THE CHEESE (B)LOG

November 7, 2018

Marché Mini Pumpkin Pecan Cheesecakes with Bourbon Caramel Sauce

Ingredients For the Crust: 1½ sleeves graham crackers (12 crackers) 1/3 cup melted butter ¼ cup granulated sugar For the Filling: three – 8 ounce packages of full fat cream cheese at room temperature ½ cup full fat sour cream ¾ cup granulated sugar 2 large eggs at room temperature 1 teaspoon vanilla extract or bourbon vanilla paste 1 cup Muirhead Pumpkin […]
November 7, 2018

Marché Mini Chocolate Chip Cheesecakes with Salted Caramel

Ingredients For the Crust: 18 whole Oreos ¼ cup melted unsalted butter For the Filling: two 8 oz packages of full fat cream cheese at room temperature ¾ cup granulated sugar ½ cup full fat sour cream or plain yogurt 2 large eggs at room temperature 1 teaspoon vanilla extract or bourbon vanilla paste 1 cup mini semi-sweet chocolate chips-divided For […]
October 19, 2018

The day I went to the goat farm by Beth Finke

Four weeks ago today I was eating cheese and petting goats on a beautiful, warm, sunny afternoon in central Illinois. I’ve written here before about Marcel’s Culinary Experience, the culinary retail store and cooking school my childhood friend Jill Foucré opened in Glen Ellyn, Illinois. The success of Marcel’s inspired her to open Marché, an amazing little cheese shop (gourmet foods and […]
October 8, 2018

Season’s Eatings! Quick and Easy Pickled Fruits

It’s our favorite time of year at the farmers markets – so many varieties of pears and apples are arriving and the last of summer fruits and berries can be sought out. One way to capture and preserve all that seasonal flavor is to pickle perfectly ripe fruits. Its super quick and easy. You can make them ahead – they’ll […]