☰ menu   

about the author

Articles written by

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

Photo Essay: The Vermont Cheese Summit 2022

The Vermont Cheese Council, which represents the state’s 56 artisan cheesemakers, hosted its first Vermont Cheese Summit on August 13 and 14. The trade-focused event included a day of visits to farms and creameries such as Von Trapp Farmstead, Jasper Hill Farm, and Vermont Creamery, followed by a day of educational sessions at Shelburne Farms. […]


Dark Chocolate Stilton Truffles

These will last two weeks stored in an airtight container in the refrigerator or up to three months in the freezer for sporadic snacking.


One Cheese, Five Ways: Stilton

Stilton’s dense creamy texture crumbles into butter-like curds that can be enjoyed solo or melted into a dish for a distinctive taste.


Stilton and Walnut Tartlets

The walnuts are incorporated into the pastry of these savory tartlets. You can blind bake the pastry shells up to three days in advance.


Steak and Stilton Pie

A variation of an English culinary tradition. You can use Guinness or your favorite local stout.


Butternut Squash Gnocchi with Stilton

Tender and crispy gnocchi are lightly coated in a creamy Stilton sauce. You can make and boil the gnocchi ahead of time and freeze them for later use.


Port Poached Pears with Stilton

Use ruby port for a brilliantly vibrant dessert that balances this iconic funky blue with a seasonal pear poached in port.

Manchego and Marcona Almond Spread

A bright spread that can be simply enjoyed on grilled bread or used as a condiment on sandwiches.