Cheese and Beer 4Eva
The Bible of Cheese Porn Hath Arrived
The legen-dairy Tia Keenan has just blessed us with Melt, Stretch, & Sizzle: The Art of Cooking Cheese, a veritable bible of cheese porn that dropped this week. You’ve probably seen Tia’s work on Bon Appetit, like this very sexy potato chip and cheese pairing guide. She also wrote this little gem about how cheese and sex are better in the morning, one of my all-time favorite articles about cheese.
Tia is a personal hero of mine. She has been writing about cheese for years, and her work has always been a major source of inspiration for me. Her latest book is littered with hot n’ saucy shots of gooey cheese and arousing recipes for mastering the melt in all its forms. It’s basically an all-purpose guidebook to maneuvering the sensual world of hot cheese.
I normally don’t post interviews on here, but when Tia reached out with some sexy outtakes from her cheese sex journal, I just couldn’t resist. We sat down together to get the dirty details on her inspiration behind this cheese porn bible, to discuss her favorite cheeses at the moment, and to learn what her last meal on earth would be. Scroll down for a little Q&A and check out my Instagram on 10/4 at 5PM CT to enter to win a giveaway of all 3 of Tia Keenan’s cheese books.
Behold a recipe for when you know you need to eat vegetables, but just want to sink your face into a sea of melted cheese. These poblano peppers are tender, forkable and bursting with hot, bubbling cheese. I even snuck some hearty greens in there so you can feel really good about it.
Spruce Up That Cheese Plate
Ain’t nothing sexier than a woodsy, spoonable, bark-wrapped cheese, especially on a crisp autumn evening. These guys originated in the Alps, where, once fall hits, dairy cows switch their diet from fresh grasses to hay, which makes their milk much richer. When you turn that rich milk into cheese, it tends to get so soft and runny that the wheels fall apart. To keep them intact, farmers wrap them in a strip of spruce bark—which also lends a sweet, piney quality to the cheese, kind of like what happens to whiskey in an oak barrel.
There are tons of different spruce-wrapped cheeses to try, from European classics like Vacherin Mont d’Or and Forsterkäse, to American varieties like Rush Creek Reserve or this Greensward here. Each of these, of course, has its own unique flavors, but almost all share hints of bacon and a cozy aroma of pinecones. Whichever variety you choose, the best way to indulge in this orgasmic flavorgy is by taking her top off and diving straight into her custardy center.
Here’s how to serve spruce-wrapped cheese in three simple steps.
A Little Something to Cozy Up With
The Rules of Cheese Care Are Simple and Finite
Every Cheese Slut Should Know
It doesn’t take much to keep your cheese feeling fresh and flirty.
Follow these 5 simple rules to store your cheese the right way.
Little Something to Refresh Your Hot, Sweaty Body
You Sexy Thang
That crusty baguette is brimming with cake-y chèvre,
silky prosciutto, spicy mustard, and softened butter.
Bring this sultry sammy to work and have an afternoon delight,
or take her on a picnic for a little outdoor seduction.
Wherever you take her, she’s sure to satisfy your beastly cravings.
A Wisconsin Legend