It’s that time of the year yet again—the time when you want to stay cozy indoors on a chilly day and eat a warm comforting plate of food. And what’s more comforting than something cheesy, meaty and creamy? New York-based writer and cheese specialist Tia Keenan, whipped up some fall comfort foods—inspired by cheeses from Montchevre.
Bring the beat and goat cheese duo to the next level, with Montchevre’s deliciously creamy Beet and Goat Cheese Risotto.
Double-trouble: Montchevre’s fresh goat cheese and goat milk cheddar make for the absolute perfect addition to your cauliflower Mac & Cheese.
This show-stopping centerpiece is a cheese lover’s dream come true. The Bucheron “Wellington” with roasted veggies is the perfect vegetarian entree!
Tia Keenan is a New York-based writer, cook, and cheese specialist. She’s also the author of The Art of the Cheese Plate (Rizzoli, 2016). Check out her website for more recipes and follow her on Instagram @kasekaiserina
Montchevre began as a small operation in a 4,000 square-foot former cheddar plant in Preston, Wisconsin. Remaining true to its core principles, Montchevre places emphasis on high-quality wholesome goat cheese and the production of the most outstanding cheese at the very best value. Montchevre is able to produce over 50 variations of goat cheese thanks to it’s network of 400+ local, independent, family farms. Montchevre is conscious of ethics and best practices, purposefully protecting farmers livelihoods and their sustainability. The Montchevre product line includes a large variety of traditional goat cheese, aged specialty goat cheese, and seasonally inspired goat cheese available nationwide.