Cone de Port Aubry
This goat’s milk cheese is from Herve Mons, one of France’s most talented cheese affineurs. The cheese has a unique cone shape. The first mold Mons used was said to be his wife’s brassiere, spotted...
View ArticleMorbier
Morbier is a mild cow’s milk cheese from France (made from raw milk). The first wheels of Morbier ever produced were made from curds leftover from the production of Comte cheese. The cheesemaker...
View ArticleRoaring 40’s Blue Cheese
This is one of my favorite blue cheeses. I truly love its salty flavor. Roaring 40’s is made from cow’s milk by King Island Dairy in Tasmania. It is a full-flavored blue cheese with a sweet, salty,...
View ArticleWindsor Blue
This award-winning blue is a cow’s milk cheese from the limestone country of New Zealand. It is named after the township of Windsor, in North Otago’s downlands. This creamy blue has a fantastic rich...
View ArticleRoquefort
I recently had the pleasure of touring the caves of Combalou where Roquefort is aged. Roquefort was the first French cheese to receive AOC certification (in 1925). It is made from sheep’s milk from...
View ArticleBanon
Banon is a goat’s milk cheese from the Provence-Alpes-Cotes d’Azur region of France. After aging for two weeks, the cheese is dipped in eau-de-vie and wrapped in a chestnut leaf that has been...
View ArticleCamembert
This is a cow’s milk cheese from the Normandy region of France. Legend has it that a farmer’s wife, Marie Harel, invented this cheese in 1791. A statue in her honor, “The Mother of Camembert,” stands...
View ArticleChaource
This is a cow’s milk cheese from the Champagne-Ardenne and the Burgundy regions of France. The label on the top of this cheese bears a picture of a cat and a bear, evoking the arms of the town of...
View ArticleLaguiole
This is a cow’s milk cheese from the Midi-Pyrenees, Auvergne and Languedoc-Roussillon regions of France. This cheese derives its name from a village on the plateau of Aubrac. It is said that a...
View ArticleOssau-Iraty
I was just back in the Basque Country in France and had the opportunity to taste a 10-month old version of this cheese. It was spectacular! This is a sheep’s milk cheese from the Midi-Pyrenees region...
View ArticlePicodon
This is a goat’s milk cheese from the Rhone-Alpes and Provence regions of France. The name of this cheese is from the ancient language, Langue d’Oc, and means spicy. The goats of this mountainous...
View ArticleGrana Padano
This cow’s milk cheese from Italy is made with unpasteurized milk and compares well to an aged Parmigiano Reggiano. It has a nutty flavor and a dry texture. It is excellent eaten by itself, with a...
View ArticleAged Appenzeller from Rolfe Beeler
This is a cow’s milk cheese from that is made in Switzerland. It has been aged for at least six months by cheese affineur, Rolf Beeler. It has aromas of brown butter and hazelnuts. It is just...
View ArticleBrillat-Savarin
This triple-cream cow’s milk cheese is native to Normandy and is extremely decadent. It was first made in 1930 and was named after an 18th century French gourmet and political figure. I like to serve...
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Seasonal Mini Frittatas
These mini frittatas use the season’s last corn, along with roasted peppers and onions. Of course, you can use your own combination of ingredients. Sauteed mushrooms, herbs, potatoes, roasted...
View ArticlePersimmon Upside-Down Cake with Pistachios
This cake is wonderfully moist, fruity and spicy with a little bit of caramelized crunch around the rim. It is one of my favorite ways to use the Hachiya persimmons that grow in our yard. Ingredients...
View ArticleGluten-Free Persimmon Whiskey Bread
This bread is super moist and rich – and full of fruits and nuts. These loaves make great holiday gifts. This recipe was adapted from David Leibovitz’s Persimmon Bread recipe. 3 1/2 cupzs gluten-free...
View ArticleEggplant and Zucchini Parmigiana
This recipe makes delicious use of those gorgeous eggplants and squashes that are in abundance in the summer markets. The dish also freezes well so you can have a great taste of summer during other...
View ArticleRoasted Lamb Chops with Mint Pesto
This dish features the classic combination of lamb and mint, but with a twist. Instead of using mint jelly, make this fresh mint pesto to use as a condiment. It works perfectly and will quickly become...
View ArticleDark Chocolate Tarts
These individually-sized tarts are dense and rich. They really showcase the chocolate so use the best chocolate you can find. My chocolate of choice is Askinosie’s 70% chocolate from beans sourced in...
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