Culture Magazine

68 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 4. ÉPOISSES DE BOURGOGNE PDO Origin: Époisses, France Milk: Pasteurized cow + MARC DE BOURGOGNE Hear us out: Stinky is sexy, especially when a bit of brandy is involved. Warm your tongue with this taste of place (the liquor you're sipping is the same one the wheel is washed in). Better yet, grab two spoons and go to town—it's like sharing a milkshake, but better. 4 3 2 1 VALENTINE'S DAY Pairings by Tess McNamara, Eataly North America written by REBECCA HALEY-PARK photographed by NINA GALLANT styled by CHANTAL LAMBETH 3. SALVATORE BKLYN RICOTTA Origin: Brooklyn, New York Milk: Pasteurized cow + LEMON ZEST AND OLIVE OIL Is there anything better than milk transformed into simple, clean, cloudlike cheese? Well, maybe this super rich, uber f resh ricotta. Top a bowl with lemon zest and a drizzle of olive oil for a snack that screams seduction. 2. LIVELY RUN GOAT DAIRY CAYUGA BLUE Origin: Interlaken, New York Milk: Pasteurized goat + JESSIE'S NUTTY CUPS ORIGINAL CUP Blue cheese and chocolate are tried and true, but the addition of rich, silky peanut butter cranks up the indulgence factor even more. McNamara's recommendation: Smear creamy Cayuga Blue atop an Original Cup f rom Jessie's Nutty Cups and sip some Champagne on the side to cut through the richness. 1. BIO AGRITURISMO VALLE SCANNESE ORGANIC PECORINO GREGORIANO Origin: Anversa, Italy Milk: Raw sheep + APICOLTURA LUCA FINOCCHIO SUNFLOWER HONEY Forget your preconceived notions of pecorino as an aged grating cheese. This version f rom importer Marcelli Formaggi is soft and supple, boasting a "custard-like" texture and a "grassy, herb-butter" flavor, McNamara says. Drizzle it with sunflower honey and prepare yourself for a sweet yet earthy mouthful. 5. CASTELMAGNO PDO D'ALPEGGIO Origin: Cuneo, Italy Milk: Raw cow, sheep, and goat + COGNÀ With a rind that "looks like a moonscape" and stark pockets of natural blue mold in its paste, Castelmagno d'Alpeggio resembles a piece of modern art, McNamara says. Pair the dense, mixed- milk stunner with cognà, a unique Italian preserve. Not quite a jam, not quite a compote, it's a runny, tart, ethereal partner to cheese. 5

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