A Modern Guide for Cheese Lovers
Gjetost (yeh-toast) is a traditional brown cheese from Norway that tastes a lot
like butterscotch and sticks to the roof of your mouth like peanut butter.
It’s not fancy, it doesn’t have mold, and it’s not even really cheese –
but It’s damned delicious….
Who says kids get to have all the fun with their food? Here’s a goat cheese panna cotta with a chocolate “dirt” topping
and the added class of luscious fresh chevre.
‘Cause you’re a grown up now.
…
I love cheesecake but I don’t have the skill or patience to bake one and I sure as hell am not turning on my oven in this sticky August heat. Cheesemonger Jordan Edwards of Pastoral in Chicago sent me this recipe for what is essentially
the world’s easiest cheesecake
…
In Greece, there is always a block of feta on the dining table, just like a basket of bread would be.
The Greeks are definitely doing it right because feta always deserves to be on the table.
It’s extremely versatile to cook with or serve on a board
and it lasts for up to 6 months in your fridge.
Do yourself a favor and clear out a little corner of your fridge, call it “the feta spot,” and never let that spot be empty again.
Here are 5 summer recipes to spark your creativity.
…
Everything’s Betta
with a
Little Feta
What’s My Name? Feta.
What Kind of Cheese Am I? A fresh, brined cheese traditionally made of goat’s and/or sheep’s milk, but there are some cow’s milk versions of me out there too.
Where Am I From? I was born in Greece, but you’ll find me in a lot of countries, from Bulgaria to America.
Three Words That Describe Me: Versatile, reliable, and perky
Fun Fact: Because I’m preserved in a salty brine, I’ll last for 6 months or more in your fridge.
What Do I Smell Like? Fresh cream and sea water
What Do I Feel Like? Soft and crumbly.
What Do I Taste Like? Tangy like yogurt and briny like oysters
Favorite Foods: Name a food, any food, and chances are I love it! Some of my favorites are olives, freshly baked pita, pickles, roasted vegetables, grilled lamb, sautéed greens, raw tomato slices, garbanzo beans, ripe figs,watermelon, chopped mint, toasted pine nuts – the list is endless.
Favorite Beverages: I’m a lightweight and can be easily overpowered. Hand me a gentle pilsner or light-bodied red, and I’ll sing.
Where to Find Me:You’ll find me everywhere, but some brands are too dry and salty and just don’t do me justice. Look for versions of me from France, Greece, Israel, and Bulgaria at supermarkets, such as Whole Foods or Mariano’s. Ask your local monger or specialty food store about local versions of me, too.
What I’ll Cost You: $5-12 per package (6-12 ounces)
**Pictured above. Marinated Feta from Door County Creamery**
What’s My Name? Fresh chèvre
What Kind of Cheese Am I? I’m a fresh goat cheese, always pasteurized if sold in America, but you can find raw versions of me in France.
Where Am I From? Anywhere goat’s are found!
Three Words That Describe Me: adaptable, naïve, and zesty
Fun Fact: I’ve got a less lactose than cow’s milk cheese, so I’m easier to digest.
I’m also high in Vitamins B & D and Potassium too – I’m quite the catch!
What Do I Smell Like? Fresh and tangy
What Do I Feel Like? Soft, spreadable and as fluffy as a cloud
What Do I Taste Like? Lemony and refreshing
Favorite Foods: I love being melted into sauces, stuffed into lasagne or cannoli, baked into cheesecake, or simply spread on a bagel. For an easy appetizer, drizzle me with honey, sprinkle with pistachios, and serve with baguette or crackers.
Favorite Beverages: I like all things fruity and bubbly! Try me with a sparkling citrus cocktail, tart rosé or a refreshing Hefeweizen beer.
Where to Find Me: I’m easy to find at most supermarkets, such as Whole Foods or Mariano’s. Ask your local monger or specialty food’s store about local versions of me, too!
What I’ll cost ya: about $12 – 18 a pound, depending on the brand.
Look for the labels:
Special thanks to Laura Chenel for sending over a sample of me to the Cheese Sex Death headquarters!
Everything’s Betta