Kitchen’s Closed: Three Cheeses for Outdoor Summer Dining
On steamy summer days, we don’t want to be stuck in the kitchen, so this month’s Cheese Club picks are perfect for quick al fresco snacking or backyard grilling. We’re featuring a creamy Swiss alpine, a sturdy French table cheese, and an award-winning Vermont sheep’s milk tomme.
Rahmtaler
Though not as well-known as the other cheese famously from Emmental, this raw cow’s milk Swiss alpine cheese is adored by aficionados for its decadent texture. An additional round of cream is added to the traditional Emmentaler recipe to produce these wheels, which burst with notes of cooked cream and hazelnuts. This cheese is a favorite for topping an Alsatian tarte flambée, or simply to melt on your next burger.
Wine Pairing: Cut through the decadence with a light Pinot Noir or an Alsatian Riesling.
Cantalet
These sturdy wheels (smaller versions of the truly mammoth Cantal) hail from the volcanic hills of Auvergne, deep in the heart of southern France. This iconically tangy cheese is considered to be the grandfather of cheddar and has a storied history dating as far back as the first century in the writings of Pliny the Elder. It pairs beautifully with fresh summer peaches and blueberries for a sweet-and-salty treat.
Wine Pairing: Try a Cabernet Sauvignon blend from Bordeaux or a Spanish Grenache.
Vermont Shepherd Verano
Having won awards from the American Cheese Society and the World Championship Cheese Awards as well as shout-outs from The New York Times, Food and Wine, and Gourmet, there is little left to say about this raw sheep’s milk tomme. Produced only during the summer in Putney, Vermont, while the herd is out in the pastures eating local grasses and wildflowers, Verano is delicate yet assertive, with notes of clover, pear, and honey with a slight lemony zing. Enjoy it solo or alongside olives and conserva for a Spanish-inspired snack.
Wine Pairing: Try with Cava or Albariňo.