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Erin Harris is a classically trained chef who spent time living and working in Italy early in her career. After years of being an enthusiast of fine cheese, Erin studied and trained to become a Certified Cheese Professional through the ACS. Combining her passion for fine food and cheese, today Erin is a cheesemonger and a freelance recipe developer and consultant. In her free time, Erin can be found traveling in search of her next cultural adventure.
In Season: San Marzano tomatoes
Often referred to by locals as “red gold,” the fruit is revered all over the world for its rich taste and ability to produce a perfectly balanced sauce.
Quark Parfaits with Chocolate Cookies and Raspberry Sauce
Tangy, creamy homemade quark is paired with rich, dark chocolate in this not-too-sweet dessert.
DIY: Comeback Quark
A thick, tangy, and spreadable fresh cheese, quark is a staple in traditional German and Eastern European kitchens. And it’s super easy to make.
Best Cheeses: Canada
With more than 500 varieties of cheese produced in Quebec, there’s something for every cheese lover’s tastes.
How to Make the Perfect Cheese Sauce
The perfect cheese sauce isn’t complicated—all we really want is a super cheesy flavor and a velvety texture
Welsh Rarebit
Originally a dish for the working men and women of Wales, this is a glorious treat for anyone who craves bubbling hot cheese on toast.
Sky High: DIY Cheese Soufflé is Totally Doable
Cheese soufflés don’t have to be hard. We’ve broken it down into four easy steps that’ll have you wowing your guests in no time.
DIY: Cultured Sour Cream
Culture sour cream at home for incredible flavor—plus, make your own buttermilk!
DIY: Flavored Milk
Try your hand at homemade flavored milk. Here, we’ve got a dark chocolate milk with torched marshmallow and pistachio, cardamom, and honey milk.
