Last updated on April 8th, 2019
Do you love cheese as much as I do? Did you wake up at 3am to make nachos the other night too? No? Just me then? Hm. Anytime you want to stop by at 3am to wake me up for a nacho-fest, I’m totally in. I know I’m supposed to be all hyped up on summer’s stone fruit and berries (which I am), but guys – I’m going through cheese right now like it’s going out of season.
The test batch of these cheddar Brazilian cheese bread balls disappeared in one evening. So did the second batch the very next night. I’ve made them three times now and they never last more than a few hours. Any excuse to eat more cheese.
A couple of weeks ago, I found myself on a hotel express elevator in Madison, WI with a stranger who decided the 30 seconds from the 11th floor to the lobby was an opportune time to strike up a conversation. “So, what brings you to Madison?”
“The Cheese.” And with that, the doors opened. He looked totally baffled, but we were out of time for further explanation.
I wasn’t joking – I flew out to Madison to visit with the Wisconsin Cheese Board in an attempt to eat my body weight in cheese (and to join in a cheesy harvest feast for their upcoming Grate. Pair. Share.). To start the trip off right, they left an ice chest with fresh cheese curds waiting for me in my hotel room. If only every hotel I stayed at came with fresh cheese curds, I’d forever be a happy traveler (also a cat – all hotel rooms should come with a cat option, I think).
Since returning home, I’ve dreamt almost exclusively about cheese and of creating a seeded cheddar version of the naturally gluten-free Brazilian cheese bread I once fell in love with at a street fair two years ago (what took me so long?!).
In my cheese-obsessed opinion, this cheese bread is meant for summer BBQs and dinner parties (or for any other reason you’re gathering 2+ people together at the same table) – who doesn’t love something chewy and cheesy to chase down dinner? This version is crispy brown from a molasses wash on the outside, and chewy, bready, and cheesy on the inside. The seeds are there just to show off and add a bit of crunch (but trust me: don’t skip them).
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