TESSA’S TIPS – CHEERS TO CHEESE
Now when I say cheese loving antics, I’m not talking about wearing a cheese hat. I’m referring to the simple joy of celebrating cheese. For example, I recently had an aged French Gruyere paired with a wonderful German Riesling from the Dr. Loosen winery in the Mosel River Valley. The interesting thing about aged cheese is that often micro salt crystals form within it a cheese as it ages giving it a rich and complex flavor. I was in heaven!
Now let’s talk Burratta. It’s a creamy, fresh Southern Italian cheese that has an outer mozzarella shell with panna (cream) on the inside. It’s sometimes a little difficult to find, but well worth the hunt and is delicious served with roasted vegetables or prosciutto and a crusty bread. I like to call that dinner.
Last, but certainly not least (there are more than 900 types of cheese for pete’s sake), is Manchego. This is a sheep’s milk cheese that hails from the La Mancha region of Spain. It comes in different varieties depending on its age. Personally, I like the Curado variety for its sweet, nutty flavor – not only to munch on, but to cook with as well. I make an arugula salad with it that I think you’ll really love! Check it out: http://epi.us/bL5FB5