Cheese Plate of the Week October 15th, 2007

Burrata:Cow, Philadelphia, U.S.A.
-An Apulian specialty now produced by DiBruno Brothers, Burrata is a fresh mozzarella stretched flat, and then wrapped around a pocked of fresh ricotta and heavy cream. They are offered plain, or with the addition of pesto, truffle cream or truffle honey. An easy appetizer when served with crusty bread and cured meats.

Truffle Tremor:Goat, California, U.S.A.
-If there was one way that maker Mary Keehn could have improved her Humboldt Fog, the flag bearer of American farmstead cheese, she found it. Now laced with truffles, it has achieved more depth and balance than ever before. Decadent in any application, it is ideal on a cheese plate, melted on a pizza or served with salad.

Mahon:Cow, Majorca, Spain
-Easily the most popular cheese in Spain behind Manchego, Mahon is a firm, slightly sharp cheddar-style table cheese. To contribute to the flavor and appearance, it is washed with olive oil and rubbed with paprika. Nearly essential for a Spanish charcuterie plate, it also grates and toasts very well.