by Lindsay of Pinch of Yum
Crumbly cheese. I love it.
I’m not sure if it started with my college addiction of Queso Fresco enchiladas, my six-month engagement with Feta-loaded Greek salads, or my current obsession with all things buffalo and Blue Cheese, but whenever there is a crumbly cheese involved, I’m going to be there with bells on.
A few weeks ago, my best friend called me to tell me that she had gotten a new teaching job, so I invited her over for a simple celebratory dinner. It was a weeknight, so we didn’t want to do anything too fancy. Cue Cheese Cupid Cinema — and cue crumbly Wisconsin Cheese.
When my friend arrived, I put out some snacks: simple blue corn tortilla chips, diced avocado, a drizzle of lime juice, a dusting of sea salt, and crumbled Wisconsin Queso Fresco.
It was completely addictive, especially when washed down with a crisp wheat ale. The mild, salty cheese with the buttery avocado was the perfect match for the crispy chip and the hit of lime.
After the Queso Fresco was gone, we decided to move on to our simple dinner: a textured, summery salad.
We went with a textured mix of grapes, bulgur, edamame, walnuts, spinach, caramelized onions, honey, and crumbled Wisconsin Blue Cheese. To complement the bold flavors of the Blue Cheese, we chose moscato for our wine. The combination was ridiculously good. The sweetness of the wine against the sharp saltiness of the cheese made all of us come back for seconds. My husband, coming back for seconds on a salad? Dang. It must have been the cheese.
We had a blast celebrating my friend’s new job and enjoying some awesome food, cheese, and beverage combinations with minimal preparation. Thank you, crumbly cheese, for an amazing night.