Polina Chesnakova for culture: the word on cheese
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about the author

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

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 Gnocchi

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.

Pecorino Sardo Panini

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.

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