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.
La Tur is an Italian robiola-style of cheese that looks like a cupcake.
It’s blessed with a captivating mix of textures: the center is dense and cakey,
cushioned by a layer of frosting-like ooze and a pillowy-rind.
It’s a total butterball with enough complexity
to keep you constantly yearning for another lick.
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
Mac n’ Cheese has a sexy Italian cousin and it’s name is Cacio e Pepe. It sounds really fancy,
but it’s just buttered noodles tossed with lots of Parmigiano Reggiano and black pepper.
It’s an extremely quick and easy dinner that will change the way you look at parmesan.
People tend to fear what they don’t know and with thousands of different cheese on the market, it’s only naturally to be a little intimidated.
But it doesn’t take an expert or even a connoisseur to enjoy cheese – it just takes a hungry mouth.
Here are three reasons why you shouldn’t be afraid of the cheese counter.
A farmstead cheese is created with milk from animals that live on the same grounds where the cheese is made, as opposed to milk sourced from another farm. My friend Colin Coyle, cheesemonger at Eataly in Chicago, gave me the rundown while feeding me three beautiful farmstead cheeses from Il Palagiaccio, a historic farm in Tuscany, Italy that he recently visited.
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,