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.
Triple creams are the most crowd-pleasing cheeses out there.
They’re made with added cream and have a fat content of 75%* or more,
creating a texture as plush and yielding as softened butter.
One of my fav triple creams is Mt Tam from Cowgirl Creamery in Petaluma, California.
I love cheesecake. But sometimes I want a little
something more than basic cream-cheese filling.
I’m always craving that real, salty, cheesy flavor.
Goat cheese brings the complexity that too many cheesecakes lack.
It’s tangier, lighter, and less sweet, especially when perfumed with lemon zest and vanilla,
which really highlight that fresh, cheesy flavor.
What’s My Name? Marieke Gouda Aged.
What Kind of Cheese Am I? A raw cow’s milk gouda, made with local milk using an Old World Dutch recipe and aged 9-12 months.
Where Am I From? Thorp, Wisconsin.
Three Words That Describe Me: mature, charming, and rugged.
Fun Fact: I’m a Wisconsin original, but I’m made using cultures and equipment imported directly from Holland.
What Do I Look Like? Champagne-colored paste studded with crystals, enrobed in an orange rind.
What Do I Smell Like? Tangy and sweet, like butterscotch.
What Do I Feel Like? Firm and flaky with a crunch from the Tyrosine crystals.
What Do I Taste Like? Wholesome and buttery, with robust notes of toffee
Favorite Foods: Shave thin slices of me onto baguette and dollop with fig preserves or drizzle me with bourbon caramel and pair with apples.
Favorite Beverages: Strong and stirred whiskey cocktails bring out my caramel sweetness. Contrast my sweet side with hot black coffee or a dark, burly stout.
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 goat cheese truffles are so luxurious.
Chocolate and chèvre get really kinky together.
They both like to dominate with earthy flavors and rich textures.
The sweet sensation of biting into their dense, tangy centers is intense and blissful.
This recipe is also really easy to make.
There’s only about 30 minutes of real effort involved,
but you’ll feel like a master chocolatier.
Raw milk cheese is exactly what it sounds like.
It’s cheese made with raw, or unpasteurized, milk.
It’s a lot like having raw, or unprotected, sex: you experience so much more pleasure.
Read on to get all of your raw milk cheese questions answered.
It’s a swirl of sexy – the nut butter sinks into the melting Manchego
while the voluptuous figs lay sprawled out, cradling the oozing silk.
This Manchego grilled cheese is so nutty,
“Chèvre,” pronounced “shev,” is a type of goat cheese that’s
either from France or just made in the French style.
When fresh, chèvre is soft and creamy with a bright, tangy flavor.
As it ages, it becomes firm, the flavors intensify, and a rind develops.
Spring is my favorite time of year to eat chèvre.
Like fruits and vegetables, cheese is seasonal too.