Fudge Brownies with Clothbound Cheddar
Although chunks of cheddar cheese make for an unusual addition to this classic brownie, the salty combination is a must-try. Add as much or as little cheddar as you prefer. For thinner brownies, a 9×13 baking pan can be used.
One Cheese, Five Ways: Cool and Classic Chèvre
While always delicious in a leafy green salad, don’t underestimate the ways in which fresh chèvre can elevate your cooking and baking.
One Cheese, Five Ways: Gouda as Gold
Young or aged, this Dutch classic yields a spectrum of flavor and texture. Learn how to play to Goudas’ many strengths in the kitchen.
One Cheese, Five Ways: Marvelous Muenster
Muenster can do more than subs and grilled cheese sandwiches. It’s supremely versatile and can be used as a star ingredient or as a backdrop.
Tomato and Asiago Galette
Often described as a “lazy pie,” a galette is a rustic yet delicious addition to your table. Plus, asiago makes everything better.
Nectarine-Asiago Crisp
In this crisp, asiago lends a unique flavor note to the topping, mirroring the fruity notes of the filling and the almond notes of the topping.
One Cheese, Five Ways: Ricotta Salata
Semi-firm ricotta salata adds a punch to autumn dishes. Here are five different recipes to add a little cheese to your life.
Mushroom Walnut Bisque with Ricotta Salata
Splurge on high-quality wild mushrooms for this recipe—we especially love oyster, enoki, and shiitake varieties.
One Cheese, Five Ways: King Cotija
This salty crumbler crowns many a Mexican-inspired dish. Check out these five recipes starring cotija
