Look, Smell, Feel, Taste, Pair
For best results, start with room-temperature cheese.
Refrigeration dulls the flavor.
Don’t let this happen to you.
If you know these 5 cheese types you’ll be able to describe any cheese you’ve had
You’ll also know what kind of cheese you like most.
Even if you 🖤 all of them, this’ll come in handy when you’re trying to buy cheese.
Nearly any cheese fits into these 5 simple categories:
fresh, bloomy, washed, pressed, and blue.
Summer berries are just about at peak season and my favorite way of eating them is with a little cheese.
Together they make for a healthy, delicious, and easy meal that you can enjoy any time of the day from breakfast to dessert.
Look to balance the flavors of the fruit with the cheese: try tart fruits with rich cheeses and sweet fruits with salty cheeses.
Here are four plating ideas you can enjoy with summer berries, but do experiment on your own!
Much like people, what goes into a cheese is equally as important as how it is raised. The consistently cool and humid environment of a cave is alive with beneficial bacteria and fungi – an ideal environment for curing cheeses. This aging process aids in the development of an earthy depth of flavor and a healthy rind. A good cave-aged cheese is incredible, but the bold, earthy flavors can be rather intimidating. How can you enter this exciting realm of artisan cheese without overwhelming your delicate, newbie palate? The Cellars at Jasper Hill recently released a new cave-aged cheddar that’s both approachable and complex – it’s your gateway into the world of cave-aged cheese.
It takes a lot for a cheddar to stand out in Wisconsin, but there’s really nothing like Willi’s Bandaged Cheddar from Bleu Mont Dairy. This cheese is like that kid you were friends with in elementary school, who moved to England for a year and then came back with an accent.
For almost five entire days last week, I couldn’t eat any cheese. Sure, I snuck a couple spoonfuls of yogurt here and there, maybe allowed for just a crumble of raw cheese, but for the most part I did not heed my undying desire for five solid days. Indeed, hardship is a gift to your character, but those days forced me to see a world of cruel possibility. If Monet could lose his sight, Beethoven his hearing, perhaps I, too, can lose my own gift of dairy digestion. Now, with this phase of darkness behind me, I have a new perspective on life. Carpe Diem and YOLO.
Cherish this summer in all it’s glory and eat some heirloom tomatoes and fresh lettuce. And don’t even think about using any old cheese to garnish these August gems. It doesn’t have to be bandaged cheddar, but it must be a high-quality, crumbly cheese. If you don’t have black garlic on hand, you can just use fresh garlic and balsamic.
America produces a lot of incredible cheeses and it really makes me proud to live in this country. Sure, we’re young, we might not have a whole lot of culinary cultural history, and the regulations regarding raw milk are just plain silly, but according to the World Cheese Awards, the best raw-milk cheese in the world comes from Vermont. It’s Bayley Hazen Blue from the Cellars at Jasper Hill, an unstoppable creamery that’s one of the best in the world. And it’s 100% American.
When given the opportunity to eat something delicious, I always want to wolf it down. I think it’s a deep, territorial animal instinct that makes me want to devour my prize before someone else has a chance to steal it. But I’ve found that eating too quickly makes me bloated, affects my digestion, and shortens the length of time during which I am enjoying food, so I’ve learned to savor slowly. Here’s how I do it, and let me use this delicious cheddar-studded muffin as my model here:
Accepting cheese into your life is about having an open mind. While I wish I could indulge in cave-aged, farmstead cheeses on the daily, that’s not financially possible for me right now. Luckily, here in Chicago you can score a whole pound of premium Wisconsin Hook’s cheddar cheese for about $12. With the right attitude, you can transform that block of cheese into 4 – 5 days of healthy eating. All you have to do is add a little plant loving. Maybe you’re pairing it with an apple, or maybe you’re sprinkling it over roasted broccoli. Or maybe that broccoli is just a side to a cheese-stuffed meatloaf.
Yeah, that was my first attempt at making meatloaf and I’m pretty proud. The cheddar really took it to the next level. I made it to celebrate my friend Sylvia’s college graduation. Congratulations and welcome to the next phase of life, now console yourself with cheesy beef. We topped the slices nacho style, with guacamole, pickled jalapeños, cumin sour cream, and bourbon caramelized onions.. I’m not totally satisfied with this recipe, so I’ll have to twerk it a little more before I share it, but stay tuned.
Wisconsin cheddar is also a great cheese on the go. It has a firm texture, so it travels well and will keep at room temperature for hours. I even took my cheese to the library and ate it with literature.
Sure, it’s colored with annatto to make it yellow and itt doesn’t have an alluring complexity like fancy clothbound cheddars. But it’s consistent and made with love from happy Wisconsin cows, so don’t ignore your humble Wisconsin cheddar. Make sure you’re purchasing from a reputed source, such as Widmer’s, Hook’s, or Carr Valley.
This bacon potato frittata is made with whiskey cheddar.
Before you get all judgy, hear me out.
It’s a traditional monastic cheese brought from the Irish monks to Scotland.
A cow ‘s milk blended with Irish whiskey, waxed and aged.
The result is a creamy cheese with a sweet, fruity flavor.