Why Cheese is the New Dessert

It may sound like deprivation at first, replacing your sugary bookend of choice with a few slices of something savory.  How can something that is most commonly used as a appetizer be used as a dessert, you ask?  Well, just check out any one of these cheese’s and you might find yourself making the switch, too.

A cheeseboard from Pistache in West Palm Beach, FL

A cheeseboard from Pistache in West Palm Beach, FL

Evalon, raw goat’s milk.  Full of melty, nutty notes that reminisce the taste of honey.

Gorgonzola Dolce, cow’s milk.  This double creme packs a oozy sweet bunch, bringing to mind a sweet ice cream.

Ewephoria, sheep’s milk.  Nothing like the normal salty crunch one would expect with sheep’s milk.  Sugary, with a hint of pineapple, will leave no question in your mind as to why euphoria inspired the name.

Midnight Moon, goat’s milk.  Dreamy, chewy, with a carmel-y after finish that goes all too well under a full moon.

Prima Donna, cow’s milk.  A mix between Gruyere and Parmigiano that tastes a bit like butterscotch candy.

The best part about cheese is that a few tiny pieces are paced with enough flavor that you don’t feel as if you’re missing out.  Plus, pairing cheese with wine, beer, or dare I say spirits?, can peacefully float you into sleeping heaven.  Not to mention, serve a tray of these babies at a party and you might just win most creative hostess of the year.


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