The Marilyn Monroe of Mozzarella
burrata has summer lovin’ written all over her.
Simply a ball of mozzarella stuffed with cream-soaked mozzarella shreds,
she’s so voluptuous that her name means “buttered” in Italian.
The Cheesus hat is officially here, just in time for summer!
Lift up the receiver, I’ll make you a believer.
When I went to London last month, I did not realize I was entering
into such a cheese lover’s paradise.
The British are just as passionate about their local cheese scene as the French:
it’s a huge part of their lives.
With so much focus on local cheeses, London is a great place
to pleasure yourself with wedges you can’t find back home.
I especially recommend tasting the soft raw-milk cheeses that are illegal in the US.
That’s the kinky stuff.
La Tur is an Italian robiola-style of cheese that looks like a cupcake.
It’s blessed with a captivating mix of textures: the center is dense and cakey,
cushioned by a layer of frosting-like ooze and a pillowy-rind.
It’s a total butterball with enough complexity
to keep you constantly yearning for another lick.
These two pieces of cheese might not look alike, but they’re both cheddars.
The one on the left is from Wisconsin, and the other is from Scotland.
One’s smooth and meltable, and the other’s crumbly and grassy.
But both cheeses are from the same cheddar family.
So why do they look and taste so different?…