When it comes to Fall there few cheeses nearer and dearer to my heart than the following offerings. Their origins rambling from Italy to Belgium to the U.S.A., you can't take a wrong turn with any of them. Even a meaty, porky Creminelli salami makes it into the mix. Enjoy Autumn while it lasts. Soon our golden days of falling leaves and hot apple cider will be replaced with wintry blasts of sleet.
Creamy, sticky cow's milk Lou Bergier from northern Italy.
Fruity, punchy-piquant Valdeon blue from Spain. (A personal favorite)
Porky and silky this basic Casalingo Salami from Creminelli shines on every antipasti board.
Cow's milk Taleggio is pudgy and meaty and all good. (Also, a close cousin of Lou Bergier.)
The lone American on this list. Pleasant Ridge Reserve takes inspiration from the high alpine cheeses of Switzerland.
So I've largely been keeping this bit of news under my hat, as they say. This Autumn I was contacted by the editor, Heather Lionell, of Real Food and Health magazine to write a pair of articles for their November/December issue. It was all rather last minute and a bit of a whirlwind so I gave the magazine two of my favorite TB&W posts to publish. Within the pages of Real Food and Health you can find my thoughts on that most perfect Italian cheese, Taleggio and a favorite recipe for Baked Apple with Blue Cheese. So head on over to RFH on facebook or, better yet, pick up a subscription on their website. I promise every issue is packed with great writing and awesome recipes. Make it an early Christmas gift for yourself.