Parmigiano Reggiano Macaroni & Cheese
This homemade baked macaroni & cheese recipe uses a Four Cheese Sauce with Parmigiano Reggiano for its rich cheesy flavor and can be made in advance
Shepherd’s Fondue
Three sheep’s milk cheeses—gouda, Ossau-Iraty, and P’tit Basque—combine for a creamy flavor and texture in Shepherd’s Fondue
Transparency of Manchego Cheese
This Transparency of Manchego Cheese by Chef Grant Achatz of Alinea, requires precision and time to make – but the impressive results are well worth it
Paraguayan Corn & Cheese Soufflé (Chipa Guazú)
Each Paraguayan family has its own recipe for chipa guazú – corn and cheese soufflé – usually kept in the matriarch’s head; but all versions of this cheesy dish yield tasty results
Cheese Cake
Made to look like a real wedge of cheese, Chef Lightner’s version of cheese cake uses two Jasper Hill Farm cheeses to create a rich and unique dessert
Zucchini and Parmigiano Frittata
This Zucchini and Parmigiano Frittata makes a satisfying main course for a weekday dinner when paired with a salad and a basket of Parmesan Breadsticks
Ricotta Gnocchi with Meyer Lemon & Tarragon Butter Sauce
You will definitely impress your dinner guests when you tell them you made this ricotta gnocchi from scratch
Asiago, Sage, & Walnut Fondue
This Asiago, Sage, and Walnut Fondue, made with creamy Asiago Pressato cheese, is mild and sweet with nutty tones
Crepes with Gorgonzola Stuffing
This Crepes with Gorgonzola Stuffing recipe was inspired by the Piedmont region of Italy, where the French border influenced the cuisine
Arugula Salad with Sweet Potato–Parsnip Pancakes, Chives, & Blue Cheese
This robust Arugula Salad with Blue Cheese marries salty and sweet, as well as spicy and tangy, with an ideal mix of textures
