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.
What’s My Name? Marieke Gouda Aged.
What Kind of Cheese Am I? A raw cow’s milk gouda, made with local milk using an Old World Dutch recipe and aged 9-12 months.
Where Am I From? Thorp, Wisconsin.
Three Words That Describe Me: mature, charming, and rugged.
Fun Fact: I’m a Wisconsin original, but I’m made using cultures and equipment imported directly from Holland.
What Do I Look Like? Champagne-colored paste studded with crystals, enrobed in an orange rind.
What Do I Smell Like? Tangy and sweet, like butterscotch.
What Do I Feel Like? Firm and flaky with a crunch from the Tyrosine crystals.
What Do I Taste Like? Wholesome and buttery, with robust notes of toffee
Favorite Foods: Shave thin slices of me onto baguette and dollop with fig preserves or drizzle me with bourbon caramel and pair with apples.
Favorite Beverages: Strong and stirred whiskey cocktails bring out my caramel sweetness. Contrast my sweet side with hot black coffee or a dark, burly stout.
What’s My Name? SarVecchio
What Kind of Cheese Am I? I’m a young parmesan
Where Am I From? born and raised in Plymouth, Wisconsin by Sartori
Three Words That Describe Me: charming, gentle, irresistible
Fun Fact: I’ve won more awards than any other American parmesan out there
What Do I Look Like? straw yellow, firm, and encrusted with crystals
What Do I Smell Like? pineapple and candied nuts
What Do I Feel Like? crunchy and crumbly
What Do I Taste Like? ripe apricots, caramel, roasting nuts, and brown butter
Favorite Foods: buttered pasta and black pepper, candied walnuts, roast butternut squash and sage, olive oil and ciabatta, and fresh apples
Favorite Beverages: pale ale, young Italian reds, dessert wines, malty ales, and hard cider
Where to Find Me: you can find me at a lot of cheese shops and most grocers
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.
These tiny little sweet peppers look just like cherry tomatoes.
You’ll find them in the pickle section of the grocery store, sold in jars and preserved in vinegar or oil.
They’re adorable little peppers, with a petite frame, crisp texture, and beautiful bright red color.
You can slice them up for sandwiches or toss them with pasta.
Or you can stuff them full of chive goat cheese,
drown them in olive oil, and
pop them one by one.
A wedge of cheese and a cold beer is my favorite easy meal.
I love unwinding from the day with something so satisfying and simple to prepare.
Crisp, refreshing ales are choice in the summertime,
which is why I reached for the One Tun Pale Ale from Colectivo Keg Co. in Wisconsin.
This creamy little thing might look innocent, but don’t be fooled.
She’s similar to cheesecake, but lighter on her feet with a titillating tang that’ll leave you wanting more.
She’s an easy one, too; a simple dessert with few ingredients:
two fresh cheeses whipped with lemon curd and poured into a cookie crust.
She’s an ideal canvas for summer berries and fresh herbs.
My first piece of cheese merchandise is officially for sale!
Now you can wear your love for oozing camembert
on your sleeve, lapel, backpack –
anywhere you can stick it!
Click here to purchase.