Meet Garrotxa

I have a tendency to look past small, hard cheeses in favor of washed rinds, blues, and anything wrapped in lace or bark. On a recent cheese plate, however, Garrotxa – a vibrant Spanish goat cheese – caught my eye. It’s my new little velvetine rabbit.

Garrotxa (guh-ROACH-uh) is distinguished by a fine layer of gray-brown surface mold that looks like woven cloth. It smells -- dare I say this? -- like a stuffed animal that was propped under the cheek of a sleeping child. Imagine acorns, soft bedding, sweet milk. To continue reading, click here. 

Full disclosure: This is part of a paid series I write for Di Bruno Bros. Twice a month, I select a cheese and develop a post for their blog. This is how I cover the cost of my dairy habit.

Manchego with Figs and Honey

Last week, I rekindled my interest in Manchego, thanks to some grilled figs and a jar of honey. 

A friend served this combination at a party, using fresh figs from her backyard tree. 

Manchego, a subtle Spanish sheep’s milk cheese, was just the right accent, draped over each fig half to form a tiny, briny duvet cover. 

Manchego is a salty lover. Think of seaside air, perspiring brows. This salinity makes Manchego a fine foil for traditional Spanish sides, like quince paste (also known as membrillo) and Marcona almonds, or cracked green olives plugged with lemon peel.

Grilled Figs with Manchego, photo by Amanda Riesman

To continue reading, please visit the Di Bruno Blog.

Full disclosure: This is part of a series I write for Di Bruno Bros. in Philadelphia. The deal is, I choose a cheese and write a post for their blog. This is how I cover the cost of my dairy habit.