July 25th. Tonight's dinner was late and so, appropriately, quick. Blanched corn -- the first sweet stuff of the summer -- tossed with cracked pepper, torn garden basil, lemon cucumbers, brandywines, and Ploughgate Farm's Queso Fresco. A perfectly tangy and tender take on a cheese that's so seldom made right. Marisa Mauro was taught the authentic recipe and has started selling limited quantities at her local farmers markets. I was lucky enough to plea some off her at July 24th's Vermont Cheesemakers Festival, and it didn't last 24 hours.
This is why I have a love/hate relationship with the annual VT Festival: all us cheese lovers are able to try the fleeting side projects and small-production items, fall for them, then miss them.