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Charm your guests with special summer cheese plates. This individually-plated cheese course is made by slicing four-inch rounds of cheese into eight wedges, and adding a visual counterpoint of a square-cut cheese and a sautéed mushroom stuffed with herbed goat cheese. While a simple garnish would be fine—a sprinkling of nuts and fruits—the delight here…
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A salad pleading for those leftover cheese bits. Photo by Kelly Cline | IST. What to do with those bits of cheese left over from the party cheese board? Don’t toss the tiny pieces or wrap up the bigger ones and stash them away. Instead, plan some recipes to use them up ASAP. Our favorites…
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Only a few consumers know the name Rolf Beeler. But among lovers of the finest Swiss cheeses, he is a rock star. Beeler is a Swiss affineur (ah-fee-NUHR), an expert in aging cheeses, and a maître fromagier, or master cheesemonger. A cheesemonger is a vendor of cheese; but he can’t sell it until the affineur…
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