Episode 23
There’s More to Summer Cheese Than Burrata
Burrata may be the unofficial cheese of summer, but there’s a whole world of artisan cheese worth eating before the season ends.
In this episode of Curd is the Word, Britt goes beyond burrata with three cheeses that deserve a place on your late-summer cheese board: Murray’s Double Doe, Valley Milkhouse Blue Bell and Vermont Creamery Bonne Bouche.
We’ll taste our way through each cheese, digging into what it tastes like, how it’s made and what makes it worth seeking out. You’ll also get practical cheese pairing ideas that go beyond putting a wedge on a cracker—from grilled cheese with thinly sliced apples and honey to seasonal jams, produce, cider, wine and other drinks that bring out the best in each cheese.
Whether you’re building an end-of-summer cheese board, looking for new artisan cheeses to try, or just wondering what to serve instead of burrata (again), this episode will give you three delicious places to start.
Cheeses featured in this episode:
Murray’s Double Doe
Valley Milkhouse Blue Bell
Vermont Creamery Bonne Bouche
