Grilled corn is a delicious summer pleasure, but why not take it up a notch with bacon butter and a smattering of cotija?
But then I crumbled some crispy, fried bacon into soft, pillowy butter… and I really had no choice other than to slather it on a grilled ear. Then roll it in cheese. Absolutely sinful. We ate this on Sunday night with some delicious chicken I will tell you about later this week. I never knew I liked sinning this much.
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Photo by How Sweet Eats
Whey is a well-known by-product of cheese, one that finds its home as fertilizer, feed for pigs, and even protein supplements for humans. Whey is also a by-product of Greek yogurt, but it's not the same kind -- it's acidic, and yogurt companies are struggling to find uses for it. With the Greek yogurt industry booming, a solution to the problem is needed, and quick.
But it’s not so easy to integrate acid whey into the workings of the farm. The silage Rejman feeds his cows, for example, can only soak up so much before becoming unmanageable slop — “like dropping water on your pizza,” he says. It’s also sort of like feeding your cows candy bars — they like it, but shouldn’t eat too much or it upsets their digestive system. It’s a problem that Rejman admits defies easy solutions. “How do you handle all the whey without screwing up the environment?”
For now, the spotlight is on Vermont. Tucked in this small Northern state, you'll find cheddar, blue, and gooey soft cheeses, to name a few. Cabot may be the most well-known, but deeper look into Vermont proves a dedicated cheese community worthy of any European successor. Click through below for 9 Vermont cheeses you shouldn't miss out on.
Nowhere is better to bask in the wealth of handmade USA cheese than in Vermont, a true cheese-lover's paradise. It's the state with the highest number of artisanal cheesemakers per capita: over 40 of them.
There's no arguing certain cheeses are just downright beautiful. Le Jeune Autize is one of them, kohl-colored ash striking a bold contrast against the bone-white paste. It's just begging to be eaten, and shouldn't you oblige?
I asked for a taste, and my first impressions were smooth and silky, with a nicely semi-firm body that gave easily under my bite. Oilier than most goat cheeses, Le Jeune Autize plays across the tongue joyfully without being overly capricious. There's a good taste of salt there, with a lightly funky layer that won't overpower those not into strong cheeses. The followup is decidedly sweet, and the rind has a pleasantly dusty, mushroomy flavor that smacks faintly of grass and fresh tobacco.
Photo by Stephanie Stiavetti
Creamy spaghetti: it's the ultimate comfort food, throughout the seasons. Mascarpone gives this dish a lighter feel, and meyer lemons brighten, so you can still slurp your noodles in warm weather.
Mascarpone is a soft, scoopable, sweet cheese. Not sugar sweet, but mild and milky with just the tiniest bit of tang. The Meyer lemon has that same quality: sweeter than a regular lemon but still tart. They make a great sauce together, lighter than a typical cream sauce but still silky and rich.
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Photo by Faith Durand
Will the real butterscotch please stand up? And no, we're not talking to you, waxy "butterscotch" chips in the baking aisle, or you, plasticky hard candies. We want the smooth, creamy, delicious baby of heated dairy and sugar. Because what can go wrong about that?
Once you get to know butterscotch — and all its creamy, salty, crunchy accoutrements — you'll never go back to those waxy chips again. And you'll want to spread the word, bringing butterscotch into its rightful place in the pantheon beside chocolate and vanilla. Because butterscotch — real butterscotch — is a thing of beauty.
Photo by Deena Prichep for NPR
Springtime means asparagus, and who wouldn't want to cover the delicious, crisp veggie with a heaping load of melty cheese? Serve this up with grilled chicken or fish, or even alongside a light vegetarian main course.
I have made this dish a few times and, while it may look like a bit of a hot mess, I have found this the best way to cook it up. I love the crispy cheesy bits. I love that part of the asparagus is left naked. And I love that you can take as much or as little of the cheesy sauce as you like.
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Infusing your beer is a great way to add extra flavors and spice up your usual brew. The best part? You only need a few ingredients and a french press to make it happen. Looking for inspiration? Serious Eats has a list of spot-on infusions, like Sierra Nevada Pale Ale with Grapefruit and Ginger, Lindeman's Framboise with Cocoa Nibs, and more. Check 'em out below.
Lindeman's Framboise is a bit tart, as a good lambic should be, but it's also a good bit too sweet. If you add cocoa nibs, though the bitterness in the nibs tones down this sweetness and balances out the sourness. The dark chocolate flavors blend with the raspberries in the beer to produce a deliciously drinkable dessert.
Photo by Luis Tovar
Fresh cheeses are beautifully simple, and work great in meals. Think you've tried 'em all? How about creamy, lactic fresh Robiola? It can be elusive, but you can likely find it at your local Whole Foods.
Texture-wise, it's like a fluffy, airy, whipped cream cheese. If you're a fresh cheese lover, expect a perfect storm of all the best things you can get from the style. In one little square— that's the format in which it arrives— you get the tanginess of a fresh goat cheese, the richness of the best and creamiest fresh ricotta, and the fatty unctuous quality of cream cheese.
Photo by Nora Singley