Original Recipe Summer Vegetable Gratin When farmers markets are overrun by zucchini and tomatoes, it’s time to whip up a summer vegetable gratin. Resting your summer vegetable bounty on a soft, supple bed of onions and garlic, tucking them in under a later of Reny Picot Fontina, and baking … Read more about Summer Vegetable Gratin
Garlic Brie Pizza
Garlic Brie Pizza Yield: 10 servings Ingredients 3 whole garlic bulbs 2 tablespoons olive oil 12 ounces Brie cheese 1 prebaked 12-inch pizza crust 1/2 cup sliced almonds, toasted Directions 1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut the top off each … Read more about Garlic Brie Pizza
4 Cheeses to Try on Your Next Burger
A burger, like everything else in the world, is better with cheese. There’s something so glorious about the way those savory juices marry with a tangy slice of melting cheese. But not all cheeses are meant for burgers. Some won’t melt, and others are simply too precious for anything other than a … Read more about 4 Cheeses to Try on Your Next Burger
Brie, Turkey, Rhubarb Butter Panini
Original Recipe Brie, Turkey, Rhubarb Butter Panini This panini weaves together the flavors, textures, and terroir of creamy Reny Picot Brie, savory Gunthorp Farms turkey, tart Southwestern Michigan Buttery rhubarb butter, and tangy Bit of Swiss sourdough bread. Take it to the next level and … Read more about Brie, Turkey, Rhubarb Butter Panini
Old Europe Cheese Cultures: Spain
In this series, get ready to (virtually) travel around Europe and add stamps to your cheese passport by exploring the way cheeses are enjoyed and incorporated into different cuisines. While cheesemakers in places like France and Italy often extol the importance of tradition, Spanish … Read more about Old Europe Cheese Cultures: Spain
Old Europe Cheese Cultures: The Netherlands
In this series, get ready to (virtually) travel around Europe and add stamps to your cheese passport by exploring the way cheeses are enjoyed and incorporated into different cuisines. Golden Age canals, centuries-old windmills, and tulip fields are the backdrop for the next stop on the Old … Read more about Old Europe Cheese Cultures: The Netherlands
Mantoro Sticks with Romesco Sauce
Original Recipe Mantoro Sticks with Romesco Sauce Romesco is a punchy Spanish sauce that begs to brighten up anything on your plate. In this case, lightly battered and pan-fried slices of Reny Picot Mantoro cheese—aka the more sophisticated, jet-setting cousin of mozzarella … Read more about Mantoro Sticks with Romesco Sauce
Gouda and Potato Pierogi
Original Recipe Gouda and Potato Pierogi The humble pierogi is one star that shines bright in the dumpling universe. These chewy, crispy, starch-on-starch pockets are textbook comfort food. And unlike others of their dumpling brethren, they require only basic ingredients to make at home and no … Read more about Gouda and Potato Pierogi
Old Europe Cheese Cultures: Italy
In this series, get ready to (virtually) travel around Europe and add stamps to your cheese passport by exploring the way cheeses are enjoyed and incorporated into different cuisines. Italian cheese culture stretches far beyond the melty mozzarella on pizza or the provolone on a sandwich. … Read more about Old Europe Cheese Cultures: Italy
Old Europe Cheese Cultures: France
In this series, get ready to (virtually) travel around Europe and add stamps to your cheese passport by exploring the way cheeses are enjoyed and incorporated into different cuisines. Our travels begin in France, where an average of 57 pounds of cheese are consumed per person … Read more about Old Europe Cheese Cultures: France
Gouda, Carrot & Cumin Loaf
Original Recipe Gouda, Carrot & Cumin Loaf Carrots and cumin are a tried-and-true combination. As is the pairing of cumin and Gouda, which, like so many trendy gastronomic combinations, is in fact as ancient as it is modern. This is a great bake for warming up on a cold day, equally lovely … Read more about Gouda, Carrot & Cumin Loaf
Baked Fontina
Original Recipe Baked Fontina When “make hors d’oeuvres” makes its way onto your to-do list, you could buy a variety of nice cheeses, arrange them on a charcuterie board with grapes and nuts and something exotic like quince membrillo. Or, you can spend all of 10 minutes preparing this … Read more about Baked Fontina
