Helen Howarth
“The New American Cheese”
There were over 1200 North American artisan cheese entries at the American Cheese Society competition this year. Succulent triple crèmes, tangy blues, marvelous aged cheddars, and delectable stinky cheese. The United States has developed its own robust artisan cheese movement and the new American Cheese is a far cry from Velveeta. Helen presents an overview of her American favorites.
About Helen Howarth
Helen has been on a yearlong odyssey of cheese and is opening Fromagio’s Artisan Cheese, Anchorage’s first-ever cheese shop specializing in small-batch, artisan cheeses on October 23rd.
She is a life-long Alaskan with an extensive background in the arts both as an administrator and performing cellist. Her interest in cheese began with one taste of a divine French Blue cheese “smuggled” in a friends’ luggage from Paris. She has been tasting her way through cheese cases across America ever since. She can be contacted at helen (at) fromagioscheese.com.
Business Level
Individual Level
Ranna & Associates
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