breathe and develop a complex, nutty flavor. It's sharp, but not harsh — there's a sweetness that builds. It's made in collaboration with Jasper Hill Farm. This is the cheddar that makes you forget about English cheddar. It's that good.

4. Prairie Breeze from Milton Creamery (Iowa)

Iowa doesn't come to mind when you think of cheese, but Milton Creamery in Kalona is changing that. Prairie Breeze is a cow's milk cheddar aged 16-24 months. It has a crunchy texture from calcium lactate crystals — cheese lovers call that 'cheese crackle.' The flavor is buttery and sweet, with a sharp finish. It's addictive. I ate half a wedge in one sitting. No regrets.

5. Sartori's Merlot Bellavitano (Wisconsin)

Sartori is a Wisconsin company that makes a range of Bellavitano cheeses — washed-rind cheeses aged with different flavorings. The Merlot version is washed in merlot wine, giving it a fruity, slightly tangy rind. The paste is creamy and supple. It's a great table cheese, and it pairs perfectly with a bold red wine. It's not subtle, but it's delicious. Wisconsin knows cheese, and this is proof.

6. Cypress Grove's Humboldt Fog (California)

Humboldt Fog is a goat cheese from Arcata, California, that looks like a work of art — a layer of vegetable ash runs through the middle, mimicking the fog rolling over the mountains. The texture is soft and creamy, the flavor is bright and lemony. It's one of the most elegant cheeses I've ever tasted. It's available at most Whole Foods. Buy it, serve it with crackers and fig jam, and watch your guests lose their minds.

7. Consider Bardwell Farm's Pawlet (Vermont)

Pawlet is a washed-rind cow's milk cheese from West Pawlet, Vermont. It's aged 60-90 days, and it has a pungent aroma that mellows into a rich, beefy flavor. The texture is semi-soft and creamy. It's inspired by Swiss Raclette, but it's distinctly American. Melt it on potatoes or crusty bread. It's comfort food in cheese form.

8. Fiscalini's Bandage Wrapped Cheddar (California)

Fiscalini in Modesto, California, makes a cheddar aged 18-24 months that's wrapped in traditional bandage cloth. The result is a dense, crumbly texture and a flavor that's sharp, nutty, and slightly grassy. It's won Best Cheddar at the World Cheese Awards. It's a serious cheese for serious occasions. I'd put it up against any English cheddar, any day.

9. Vermont Creamery's Coupole (Vermont)

Coupole is a soft-ripened goat cheese shaped like a dome. It has a bloomy rind and a creamy, almost liquid interior when ripe. The flavor is mild and grassy, with a hint of mushroom. It's like a French Crottin de Chavignol, but made with American know-how. Spread it on a baguette. It's simple, but perfect.

10. Murray's Cave Aged Gruyère (Wisconsin)

Gruyère is a Swiss classic, but Murray's Cheese in New York sources a cave-aged version from Wisconsin. It's aged for 6-12 months in limestone caves, which gives it a complex, nutty, and slightly fruity flavor. The texture is firm and crystalline. It's a fantastic melting cheese for fondue or gratin. And it costs less than the Swiss import. Win-win.

So there you go — 10 American cheeses that can stand toe-to-toe with anything from Europe. I'm not saying you should abandon Roquefort or Parmigiano. But the next time you're at a cheese counter, skip the imported stuff and try one of these. You might be surprised. I certainly was.