culture: the word on cheese

Profiteroles with Gruyère Caramel

Rebecca Haley-Park, Photographer Evi Abeler, Leigh Belanger and Stylist Albane Sharrard | March 31, 2017
This article is from: Best Cheeses 2016

Gruyère and caramel together might raise an eyebrow or two, but it really works—the nutty Alpine wheel gives the sweet sauce a cheesy twang

Rebecca Haley-Park, Photographer Evi Abeler, Leigh Belanger and Stylist Albane Sharrard | March 21, 2017
This article is from: Best Cheeses 2016

Tangy, milky Robiola due Latti, made with cow’s and sheep’s milks, shines in this delicate custard

Rebecca Haley-Park, Photographer Evi Abeler, Leigh Belanger and Stylist Albane Sharrard | March 19, 2017
This article is from: Best Cheeses 2016

Port, pears, and piquant blue cheese come together in an unexpected way

Rebecca Haley-Park, Photographer Evi Abeler, Leigh Belanger and Stylist Albane Sharrard | March 6, 2017
This article is from: Best Cheeses 2016

Salty, flaky sheep’s milk cheese gives extra dimension to the already buttery crust of this fruity tart

Rebecca Haley-Park, Photographer Evi Abeler, Leigh Belanger and Stylist Albane Sharrard | March 6, 2017
This article is from: Best Cheeses 2016

Strong coffee offsets layers of sugary ladyfinger cookies and decadent mascarpone in this celebrated no-bake dessert

Rebecca Haley-Park, Photographer Evi Abeler, Leigh Belanger and Stylist Albane Sharrard | March 2, 2017
This article is from: Best Cheeses 2016

It’s hard to improve on fudgy chocolate perfection, but these dense squares—gilded with tart green tea-chèvre frosting—do just that

Rebecca Haley-Park, Photographer Evi Abeler, Leigh Belanger and Stylist Albane Sharrard | February 17, 2017
This article is from: Best Cheeses 2016

Roasty-sweet gjetost is an apropos garnish for these rich single-serving treats