Cheese CONNOISSEUR - Cooking With Cheese

Fondue Entree - Roth Cheese

Fondue Re-Do   

See how this favorite has been updated for today’s taste preferences.Recently, I’ve noticed fondue sets, including a pot, table stand with burner and color-coated forks, are being sold in cookware shops and online again. I say “again” because a couple of times in my past, serving fondue was all the

Read More »
Bread Pudding with Ham,spinach, and cheese

Savory Bread Puddings Make Comforting Sense

This affordable treat provides an outlet to use a variety of leftover ingredients from other dishes.For years, I’ve served dishes that were spontaneously created from my refrigerator or made with food—sometimes slightly dried or in need of trimming—that otherwise might get thrown away. My kids ate countless minestrones, chilies and

Read More »

A Different Take On Quiche

Some things old, new and borrowed for this popular dishMy first quiche was a voluptuous open-faced tart with smoky lardons, Gruyère and golden strands of sautéed onion baked in custard. It was called a Lorraine, and I was seduced. Later, I learned it was a misnomer according to the French

Read More »

Heavenly Deviled Eggs with Cheese

This smart addition turns the ordinary into the extraordinaryAfter my family’s annual Easter egg hunt, mom often deviled those colorful little ovals that had been hidden in our backyard. She’d peel and cut them in half, mash the yolks with mayonnaise and minced celery, and spoon the mixture back into

Read More »
mac and goat cheese

Mac & Cheese: An American Original

Today’s mac and cheese has evolved from elbow noodles and Cheddar to upscale creative versionsMacaroni and cheese is as American as hot dogs, burgers and apple pie. You would be hard-pressed to find a citizen in any part of the country that has not spooned up the creamy cheesy dish

Read More »
Inside out grilled cheese

Grilled Cheese Provides Culinary Comfort

Sandwiches warm the soulBack in the day, the best way to find great restaurants was to look for the parking lots with the most cars. It’s still a good idea to keep your eyes peeled on parking lots, but these days smart shoppers look for parked food trucks with the

Read More »
Beat and Blue Cheese Salad

Serving Up Spring Salad

Wisconsin cheeses can elevate a salad to create a gourmet creationSo, your foodie friends are forming a monthly dinner club to share meals and newfound recipes. The fun couple brings the dessert. The couple paying off that La Cornue rotisserie gets the main dish. The guy with the wine frig

Read More »
French Onion Soup

Gratinee Gratitude

When onions met broth, bread and cheese, a classic was born Crockery crowned with a blistered dome of cheese and bread arrives straight from the broiler. The best French onion soup is never ladled from a pot; it’s crafted into a layered experience. Excavating through the Gruyère, the first spoonful

Read More »
Mexican Cheese

Transcending Tacos

Discovering 21st century queso and Mexico City’s vibrant culinary sceneEyeing the choices arrayed under glass at cheesemongers’ shops is our favorite kind of virtual travelogue. The trail leads through whole nations of dairy art from French Epoisses and Italian Gorgonzola to Spanish Manchego and California’s Redhawk Triple Crème from Cowgirl

Read More »
Cheese Soup

Soup’s On

Soup’s On Comfort in a bowl that’s good for the soul“Soup is cuisine’s kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o’clock cup of tea or the cocktail hour.” — From “The Soup Book” (1949) by Louis P. De Gouy

Read More »

Discovering Pie Cheese

The original sweet and savory pairingI have this vivid childhood memory of seeing a man eating pie with cheese at a restaurant. I remember thinking: Why would anyone choose to crown their apple pie with stinky old cheese when they could have a scoop of ice cream melting on top?

Read More »