fall Archives | Page 2 of 10 | culture: the word on cheese

Isigny Ste-Mère’s Leek and Potato Gratin

culture: the word on cheese | October 12, 2018
This article is from: Web Exclusive

This gratin is layered with Yukon gold potatoes, sautéed leeks, and Isigny Ste-Mère Mimolette for a nutty, sweet flavor that pairs perfectly with the nutmeg-spiced heavy cream.

The 6 Best Bries for Baking

Ellian Rohrbacher | October 8, 2018
This article is from: Web Exclusive

The oven is calling us like a siren, conjuring visions of comfort food. What better way to cave in than with a warm, gooey baked brie?

Butternut Squash Frittata with Caramelized Onions, Sage, and Humboldt Fog

Polina Chesnakova | September 6, 2018
This article is from: Web Exclusive

Peppery Humboldt Fog goat cheese brightens this warming, fall frittata made with onions, butternut squash, and sage.

Crispy Brussels Sprouts with Burrata

Cassy Vires | August 8, 2018
This article is from: Summer 2018

Brussels sprouts might be one of the most under appreciated vegetables, but give ’em another chance with this recipe—quickly frying the sprouts creates a crispy exterior and smoky flavor that pairs perfectly with tart lemon and creamy cheese. When frying, work quickly but carefully to ensure everything stays hot. If the oil takes a bit […]

Cabbage Soup with a Puffy Fontina Topper

Cooperativa Produttori Latte e Fontina | June 29, 2018
This article is from: Fall 2009

This recipe is a variation on a famous soup from the Valtellina region of the Valle d’Aosta. The hearty combination of cabbage, beef broth, whole wheat bread and savory Fontina Valle d’Aosta produces a richly satisfying dish worthy of everyone’s “comfort food” repertoire.

Cheese Of The Day: Sappy Ewe

culture: the word on cheese | November 4, 2017
This article is from: Web Exclusive

Our cheese of the day for you turophiles is Sappy Ewe. Smelling of slate and damp moss, Sappy Ewe’s crumbly interior hints at grass, mushrooms, and light maple.