Articles written by Amy Scheuerman
Bacon-Wrapped Jalapeño Poppers Stuffed with Pimento Cheese
Crackers are mashed-up with shredded cheddar, pimentos, green onions, and crispy celery, in homage to another favorite pimento cheese concoction.
Pimento Cheese Straws
Southern-style cheese straws are savory shortbread, made of butter, flour, and cheese. This recipe gets pimento cheese added to the mix.
Ask the Expert: Are Soft Cheeses Fatty?
One of the most pervasive myths in the cheese-eating community is that all soft and runny cheeses are very fatty.
Sweet Dreams Are Made of Cheese
You don’t have to travel far from home to discover cheese-based ice creams; they’re much easier to find than you might think.
Ask the Monger: What’s the Deal with Lactose in Cheese?
Lactose is the second-most prominent component of milk behind water. But that doesn’t mean lactose intolerant cheese lovers are doomed.
In Queso You Missed It: June 28th
National Dairy Month is coming to an end this week, and we’ve spent June celebrating the agricultural staple in its most unexpected ways—pairing it with seafood, blending it in Korean-American dishes, and even sourcing it from camels. (Psst…if you haven’t already, you can order our Summer issue here, where you’ll find other unique dairy-centric stories […]
Seaside Picnics Wherever You Are
Cheese is an unsung hero of warm weather dining, especially paired with the catch of the day.
Cheese Tortellini Salad with Anchovy Pesto and Sun-Dried Tomatoes
Pesto is a great addition to almost any pasta dish, and sun-dried tomatoes are an easy addition when fresh grape or cherry tomatoes are not in season.
Lobster Ricotta Flatbread Pizza
If you prefer other base options, this recipe can also be made with pre-baked or par baked pizza dough. Both dough options can be done in the oven or on the grill.
