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Minneapolis made the cheese-stuffed burger famous, but swapping smoked cheddar for American slices really elevates this dish. For even better results, ask your butcher for ground short ribs in place of the ground chuck.
The brown-butter base of this pasta sauce plays of the nutty-sweet flavors of traditional sheep’s milk Fiore Sardo PDO, while vermouth and golden raisins add zingy contrast.
Garnished with pomegranate seeds and persimmon, this cheesy seasonal dish can be served for breakfast or dessert. You’ll have leftover seasoned ricotta; it will keep, refrigerated, for up to a week.
In this party-ready recipe, Pecorino Romano and freshly cracked black pepper transform fresh popcorn into a dish of minimalist decadence.
Save time by doubling the pasta recipe and freezing half so you’ll always have homemade pasta on hand!
Melted into cauliflower and crisped alongside breadcrumbs, Pecorino Sardo PDO adds a savory dimension to this veritable comfort food dish.
Brunost cheese is fudge-like with a slight sweetness, which adds a perfect layer of complex sweetness to breakfast dishes like French toast or waffles.
This feta vinaigrette garnishes an impressive steak, but it’s also phenomenal mixed into morning eggs or drizzled over grilled romaine lettuce.
With nutty Jarlsberg cheese and a slightly sweet cranberry relish wrapped in a flaky crust, these little turkey pies are packed with so much flavor.
Fruity and tangy, Lustenberger 1862 cheese goes perfectly with these savory and airy brioche tarts.
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