News Flash: That Bloomy-Rind Cheese On Your Plate Isn't Actually Brie
That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.
I’ve been on a bloomy-rind cheese kick this month. First with my a cheese plate in honor of my favorite sandwich, followed by this little number with balsamic-roasted grapes, I can’t get enough of these French cow’s milk beauties. So naturally, I wanted to take a deep-dive into the origin story behind these plush, fragrant cheeses.
