This much-ballyhooed ‘wich from Hog Island Oyster Bar in San Francisco is stuffed with fromage blanc, Gruyere, Cheddar, and Harvarti. Talk about the stuff romance is made from…
About Laura Werlin
Laura Werlin turned her passion for artisanal cheese into a profession. She's a James Beard award-winning author of numerous books, including The All American Cheese and Wine Book, and other fromage-filled books honoring favorite comfort foods. Laura often shares her extensive knowledge with students in cooking classes across the country and as the President of the American Cheese Education Foundation. Werlin lives in San Francisco.
Cheddar-Parmesan Crackers
Dec 28, 2009 by
These crackers are filled with all kinds of cheesy goodness, dry mustard, and a hint of cayenne pepper for heat. Can you say addiction?
- Quick Glance
- 25 M
- 2 H, 40 M
- 7
Mimolette Cheese and Apple-Cranberry Galette
Sep 07, 2007 by
Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.
Goat Cheese and Lentil Salad
Aug 20, 2007 by
Lentils, carrots, scallions, celery, and cucumber are tossed in a spiky vinaigrette dressing and served alongside goat cheese. A simple starter recipe.
Mushroom Toasts with Rocchetta
Jun 10, 2007 by
Cheese and mushrooms taste great together and using a surface-ripened cheese enhances the mushroom flavor. Serve on crunchy sourdough bread.
Pear and Goat Cheese Tart
Apr 25, 2003 by
A filling of creamy goat cheese flavored with vanilla and spotted with pine nuts sits under a layer of ripe pear slices, all in a buttery, flaky crust.