The landscape of American cheese has undergone a revolutionary transformation. Gone are the days when “American cheese” solely referred to processed singles. Today, the United States is a global powerhouse of artisan dairy, boasting makers who regularly defeat centuries-old European creameries in international competitions. From the rolling green hills of Vermont to the rugged coastlines of California, American cheesemakers are crafting wheels that reflect the unique terroir of the New World.
As of late 2025, the industry is celebrating a historic year of innovation and recognition. Recent competitions, including the United States Championship Cheese Contest and the American Cheese Society Awards, have highlighted a shift toward bold experimentation—mixing traditional European techniques with distinctly American ingredients like local ciders, seasonal grasses, and native woods. At Top 10 America, we believe the best cheese is one that tells a story of its origin.
In this guide, we explore ten cheeses that define the current standard of excellence in the USA. We have selected these rankings based on a combination of recent major award wins (2024-2025), historical significance, and their enduring status as icons of American culinary culture.
Overview: Top 10 Best American Cheeses in the USA
| Rank | Cheese Name | Creamery/Maker | Location/State | Style/Type |
|---|---|---|---|---|
| 1 | Arethusa Europa | Arethusa Farm Dairy | Connecticut | Aged Gouda |
| 2 | Withersbrook Blue | Jasper Hill Farm | Vermont | Blue (Cider Washed) |
| 3 | Rogue River Blue | Rogue Creamery | Oregon | Blue (Pear Brandy) |
| 4 | Humboldt Fog | Cypress Grove | California | Soft-Ripened Goat |
| 5 | Pleasant Ridge Reserve | Uplands Cheese | Wisconsin | Alpine Style |
| 6 | St. Malachi Reserve | The Farm at Doe Run | Pennsylvania | Alpine/Gouda Hybrid |
| 7 | Red Hawk | Cowgirl Creamery | California | Washed Rind Triple Cream |
| 8 | Cougar Gold | WSU Creamery | Washington | White Cheddar |
| 9 | Cabot Clothbound | Cabot / Jasper Hill | Vermont | Bandaged Cheddar |
| 10 | Green Hill | Sweet Grass Dairy | Georgia | Double Cream Camembert |
Top 10. Green Hill
Located in the warm, humid climate of Thomasville, Georgia, Sweet Grass Dairy has put the American South on the artisan cheese map. Green Hill is their signature double-cream cow’s milk cheese, instantly recognizable by its bloomy, white mold rind. It represents a masterclass in balance, made from the milk of cows that graze on fresh grass year-round, thanks to the region’s mild winters.
In Top 10 America’s view, this cheese is the perfect introduction to American soft-ripened styles. While it evokes the spirit of a French Camembert, the unique grass-fed milk gives it a distinct golden hue and a flavor profile that is buttery and mushroomy without being overly pungent. We suggest serving it at room temperature to fully appreciate its silky, coating texture.
A fascinating insider detail is the “squish test.” When selecting a wheel, locals know that a ripe Green Hill should yield slightly to the touch, similar to a ripe peach. It has won eight awards at the American Cheese Society, cementing its status as a modern classic.
Key Highlights
- Origin: Thomasville, Georgia.
- Milk Type: Pasteurized Cow’s Milk (Jersey Cows).
- Awards: 8-time American Cheese Society winner.
- Flavor Profile: Sweet cream, popcorn, and button mushrooms.
Top 9. Cabot Clothbound Cheddar
Deep in the cellars of Greensboro, Vermont, a unique collaboration takes place between two dairy giants: Cabot Creamery and Jasper Hill Farm. While Cabot provides the curds from their cooperative of farm families, the wheels are aged exclusively at the Cellars at Jasper Hill. This cheese is a departure from the block cheddars found in grocery stores; it is wrapped in muslin cloth and coated in lard, allowing it to breathe and age for 9 to 14 months.
We rank this as the definitive “Old World style” cheddar made on American soil. The cloth wrapping allows for moisture loss, resulting in a crumbly texture and a concentrated flavor. Historical records and taste tests consistently reveal complex notes of caramel, milky broth, and a savory finish that lingers on the palate.
Reflection: The “bandaged” method used here is a nod to traditional British cheesemaking, yet the result is distinctly Vermont. Did you know that the microflora in the Jasper Hill vaults contributes specific flavor compounds you won’t find anywhere else? It stands as a testament to the importance of aging environments.
Key Highlights
- Origin: Greensboro, Vermont.
- Collaboration: Made by Cabot, Aged by Jasper Hill.
- Texture: Friable and crumbly.
- Flavor Notes: Caramel, savory broth, and tangy fruit.
Top 8. Cougar Gold
Originating from the college town of Pullman, Washington, Cougar Gold is perhaps the most unique entry on our list. Produced by the Washington State University Creamery, this cheese is famous for being packaged in a sealed can. This method was originally developed in the 1940s partly to preserve cheese for transport during wartime, and it has since become a cult phenomenon across the Pacific Northwest.
Despite its unconventional packaging, this is a serious cheese. In our analysis, Cougar Gold defies expectations with a texture that is crumbly and crystalline, similar to an aged Parmesan or an older cheddar. We suggest it as a versatile table cheese that pairs surprisingly well with crisp Washington apples or a local Riesling.
A fun fact for collectors: Because it is canned, Cougar Gold can be aged indefinitely in your refrigerator. Fans often buy cans to “vintage” them for 5, 10, or even 20 years, where the cheese develops intense sharpness and distinct tyrosine crystals (the crunchy bits beloved by turophiles).
Key Highlights
- Origin: Pullman, Washington.
- Packaging: Signature 30 oz. Can.
- History: Produced since the 1940s by WSU students and staff.
- Recognition: Gold Medal winner at the World Cheese Awards.
Top 7. Red Hawk
Perched on the coast of Marin County, California, Cowgirl Creamery created Red Hawk as a happy accident that became a masterpiece. This triple-cream cheese is a “washed rind” variety, meaning it is brushed with a brine solution during aging. The specific brine used here helps cultivate native bacteria (B. linens) from the Point Reyes coastline, giving the rind its signature sunset-orange color.
We believe Red Hawk captures the essence of Northern California’s wild coast. It is bold, savory, and undeniably funky. While many triple creams are mild and buttery, Red Hawk offers a pungent aroma that cheese lovers adore, balancing rich creaminess with a meaty, savory depth.
Insider detail: This cheese is a true expression of “place.” The native bacteria required to ripen Red Hawk proved difficult to reproduce elsewhere, making it a cheese that truly belongs to its specific microclimate in West Marin. It has been named “Best in Show” at the American Cheese Society multiple times.
Key Highlights
- Origin: Point Reyes Station, California.
- Style: Washed Rind Triple Cream.
- Aroma: Pungent, earthy, and savory.
- Status: Organic and locally sourced milk.
Top 6. St. Malachi Reserve
Located in the rolling pastures of Coatesville, Pennsylvania, The Farm at Doe Run has quickly ascended the ranks of American artisan cheese. St. Malachi Reserve is their flagship alpine-style creation. Named after a local church near the farm, this cheese is made from the milk of the farm’s own herd, ensuring strict quality control from pasture to plate.
According to the 2025 United States Championship Cheese Contest, St. Malachi Reserve secured the prestigious position of First Runner Up, solidifying its place among the elite. It is an objective fact that this cheese bridges the gap between a nutty Gouda and a sharp Alpine cheese, offering a complex texture that becomes brittle and crystalline with age.
We suggest tasting this cheese alongside roasted nuts or dark chocolate. The “Reserve” designation implies extra aging, which concentrates flavors of butterscotch, whiskey, and stone fruit, making it a sophisticated choice for any cheese board.
Key Highlights
- Origin: Coatesville, Pennsylvania.
- Ranking: 1st Runner Up, 2025 U.S. Championship Cheese Contest.
- Milk Source: Farmstead Cow’s Milk.
- Flavor Profile: Toffee, toasted nuts, and dried fruit.
Top 5. Pleasant Ridge Reserve
Produced in the driftless region of Dodgeville, Wisconsin, Pleasant Ridge Reserve is widely considered the “King” of American artisan cheese. Modeled after the great Alpine cheeses of France (like Beaufort), it is made by Uplands Cheese exclusively during the summer months when the cows are grazing on fresh pasture. This seasonal restriction ensures the milk is rich in diverse flavors from the wild grasses and herbs.
We view this cheese as a benchmark for consistency and excellence. It is the most awarded cheese in American history, having won “Best in Show” at the American Cheese Society three separate times. The flavor is rich, savory, and deep, with layers of broth, fruit, and grass that evolve as you eat it.
A critical detail: Because it is made from raw milk and grass-fed cows, each batch can vary slightly depending on the weather and what the cows were eating that specific week. This vintage quality is celebrated by connoisseurs who treat it much like fine wine.
Key Highlights
- Origin: Dodgeville, Wisconsin.
- Record: Only cheese to win ACS Best in Show three times.
- Seasonality: Made only May through October.
- Style: Alpine (Beaufort/Gruyère style).
Top 4. Humboldt Fog
Born in the misty redwood coast of Arcata, California, Humboldt Fog is the cheese that launched the American goat cheese revolution. Created by Mary Keehn of Cypress Grove in the 1990s, it is instantly identifiable by the ribbon of edible vegetable ash that runs through its center, a nod to the French cheese Morbier. The cheese is a soft-ripened goat cheese that looks like a layer cake of cream and slate grey.
In Top 10 America’s perspective, no list of American cheeses is complete without this icon. It offers a “two-texture” experience: the center is chalky and tangy, while the layer just under the rind (the creamline) is gooey and intensely flavorful. We suggest serving it with honeycomb to balance the citrusy tang of the goat milk.
Did you know the “ash” line is flavorless and purely aesthetic? It was originally a way to separate morning milk from evening milk, but today it serves as a signature trademark of one of the most beloved cheeses in the country.
Key Highlights
- Origin: Arcata, California.
- Visuals: Distinctive central line of vegetable ash.
- Flavor: Citrus, floral, and herbaceous.
- Impact: Often cited as the gateway cheese for American artisan dairy.
Top 3. Rogue River Blue
Hailing from the rogue river valley in Central Point, Oregon, this cheese achieved the impossible in 2019 by becoming the first American cheese to be named “World Champion” at the World Cheese Awards in Italy. Rogue River Blue is a seasonal product, made only during the autumn equinox. The wheels are wrapped in Syrah grape leaves that have been macerated in pear liqueur.
Facts show this cheese is a titan of the industry. The aging process in the brandy-soaked leaves imparts unparalleled moisture and a boozy, fruity complexity to the blue mold. It is creamy, crunchy (from crystals), and intensely flavorful, often described as tasting like bacon, truffles, and vanilla.
Reflection: The release of Rogue River Blue is an annual event in the cheese world, typically occurring around the holidays. Because production is limited to the fall milk cycle, it often sells out quickly, making it a coveted item for holiday tables across the USA.
Key Highlights
- Origin: Central Point, Oregon.
- Achievement: World Champion Cheese 2019 (First US Winner).
- Wrapping: Macerated Grape Leaves.
- Notes: Pear brandy, truffle, fig, and blue mold.
Top 2. Withersbrook Blue
Emerging from the innovative cellars of Jasper Hill Farm in Greensboro, Vermont, Withersbrook Blue is the breakout star of 2025. At the American Cheese Society competition in August 2025, it was awarded 2nd Best in Show, making it the highest-ranking cheese from the United States that year. This cheese is a raw milk blue that is marinated in cider, bridging the gap between a traditional blue and a dessert cheese.
We rank this cheese so highly because it represents the cutting edge of American dairy innovation. By incorporating local cider into the aging process, Jasper Hill has created a flavor profile that is uniquely “Vermont.” It is softer and sweeter than traditional blues, with a dessert-like quality that appeals even to those who are skeptical of blue cheese.
Insider detail: The makers describe it as having a “biscuit-like” quality with notes of apple and spice. It is a modification of their famous Bayley Hazen Blue recipe, tweaked to create a softer, more approachable, and highly award-winning masterpiece.
Key Highlights
- Origin: Greensboro, Vermont.
- 2025 Rank: 2nd Best in Show, American Cheese Society.
- Process: Aged 60 days and marinated in cider.
- Profile: Sweet, boozy, and biscuit-like.
Top 1. Arethusa Europa
Taking the top spot is the reigning champion. Produced by Arethusa Farm Dairy in Bantam, Connecticut, Arethusa Europa was crowned the 2025 United States Champion Cheese. This aged Gouda-style cheese bested thousands of entries from across the nation to claim the title, proving that the East Coast is currently producing the country’s finest dairy.
Based on the judges’ objective scores, Arethusa Europa excelled in flavor, texture, and technical perfection. It is an aged cheese characterized by a firm, golden paste and savory notes of butterscotch and toasted nuts—classic traits of a pristine Gouda, but executed with American milk and craftsmanship.
At Top 10 America, we celebrate Arethusa Europa not just for the trophy, but for the story. Arethusa Farm was established to save open farmland in Connecticut and has since become a beacon of premium genetics and dairy quality. Winning the US Championship is the ultimate validation of their “milk-first” philosophy. It is, quite literally, the best cheese in America right now.
Key Highlights
- Origin: Bantam, Connecticut.
- Title: 2025 United States Champion Cheese.
- Style: Aged Farmstead Gouda.
- Tasting Notes: Brothy, nutty, butterscotch, and crystalline.
Conclusion
The American cheese scene in 2025 is defined by diversity and daring. From the cider-washed innovations of Vermont to the championship-winning Goudas of Connecticut and the iconic goat cheeses of California, these producers are proving that the US is second to none in the dairy world. Whether you are looking for a funky triple cream or a crystalline aged wheel, these top 10 cheeses offer a delicious tour of the nation’s geography.
