Best cheeses to shmooosh on bread

---

I’m always behind on what’s cool. Remember the bread mania of the early pandemic months? Well, I’m just getting into bread making right as everyone is totally sick of hearing about everyone else’s hydration points and flour mixes. I made a sourdough starter and then let it die. I tried no-knead bread that was amazing and airy one week and a brick another week. My seeded wheat has always been meh. However! I have a focaccia recipe that works for me every time. Whether you’re new to bread like me, or have been at it for months or years, I have to imagine that when a perfect loaf comes out of the oven, it is always very exciting. So whatever we put it on it has to be as awesome as the bread itself. Thus, I present for your consideration, four cheeses for your next carb adventure:

Stilton

Let’s start with a bang! This classic British blue is salty, savory, and sweet, with flavors of hay and sweet cream. While it is punchy, it is not too strong for a piece of that spongy, steamy bread. I KNOW, you’re supposed to wait for bread to “cool completely” but I’ve never been one to follow rules that stop me from eating something that smells that good.

Foxglove

If you want something gooey and funky, Foxglove is your guy! Foxglove is one of my favorites of the stronger cheeses because when you taste it, it starts earthy and funky and gets funkier and funkier and just when you’re thinking it’s almost too much, it mellows into sweetness and butter. 

Mt. Alice

Mt. Alice from the Von Trapp Farmstead in Vermont is a softie whose flavors are all fresh cream and mild mushrooms. Definitely enjoy the rind on this one because it adds just a touch of yeasty earthiness, which is soo pleasant. If your slice of bread is warm, this cheese might ooze into all the little nooks and crannies. Just sayin’.

Rispens

I love cheese with butter on bread. Thanks, France, for that suggestion. And this firm, sheep’s milk gouda, with its warm spice cookie flavors, is perfect with rich butter on that incredible bread you just pulled from the oven. First, spread the butter (Beurre de Baratte in the gold wrapper if you please) on a slice of your crackly crusted loaf. I prefer butter that is slightly cooler than room temperature so there are little flecks to mingle with the Rispens. 

Happy baking, friends!

For the love of cheese and hot, steamy, homemade bread that sometimes actually works,

Kiri

P.S. Here is my favorite focaccia recipe that is always awesome. Be careful not to spill a drop of oil in your oven when removing your bread. I’ve done that and it literally FILLED the kitchen with smoke for HOURS. YES, HOURS. Other than that, this recipe is killa good. If you have any favorite bread recipes and feel like sharing, I’d love to know about them! Just respond to this newsletter - I’m already pumped.

---

Shop Cheese for your Bread!

---

---