Articles written by
Jenny Bravo is a food photographer and the owner of a production studio and online home decor store in Portland, ME. Having started her career out of culinary school as a private chef, she is passionate about developing simple and elegant seasonal recipes.
Kale and Appenzeller Strata
This comforting breakfast or brunch casserole can be made in advance for easy entertaining. Add sweet sausage for a heartier version.
Caramel-Poached Pears Stuffed with Appenzeller and Roasted Hazelnuts
A delicious take on a classic winter dessert, these poached pears satisfy all the senses.
Appenzeller and Rosemary Sablés
Sablés are a classic French crumbly cookie that comes together in a pinch. Make these for a surprise savory addition to a holiday cookie tray.
One Cheese Five Ways: Appenzeller
Produced in accordance with a 700-year-old, well-guarded recipe, this delightfully nutty Alpine cheese is a crowd-pleaser. Appenzeller is made in the northeast mountain region of Switzerland by just three dairy cooperatives, using the milk of Simmental cows from 60 small dairy farms in the region. The wheels are hand-washed with brine—a secret recipe that contains […]
Älplermagronen
This traditional Alpine comfort food is the Swiss version of macaroni and cheese. An alternate preparation method is to cover the prepared noodles and potatoes with the cream, cheese, and spices, and bake in a casserole dish until melted and saucy.
Roasted Sunchokes with Bagna Càuda and Melted Appenzeller
This unique and delicious dish makes an exciting addition to holiday entertaining menus. Bagna càuda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century.
Clothbound Cheddar Pão de Queijo
This chewy Brazilian dinner bun comes together quickly in the blender and is best enjoyed the same day.
One Cheese Five Ways: Clothbound Cheddar
Photographed and written by Jenny Bravo Clothbound cheddar is a cheddared cheese that, as the name suggests, has been wrapped with cotton cloth; a material that releases just enough moisture as the cheese ages to produce a firm rind and crumbly texture. It has long been thought that the method comes from the UK, although […]
Clothbound Cheddar and Dill Biscuits
A classic savory and flaky biscuit elevated with aromatic dill and earthy cheese.
Clothbound Cheddar Pumpkin Soup with a Crispy Onion, Ginger, and Chilies Garnish
Make this easy soup with butternut, acorn, or any similar squash from the farmers’ market, and be sure to enjoy it with the spicy crispy onion garnish. An immersion blender can be used instead of a countertop blender.
