Pimento Cheese Burger with Candied Jalapeños
This classic spread gets the burger treatment, and candied jalapeños add an unexpected burst of spicy-sweet flavor.
Roquefort Honey Ice Cream
This is as intense a cheesy ice cream experience as you’ll get without veering into the savory side.
Potato-Fennel Gratin with Pont l’Eveque
This spin on the classic French potato gratin uses Pont l’Évêque for a full, rich flavor and enticing aroma. The method results in excellent texture, and this dish will really satisfy when temps begin to drop.
DIY: Infused Honey
Infuse honey with fruit, herbs, and spices to add layers of flavor to your cheese plate
Goat Cheese and Honey Cornbread Squares
This make-ahead cornbread packs well and can serve as breakfast at the trailhead, a mid-hike snack, or warmed up and eaten by the fire in the evening.
Harbison Deviled Tea Eggs in Kataifi Nests with Pickled Lotus Root
Kataifi, a shredded phyllo pastry, acts as a nest for this tiny deviled quail egg topped with pickled lotus root.
Onion Dip Deviled Egg
Cream cheese unites two of everyone’s favorite appetizers: onion dip and deviled eggs.
One Cheese, Five Ways: Asiago
Bust out your cheese grater and get in the kitchen—it’s time to make the most of Asiago cheese, a tasty grocery store staple.
Mimolette Ramen
This take on classic ramen gets its flavor from an unlikely ingredient- a hard French cheese.
Chicken Caesar Salads with Asiago and Grilled Corn
Asiago gives fresh flavor to the classic chicken caesar salad. Sub in grilled shrimp or salmon if you aren’t a meat-eater.
