Articles written by Amy Scheuerman
Acorn Squash and Camembert Galette
Acorn squash provides the backbone for juicy, bitter radicchio with white balsamic vinegar and earthy, creamy camembert.
Charred Eggplant & Ricotta Galette
Loosely inspired by the flavors of zaalouk, a Moroccan eggplant salad, this galette features often-overlooked eggplant in all its charred glory.
Watermelon Radish & Roasted Garlic Galette
With their generous, warm flavors, winter root vegetables are an excellent accent to sharp, tangy sheep’s milk cheeses like Pecorino Romano.
Leek and Dandelion Galette
Sweet, mellow leeks present their flavor in a new way when mixed with coriander seed and fenugreek.
Roasted Beet Salad with Roquefort and Walnuts
Beets and blue cheese are a classic pair. This is a great side dish, or lovely lunch with some crusty bread.
Roquefort and Rosemary Scone
These are the luxurious weekend treats you didn’t know you needed. Rich and tangy, they work with both sweet and savory accompaniments.
Roquefort and Cherry Tomato Crêpes
A savory crêpe is such a dreamy thing to treat yourself to, but stateside they are less common than their sweet cousins.
Baked Pasta with Roquefort and Broccoli Rabe
Leafy greens and Roquefort work beautifully together, so why not let them get cozy with some pasta? Open a bottle of wine while you’re at it.
Ask the Monger: How Can There Be Milk Waste and Shortages at the Same Time?
The cause of this paradox boils down to the efficiency of the fluid milk supply chain in this country.
Cheesemongering in the Time of COVID: Wisconsin Small Shop Spotlight
COVID-19 has turned the world upside down, upending life as we know it for small businesses. But these Wisconsin shops have found creative ways to thrive.
