Never have you found such a versatile food like cheese. So many types, flavors, textures, smells, price points, and uses for cheese. It is also very polarizing. There are those that embrace it all, stinky, salty, sweet, and are obsessed with cheese; and those that would happily do without. But there is that other subgroup of cheese enthusiasts, much like myself, that prefer a handful of varieties and maybe skip the blues.
I love a good brie and a salty pecorino. I also love [low-brow] Kraft singles in a grilled cheese sandwich, and a nice shmear of the ambiguous cream cheese on a bagel. I am an odd duck, I know, but I like what I like. Plus, I have a really hard time jumping the mental hurdle of willingly eating mold. "But all cheese is mold!" Ok, smarty-pants, but its not all visibly marbled blue!
In any case, no matter what cheese taste is, this month's recipes is sure to please them all! There are savory pastries, sweet desserts, and some in betweeners. Here are the items on May's menu:
Strawberry Brie Tart
Cheddar Jalapeno Hush Puppies
Bees Knees Grilled Cheese
Not New York CheesecakeRead More