One of the best new cheeses around is Miranda, an absinthe-washed wonder lovingly crafted by Jos Vulto of Vulto Creamery. Starting out as a cheesemaker in Brooklyn, Vulto aged cheese in a crawlspace beneath a city sidewalk, and now operates a creamery in Walton, NY, just a few hours north of New York City. Vulto Creamery represents no-nonsense cheesemaking at its best, honoring the milk of the animals and the tradition of making cheese by hand and in small batches.