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about the author

Articles written by

James Beard Award-winning food journalist Kathy Gunst always has cheese in her refrigerator and is constantly on the lookout for new pairing combinations. The author of 16 cookbooks, her most recent work is Rage Baking—The Transformative Power of Flour, Fury and Women’s Voices. She writes for the Washington Post, Boston Globe, Eating Well, and other publications.

Pairings: Pumpkin Seed, Rosemary, and Bacon Brittle


This simple brittle is a combination of unforgettable textures, flavors, and colors. Serve with cheeses, or sprinkle over a mixed green salad.

Pairings: Pistachio-Sharp Cheddar Shortbread


This savory shortbread, with meaty pistachios and sharp cheddar, make the ideal accompaniment to any sharp cheese that you have on-hand.

Well Matched: Avoid Pairing Anxiety with Chef-Tested Cheese Partners


Unusual, off-beat pairings can be revelatory. Here are seven options, plus suggestions for a single bite and using them in a cheese-centric dish.

Pairings: Mango-Citrus Jam


This slightly sweet, vibrantly orange jam pairs well with creamy fresh ricotta, goat cheese, cream cheeses, or a mild cheese that benefits from sweetness.

Kathy Gunst's Mediterranean macaroni and cheese has asiago and sausage

Mediterranean-Style Mac & Cheese


Mediterranean-style flavors, including young Asiago and pieces of spicy sausage, take all the goodness of traditional mac ‘n’ cheese and ramp it up a notch

Kathy Gunst Potato Leek Soup with Aged Cheddar and Walnut Chive topping

Leek, Potato, and Sharp Cheddar Cheese Soup with Chive-Walnut-Cheddar Topping


This cheddar cheese soup is pure comfort food—smooth, rich, and bursting with flavor from leek, potatoes, and good, aged cheddar

Kathy Gunst's open face chevre and roasted pepper sandwich

Open-Face Broiled Fresh Chèvre Sandwich with Marinated Red and Yellow Peppers


Creamy fresh chèvre pairs up with sweet, silky slices of red and yellow roasted pepper in this open-face chevre sandwich

Kathy Gunst Bistro Style Salad with Poached Eggs and Parmesan Cheese

Bistro-Style Salad with Poached Egg and Parmesan


Salads seem like a challenge during the winter, but with just a little creativity you can have this beautiful bistro-style salad apropos of the season

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