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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.

Clothbound Cheddar Pão de Queijo


This chewy Brazilian dinner bun comes together quickly in the blender and is best enjoyed the same day.

One Cheese Five Ways: Clothbound Cheddar


Photographed and written by Jenny Bravo Clothbound cheddar is a cheddared cheese that, as the name suggests, has been wrapped with cotton cloth; a material that releases just enough moisture as the cheese ages to produce a firm rind and crumbly texture. It has long been thought that the method comes from the UK, although […]

Clothbound Cheddar and Dill Biscuits


A classic savory and flaky biscuit elevated with aromatic dill and earthy cheese.

Clothbound Cheddar Pumpkin Soup with a Crispy Onion, Ginger, and Chilies Garnish


Make this easy soup with butternut, acorn, or any similar squash from the farmers’ market, and be sure to enjoy it with the spicy crispy onion garnish. An immersion blender can be used instead of a countertop blender.

Potato, Clothbound Cheddar, and Short Rib Pierogis


A delicious take on the classic Polish meal, these elevated pierogis could be made with leftovers to save time. Pierogi dough is similar in preparation to Italian pasta dough and is formed much like Chinese dumplings.

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