Look, Smell, Feel, Taste, Pair
For best results, start with room-temperature cheese.
Refrigeration dulls the flavor.
This maple bacon french toast grilled cheese sandwich puts all the
savory and sweet breakfast flavors together.
You know when you can’t decide between a cheesy egg dish and
something smothered in maple syrup?
This is what your body really wants.
Just imagine your mouth filled with cheese,
a mixture of hot yolk and syrupy bacon fat dripping down your chin.
I entered this greasy, gooey goddess into the Grilled Cheese Recipe Showdown.
She pairs well with hot coffee and a hangover.
These goat cheese truffles are so luxurious.
Chocolate and chèvre get really kinky together.
They both like to dominate with earthy flavors and rich textures.
The sweet sensation of biting into their dense, tangy centers is intense and blissful.
This recipe is also really easy to make.
There’s only about 30 minutes of real effort involved,
but you’ll feel like a master chocolatier.
We all know Trader Joe’s is lit with deals and tasty treats, but they can also fulfill your daily cheese needs.
Although nothing beats a visit to a real cheese counter, Traders Joe’s is a reliable, convenient, and
affordable place to satisfy your daily cheese needs in the meantime.
Next time you find yourself stuck in front of the cheese display at Trader Joe’s,
let these 5 tips guide the way.
Raw milk cheese is exactly what it sounds like.
It’s cheese made with raw, or unpasteurized, milk.
It’s a lot like having raw, or unprotected, sex: you experience so much more pleasure.
Read on to get all of your raw milk cheese questions answered.
It’s a swirl of sexy – the nut butter sinks into the melting Manchego
while the voluptuous figs lay sprawled out, cradling the oozing silk.
This Manchego grilled cheese is so nutty,
“Chèvre,” pronounced “shev,” is a type of goat cheese that’s
either from France or just made in the French style.
When fresh, chèvre is soft and creamy with a bright, tangy flavor.
As it ages, it becomes firm, the flavors intensify, and a rind develops.
Spring is my favorite time of year to eat chèvre.
Like fruits and vegetables, cheese is seasonal too.
What’s My Name? Bellamy Blue
What Kind of Cheese Am I? A raw cow’s milk blue cheese rubbed with Alderwood smoked salt and cloaked in black wax
Where Am I From? Sequatchie, Tennessee
Three Words That Describe Me: Smoldering, moody, and a little nutty
Fun Fact: I’m named after Bellamy Cave, the world’s first manmade bat cave in northern Tennessee
What Do I Smell Like? Like fresh grass, with a whiff of charcoal embers
What Do I Feel Like? Moist and crumbly like a fudge brownie
What Do I Taste Like? Savory and robust, with lingering notes of roast peanuts
Favorite Foods: Keep me savory with cured meats, pickled vegetables, and olives.
Sweeten me up with dark honey, chocolate peanuts, or this banana jam.
Favorite Beverages: I need something strong and bold like me.
Pour me a pint of oatmeal stout, port wine, or mild Scotch.
Where to Find Me: Look for me at specialty grocers like Whole Foods
or ask your nearest cheese shop if they carry me. You can also find local retailers here
Look for the label:
Special thanks to In Demand Cheese for sending over this beautiful wedge of Bellamy Blue!