Jacques Pepin’s family recipe for cheese is a frugal approach to using scraps of cheese that’s a very traditional French thing. A delicious, boozy, cheesy, French thing.
About Jacques Pepin
Jacques Pepin really needs no introduction, though we thought we’d offer a gentle reminder that he’s a celebrated French chef and the author of nearly two dozen cookbooks. Before coming to the United States, he served as a personal chef to three French heads of state. He has since appeared regularly on PBS programs for more than a decade, hosting more than 300 cooking shows. Pepin is also a contributing editor for Food & Wine and the dean of special programs at the French Culinary Institute in New York City. He was honored with a James Beard Foundation Life Achievement Award in 2005. @jacques_pepin
Pear Chutney
Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.