One Cheese Five Ways: Feta
The Greeks have been enjoying feta as a dietary staple for centuries, and the cheese is twirled into their lore and legend. Mythological tales claim the gods sent Apollo’s son Aristaios to teach Greeks the art of cheesemaking. It even garnered a mention in Homer’s epic poem, The Odyssey. “When half of the snow-white milk […]
Green Vegetable Shakshuka with Whipped Feta and Cilantro
This one-pan egg and vegetable dish showcases the range of produce available in the spring, from hearty greens to fresh peas.
The Best Cheesy Appetizers
A round-up of our favorite cheese-filled starters and snacks. Perfect for entertaining on gamedays, cocktail hours, or just a party of one.
The Best Bechamel Sauce
Bechamel is the mother of all sauces. Get our recipe for the perfect cheese sauce using a homemade bechamel.
Rye Crispbreads with Labneh and Hot-Smoked Salmon
With a hint of sourness thanks to the rye, these thin, crispy crackers are the perfect foil for tangy, rich labneh and unctuous smoked salmon. The crispbread recipe makes more than you’ll need—store the remainder in an airtight container.
Kale and Appenzeller Strata
This comforting breakfast or brunch casserole can be made in advance for easy entertaining. Add sweet sausage for a heartier version.
Caramel-Poached Pears Stuffed with Appenzeller and Roasted Hazelnuts
A delicious take on a classic winter dessert, these poached pears satisfy all the senses.
Appenzeller and Rosemary Sablés
Sablés are a classic French crumbly cookie that comes together in a pinch. Make these for a surprise savory addition to a holiday cookie tray.
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 […]
Roasted Sunchokes with Bagna Càuda and Melted Appenzeller
This unique and delicious dish makes an exciting addition to holiday entertaining menus. Bagna càuda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century.