About Laura Werlin

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.

Grilled Cheese Sandwich

Hog Island Grilled Cheese

This much-ballyhooed ‘wich from Hog Island Oyster Bar in San Francisco is stuffed with fromage blanc, Gruyère, Cheddar, and Havarti. Talk about the stuff romance is made from…

  • Quick Glance
  • 10 M
  • 30 M
  • 8
Cheddar Parmesan Crackers Recipe

Cheddar-Parmesan Crackers

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 and Apple-Cranberry Tart Recipe

Mimolette Cheese and Apple-Cranberry Galette

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.

  • Quick Glance
  • 45 M
  • 2 H
  • 0
Goat Cheese and Lentil Salad Recipe

Goat Cheese and Lentil Salad

Lentils, carrots, scallions, celery, and cucumber are tossed in a spiky vinaigrette dressing and served alongside goat cheese. A simple starter recipe.

  • Quick Glance
  • 45 M
  • 1 H
  • 1
Mushroom Toasts with Rocchetta Recipe

Mushroom Toasts with Rocchetta

Cheese and mushrooms taste great together and using a surface-ripened cheese enhances the mushroom flavor. Serve on crunchy sourdough bread.

  • Quick Glance
  • 35 M
  • 35 M
  • 0
Pear and Goat Cheese Tart Recipe

Pear and Goat Cheese Tart

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.

  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • 0
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