Going into October, I find myself craving Alpine cheeses. They have an earthy quality I associate with root vegetables, like turnips and rutabagas. And oh honey, can they melt. Of the Alpine ilk, I have a weakness for Scharfe Maxx, a cow’s milk teaser with all the nuttiness of a Gruyère but the creamy texture of Raclette. I like it straight, with a glass of popping red wine, no plate, no condiments. To read more, please click here.
This post is part of a series I write for Di Bruno Bros. on Wednesdays. The deal is, I choose a cheese to write about each week, and I get paid to post on their site.