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Laurel is a contributing editor at culture and a food and travel writer based in Austin, Texas. She also serves as editor at Edible Aspen.
Alpine cheeses: Getting high on Laura Werlin’s “Mountain Cheese and Wines” dinner
When I heard that Laura was doing a globally-focused “Mountain Cheese and Wines” dinner at The Little Nell hotel’s Element 47 restaurant in Aspen, I was thrilled. With the help of the Nell’s new wine director, Master Sommelier Carlton McCoy (at 29, the youngest to earn the distinction) and executive sous chef Mike Daley, a luscious alpine meal featuring esoteric cheese and wine came together. Last night, we gathered in a private room at the restaurant to learn more about the nature of mountain cheeses and experience the most unconventional pairings most of us had ever experienced.
Home Fries with Cheese Curds
It doesn’t get more Midwestern than pairing crispy potato home fries with cheese curds! For a seasonal treat, Chef Paul Virant will substitute winter squash
Oil Preserved Vegetables: Beauty and the Feast
Dress up your cheese board with silken veggies preserved in oil.
Little Seed, Big Flavor: Choosing Mustard for the Cheese Plate
Fruit preserves, nuts, and honey often get the glory when it comes to creating a mouthwatering cheese plate, but savory can be just as tempting.
Funny Business: DIY Cheese Cards
Take a cue from creative retailers, and create your own homemade cheese cards so you can serve your cheese with some playful prose
Goat Girl: How Nubians and Being a Nerd Made Me a Food Writer
One woman’s path to success involves goats — and one very mean 6th grader
