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.
I love cheesecake. But sometimes I want a little
something more than basic cream-cheese filling.
I’m always craving that real, salty, cheesy flavor.
Goat cheese brings the complexity that too many cheesecakes lack.
It’s tangier, lighter, and less sweet, especially when perfumed with lemon zest and vanilla,
which really highlight that fresh, cheesy flavor.
“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.
In Greece, there is always a block of feta on the dining table, just like a basket of bread would be.
The Greeks are definitely doing it right because feta always deserves to be on the table.
It’s extremely versatile to cook with or serve on a board
and it lasts for up to 6 months in your fridge.
Do yourself a favor and clear out a little corner of your fridge, call it “the feta spot,” and never let that spot be empty again.
Here are 5 summer recipes to spark your creativity.
What’s My Name? Feta.
What Kind of Cheese Am I? A fresh, brined cheese traditionally made of goat’s and/or sheep’s milk, but there are some cow’s milk versions of me out there too.
Where Am I From? I was born in Greece, but you’ll find me in a lot of countries, from Bulgaria to America.
Three Words That Describe Me: Versatile, reliable, and perky
Fun Fact: Because I’m preserved in a salty brine, I’ll last for 6 months or more in your fridge.
What Do I Smell Like? Fresh cream and sea water
What Do I Feel Like? Soft and crumbly.
What Do I Taste Like? Tangy like yogurt and briny like oysters
Favorite Foods: Name a food, any food, and chances are I love it! Some of my favorites are olives, freshly baked pita, pickles, roasted vegetables, grilled lamb, sautéed greens, raw tomato slices, garbanzo beans, ripe figs,watermelon, chopped mint, toasted pine nuts – the list is endless.
Favorite Beverages: I’m a lightweight and can be easily overpowered. Hand me a gentle pilsner or light-bodied red, and I’ll sing.
Where to Find Me:You’ll find me everywhere, but some brands are too dry and salty and just don’t do me justice. Look for versions of me from France, Greece, Israel, and Bulgaria at supermarkets, such as Whole Foods or Mariano’s. Ask your local monger or specialty food store about local versions of me, too.
What I’ll Cost You: $5-12 per package (6-12 ounces)
**Pictured above. Marinated Feta from Door County Creamery**
So many of my favorite foods are at the peak of their season right now, including juicy heirloom tomatoes. Sure, you can enjoy all of these in a salad with nothing but a drizzle of good olive oil and a sprinkling of salt and pepper and it will be delicious. But to take full advantage of these sweet, acidic jewels of summer with something fresh and creamy,
What’s My Name? Fresh chèvre
What Kind of Cheese Am I? I’m a fresh goat cheese, always pasteurized if sold in America, but you can find raw versions of me in France.
Where Am I From? Anywhere goat’s are found!
Three Words That Describe Me: adaptable, naïve, and zesty
Fun Fact: I’ve got a less lactose than cow’s milk cheese, so I’m easier to digest.
I’m also high in Vitamins B & D and Potassium too – I’m quite the catch!
What Do I Smell Like? Fresh and tangy
What Do I Feel Like? Soft, spreadable and as fluffy as a cloud
What Do I Taste Like? Lemony and refreshing
Favorite Foods: I love being melted into sauces, stuffed into lasagne or cannoli, baked into cheesecake, or simply spread on a bagel. For an easy appetizer, drizzle me with honey, sprinkle with pistachios, and serve with baguette or crackers.
Favorite Beverages: I like all things fruity and bubbly! Try me with a sparkling citrus cocktail, tart rosé or a refreshing Hefeweizen beer.
Where to Find Me: I’m easy to find at most supermarkets, such as Whole Foods or Mariano’s. Ask your local monger or specialty food’s store about local versions of me, too!
What I’ll cost ya: about $12 – 18 a pound, depending on the brand.
Look for the labels:
Special thanks to Laura Chenel for sending over a sample of me to the Cheese Sex Death headquarters!
I met a new friend at the Louisville farmers market. Not a human friend, for the uber cool hipsters in The Ville need not waste their time socializing with excitable tourists. Rather, I found a cheese friend named Agri’, a Sicilian-style cream cheese cured in an herbed olive oil. I’ve never heard of it before and I can’t find any information on this style. Cheesemaker Giovanni Capezzuto told me, in a thick Italian accent, that he’s the only person making this cheese in the whole country.