Could it possibly be too hot to eat cheese?
In short, no — although I admit that my appetite for rich, dense cheddars and unctuous runny cheeses has diminished in proportion to the rising temperatures.
Instead, I’ve been enjoying tender, milky mozzarella and burrata, and a host of other fresh cheeses from the Mediterranean and Middle East. I’ve written about some of these cheeses before, including Greek manouri and Armenian string cheese. Others, such as feta and halloumi (the famous ‘cheese that grills’ from Cyprus) are familiar and widely available.
To read the rest of the story, please go to: The Washington Post.