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.
I would like it explained to me in writing
what’s so great about apple butter.
– Tina Fey, Bossypants
I’ve been searching for the answer to this ever since
I first read Tina’s memoire, Bossypants.
Surely, it’s not as good as real butter. Nothing is.
It’s basically just grown up apple sauce. What’s the point?
It wasn’t until I first smeared a small chunk of cheddar
with the stuff that I discovered the answer.
So here you go, Tina: apple butter, which is result of boiling
the souls of many apples with harvest spices, is fantastic with cheese.
The soft, velvety texture cloaks your palate in sweet, spicy autumnal flavors,
cradling all hunks of cheese from creamy and funky to salty and crumbly.
A good apple butter will truly enhance nearly any cheese,
like the accoutrement version of a sexy halloween costume.
I recommend making it yourself. It’s pretty easy and you can choose your own spices.
Here are a couple of my favorite pairings
to tease you before you go play yourself.
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.