Here’s Why You Should Be Torching Your Cheese

[{"selector":"#anim-8b9c4d93-b42f-45ce-8187-36aa58c229af","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c4acf924-7241-4923-b91d-5f5e540b4e5a","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Learn more

[{"selector":"#anim-d37129cd-facb-486d-b2e5-c72cd715edb9","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-6ae5635c-506e-4abf-b822-8566c476b812","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Brûlée cheese: Two words that immediately awake the taste buds and elicit an image of gooey, perfectly burnt discs. Learn more

[{"selector":"#anim-7c4cbbca-bdc1-42a5-9fd9-64d844f775d6","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-7d1c5aed-121b-4a09-833d-25c15d3ac593","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Increasingly trendy on social media, the recipes and techniques are easy, making for a low-effort-big-impact party dish. Medium Brush Stroke Learn more

[{"selector":"#anim-8fddc88b-4618-4273-9b02-ff057ff8a64b","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-7133cab6-6731-4321-9ada-e12ecbf8b1d5","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] How do you make it at home? Our experts share their winning tips. Learn more

1. Start with Room Temperature Cheese

[{"selector":"#anim-3678dc2d-4f72-414f-9ff3-9dc3e7cdd990","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-6d8fabbc-bdf2-4d09-8be6-81f73a71aae0","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Don’t start with cold cheese. The amount of time it takes to brûlée the surface won’t be long enough to heat the entire paste through. Learn more

To ensure a scoopable, spreadable center, Spencer suggests that take your cheese out of the fridge at least one hour and even better, two! before you plan on preparing it.

2. Choose the Right Cheese

[{"selector":"#anim-eec9673f-7721-4f71-82d5-1a5767721179","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ad2e7dea-1eaa-4f43-b429-2c55609560ff","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Consider one wrapped in bark. “They are self-contained by their cambium belts, which makes them easy to serve and eliminates the need for a baking dish.” Learn more

As you brûlée the surface of the cheese, the bark around the edge gets singed, unleashing a beautiful woodsy, campfire-esque aroma.

3. Torch or Broil

[{"selector":"#anim-f7e36d61-0f9a-4709-a19f-cb17db0a4d02","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-f50aeb09-4957-4a19-b061-ecfc24376596","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] The broiler method works just fine, but everybody’s oven is a little different, so if you’re doing this for the first time, you’ll definitely need to pay close attention to your cheese under the flame. Learn more

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