{"id":33165,"date":"2018-02-08T07:45:46","date_gmt":"2018-02-08T12:45:46","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33165"},"modified":"2022-11-16T13:42:02","modified_gmt":"2022-11-16T18:42:02","slug":"valentines-day-cheese-plate","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/valentines-day-cheese-plate\/","title":{"rendered":"Valentine&#8217;s Day Cheese Plate"},"content":{"rendered":"<h5><em>Photographed by Nina Gallant | Styled by Chantal Lambeth<\/em><\/h5>\n<p><em>Note: This post was updated on February 10, 2022.<\/em>&nbsp;<\/p>\n<p><span class=\"wpsdc-drop-cap\">W<\/span>hen it comes to everyone\u2019s favorite Hallmark holiday, a great cheese plate is key. It takes almost no time to prepare but provides a wallop of wow-factor\u2014as long as your pairings are on point. What more would you need to woo your beau? To source these sexy selections, we reached out to Tess McNamara, former director of retail and operations at Lucy\u2019s Whey in New York City. \u201cCheese is art. Cheese is nuanced and compelling\u2026and cheese makes one do crazy things for love,\u201d she says.<\/p>\n<p>You should probably take her word for it\u2014McNamara has been in the cheese biz for eight years, working as a monger abroad and in the United States before becoming cave manager at Murray\u2019s Cheese in 2012. Since 2019 she has been the h<span class=\"t-bold mr1 \"><span aria-hidden=\"true\">ead of salumi and formaggi for Eataly North America.<\/span><\/span><\/p>\n<p>McNamara\u2019s idea of a knockout date? A night in with this plate, plus a good braise, a bottle of wine, and an early bedtime. Swoon.<\/p>\n<div style=\"float: left; font-size: 200%; margin-top: -15px;\"><strong>1<\/strong><\/div>\n<div style=\"margin-left: 30px; margin-bottom: 20px;\">\n<h2><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Epoisses\" target=\"_blank\" rel=\"noopener noreferrer\">\u00c9poisses de Bourgogne PDO<\/a><\/h2>\n<\/div>\n<ul style=\"list-style-type: none;\">\n<li><strong>Origin:<\/strong> \u00c9poisses, France<\/li>\n<li><strong>Milk:<\/strong> Pasteurized cow\u2019s milk<\/li>\n<\/ul>\n<div>\n<div style=\"float: left; font-size: 150%; margin-top: -7px;\"><strong>+<\/strong><\/div>\n<div style=\"margin-left: 20px;\">\n<h3><em>Marc de Bourgogne<\/em><\/h3>\n<\/div>\n<\/div>\n<p>Hear us out: Stinky is sexy, especially when a bit of brandy is involved. Warm your tongue with this taste of place (the liquor you\u2019re sipping is the same one the wheel is washed in). Better yet, grab two spoons and go to town\u2014it\u2019s like sharing a milkshake, but better.<\/p>\n<hr>\n<div style=\"float: left; font-size: 200%; margin-top: -15px;\"><strong>2<\/strong><\/div>\n<div style=\"margin-left: 30px; margin-bottom: 20px;\">\n<h2><a href=\"https:\/\/salvatorebklyn.com\/salvatore-ricotta\" target=\"_blank\" rel=\"noopener\">Salvatore Bklyn Ricotta<\/a><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Veigadarte\" target=\"_blank\" rel=\"noopener noreferrer\"><br \/>\n<\/a><\/h2>\n<\/div>\n<ul style=\"list-style-type: none;\">\n<li><strong>Origin:<\/strong> Brooklyn, N.Y.<\/li>\n<li><strong>Milk:<\/strong> Pasteurized cow&#8217;s milk<\/li>\n<\/ul>\n<div>\n<div style=\"float: left; font-size: 150%; margin-top: -7px;\"><strong>+<\/strong><\/div>\n<div style=\"margin-left: 20px;\">\n<h3><em>Lemon zest and olive oil<\/em><\/h3>\n<\/div>\n<\/div>\n<div style=\"clear: both;\">Is there anything better than milk transformed into simple, clean, cloudlike cheese? Well, maybe this super rich, uber fresh ricotta. Top a bowl with grated lemon zest and a drizzle of olive oil for a snack that screams seduction.<\/div>\n<hr>\n<div style=\"float: left; font-size: 200%; margin-top: -15px;\"><strong>3<\/strong><\/div>\n<div style=\"margin-left: 30px; margin-bottom: 20px;\">\n<h2><a href=\"http:\/\/www.valleyfordcheese.com\/our-cheeses\/\" target=\"_blank\" rel=\"noopener noreferrer\">Lively Run Goat Dairy Cayuga Blue<\/a><\/h2>\n<\/div>\n<ul style=\"list-style-type: none;\">\n<li><strong>Origin:<\/strong> Interlaken, N.Y.<\/li>\n<li><strong>Milk:<\/strong> Pasteurized goat\u2019s milk<\/li>\n<\/ul>\n<div>\n<div style=\"float: left; font-size: 150%; margin-top: -7px;\"><strong>+<\/strong><\/div>\n<div style=\"margin-left: 20px;\">\n<h3><a href=\"http:\/\/www.jessiesnuttycups.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"><em>Jessie\u2019s Nutty Cups Original Cup<\/em><\/a><\/h3>\n<\/div>\n<\/div>\n<p>Blue cheese and chocolate are tried and true, but the addition of rich, silky peanut butter cranks up the indulgence factor even more. McNamara\u2019s recommendation: Smear creamy Cayuga Blue atop an Original Cup from Jessie\u2019s Nutty Cups, and sip some Champagne on the side to cut through the richness.<\/p>\n<hr>\n<div style=\"float: left; font-size: 200%; margin-top: -15px;\"><strong>4<\/strong><\/div>\n<div style=\"margin-left: 30px; margin-bottom: 20px;\">\n<h2><a href=\"https:\/\/marcelliformaggi.com\/pecorino-gregoriano\/\" target=\"_blank\" rel=\"noopener\">Bio Agriturismo Valle Scannese Organic Pecorino Gregoriano<\/a><\/h2>\n<\/div>\n<ul style=\"list-style-type: none;\">\n<li><strong>Origin:<\/strong> Anversa, Italy<\/li>\n<li><strong>Milk:<\/strong> Raw sheep\u2019s milk<\/li>\n<\/ul>\n<div>\n<div style=\"float: left; font-size: 150%; margin-top: -7px;\"><strong>+<\/strong><\/div>\n<div style=\"margin-left: 20px;\">\n<h3><a href=\"https:\/\/www.apicolturalucafinocchio.it\/en\/\" target=\"_blank\" rel=\"noopener\"><em>Apicoltura Luca Finocchio Sunflower Honey<\/em><\/a><\/h3>\n<\/div>\n<\/div>\n<p>Forget your preconceived notions of pecorino as an aged grating cheese. This version from importer Marcelli Formaggi is soft and supple, boasting a \u201ccustard-like\u201d texture and a \u201cgrassy, herbbutter\u201d flavor, McNamara says. Drizzle it with sunflower honey and prepare yourself for a sweet yet earthy mouthful.<\/p>\n<hr>\n<h2 style=\"float: left; font-size: 200%; margin-top: -15px;\"><strong>5<\/strong><\/h2>\n<h2 style=\"margin-left: 30px; margin-bottom: 20px;\"><a href=\"https:\/\/guffantiformaggi.com\/en\/cheese\/castelmagno-dop-di-alpeggio\/\" target=\"_blank\" rel=\"noopener\">Castelmagno PDO d\u2019Alpeggio<\/a><\/h2>\n<ul>\n<li><strong>Origin:<\/strong> Cuneo, Italy<\/li>\n<li><strong>Milk:<\/strong> Raw cow\u2019s, sheep\u2019s, and goat\u2019s milk<\/li>\n<\/ul>\n<div>\n<div style=\"float: left; font-size: 150%; margin-top: -7px;\"><strong>+<\/strong><\/div>\n<div style=\"margin-left: 20px;\">\n<h3><em>Cogn\u00e0<\/em><\/h3>\n<\/div>\n<\/div>\n<p>With a rind that \u201clooks like a moonscape\u201d and stark pockets of natural blue mold in its paste, Castelmagno d\u2019Alpeggio resembles a piece of modern art, McNamara says. Pair the dense, mixed-milk stunner with cogn\u00e0, a unique Italian preserve. Not quite a jam, not quite a compote, it\u2019s a runny, tart, ethereal partner to cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Get curdy with this seductive Valentines cheese plate, curated by Tess McNamara of Lucy\u2019s Whey in New York City.<\/p>\n","protected":false},"author":4,"featured_media":33166,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[345],"tags":[943,931,2959,16176,9518,2421,2420,9517,2411,2408],"coauthors":[70],"class_list":["post-33165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate","tag-cheese-plate","tag-chocolate","tag-epoisses-de-bourgogne-pdo","tag-lively-run-goat-dairy-cayuga-blue","tag-lucys-whey","tag-romantic","tag-roses","tag-tess-mcnamara","tag-valentine","tag-valentines-day"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - 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