COW- Cheese of the Week

Tired of not tasting your cheese? A friend of mine who doesn’t do dairy recently commented that giving up cheese on Tex-Mex dishes wasn’t hard because she could barely distinguish the taste of it anyway. And she’s right—could you really pick out the flavor of cheese in your burrito or is it mostly just a textural sensation that’s registering? It got me thinking—how much of the cheese you eat do you really taste?

A quick remedy for the flavorless cheese curse might be Seaside English Cheddar. This savory fromage has a little more bite than your average domestic cheddar thanks to the inclusion of protein crystals and sea salt. She’s a mature cheese, at 18 months, and has a briny, warm flavor that positively refuses to be ignored. And that’s a good thing.

Why don’t you try it…
Melted over Granny Smith apple slices
With tomato as a grilled cheese sandwich on sourdough
Sprinkled on a broccoli or cauliflower gratin
As the star of a cheddar-beer soup
Solo (this post is about really tasting cheese, after all)