Articles written by Polina Chesnakova
Polina Chesnkova is a Seattle-based food writer, cooking class instructor, and the author of Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes.
Cream Cheese and Guava Empanadas
Tropical guava paste and tangy cream cheese are a classic pairing for sweet empanadas throughout Latin America.
Buttermilk Biscuits with Pimento Cheese and Bacon
These ultra-flaky biscuits are perfect pulled apart while still warm and topped with a smear of pimento cheese and few strips of bacon.
Grapefruit, Fennel, and Radish Salad with Fiore Sardo PDO and Vinaigrette
This bright and crunchy salad gets a smoky, savory kick from Fiore Sardo PDO cheese. Refrigerate any leftover vinaigrette for up to a week.
Herbed Ricotta and Pecorino Sardo PDO Gnocchi with Tomato Sauce
Pecorino Sardo PDO, made with 100% sheep’s milk cheese, imparts a boost of flavor and complexity to these light and tender herb-flecked ricotta gnocchi.
In Season: Rhubarb
Historically used for its medicinal qualities, rhubarb mainly stars in pastries these days. Add it to pies and tarts for a delicious tang.
Calabrese, Roasted Red Pepper, and Arugula Panini with Pecorino Sardo PDO
Try this delicious panini with the milder Dolce version of Pecorino Sardo PDO.
Start Your Day with Cheese at Breakfast
It’s time to think outside the box when it comes to breakfast. To help you get started, we took a few classics and put a cheesy spin on them.
Parmesan Chive Waffles
These waffles are light and tender on the inside thanks to ricotta, while still remain pleasingly crisp on the outside.
Whipped Feta with Roasted Red Peppers and Parsley
Briny whipped feta is tempered by smoky-sweet roasted red peppers in this addictive alternative to plain cream cheese.
Best Cheeses: Northern California
Northern California’s longer growing season and lush pastures produce many award-winning cheeses.
