October is widely celebrated for its crisp, autumn weather and spooky Halloween holiday. Now, fall fans can add another object of adoration to their lists – cheese.
This October marks the second annual American Cheese Month, as proclaimed by the American Cheese Society. ACM is not a holiday devoted to the American variety of cheeses, but rather a celebration of North America’s diverse cheeses and the artisans who bring the dairy product to consumers’ tables.
Local Saints fans may not be pleased with cheeseheads after Sunday’s game, but there are plenty fans of the dairy delight on campus.
Ryan Fitzgerald, physics freshman, considers himself an avid cheese fan. His favorite cheese varieties are smoked gouda and harlech.
“I really like mozzarella-stuffed dates,” Fitzgerald said, adding that he often cooks the dish at home. “It’s fairly easy to make and has one of the best flavor combinations.”
Fitzgerald said American Cheese Month could be a good chance for people to indulge in less popular cheese strains — something he said is missing from common American cuisine.
“It’s overlooked in typical American food. ‘Put cheddar on it’ is usually the response,” Fitzgerald said.
Amy Beecher, kinesiology senior, said she appreciates the dairy product’s versatility.
“I like cheese because it tastes good on everything, and you can put it on just about anything,” Beecher said.
University students and faculty need not stray from campus to celebrate ACM with locally produced cheese. The LSU AgCenter Dairy Store, in conjunction with the LSU School of Animal Sciences, produces cheese for sale at its on-campus location.
Chansanique Parker, animal sciences senior and Dairy Store employee, said the store sells smoked cheddar and Cajun spice cheese with jalapeño, among other flavors. She said the store moves a lot of cheese with the peak demand season occurring during winter break, around Christmas.
Those venturing off-campus to satisfy their cheese fix may do well to check out the Red Stick Farmers Market. The multi-vendor market, which convenes every Saturday in downtown Baton Rouge, offers uniquely crafted artisanal cheeses.
