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.
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,