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’m stepping up my queso game with Marieke Cumin Gouda, a raw cow’s milk cheese from Wisconsin that’s studded with whole cumin seeds. This cheese tastes exactly like tacos all by itself. I love snacking on it plain and simple, but this quesadilla highlights its best qualities.
The cumin seeds season the smoky black beans and the sweet gouda sizzles caramel onto the corn tortillas.
A shot of straight Bësk is like a punch in the palate, but it’s refreshing and citrusy when mixed into a cocktail – like this delicious martini with notes of grapefruit, licorice and nectar. It’s also easier to pair with cheese when served in this format. Try it with an goat milk gouda, such as Midnight Moon, Beemster or even one from Trader Joe’s
Calling anyone who enjoys black licorice and grapefruits: this is the liquor for you! While not for everyone, bësk (Swedish for “bitter”) is a traditional Swedish liquor made from wormwood. One of the most well known brands, Jeppson’s Malört (Swedish for “wormwood”), was founded in Chicago, where it is still very popular. Frankly, Malört tastes like gasoline and is better used to haze newcomers to the city than as an enjoyable beverage. However, an artisan bësk from craft Chicago distillery Letherbee, is much more palatable and in my opinion, quite delectable
– especially alongside the right cheese.
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,