Kathy Gunst for culture: the word on cheese
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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.

Martha Vineyard’s The Grey Barn and Farm

Dairy cows graze at The Grey Barn and Farm Photographed by Molly Glasgow When Molly and Eric Glasgow bought the 100-acre farm now known as The Grey Barn and Farm in Chilmark, Massachusetts, on the island of Martha’s Vineyard, they knew almost nothing about farming. The couple had been living in London, where Eric was […]

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.

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.

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