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Erika Kubick

My name is Erika Kubick and I really love cheese. I’m a former cheesemonger, which means I used to work in a shop caring for and selling cheese. I believe cheese is the sexiest, holiest food in the world and that we should all pleasure ourselves with it every day. I created Cheese Sex Death to inspire people to indulge their funky fromage fantasies: it’s your guide to buying, plating, pairing, cooking with, and tasting cheese.

Even though the world of artisan cheese seems intimidating, all you really need to know is that you like eating it. I’ll help you learn the rest.

For a daily dose of dairy porn follow me on: CheeseSexDeath.com


Cheese Pairing

I have a feeling a lot of people who hate blue cheese just haven’t had the right one. A good blue is salty, creamy, decadent and heavenly…but that signature funk is too kinky for virgin palates. Adding butter to blue cheese is kind of like putting fur on handcuffs. The extra fat smooths out the cheese’s pungent flavor, carrying it across your palate and softening the blow. This butter will groom your tastebuds, seducing them into the pleasures of funky blue cheese.

If you’re blue cheese averse, start by smearing this butter onto something comforting and flavorful, like an Effie's Cocoacake. For cheese, I recommend using a creamy blue cheese like this Wisconsin-made Gorgonzola by Sartori.

Blue Cheese Butter

Ingredients:

• 4 ounces of Sartori's Dolcina Gorgonzola, room temperature
• 4 ounces unsalted butter, softened
• 1 teaspoon honey (optional)

Method:

Mash all ingredients together with a fork until thoroughly combined.

Roll into a log and wrap with wax paper.

Store in the fridge, and bring to room temperature before using. You can also put it in a freezer bag and freeze for up to six months.

Smear on a Cocoacake by Effie's Homemade and add apricot jam, pistachios and Dolcina Gorgonzola by Sartori