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.
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.
Chicory Salad with Brown Butter Vinaigrette and Smoked Blue Cheese
A warm and nutty yet sharp vinaigrette brings out the toasted sweetness of smoked blue cheese, while allowing its rich paste to pop.
A Happy Holiday Feast
Culture’s best tips, tricks, and cheese-filled dishes to make your holiday feast a festive success.
Ingredients Matter
Cultured butter, free range eggs – buying ingredients can be intimidating. We’ve broken down all the buzzwords to make your grocery shopping a breeze.
Gougères with Ossau-Iraty and Piment d’Espelette
These cheese puffs become even more decadent with fruity Piment d’Espelette and nutty Ossau-Iraty.
In Season: Grapefruit
Believe it or not, tart grapefruit and creamy dairy go togehter like peanut butter and jelly. Plus, panna cotta topped with a grapefruit compote!
