Rosé and Cheese All Day
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.
Triple creams are the most crowd-pleasing cheeses out there.
They’re made with added cream and have a fat content of 75%* or more,
creating a texture as plush and yielding as softened butter.
One of my fav triple creams is Mt Tam from Cowgirl Creamery in Petaluma, California.
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, dairymaids 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.
It’s fall, y’all! I’m sad that summer is ending, but there’s just nothing
like a cozy evening spent with a whiskey drink and a wedge of fine cheese.
Especially Humboldt Fog from Cypress Grove, so dense and cake-like
she begs for something slightly sweet and soul-warming.
So I conjured up a simple, sweet, autumnal cocktail.
Enter the Maple Manhattan.
What’s My Name? Quadrello di Bufala
What Kind of Cheese Am I? I’m a washed-rind cheese made of water buffalo’s milk
Three Words That Describe Me: Plump, tender, and salacious
Fun Fact: Water buffalo milk has twice the fat of cow milk cheeses, so I’m basically a butterball
What Do I Look Like? I’m made in a square, with a bone-white paste and a rind mottled with orange and gray
What Do I Smell Like? fresh earth and mushrooms
What Do I Feel Like? soft, pudgy and elastic
What Do I Taste Like? sweet cream with a kiss of yeasty funk
Favorite Foods: tomatoes every which way, pesto, figs, candied nuts, olives,and ciabatta
Favorite Beverages: bright reds like Barberas, dry rieslings, and bubbly wheat beers
Where to Find Me: I’m available at cheese shops and some specialty grocers, so ask your local cheesemonger
What’s My Name? Bonne Bouche
What Kind of Cheese Am I? I’m an ash-ripened goat cheese with a soft, wrinkly rind. My makers styled me after the famous chévres from the Loire Valley in France.
Where Am I From? Born and raised in Websterville, Vermont by Vermont Creamery
Three Words That Describe Me: Seductive, tart, lush
Fun Fact: My name is French for “good mouth(feel).” Let me melt on your palate, and you’ll understand why
What Do I Smell Like? Like fresh lemon rind and raw hazelnuts, with a funky side that develops as I ripen
What Do I Feel Like? Fluffy and cake-like when young, silky and gooey when ripe
What Do I Taste Like? Sweet, cultured butter with delicate floral notes.
Favorite Foods: My favorite accessories are fig jam, prosciutto, and warm baguette. I love getting dressed up for dessert with chocolate covered almonds, tart cherries, and almond cookies. I’m also irresistible naked.
Favorite Beverages: I love crisp and bubbly beers like saisons, they cut right through my rich insides. Good rieslings, sauvignon blanc and tart rosés also treat me very well.
Where to Find Me: Most cheese counters and specialty grocers carry me – just look for the logo.
Special thanks to Vermont Creamery for sending over a sample of me
to the Cheese Sex Death headquarters!
I Goat The Whole Package
What’s My Name? Bucheron
What Kind of Cheese Am I? I’m a soft goat’s milk cheese with a bloomy rind.
Where Am I From? I was born in the Loire Valley in France, but there are versions of me that are made in America, too.
Three Words That Describe Me: Approachable, pert, smooth-talker.
Fun Fact: My name is French for “lumberjack” because I’m shaped like a log. Let that fuel your fantasy…
What Do I Smell Like? Clean, grassy, with a little minerality.
What Do I Feel Like? I have a thin white rind with a gooey cream-line and a dense, cakey interior.
What Do I Taste Like? Buttery with a lemony tang; I get a little peppery as I age.
Favorite Foods: I can do it savory or sweet, whatever you desire. Try me with French ham, olives, and crusty bread, or pair me with berries, nuts, and honey. I also melt really nicely 😉.
Favorite Beverages: I like all things bright and fresh. Try me with a wheat beer, sauvignon blanc, young pinot noir, or sparkling rosé.
Where to Find Me: Most cheese counters and specialty grocers carry me – just look for the log.
Thanks to Montchevre for gifting me this bucheron and inspiring this post!