Articles written by
Matt Jennings is a chef and cheesemaker who lives in Providence, Rhode Island where he co-owns Farmstead Inc. with his wife, Kate.
Grilled Leek, Bacon, and Appenzeller Tartlet
This is an incredibly versatile recipe. It uses one of our favorite quick dough methods, and the result is a flaky pastry crust better than Grandma’s. In a pinch, you can use frozen pie dough. At La Laiterie, we find the continual challenge is to use fewer ingredients and have more of an effect. This […]
Farmstead’s Cheesemonger’s Mac ‘n’ Cheese
This is our iconic mac ‘n’ cheese from La Laiterie at Farmstead. It has the requisite oozy, gooey, cheesy characteristics, but it is elevated by the use of a great sharp Cheddar, earthy and sweet Gruyère, creamy, piquant ripe Brie, and some good penne pasta. Bake with the crusty breadcrumb top, and heaven awaits.
Pleasant Ridge Gougères
These savory little cheese pastries derive from the Burgundy region of France, and are reminiscent of popovers, with a nice crust on the outside, but a soft, buttery, and cavernous center. These are typically made with Gruyère cheese, but here we substitute one of our favorite American cheeses—Pleasant Ridge Reserve from Mike Gingrich of Uplands […]
Pan-Roasted Wild Mushrooms over Grafton Cheddar Polenta with Toasted Pumpkin Seed Oil
This makes a great appetizer, as the flavor combination of the mushrooms, cheddar, and pumpkin seed oil mingle on your palette
