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Even if you’ve never heard of Robiola di Roccaverano, you’ve probably heard of La Tur. When Caseificio dell’Alta Langa introduced this pasteurized twist on Robiola to the US in the early 2000s, it was unlike anything on the market. But pretty soon, the Robiola-style cheese gained a cult following stateside.
Head to the link in our bio to read all about one of Italy’s most ancient goat’s milk cheeses and its American makeover.
✍️: @mollyhmcd
📸: @ninagallant_ @chantallambeth
Brainstorming holiday apps? This creamy cheddar dip highlights the deep, earthy, and decadent flavors of @Tillamook Maker’s Reserve 2018 Vintage Cheddar, a dynamic cheese that embodies the phrase “patience makes perfect.” After five years of aging in optimal conditions, this bold cheddar proves that some of the best things in life are worth the wait.
Head to the link in our bio for this one-of-a-kind recipe.
#Tillamook #MakersReserve #TogetherWithTillamook #TillamookCheddar
As climate forecasts grow increasingly dire, some companies are going above and beyond in finding creative ways to reduce waste…and keep things fun. Enter: @ecoincredible, a line of fully edible cutlery that’s sturdy enough to use for hot and cold dishes, and delicious enough to eat at the end of your meal. Head to the link in our bio to read more about the inspo behind this idea, which flavors are available, and how to pair them with cheese.
✍️: @monica.x
Nothing says autumn like these port-poached pears filled with Stilton crumbles and candied pecans. It’s the ultimate balance of sweet, funky, and boozy. Head to the link in our bio to grab this recipe for the holiday season or your next indulgent night in.
✍️ + 📸: @jaqbotto
The no-brainer cheese + jar matchup is also an easy take-along to a gathering as a contribution to the menu, or plunked in a pretty bag with some tissue paper—hello, easy gifting! Head to the link in our bio to see some of our favorite jarred accompaniment and cheese pairings to indulge in this season (and every season).
✍️: @susanspoon
The perfect comfort dish doesn’t exi-
Enter this mushroom, chicken, and kale lasagna—with melty brie and parm throughout—which conjures all the hearty and cozy feels we’re looking for this time of year. Recipe in bio.
✍️: @christine.chitnis
📸: @paulsaraceno @sunnyricks
When it comes to entertaining for the holidays, there’s a lot to think about. Why not save yourself some stress and opt for a tasty cheese plate?
This spread of @vermontcreamery’s Fresh Goat Cheeses—in Classic, Fresh Herb, and Blueberry flavors—will satisfy everyone and leave plenty of time for mingling. Add a variety of locally sourced produce, savory charcuterie, and fresh crusty bread for an hors d’ouevre you can feel confident about.
Head to @vermontcreamery's website to find out where to get your hands on some #consciouslycrafted goodness.
Choosing to produce a washed rind as your first cheese is similar to taking beginner surfing lessons on a supersized wave, says @marcusfergusson of UK-based @felthamsfarm. “What can go wrong? Everything.”
Head to the link in our bio to read the origin stories behind some of the most iconic British washed rinds and why producing them can be a major undertaking.
✍️: @ocez
📸: @daniellewoodphoto @cynthiablackett
It’s #NationalSandwichDay and we can’t think of a better way to celebrate than with our favorite kind of sammy: A hearty grilled cheese. Head to the link in our bio for some of the best unconventional filling ideas to make for breakfast, lunch, and dinner.
✍️: @missleighb
📸: @andrewhughpurcell @carrieannpurcell
Pro tip: Since Kasseri (Halloumi’s Greek cousin) has a lower melting point than other grilling cheeses, it’s better suited to warming in a pan than seared on a grill. But we highly recommend bringing it out at your next dinner party with some seasonal fruit and fresh herbs.
More on Kasseri and other grilling cheeses via the link in our bio.
📸: @nicole_wolf_photography
We’ve discovered that the ultimate cure for the Monday blues is—ironically—blue cheese. More specifically, it’s these dark chocolate Stilton truffles dusted in cocoa powder and cinnamon. (Thank us later.) Recipe in bio.
✍️ + 📸: @jaqbotto
Happy Halloween, cheese lovers! How are you sneaking cheese into your spooky celebrations today?
We’ll be following the lead of monger @kwendicott, who curated this creamy, spicy, sweet (and even a little creepy) spread for us a few years back. Details in bio.
✍️: @buttina
📸: @ninagallant_ @chantallambeth
As American consumers grow more aware of where the things they enjoy come from, the truth behind tiki has been getting more attention. As Samuel Jimenez, co-founder of @pasifikaproject puts it, “The genre itself is rooted in colonialism and imperialism.”
In bringing cheese and tiki together, we hope to bring awareness to the people, the work, and the stories behind the food. Head to the link in our bio to read the true history of tiki, and for four tropical cocktail recipes created by advocates of the “new tiki” era that acknowledge the origins of these liquid fantasies.
✍️: @feeddogproductions
🎨: @malscy
Regional Mexican stew birria is having a well-deserved moment—but not without controversy. Innovative birrieros and taqueros across southern California are upsetting traditionalists by adding copious amounts of cheese to extra-indulgent birria creations, an unorthodox ingredient to the cultural dish.
Head to the link in our bio to read all about the quesa birria taco obsession and the faces behind the movement.
📸: @snapshotlopes
Taking time to socially savor food and drink is not just a virtue for the French, but a way of life. One of the best examples of this is their beloved apéro, a tradition that goes back to ancient times and continues to live on today.
Learn all about the apéro tradition, how to recreate it at your next dinner party, and how to (appropriately!) incorporate cheese into it all via the link in our bio.
✍️: @thefrenchlife_paola
📸: @adamdetour @kendraelizabethstylist
It’s that cozy time of year again, when all we want to do is snuggle up by the fire with a good (cheese-filled) book. Head to the link in our bio to read about the new cheesy reads and cookbooks we’re digging into this season.
✍️: @monica.x
PSA: Foragers say wild mushrooms pack the most flavor in autumn (AKA right now). If you’ve got an influx of mushrooms in your pantry—be it maitake, oyster, or shiitake—we recommend enjoying them in cheesy recipes all season long. Enter these wildly delicious Mushroom, Crème Fraîche, and Chèvre Turnovers—perfect for autumn entertaining. Recipe in bio.
✍️ + 📸: @christine.rudalevige
Like other blues, Stilton pairs beautifully with both sweet and savory flavor profiles. Its dense creamy texture crumbles into butter-like curds that can be enjoyed solo OR melted into a dish for a distinctive taste.
Head to the link in our bio to see how we incorporated it into everything from gnocchi to tartlets to dark chocolate truffles.
✍️ + 📸: @jaqbotto
Still thinking about Werner Lampert’s 2019 book, “The Cow: A Tribute,” and all of its majestic photos. Hit the link in bio for more snapshots of rare cattle from India, Colombia, and beyond.
📸: Werner Lampert
“Intergalactic is a wink at our American melting pot,” says @yoavperry—founder of @perrysteaddairy—to describe this stellar cube. One of the first cheeses to come from the Philly-based facility, Intergalactic borrows several global cheesemaking tactics, but the result is something completely unique. Head to the link in our bio to meet this out-of-this-world beauty.
✍️: @monica.x
📸: @jaimephoto79