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.
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.
You’re going to fall in love with this macaroni and cheese for three reasons:
it’s infused with sage and nutmeg, it’s made with “butter cheese,”
and it only requires 1 pot and 30 minutes to make.
There’s no better time to eat carbs coated in cheese than in the dead of winter.
This recipe is really no more difficult or tedious than boxed mac,
but it’s a way bigger upgrade.
January is not an ideal time to go on a diet. It’s cold AF outside,
and all I want to do is comfort myself with melted cheese and carbs.
I definitely do not want a kale salad or a quinoa stirfry.
I want some hot, gooey lasagna and I want it now.
Ain’t nothing wrong with that.
Just cause you’re trying to eat healthier doesn’t mean
you have to miss out on the sensual joys of food.
Cheese makes eating healthy so much more enjoyable.
Besides, cheese is a superfood too.
Cheesy loaded sweet potatoes are one of my favorite things to eat in the wintertime.
Blankets of melty cheese smothering hot, velvety orange flesh–it’s almost too seductive to be healthy.
You can stuff them with anything your heart desires, too.
Here are a few of my favorite flavor combinations.
Let’s talk about easy, cheesy skillet meals you can make in under an hour.
The kind that rewards you with cheesy, stick-to-the-ribs comfort.
The kind of dish you don’t have to babysit.
This cheesy skillet potato gratin is all that.
It’s one of the best things I’ve ever made;
just sliced potatoes, bubbling with butter and cream, and
crowned with Truffle Tremor from Cypress Grove.
Yeah, it’s all about this truffled cheese.
I’ve found my new favorite pasta sauce.
It’s easy to make and rich with creamy goat cheese,
and sings with all the flavors of fall.
Its bright dill flavors play off of roasted acorn squash,
buttery leeks, and a squirt of lemon juice.
It’s. So. Good.
It’s officially fall and we’re all ready to comfort ourselves with a couple blankets of stretchy melted cheese.
Unfortunately it’s still 90°F here in the midwest. Not exactly French onion soup weather.
We need something to help us ease into the season,
while the weather catches up to the fall feels.
Goat cheese keeps a grilled cheese light, especially with a swipe of tangy tapenade.
There’s also enough garlic to slay vampires through 2018.
What’s My Name? Grayson
What Kind of Cheese Am I? I’m a washed-rind cheese made with raw cow’s milk
Where Am I From? Meadow Creeky Dairy in Galax, Virgina
Three Words That Describe Me: Brawny, smoldering, and persuasive
Fun Fact: I’m made with only the best spring and summer milk, so you can only get a piece of me 9 months out of the year
What Do I Look Like? I have an auburn rind and a golden paste
What Do I Smell Like? Like your feet after a hot summer day in your nastiest sneakers
What Do I Feel Like? Silky, pudgy custard with a sticky, slightly crunchy rind
What Do I Taste Like? An explosion of minestrone soup – all beef stock, onions, and a kick of malt vinegar
Favorite Foods: Worship me with juicy grapes or dried figs with mild crackers. Get me some dark bread and pickles and I’ll rock your world. But definitely try me naked first; I’m already the whole package.
Favorite Beverages: I’m always craving malty brown ales, but don’t be afraid to break out some pricey port, too. I’m worth it.
Where to Find Me: I’m available from late spring until wintertime. Ask your local cheesemonger where to find a wedge.
A cheese platter is always the perfect meal, especially in the heat of late summer.
They’re portable and make the best picnic,
you don’t have to turn on the stove or oven,
and they make a seductive little canvas for the fruits of the season.
It’s important to approach late-summer platters with finesse,
otherwise the sun and sticky humidity will turn that pretty spread into a hot mess.
Here are a few tips to help you keep your chill
when you’re cheesing in the heat.