One Cheese Five Ways: Appenzeller
Produced in accordance with a 700-year-old, well-guarded recipe, this delightfully nutty Alpine cheese is a crowd-pleaser. Appenzeller is made in the northeast mountain region of Switzerland by just three dairy cooperatives, using the milk of Simmental cows from 60 small dairy farms in the region. The wheels are hand-washed with brine—a secret recipe that contains […]
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.
Asiago and Sausage Potato Skins
From fruity asiago to fennel-flecked sausage, savory sun-dried tomatoes, and rich mascarpone cheese, Italian flavors abound in these delicious potato skins.
Cream Cheese Pound Cake with Candied Carrots and Ginger Whipped Cream
Cream cheese pinch hits for a stick of butter in this decadent recipe, while unsweetened ginger whipped cream keeps things from getting too cloying.
