Cheese Platter

 

Cheese is coming back into diets in a big way this year—and it is totally unconventional. In 2015, new flavorings are giving tried and tested cheeses a run for their money—and with good reason. Whether it is a meaty flavor you crave or a sweeter tang you desire in your cooking, chances are there’s a new and delicious cheese out there for you to try out. Say goodbye to good old plain cheddar and pepper jack, and usher in cheese coupled with everything from earl gray tea to vanilla beans. We have lined up some of the most offbeat cheese offerings for your decadent tasting pleasure this summer.

It’s All In The Meat: There are a number of cheeses doing the rounds in supermarkets with a distinctly grilled, smoked and meaty flavor. If you are a lover of all things burger, then Yancy Fancy’s Grilled Bacon Cheeseburger Cheddar is for you. With bacon and beef flavoring and a grilled overtone, it adds a delicious “freshly made burger” taste to any dish. Simply grill it on a sandwich or spice up a baked potato.

If a good old diner breakfast is more your thing, make a beeline for the New York Cheese Makers’ Maple and Bacon flavored Cheddar; it’s a very interesting take on traditional cheese. Farm Country Cheese House, Michigan’s Bacon Jack cheese is a good bet too, especially if you like a smoky flavor in your food. Those who love a little spice in your dishes will enjoy the Sugarbush Farm in Vermont’s Hickory and Maple Smoked Cheddar; not only does it have bits of salami, it also has a tinge of spices.

A Drink With Cheese: Those who are fond of tea and coffee flavors will enjoy Beehive Cheese’s Barely Buzzed and Teahive Cheeses. Barely Buzzed has a full-bodied texture—from its mix of fine espresso beans and lavender and its undertones of caramel and butterscotch—that makes it a hot favorite among loyalists. Teahive, on the other hand, has a relaxing influence on the palette thanks to its blend of tea and bergamot. This cow’s milk cheese is hand-rubbed with Earl Grey Tea.

And Another For The Evening: Sure, you can have your cheese with wine and beer—and even consume cheeses whose rinds are brushed with alcohol—but there is another, more extraordinary way to merge the taste of your favorite drink with the cheese you love. Some cheese makers are developing their cheeses with alcohol as a key ingredient where the cheese is either soaked in the beverage or cooked in it.

Frog City Cheese prepares its Cider Soaked Granular Curd Plymouth Cheese by actually infusing it in Woods Boiled Cider for three days. Fiscalini Farmstead Cheese prepares its Hopscotch Cheddar with Scotch Ale. Pedrozo Dairy and Cheese Company takes things a step further. It matures its Bubbly Cow with Sparkling Rose, its Stout Cow with Sierra Nevada Stout and its Tipsy Cow with California Red Wine for five to seven days. With all these cheeses, you get a delicately pronounced taste of alcohol—nothing overwhelming—so it can be enjoyed by one and all.

Savory, Sweet and Succulent: Cheeses with herbs and spices have long been on the bucket list of many a cheese lover, but there are fresh, new flavorings being invented by cheese makers across the country every day. For some scintillating tastes, try out cheeses paired with some offbeat ingredients. The Vanilla Bean Cheddar Cheese by Herber Valley Artisan Cheese in Utah is rubbed with gourmet vanilla beans and matured over three months for a slightly sweet flavor. A good breakfast cheese is the Argyle from Zingerman’s Creamery. This fresh, soft cheese is rolled in toasted oats and is enjoyed best when spread on bread.

In the mood for some luxury? Try out Truffle Tremor from Cypress Grove Chevre of California – with its tiny bits of black truffle, it is rich, creamy and simply decadent.

Cheese is coming back into diets in a big way this year—and it is totally unconventional. Say goodbye to good old plain cheddar and pepper jack, and usher in cheese coupled with everything from earl gray tea to vanilla beans. We have lined up some of the most offbeat cheese offerings for your decadent tasting pleasure this summer.