cooking with cheese Archives | Page 2 of 3 | culture: the word on cheese
☰ menu   


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 Brown Swiss cows from 60 small dairy farms in the region. The wheels are hand-washed with an herbal brine and […]

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.

4