Photographed by Nina Gallant | Styled by Madison Trapkin
If you’re anything like me, you’re the friend who will find any excuse to bring cheese to a gathering. Cheese is versatile, and it’s equally as appropriate for casual parties as it is for holiday shindigs. And it’s always welcome at the ultimate summer affair: a cookout.
Oftentimes cookouts include slices of American or Swiss on burgers, cubed grocery store cheddar on a fruit platter, or maybe a piping-hot baked Brie (if you’re lucky). To stretch your cookout cheese-pairing prowess, we tapped Zach Sievers, ACS CCP, of Zingerman’s Delicatessen in Ann Arbor, Michigan, for cheese recs.
Sievers is intentional when balancing heavier grilling classics with delicate food. “[Cheese] should play with grilled and smoked meats as well as veggies,” he explains. “Cookouts tend to be heavy, so bringing some acidity with cheese tends to be the way I go.”
If you’re inspired but unsure where to start, remember that cheesemongers are more than happy to guide you. “I really value building relationships over the counter. So if someone is not certain, I slowly introduce them to cheese that is just slightly different than their expectations,” Sievers explains. “Once they love that first bite, it gets easier to introduce people to different flavors and textures that are more interesting.”
Don’t be afraid to introduce your friends to something unexpected. Whether at a backyard kickback or Sievers’ ideal summer hang “near some dunes in Northern Michigan,” these five cheesy cookout collabs are sure to be a summer hit.
Feta PDO + Pickled Watermelon
Origin: Greece | Milk: Pasteurized Sheep
There are a million ways to serve feta at a cookout– my favorite is with pickled watermelon. They’re lovely briny little bites that are just as perfect with any grilled or smoked meat as an ice-cold drink.
Bellwether Farms Whole Milk Basket Ricotta + Grilled Apricot
Origin: Sonoma County, California | Milk: Pasteurized Cow
My go-to cookout dessert is fresh grilled stone fruit, such as apricots. Top with Bellwether Farms ricotta and a touch of olive oil, and it’s a taste of summer I dream about all year long.
Hornbacher Little Brother + Smoking Goose Caraway and Kolsch Bratwurst
Origin: Switzerland | Milk: Raw Cow
Thinly shave Little Brother on top of the bratwurst hot off the grill. The younger age profile of Hornbacher from Michael Spycher has a fudgy texture, and onion notes make it a dream combo with caraway-forward bratwurst from Smoking Goose.
Capriole’s Sofia + Grilled Eggplant with Garlic and Herbs
Origin: Greenville, Indiana | Milk: Pasteurized Goat
This ash-ripened, citrusy, and dense goat’s milk stunner highlights rich and herbaceous grilled eggplant for a zingy dinner prelude.
Finca Pascualete Retorta + Crudités
Origin: Spain | Milk: Raw Sheep
Instead of pairing ranch or other dips with your crudités, use this cheese instead! Lightly grill this custardy sheep’s milk cheese, remove the top, and serve as the centerpiece on a veggie-lined tray. The large format cheese is great for a party, or get the mini version for a smaller group.
Hannah Gershowitz
From the music industry to cannabis to now cheese, Hannah Gershowitz is a Brooklyn-based writer and event producer. Blending her creativity with community-building, she runs Metro Cheese Club— a collective bringing people together through immersive food experiences like cheese concerts and guided tastings
