Cheese and Beer 4Eva
These two pieces of cheese might not look alike, but they’re both cheddars.
The one on the left is from Wisconsin, and the other is from Scotland.
One’s smooth and meltable, and the other’s crumbly and grassy.
But both cheeses are from the same cheddar family.
So why do they look and taste so different?…
My friends, this pepperoni pizza is truly next level: it’s thoroughly
infused with spicy, oily charcuterie thanks to that ‘nduja sauce.
If you’ve never had it before, ‘nduja is a soft, almost spreadable salami.
I mixed it into a tomato sauce, heavily perfumed with garlic and basil,
slathered it onto a semolina-coated pizza crust, and drowned it all with Asiago.
This is a pizza that will satisfy your most animalistic carnivore desires.
Just in time for your cheese-mas shopping!
My second piece of cheese merchandise is officially for sale.
Now you give the gift of crunchy, nutty gouda
to the cheese lover in your life!
Click here to purchase.
What’s My Name? SarVecchio
What Kind of Cheese Am I? I’m a young parmesan
Where Am I From? born and raised in Plymouth, Wisconsin by Sartori
Three Words That Describe Me: charming, gentle, irresistible
Fun Fact: I’ve won more awards than any other American parmesan out there
What Do I Look Like? straw yellow, firm, and encrusted with crystals
What Do I Smell Like? pineapple and candied nuts
What Do I Feel Like? crunchy and crumbly
What Do I Taste Like? ripe apricots, caramel, roasting nuts, and brown butter
Favorite Foods: buttered pasta and black pepper, candied walnuts, roast butternut squash and sage, olive oil and ciabatta, and fresh apples
Favorite Beverages: pale ale, young Italian reds, dessert wines, malty ales, and hard cider
Where to Find Me: you can find me at a lot of cheese shops and most grocers
I Goat The Whole Package
What’s My Name? Bucheron
What Kind of Cheese Am I? I’m a soft goat’s milk cheese with a bloomy rind.
Where Am I From? I was born in the Loire Valley in France, but there are versions of me that are made in America, too.
Three Words That Describe Me: Approachable, pert, smooth-talker.
Fun Fact: My name is French for “lumberjack” because I’m shaped like a log. Let that fuel your fantasy…
What Do I Smell Like? Clean, grassy, with a little minerality.
What Do I Feel Like? I have a thin white rind with a gooey cream-line and a dense, cakey interior.
What Do I Taste Like? Buttery with a lemony tang; I get a little peppery as I age.
Favorite Foods: I can do it savory or sweet, whatever you desire. Try me with French ham, olives, and crusty bread, or pair me with berries, nuts, and honey. I also melt really nicely 😉.
Favorite Beverages: I like all things bright and fresh. Try me with a wheat beer, sauvignon blanc, young pinot noir, or sparkling rosé.
Where to Find Me: Most cheese counters and specialty grocers carry me – just look for the log.
Thanks to Montchevre for gifting me this bucheron and inspiring this post!
This maple bacon french toast grilled cheese sandwich puts all the
savory and sweet breakfast flavors together.
You know when you can’t decide between a cheesy egg dish and
something smothered in maple syrup?
This is what your body really wants.
Just imagine your mouth filled with cheese,
a mixture of hot yolk and syrupy bacon fat dripping down your chin.
I entered this greasy, gooey goddess into the Grilled Cheese Recipe Showdown.
She pairs well with hot coffee and a hangover.
I’m stepping up my queso game with Marieke Cumin Gouda, a raw cow’s milk cheese from Wisconsin that’s studded with whole cumin seeds. This cheese tastes exactly like tacos all by itself. I love snacking on it plain and simple, but this quesadilla highlights its best qualities.
The cumin seeds season the smoky black beans and the sweet gouda sizzles caramel onto the corn tortillas.
A great way to brighten up a classic grilled cheese is with a tart, juicy fruit like pineapple. I chose a pineapple that was slightly underripe to keep the sandwich from getting too soggy, warmed it in a tablespoon of rum, and paired it with some Chipotle BellaVitano, a sweet, crumbly cheese with a sharp tang that comes from Sartori Cheese in Plymouth, Wisconsin.
That’s two magnificently cheesy foods in one. I was inspired by this little log of jalapeño goat cheese that Montchevré sent me around Christmas time. That was the beginning of winter, so I was all about cheddars and goudas. Now it’s spring time, so I’m going chevre-crazy, and smothering it in cheddar. It’s like, a pizza to say good bye to winter.