May 12, 2017

Cheesemonger Q+A: Steven Merkle

Favorite cheesy dish? The many variations of Mac and Cheese. Wine or Beer? Wine Cow, Sheep or Goat? Sheep; Rich, buttery, and nutty. Yum Desert Island Cheese?  It would have to be a hard cheese that can keep longer then most and keep me nourished until the boats arrive rescue me. I’d take Parmigiano Reggiano. If I were a cheese I’d be… An […]
April 25, 2017

Cacio e Pepe

Literally “cheese and pepper,” this simple pasta recipe really spotlights the flavors of authentic Parmigiano Reggiano cheese.  Serve with a green salad for an easy and satisfying dinner. Serves 2 6 ounces Fettuccine 3 ounces Parmigiano Reggiano, finely grated. 3 tablespoons butter ½ tablespoon fresh cracked black pepper Basil, for garnish Bring 3 quarts water to a boil; cook pasta […]
April 10, 2017

April 12th is National Grilled Cheese Day!

Who doesn’t love the comfort of a great grilled cheese sandwich? Mom’s was probably your favorite growing up but there’s so many options available and the combinations are boundless. But we do have a few guidelines for you and along with some cheesemonger recommendations. So get creative and celebrate the ooey, gooey, classic grilled cheese along with the rest of […]
April 10, 2017

Potato-Fennel Gratin d’Alpage

2 small fennel bulbs 1 medium yellow onion, thinly sliced 2 tablespoons olive oil 1 tablespoon unsalted butter 2 pounds russet potatoes (4 large potatoes) 2 cups plus 2 tablespoons heavy cream 10-12 ounces Gruyère D’Alpage, grated 1 teaspoon kosher salt fresh ground pepper Preheat the oven to 350 degrees F. Butter the inside of a 10x15x2 inch (10-cup) baking […]