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Let’s talk cheese this week, shall we?
While you should undoubtedly be planning your meals, still skipping fast food, reserving restaurants for special occasions (or, as another commenter shared, business), and getting in your water as regularly as possible, we’ve also got to find new ways to enjoy the things you truly like, right?
Fresh mozzarella comes in a cellophane-wrapped ball that feels soft and slightly squishy to the touch.
So… let’s make that happen. Starting with cheese.
Pick a cheese. Any cheese:
- goat cheese
- gorgonzola (preferably, but any blue cheese will do)
- mozzarella
Buy it. It shouldn’t be pre-shredded, pre-sliced or anything like that. Mozzarella comes in a big ball that looks, to me, the way congealed glue might look if you let it. Goat cheese normally comes sold in a tube. And, though some store brands will sell gorgonzola (I’m thinking both Publix and Kroger do this) pre-crumbled in a little 5oz container, you can also just get a small slice from a cheese wheel.
Store it. Definitely the fridge, and not on the fridge door.
Experiment with it if you want, but I’ll be sharing some of my favorite recipes for exploring these cheeses this week.
Also: has your local farmer’s market started up yet for the season? If so, where? Which ones do you attend?