France vs. USA: May the Best Cheese Win

In the past, American cheesemakers' reputations have lagged behind the French. Now we'll do a taste test and find out whether America's cheeses have caught up. Ruth Reichl of Gourmet magazine joins cheesemongers Rob Kaufelt of Murray's cheese and Anne Saxelby of Saxelby's Cheese.

Here are the cheeses we're tasting on-air today:
Valencay (goats' cheese)
Pyrenee Brebis (raw sheep's milk from the Pyrenees)
Chatelain Camembert
Persille de Malzieu
Mimolette (cows' milk, from Flanders and other parts of northern France)

Twig Farm Square Cheese (raw goats' milk, West Cornwall, VT)
Jasper Hill Farm Constant Bliss (raw cows' milk, Greensboro, VT)
Woodcock Farm Weston Wheel (raw sheeps' milk, Weston, VT)
Birchrun Hills Farm Birchrun Blue (raw cows' milk, Chester Springs, PA)
Uplands Farm Pleasant Ridge Reserve (raw cows' milk, Dodgeville, WI)

Go here to see Ruth's recipe for macaroni and cheese

Weigh in: Do you think you could tell the difference between French and American cheeses in a blind taste test?