Photo: Romulo Yanes
We can’t resist our cravings for melty, chewy, creamy, stretchy, gooey cheese. With delicious options like Cheddar, Brie, gouda, American, Parmesan, goat, bleu, Asiago, feta, Swiss, Fontina, gorgonzola, and camembert, the choices are almost endless. But, we want you to tell us:
What’s your favorite kind of cheese?
Red Barn Heritage Weis Cheddar from a tiny region of eastern Wisconsin. They run their small operation based on how well farm families care for their cows and pay families accordingly, not just the “market rate” for their milk. I heard about them after they won a gold medal in the World Cheese Championship this year (in Madison, Wis). They only work with traditional family farms who truly love their cows. It’s run by a veterinarian and his wife and includes only eight farms. Amazing cheese, delicious, and there is a “reserve,” too that’s aged longer. Especially good melted. A gold medal in their class of cheese when they were up against global competitors is a really big deal. You should try some!
It has to be either rackett grilled and served with fresh new potatoes and salami or holumi barbecued over charcoal served on a bed of mixed salad leaves a a squeeze of lime, between the two, winter comfort food and refreshing summer tasts are covered.
Hands down, my very favorite cheese is Parmigiano Reggiano. This tall, Swede was a short, little Italian woman in my former life. I just know it!
Epoisses is my favorite because it’s so rare that I get any. Truly sinful; rich and redolent of brandy, it’s God’s gift to cheese.
Pick a favorite? Impossible! But I really like gouda and goat cheese. YUM!