Many a cookout this weekend, eh? How about gettin' a little schmancy with your toppings. Love the classic bacon, mushroom, swiss? Try it with aged Thunder Mountain Swiss or Rupert. Want something ridiculously creamy and melty? Try Cumberland or Dorset. Always love some blue on your burger? Give some creamy Crater Lake Blue or earthy Kelle's Blue a go. Bonus points on your rockin' blue cheese burger: add a bit of Rum Raisin Fig preserves to take you to your sweet + savory happy place.
Or maybe burgers aren't your thang. How about a much adored caprese salad? I've got *fresh mozzarella* from the ladies of Chapel Hill Creamery. Not too many farmstead mozz makers in the south, so I'm excited to have some this week!
Ooh, or maybe some BLTs on steroids...aka a BLT with fresh mozz and basil in place of lettuce. (like the photo up top)
Okay, you get the idea. Mix things up a bit. Have some fun. Eat some amazing cheese handcrafted by hardworking farmers and cheesemakers right here in the US of A.
I've got 21 cheeses in the lineup this week. Something for everyone! Here are a few highlights...
** Fresh Mozzarella! from Chapel Hill Creamery
** New cheese from Caromont Dairy in VA called Alberene Ash. Rustic pyramid of goat cheese with an ash line through it and a thin, soft rind of ambient blue molds native to the farm. (pictured above)
** Last wheels of the season of luscious, bacon-y Winnimere.
** Just a few wedges of Twig Farm Washed Rind. Super creamy goat and cows milk blend cheese with a nutty, somewhat pungent rind. This cheese is a rare find in this neck of the woods.
** Aged, Alpine style Rupert from Consider Bardwell Farm, where my cheese career adventure began with a 2-day cheesemaking workshop (in Vermont in the middle of winter!) I've loved this cheese since we first met.
And many, many more!