Rivers Edge Chèvre

Summer's ultimate appetizer. ~recipe~

A seasonal bounty make summer the ideal time to savor Northwest Cheese.

Balmy breezes and seasonal bounty make summer the ideal time to savor the best of the Northwest. Along side garden fresh produce, crusty bread and your favorite summer wine, cheese becomes the center of a relaxed, immensely satisfying meal that couldn’t be more effortless. No messing with the oven, minimal prep, few dishes to clean and the promise of a guaranteed memorable dining experience. What could be better?

For summer: Think Fresh. Fresh Cheese, that is. Made quickly and unaged -- ready to eat in a matter of hours or days -- it echoes the light, bright flavors of peak-season produce. Perfectly ripe tomatoes, smokey grilled peppers, tender squash and aromatic herbs all meld perfectly with the flavorful tang of goat cheese or milky freshness of a glistening orb of brine-soaked mozzarella.

Fresh Goat Cheese, also known as Chèvre (literally, French for goat) has steadily increased in popularity since its introduction to the American market by industry pioneer Laura Chenel in the early 80’s. The cheese has a unique, instantly discernable flavor, ranging from a slight tang to a pronounced, lemony acidity and a moist texture that varies from smooth and spreadable to somewhat crumbly.

The flavor profile and texture vary greatly depending on the make process, milk source and level of aging. For those new to the realms of goat cheese, try Montchevré or Woolwich brands, which are subtle and easily found at local markets. True aficionados seek out local Artisan cheeses from Juniper Grove Farms, Fraga Farms, Fromagerie Monteillet, Rivers Edge Chèvre and Silver Falls Creamery, to name a few.

Ideal topping freshly grilled peppers, summer squash or eggplant or on summer's ultimate quick and savory appetizer, Crostini (recipe), chèvre is a winner. The flavor profile mimics the fresh acidity of Sauvignon or Pinot Blanc, making this a praise-worthy combination. For fans of red, the elegance of Oregon Pinot Noir creates a beautiful match.

Fresh Mozzarella is known in Italy as il fiore di latte, the flower of the milk. The stringy texture is achieved by pulling or stretching the curd during production. This action traps moisture and protein inside the cheese, along with a gentle, lactic goodness. The finest Mozzarella is formed by hand in various sizes and shapes, from tiny pearls to baseball size rounds, each style has unique culinary applications. Although most Fresh Mozzarella is made with cow's milk, some delectable Italian imports are made with Water Buffalo milk. A traditional and name-controlled cheese, Mozzarella di Bufala has a more earthy and delectable flavor that is remarkable.

The Caprese Salad, fast becoming the signature salad of summer, layers slices of fresh Mozzarella with luscious, heirloom tomatoes and spicy basil, topping everything with a drizzle of olive oil and a splash of Balsamic vinegar. Simplicity at its best. To instantly update this classic, look to Fresh Mozzrella’s cousin, Burrata, a hollow pouch of Fresh Mozzarella stuffed with Mascarpone and tiny pieces of string cheese. When cut, this gorgeous cheese oozes forth -- the interior cream marrying perfectly with the acidity and sweetness of the tomatoes and burst of basil. Serve this cheese whole in the center of a platter, ringed by tomatoes and basil.

As summer heats up and vegetable perfection abounds, think simple and easy -- and don't forget the cheese!