Subscribe to Cheese Blog CollectiveDec. 15, 2008 at 3:03pm
Best grilled cheese sandwich? Right here, baby
We dare you to top our entry in Bayview School of Cooking's grilled cheese sandwich contest
Posted by Melissa and Denise LaCaille in Cooking with Cheese
Comments (1)
Grilled Cheese Sandwich. Mention those three simple words, and visions of ooey-gooey, cheesey-stringy memories flood the brain. Suddenly you crave one, need one, have to have one. A grilled cheese sandwich, is a just sandwich at its simplistic. It’s what you add or don’t add that makes it remarkable.
Read moreDec. 14, 2008 at 2:30pm
This is not your Momma's cheesecake
Chef Howie Bursinger delivers the goods on a bacon challenge
Posted by Kris Blondin in Cooking with Cheese
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You know it’s a pretty great day when you find friends that love what you love. Enter Chef Howie Bursinger from Pour at Four. I threw a challenge out a while back for local restaurants to make something interesting with bacon. The creative Chef Howie took it one step further and rocked my world by using another of my other food loves, blue cheese. This lovely union of savory treats resulted in a Bacon Blue Cheese Cheesecake.
Read moreDec. 7, 2008 at 4:38pm
Montagnolo blue: This one's for you
Spreads like buddah; tastes like heaven
Posted by Kris Blondin in Eating Cheese
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Hey, all you blue cheese haters, do I have a cheese for you: Montagnolo triple cream from Germany. I defy you to try this cheese and not love it, even if you really, really hate blue cheese.
Read moreDec. 6, 2008 at 10:28am
Say cheese, say fruit, say, 'Wow'
Quince paste and cheesecake, grape compote and Montcayol -- heaven
Posted by Ed Murrieta in Eating Cheese
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Fruit and cheese are a classic combination. Think of all the grapes, apples and pears that dress up cheese plates. I recently had two fruity accompaniments that sent cheese (and cheesecake) into the stratosphere. Read more
Nov. 30, 2008 at 10:30pm
Odds and ends
A fromage de Jacques...What to do with leftover cheese.
Posted by Melissa and Denise LaCaille in Eating Cheese, Making Cheese
Comments (1)
In the realm of the likes of Julia Child, Jacques Pepin is one of America’s best-known chefs, cookbook authors, and cooking teachers. Born in France his cooking style is sophisticated yet approachable. He, like Child, makes recipes for the everyday cook, not chef’s. To this date, he has one of the greatest documented uses for the odds and ends of cheese that we all seem to end up with around the holidays.
Read morePlenty more in the Archives
