Articles written by
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
How To Incorporate Blue Cheese Into Your Holiday Menu
Elevate entertaining with a robust Spanish cheese that swings sweet and savory Photographed by Derek Bissonnette Crafted from both cow’s and goat’s milk in the mountainous region of León, Spain, Valdeón is an artisan cheese that has a rich and distinctively tangy taste with a silky texture. This versatile cheese is not only beautiful to […]
Valdeón-Crusted Beef Tenderloin with Steak Frites and Chimichurri
The crust on this beef tenderloin is inspired from a dish at the White Barn Inn in Kennebunkport, Maine. Slightly spicy chimichurri adds a lively kick when paired with the equally piquant cheese. This recipe will yield enough crust for 6 to 8 steaks, so feel free to freeze the unused portion for a future […]
Valdeón Cheese Ball
Add a bit of festive flair and elevate the bland cheese balls of past holiday get-togethers. Pair with candied Ritz Crackers for a fancy touch, and get ready for scores of compliments.
Candied Bacon Valdeón-Stuffed Dates
Elevate your appetizer game with these Valdeón-stuffed dates wrapped in candied bacon. Rich, savory, and sweet, this dish marries smoky bacon with tender dates and creamy, pungent Valdeón cheese. Don’t be afraid to make a double batch, as they won’t last long after you serve them!
Steak and Braised Cabbage Soup with Valdeón Fritters
This recipe was inspired by a soup in my cookbook, Soup: The Ultimate Book of Soups and Stews. Zingy blue cheese complements warm soup laced with comforting cabbage.
Pear, Hazelnut, and Valdeón Crostata
The buttery, whole-wheat crust of this crostata is an ideal vehicle for a savory-sweet filling. The sweet pear contrasts with the tangy complexity of Valdeón, which makes this a perfect dessert for the picky diner who “doesn’t do sweets.”
Five Cozy Gruyère Recipes for Fall
Photographed by Derek Bissonnette Gruyère is world-renowned for its rich, nutty flavor and smooth, creamy texture—a true testament to the excellence of Swiss cheesemaking. Whether enjoyed on its own or melted in a fondue, its versatility makes it a staple in your cheese drawer. We suggest exploring different ages of Gruyère. For example, a 12-month […]
French Onion Fondue with Gruyère-Baked Baguettes
This recipe marries two cheesy classics into one decadent dish that’s perfect for an elegant dinner party or a romantic evening for two. Gruyère- cloaked cubes of French bread are heartily dunked into a pool of savory, caramelized onions. Heaven!
Gruyère Welsh Rarebit Toast
A Welsh rarebit is a dish made of luscious cheese sauce flavored with ale, mustard, and Worcestershire sauce, spread over toasted bread and broiled to golden perfection. The next time a grilled cheese sandwich craving hits, try this instead.
Squash, Sage, and Gruyère Frittata
This breakfast classic is a celebration of fresh and vibrant flavors sure to elevate your morning routine. Squash adds subtle sweetness, Gruyère lends a nutty depth, and there’s a touch of heat from red pepper flakes.
