If you follow me on The Instagram, you know that I recently took a trip to Paris. And one of my favorite things that I experienced during my trip to the city of lights?! CHEESE! I loved tasting and learning about new-to-me cheeses. Last week right when I arrived back in LA, I was lucky enough to get an amazing package of an entire gigantic cheese wheel. What a gift!
Emmi was kind enough to send me an entire cheese wheel of their Kaltbach Cave-Aged Le Crémeux cheese. I had never been gifted a cheese wheel before! And felt a bit overwhelmed as to what to do with it. Of course, the first thing to do was to try it! I rolled up my sleeves and sliced off a piece. This cheese is SO good.
Cave-aged means just that: aged in a deep, cool cave in the Alpine Valley of Switzerland. Kaltbach is a 22 million-year-old natural sandstone labyrinth that ages cheese like no where in the world. Honestly I wish I could see this labryrinth because it sounds magical and beautiful.
The literal translation for Kaltbach means “cold river.” There is an actual river near this cave, which means that the air is humid, giving the cheese texture and flavor development like no other.
I’m currently in that mode where I’m thinking of new and elaborate recipes. I have this piña colada cake that is currently in the works and I’m guessing it’s gonna take two or three more iterations to get right. In the meantime, I have some super easy, breezy recipes that I’m excited to share, including this one right here!
This bourbon chipotle butter comes from The Year of Cozy (and yes, I still use that book! YAY!). I purchased this grill a few weeks back and it’s perfect for us because it’s teeny tiny and gas, which makes grilling on a whim a total possibility. I like the ease of it—though I do love the flavor of charcoal.
This is super simple because the butter can be made up to a week in advance and then grill some corn, put some room temperature chipotle bourbon butter on top, add a sprinkling of cotija cheese, some cilantro and DONE.
It’s so delicious and a nice slant on grilled corn. The chipotle butter is a little sweet and spicy. It works really well with the corn and salty cheese. Continue Reading
When I think of shrimp scampi, I’m immediately transported to one of those very 90s Olive Garden commercials with shrimps are flying in the air, followed by slo-mo shots of squeezes of lemon. Obviously, those commercials always made me ask my mom if we could go. We would never go and instead she’d make like spaghetti with eggs or talkiness verde. It never lived up to that zesty shrimp-y craving I had!