French Alpine Fare Meets a Love for Maine Cheese at Alice and Lulu’s
Photography by Nicole Wolf Chef Lex Godin can pinpoint when they fell in love with Maine cheese. It was 2017, and they were working as the executive chef at 45 North, a ski resort restaurant in western Maine, which served Kennebec Cheesery’s Sugarloaf, an aged, Alpine-style goat’s milk cheese. Due to a delivery hiccup, Lex […]
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 Brown Swiss cows from 60 small dairy farms in the region. The wheels are hand-washed with an herbal brine and […]
Älplermagronen
This traditional Alpine comfort food is the Swiss version of macaroni and cheese. An alternate preparation method is to cover the prepared noodles and potatoes with the cream, cheese, and spices, and bake in a casserole dish until melted and saucy.
Elegant Entertaining with Grand Noir: Steak Crostini Appetizers
Take your holiday gathering to the next level with these elegant crostini that feature silky Grand Noir blue cheese. In this recipe, Grand Noir acts like a decadent butter when placed on top of hot, seared steak. The result is an appetizer that is multi-textured and packed with flavor. A Truly Decadent Blue Cheese Draped […]
Classic Croque Monsieur
This recipe is from culture's feature of the now-closed Colette Grand Cafe. While the restaurant may no longer be operating, chef Jennifer Dewasha is still cooking, and this Croque monsieur is still delicious!Recipe Tip: Use a mild ham for this recipe— aged or heavily smoked versions will overpower the other flavors.
Centerfold: Rockweed
Photographed by Mallory Scyphers No one was more stunned than Allison Lakin when her cheese, Rockweed, won Best of Class at the 2022 World Championship Cheese Contest (WCCC) in March. Lakin operates a one-woman creamery, Lakin’s Gorges Cheese, on the saltwater farm she owns with her husband in Waldoboro, Maine. She introduced Rockweed in 2019, […]
Vegan Cheese is Here to Stay
Vegan cheese is back on the menu and bigger than ever. In 2021, the global vegan cheese market was valued at $2.43 billion, and Silicon Valley is pouring more money into alt milks every year.
Fried Goat Cheese with Pistachio Dust, Pepper, and Vanilla Honey
These goat cheese balls have been on the menu for 15 years at Beau Owen's restaurant the Lazy Goat. Why are these little balls of goodness so appealing? “Their flavor profiles match so well together—the honey, the pistachios, and the goat cheese,” Owens says. “And let’s just be honest: anything that’s deep-fried is gonna be […]
In Queso You Missed It: March 20, 2022
The cheese community is stepping up to support relief programs helping Ukraine. The Guild of Fine Food (GFF), organizers of the World Cheese Awards, is fundraising for the war-ravaged country through the DEC Ukraine Humanitarian Appeal. “The fact that this year was to be held in Ukraine brings the enormity of the crisis even closer […]
Bertagni Marzolino Rosso: A Tuscan Original
For American fans of Marzolino Rosso, the hunt for the Tuscan cheese has been akin to that for Melville’s white whale. Produced in the Garfagnana, a remote mountainous region, this young pecorino has historically been made with 100-percent sheep’s milk, and its rind rubbed with tomato paste to ward off unwanted mold growth. Verano Bertagni, […]
