Cheese Sex Death

These Goat Cheese Pairings Will Bring You Back to Life

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fresh chèvre - Trader Joe's Cheese

Welcome to chèvre season, cheese sluts

Spring is prime time for fresh, tangy goat cheese. Right now all the momma goats are giving birth to their babies, which means they’re getting milked! This first batch of liquid gold is all kinds of thick, delicious, and rich with, protein, minerals, and fats. Those hot mamas are also headed back out to pasture to munch on the sweet, juicy first blades of spring grass and bathe in the sun. All of this results in some serious dank fresh goat cheese: fluffy little clouds of heaven with lemony, herbaceous notes.

Go stock up on the freshest, most local chevre you can find, and pleasure yourself with that sweet, fresh, spreadable lovin’. Here are 17 ideas for how to pair it up.

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Tips for Summer Cheese Plates When It’s Hot AF Out

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Summer Cheese Plates

Clockwise from left: Cremont from Vermont Creamery, kumquat mostarda, charcoal crackers, Oma from Jasper Hill Farm, Red currants, 34 Degrees crisps, golden raspberries, Bayley Hazen Blue from Jasper Hill Farm, black currants, and basil.

It’s getting hot out there
so take out all your cheese

 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.

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Goat Cheese-Stuffed Sweet Peppers

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Goat Cheese-Stuffed Peppadews

All lubed up and ready for your platter pleasures

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.

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Asparagus Pasta with Lemon Mascarpone Sauce

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Asparagus Pasta

The Cream Dream Sauce

When asparagus is in season, it doesn’t need a lot of foreplay:
a quick dance in a garlicky sautée pan, a bed of good pasta,
and the dreamiest lemon mascarpone sauce you’ve ever mouthed.

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American Goat Ladies: The Founding Mothers of American Artisan Cheese

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American Goat Ladies Mother's Day Cheese PlateHoly Mothers of Cheese!

Mother’s Day is this weekend, so I want to give a shoutout to our founding mothers of cheese.
They’re known as the American Goat Cheese Ladies.
Back in the early 80’s, Americans mostly ate Kraft singles. Great cheese just wasn’t available.
So women all over the country began making it.
Some were inspired by the back-to-the-land movement of the 70’s.
Some had discovered artisan goat cheese abroad and wanted to bring it back home.
All of them took a risk for us and started a cheese revolution.

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WTF is Chèvre?

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Fresh Chèvre

Fresh Chèvre Log from Montchèvre

🌷 Springtime = Chèvre Time 🐐

“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.

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Goat Cheesy Scrambled Eggs

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Goat Cheesy Scrambled Eggs

Gobs of Goat Cheese with Scrambled Eggs 

I love me a nice, hot scramble – especially when it’s cheesy.
 The cheese keeps it delicious even if you overcook the eggs.
Cheese has your back like that.

These cheesy scrambled eggs are light and springy with a goaty tang.
Smear onto some crunchy toast and
watch  it spread like butter.

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Overnight Egg Strata with Roasted Tomatoes and Cheese Curds

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Egg Strata with The Lone Grazer Creamery cheese curds, roasted tomatoes and ciabatta  

Don’t You Want to
Wake and Bake This Strata?

My birthday is in late May (the 29th), so a couple weeks ago I hosted a brunch to celebrate. I gathered a few friends, poured a couple rounds of mimosas and set out a great feast of cheesy breakfast foods. The stand out favorite was this warm, custardy egg strata.

Egg strata is a baked casserole of stale bread, eggs, and a bit of milk – kind of like a baked french toast. It’s extremely easy and the modifications are limited only to your imagination- you can put just about anything in it. I had a bag of cheese curds on hand, a gift from The Lone Grazer creamery, so I decided to incorporate them into this strata with roasted tomatoes and fresh basil – a classic flavor combination. Why reinvent the wheel?

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