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.
January is not an ideal time to go on a diet. It’s cold AF outside,
and all I want to do is comfort myself with melted cheese and carbs.
I definitely do not want a kale salad or a quinoa stirfry.
I want some hot, gooey lasagna and I want it now.
Ain’t nothing wrong with that.
Just cause you’re trying to eat healthier doesn’t mean
you have to miss out on the sensual joys of food.
Cheese makes eating healthy so much more enjoyable.
Besides, cheese is a superfood too.
Cheesy loaded sweet potatoes are one of my favorite things to eat in the wintertime.
Blankets of melty cheese smothering hot, velvety orange flesh–it’s almost too seductive to be healthy.
You can stuff them with anything your heart desires, too.
Here are a few of my favorite flavor combinations.
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, dairy maids 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.
I’ve found my new favorite pasta sauce.
It’s easy to make and rich with creamy goat cheese,
and sings with all the flavors of fall.
Its bright dill flavors play off of roasted acorn squash,
buttery leeks, and a squirt of lemon juice.
It’s. So. Good.
It’s officially fall and we’re all ready to comfort ourselves with a couple blankets of stretchy melted cheese.
Unfortunately it’s still 90°F here in the midwest. Not exactly French onion soup weather.
We need something to help us ease into the season,
while the weather catches up to the fall feels.
Goat cheese keeps a grilled cheese light, especially with a swipe of tangy tapenade.
There’s also enough garlic to slay vampires through 2018.
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? 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.