I like to include cheese in my home entertaining all year round. But when the entertaining moves outdoors and the heat starts rising, some cheeses are best left behind. Even I would pass on a runny Epoisses on a hot and humid afternoon… and I’m cheese-obsessed. So do your guests a favor and stick to the mild side of the cheese spectrum and save the stinky ones for winter (or your well air-conditioned apartment). Here are some tips to get your cheese plate summer-ready:
- Goat’s milk cheeses are refreshingly mild and widely available during the summer time. Fresh chèvre logs covered with peppercorns or herbs make for a pretty presentation and are always a crowd pleaser.
- Pressed sheep’s milk cheeses (like Manchego from Spain) are great for summertime – just be sure to let them reach room temperature before cutting them. This will help reduce the “weeping” of the fat from the cheese.
- If you are barbecuing, dress up your burgers with a great farmstead cheddar, like Fiscalini Cheddar from Modesto, California. And keep a hunk on the cheese plate for people to graze on between burgers.
Enjoy your summer, enjoy your cheese.