There’s More to Summer Cheese Than Burrata

Send us Fan MailI love burrata. I’ve even taught people how to make it. But somewhere along the way, burrata became the summer cheese—and I think we can do better.In this episode of Curd is the Word, we’re heading into local summer and looking beyond burrata for your next cheese board. Not because burrata is bad (it’s absolutely not), but because there are so many interesting cheeses out there that deserve a spot next to your late-summer tomatoes, peaches and cold glass of something delicious.First up: Murray’s Double Doe, a funky, washed-rind cheese made by Valley Milkhouse and aged in the Murray’s Cheese caves. I get into what makes this cheese so special, why affinage matters, and why visiting those caves completely changed the way I look at cheese.We’re also talking Valley Milkhouse Blue Bell and Vermont Creamery Bonne Bouche, plus seasonal cheese, washed rinds, ash-ripened goat cheese, what actually makes a great cheese board—and one particularly ridiculous encounter I had with a gold-leaf-covered burrata.This isn’t really an anti-burrata episode. It’s about getting a little more curious about what we eat.Because the next time you walk up to a cheese counter, I want you to look past the cheese you already know and ask: What should I try instead?You might just find your new favorite.CHEESES MENTIONED IN THIS EPISODE• Murray’s Double Doe — made by Valley Milkhouse and aged by Murray’s Cheese• Blue Bell — Valley Milkhouse• Bonne Bouche — Vermont CreameryMENTIONED & RESOURCES• Murray’s Cheese• Valley Milkhouse• Vermont CreameryLinks and additional episode notes will be added at thebscheese.com.