We asked him to whey in on omelet-friendly artisanal cheeses gouda-nuff for a blue-out brunch.
Quadrello di Bufalo, $40 per pound
What it is: Rich, creamy, and a little sweet, the Lombardy buffalo milk cheese with a washed rind is similar to Taleggio.
Goes well with: Mushrooms and leeks.
Vacherin Fribourgeois (AOC), $40 per pound
What it is: The granddaddy of Switzerland’s cow’s milk cheeses (dating back to the 15th century), the slightly pungent Fribourgeois (pronounced free booj wha) has a soft and smooth consistency.
Goes well with: Rosette de Lyon salami and cornichons (both chopped fine).
Paski Sir, $30 per pound
What it is: A cheese produced exclusively from the milk of the autochthonous sheep on the Croatian island of Pag. Expect a subtly piquant taste and a melt-in-your-mouth texture.
Goes well with: A drizzle of aged balsamic.
The Truffle Shuffle
Sottocenare al Tartufo, $50 per pound
What it is: Aged in an edible vegetable ash and mixed with bits of black truffle, this firm cow’s milk cheese is mild but rich with flavor.
Goes well with: This cheese stands alone.
Roque Around the Clock
Gabriel Coulet Roquefort, $40 per pound
What it is: A French sheep’s milk Roquefort known for its creamy, salty-sweet taste. Fun fact: pre-penicillin, shepherds would smear Roquefort on their wounds to prevent gangrene.
Goes well with: Tomato, bacon, and red onion.
|Want more on your plate? Here’s what you need to throw a scrumptious, stylish brunch.|