This spring, I’ve had a love affair with brainy goat cheeses. They appear this time of year – wrinkly, rumpled, as if they’ve just rolled out of bed – which may explain why I adore them for breakfast. Put on a pot of tea, grab the honey, pop in some toast, and prepare to be awakened with a rise-and-shiny little cheese.
March brings the Flower Show to Philadelphia, and with this year’s “British Landscapes” it seems only proper to offer you a selection of Britain’s best wedges. Should you overdose on the smell of hyacinths, you may wish to pop into Di Bruno Bros. for a sniff and nibble. (Di Bruno Bros. will be a vendor at the show, but the flagship store at 18th and Chestnut is within walking distance.)
If you’re working on your resolutions, allow me to weigh in. There’s never been a better time to explore American cheese, and with the bounty available to you from small artisans it’s high time to move beyond Cheddar and Brie. In the spirit of newness, here are five types of American cheese to try in 2013.
Ardrahan: Cow Milk, County Cork, Ireland-The history of Ardrahan cheese begins in 1925 with the establishment of the Lullaby Milk Company. Their herd of pedigree Frieshians routinely gave award-winning milk Ireland throughout the 20th century. However as competition from larger milk companies grew, the Lullaby Milk Company was forced to find alternative profit sources. In [...]
Humboldt Fog: Goat, Humboldt County, California-Perhaps the most recognizable of all American farmstead cheese, Humboldt Fog is made in Cypress Grove by Mary Keehn. A layer of ash, representing the fog that rolls through Humboldt County every morning, contributes to the aesthetics. Of the numerous awards and recognitions it has received, perhaps the most noble [...]
Aged Triple Cream Goat:Goat, Hudson Valley, NY-A rich texture paired with a buttery, clean flavor separates this goat from your traditional chevre. While its charms are in its delicate flavors, the result is a cheese with obvious attractions that can be enjoyed as part of a cheese plate before or after dinner. Bitto della Valtellina: [...]
Mozzarella di Bufala:Buffalo milk, Southern Italy-A staple of the southern regions of Campagna, Basilicata and Calabria, Mozzarella di Bufala is produced solely with the milk of Italian water buffalo. Within 24 hours of its formation, it is flown to the United States to ensure freshness. Texturally, it is supple and yielding, nearly falling apart at [...]
Cana de Cabra: Goat, Murcia, Spain-Aged for only 3-4 weeks, this soft-ripened goat cheese is Spain’s assertive response to Bucheron. Murcia is a region renowned for its high quality of goat milk, and Cana de Cabra is one of the finest examples. It is often presented sliced into thin rounds with a simple salad, fried [...]
Burrata:Cow, Philadelphia, U.S.A.-An Apulian specialty now produced by DiBruno Brothers, Burrata is a fresh mozzarella stretched flat, and then wrapped around a pocked of fresh ricotta and heavy cream. They are offered plain, or with the addition of pesto, truffle cream or truffle honey. An easy appetizer when served with crusty bread and cured meats. [...]
Crottin Chavignol:Goat, Loire Valley, France -Aged for two weeks and then packed in an odorless, flavorless nitrogen gas, these Crottin Chavignol are as fresh as you can find outside of France. Pleasantly tart and milky, the terroir of the verdant Loire Valley shines through in this most famous of chevres. Knight’s Vail:Cow, Wisconsin, U.S.A.-Introduced in [...]