The Cream Dream Sauce
When asparagus is in season, it doesn’t need a lot of foreplay:
a quick dance in a garlicky sautée pan, a bed of good pasta,
and the dreamiest lemon mascarpone sauce you’ve ever mouthed.
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Brûléed Bucheron
Gooey goat cheese with a halo of crunchy caramelized sugar.
Brûléed Bucheron is the sexiest canvas for juicy summer berries.
It sounds so fancy, but it’s actually very simple:
just sprinkle chèvre with sugar and torch it.
It sounds so fancy, but it’s actually very simple:
just sprinkle chèvre with sugar and torch it.
I finished it with fresh strawberries, pistachios, and oat biscuits from Effie’s Homemade.
Delicious.
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Cheese Merch Alert! Bent River Camembert Pin
Ripe n’ Ready for You!
My first piece of cheese merchandise is officially for sale!
Now you can wear your love for oozing camembert
on your sleeve, lapel, backpack –
anywhere you can stick it!
Click here to purchase.
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How to Taste Cheese
Look, Smell, Feel, Taste, Pair
I believe that eating cheese is a form of meditation.
It’s an opportunity to let go of everything and fully give yourself to cheese.
It’s a complete sensory escape.
You don’t have to be a connoisseur to appreciate cheese.
Here’s a guide on how to taste cheese like a pro.
For best results, start with room-temperature cheese.
Refrigeration dulls the flavor.
For best results, start with room-temperature cheese.
Refrigeration dulls the flavor.
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Maple Bacon French Toast Grilled Cheese
Smoky, Sticky, and a Little Slutty
This maple bacon french toast grilled cheese sandwich puts all the
savory and sweet breakfast flavors together.
You know when you can’t decide between a cheesy egg dish and
something smothered in maple syrup?
This is what your body really wants.
Just imagine your mouth filled with cheese,
a mixture of hot yolk and syrupy bacon fat dripping down your chin.
I entered this greasy, gooey goddess into the Grilled Cheese Recipe Showdown.
She pairs well with hot coffee and a hangover.
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Grilled Cheese with Pineapple and Chipotle Bellavitano
Gettin’ Tiki with My
Grilled Cheese
A great way to brighten up a classic grilled cheese is with a tart, juicy fruit like pineapple. I chose a pineapple that was slightly underripe to keep the sandwich from getting too soggy, warmed it in a tablespoon of rum, and paired it with some Chipotle BellaVitano, a sweet, crumbly cheese with a sharp tang that comes from Sartori Cheese in Plymouth, Wisconsin.
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Cheese Sex Death in New York City
The Pride Parade marching through the Flat Iron District in Manhattan
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I Ate, I Drank, I Cheesed
Last weekend, I went to New York City to attend The Cheesemonger Invitational. I packed in as much food, drank, and culture as physically possible during my three days in town. I even got to see some of the pride parade! ✔️
Here is a quick recap of the my foodie adventure in NYC!
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A Taste of Summer: Bossa from Green Dirt Farm
The Sexiest Babe on the Beach
Guaranteed
Like fruits and vegetables, cheese is a seasonal product. Dairy animals are as delighted by the arrival of fresh spring vegetation as we are. They too indulge in salads of herbs and leaves, which is reflected in their milk and the resulting cheese. The quality of new spring milk is especially apparent in this runny wheel of Bossa, a beautiful washed-rind sheep’s milk cheese from Green Dirt Farm, a creamery that pays particular attention to the health, not only of the animals, but of the soil.
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Overnight Egg Strata with Roasted Tomatoes and Cheese Curds
Don’t You Want to
Wake and Bake This Strata?
My birthday is in late May (the 29th), so a couple weeks ago I hosted a brunch to celebrate. I gathered a few friends, poured a couple rounds of mimosas and set out a great feast of cheesy breakfast foods. The stand out favorite was this warm, custardy egg strata.
Egg strata is a baked casserole of stale bread, eggs, and a bit of milk – kind of like a baked french toast. It’s extremely easy and the modifications are limited only to your imagination- you can put just about anything in it. I had a bag of cheese curds on hand, a gift from The Lone Grazer creamery, so I decided to incorporate them into this strata with roasted tomatoes and fresh basil – a classic flavor combination. Why reinvent the wheel?
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Pumpkin Bread with Maple Cheese Spread
Pumpkin and Cheese
Making Wickedly Delicious Love
Pumpkins are a cultural icon, evoking cozy memories of childhood carvings, romps through vine-covered patches, costumes sticky with Halloween candy, and warm, sweet spices. You don’t have to love the pumpkin for its jolly symbolism, and I know many abhor the poor gourd due to incessant overuse the moment August rolls into September. To be fair, it’s not the pumpkin that has been bastardized, but the array of spices that tend to accompany it in baked goods. The pumpkin itself is a thing to revere, especially when roasted and pureed into a thick, buttery paste filled with a wealth of nutrients, including vitamin A, vitamin C, and dietary fiber. If you get your hands on a really good pumpkin, its pureed flesh will also deliver a luscious, nutty sweetness that is especially delightful when baked in a hearty bread that’s smeared with tangy dairy. Alas, it’s generally wasted on oily loaves with frostings so sweet they could rot a tooth clean from the gum, while most healthy versions aren’t worth eating. This recipe, on the other hand, combines a simple, wholesome pumpkin bread with a maple-kissed spread of real cheese.
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