As it turns out, if you grill peaches the flavor soars to a whole new level. Speaking of memorable flavors, what could be familiar than a fresh summer peach? The sun-kissed color, the ticklish feel of the fuzz, the sweet-tart-as-Mae-West flavor. ![]() I’ve also got Humboldt Fog, a very famous goat cheese, paired with mint and parsley for an incredibly refreshing swath of flavor across your palate. I’ve got some great cheese and herb pairings in Melt, such as Petit Basque, a sweet, nutty sheep’s milk cheese, coupled with sage for an unexpectedly smooth herbaceous experience. What I learned in writing Melt is to look at the flavor profile of the cheese (is it nutty? grassy? sweet? salty? funky?) and then consider what spices you would pair with these flavors on their own. It turns out cheese and herbs go hand in hand like Fred Astaire and Ginger Rogers, but only if you let the cheese lead. Finding those magical flavor pairings took time and patience… especially when it came to pairing cheese with herbs and spices. There was a lot of trial and error in recipe testing for the book, making sure I had a deep understanding of what ingredients paired well with what cheeses. ![]() When cooking with cheese, you certainly don’t want to drown out the flavor of the cheese, given it’s probably your intended star of the show. Cooking with cheese is a unique experience, and so it’s important to take the cheese’s personality into consideration when picking herbs, spices, or other additional flavors for a dish. ![]() When I was writing Melt: the Art of Macaroni and Cheese, I had to relearn almost everything I thought I knew about flavor. – ‘Tis the season for grilled peaches, fresh goat cheese, and incredible macaroni salad.
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