Say Cheese

Cheese.

Enough said?

Is there any food that has more variations of textures, forms, and oh yes: flavors?

I love tomatoes, and in fact, pop the Cherub grape ones like m&m's, but when it comes down to it, your tastebuds pretty much know what's in store when you eat a tomato.

With cheese you can pick your palate's destination. From creamy Brie to an apricot Wensleydale, a goat's milk log rolled in crushed pistachios, the tang of a good jarlsburg and the bite of a Danish blue.   And don't get me started on cheddars. If you have never taken a bite of an extra sharp Cabot Vintage cheddar after consuming rich, dark chocolate cake....well my friend, you simply don't yet know heaven!

I like to mix up cheese combinations in my meal creations, break out of the norm so to speak. Why use a plain cheddar and Velveeta (ahem not real cheese) when you can make an incredible Mac n Cheese with pepper jack and aged cheddar? Or Asiago and Fontinella? Let your flavor imagination soar!

Given the season of harvest - and the abundance of tomatoes in my fridge - tonight we will be making Not-Your-Average-Pizza.

Those who know me know how I scorn pre-packaged foods. Outside of the occasional Pillsbury crescent roll tube or brownie box mix, I believe making foods yourself is easier, less expensive, and tastes a hell of a lot better.

However. Tonight I will cheat and use a  purchased Calise Bakery fresh pizza dough. {gasp!}

Don't judge me.

"Lily, say cheese!"