Cheese that Will
t r a e H r u o Y t l e M Plaza-Ponte, with Rebecca Lover of all Things Cheesey
Grilling cheeses are all fine and good — we’ll go to our grave loving Halloumi — but this month, Rebecca is interested in cheeses with a fine melting point that add textural, tasty delight to anything grilled — cheese at its cheesiest! We start with Uniekaas Smoked Gouda, a Dutch cheese named after the city of Gouda in the Netherlands. Regular Gouda (“How-da”) is one of the most popular cheeses in the world, accounting for 50 to 60% of the world’s cheese consumption. This version is smoked in ancient brick ovens over flaming hickory chip embers for its unique smoky flavor. It is a hard cheese with an edible, brown rind and a creamy, yellow interior, outstanding on burgers and grilled sausages. It is also a natural with beers. Serve with a Bock, Brown Ale, Lager, Pale Ale, Porter or Stout and the flavors are exponentially enhanced.
See backa page for $1 OoFnF! coup
Another unforgettable cheese when accenting grilled foods is Rogue Creamery Caveman Blue (that is, if you don’t eat it all while you’re waiting for your food to cook). A rich, complex blue that is deliciously sweet and fruity with slight vanilla tones and a texture of butter, it is cave-aged a minimum of 6 months. During its maturation, cow’s milk and blue cultures are transformed into a golden-hued paste which tastes of sweet, fresh buttermilk with nuances of beef and bacon, tropical fruit, grass and hay (seriously, ask anyone). And, though its name and mold-riddled exterior imply a lack of refinement, these wheels are anything but. The rugged, natural rind allows the Caveman to release moisture which develops a thick, buttery texture. One bite and you’re all about the neanderthal just waiting for the flame! Chef Ben uses it in a lovely recipe for a Grilled Romaine Salad (next page). Try it and you’ll be singing the blues, too!
Who is Rebecca?
With multi-cultural culinary tastes and flair for both local and fine foods, Rebecca makes eating well in the company of family and friends an appetizing priority. Her über taste buds and diverse palate position her as a trendset ting Cheesemonger on our Market District Team. Cheers ... ¡A la vida buena!
8. Market District Newsletter: Fire Up the Flavor!
Illustrations by Justin Guerino
MarketDistrict.com
