Cheese around the World

*Note: I thought I posted my Strawberries recap on May 31st, but I must have forgotten to publish it. **

I decided to use June to explore cheese. If I am stump on what to make for any meal, I would eat grilled cheese sandwiches. If it’s grilled cheese for breakfast, I’d add an egg. If it’s grilled cheese for lunch or dinner, add a side of soup or salad. I’d make a charcuterie board a meal. There’s no designated charcuterie board really. It’s more like a plate of cheese, crackers, cured meats, and fruits — it’s the easiest work lunch to pack like adult Lunchables.

If you see me grocery shopping, you’d always find a random cheese in my cart like this chive cheddar cheese pictured above. I can’t wait to make this into a grilled cheese sandwich and stuff it with green onions. A few weeks ago, I picked up a fun flower-shaped brie and before that, I picked up a bag of halloumi fries.

Aside from trying and sharing different cheeses from the deli, I think I’ll probably be open to getting some cheese-flavored ice cream and in sweet pastries like ensaymada.

Here is to hoping June is a less chaotic month. If it is another crazy dramatic month, at least I’ll be eating a lot of cheese.

What are your favorite types of cheese? Do you enjoy pairing with anything? Comment below!

11 thoughts on “Cheese around the World”

  1. I’m very particular about cheese. I don’t normally go for the regular block of orange colored cheddar. I like the expensive stuff from Europe but strangely, one of my all time favorite cheese is from California. It’s called Seascape and it’s a white cheddar that’s aptly named because its aroma reminded me of the ocean.

    Liked by 2 people

  2. We are a very cheese-y family too, and we reach for cheese in just about everything, from shredded cheddar to dress soups & sandwiches, pecorino shaved over pasta, bleu cheese on Loving Husband’s burgers (sliced Edam on Younger Child’s), buffata with special tomatoes (heritage, momotaro). I am also not ashamed to admit that we do have Laughing Cow spreadable cheese on toast when the mood calls for it!

    Liked by 1 person

    1. I love Laughing Cow cheese. I also enjoy cream cheese too for my toast. When I am feeling fancy I like Buffalo cheese too. I love it in top of pizza.


  3. I love smoked gouda on fresh French bread; a friend of mine introduced me to that combo in college and it’s one of my favorites! But I like a lot of cheeses (though I have discovered I do not like blue cheese or goat cheese).

    Liked by 1 person

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