KISS: Keep It Simple (&) Sexy
It’s way simpler to assemble and you can get a little kinkier with pairings.
and approachable enough to tempt warier eaters.
Enter Bonhomme Brie from Isigny Ste-Mére.
Last night I taught a cheese and witchcraft class in my hometown Chicago.
That might seem a little weird at first: how exactly does cheese relate to witchcraft?
Obviously cheese makes anything taste like magick,
but the relationship between the two doesn’t stop there.
Cheese also has a magickal history.
Throughout history, dairy maids were accused of witchcraft when their cows
produced particularly abundant milk or their cheeses were wicked tasty.
Others were accused of cursing their neighbor’s cheese production
when their yields were poor or their cows went dry.
People have also used cheese in rituals and offerings as a symbol of prosperity.
Some have read rind formations, as one would tea leaves.
In Icelandic folklore, male cheesemakers would mark their wheels
and send them off to maidens, who, upon eating it, would fall in love with them.
And finally, cheese has long been paired with magickal herbs, fruits, and drinks
and eaten with an intention to cast a spell.
The relation makes sense: there is something fundamentally magickal about cheese.
The shapeshifting transformation from milk to curd appears miraculous.
Cheese possesses the power to seduce us and leave us craving more.
It puts us under a spell.
Here are 5 of the witchiest cheeses to spook up
your Halloween cheese platter.
To be honest, I have always thought that truffle-infused cheese is kind of gross. Why overwhelm the perfect delicacy that is cheese with truffles? Obviously, truffles are delicious under the right circumstances, like whisked into aioli and shaved over risotto. But don’t bring that shit near my precious cheese. Morel mushrooms, on the other hand, have a gentle complexity. They’re sensitive enough to play with cheese, and shine particularly well with something that has a bit of age and firmness to the paste. This Idyllweiss, a joyful little cow and goat milk blend from Idyll Farms, in Michigan, is the perfect medium for the morel. Together, they taste like a mild truffled mac n’ cheese, which is a correct use of truffles by the way.
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.