Affairs with Wisconsin Gruyere

A few weeks ago, my friend Mike Geno received an 18-pound wheel of Grand Cru Gruy√®re from Wisconsin in the mail. The American Cheese Society (ACS) had commissioned him to paint a series of award-winning cheeses, but after he finished the portrait, he was left to scratch his head. What does one do with a […]

Three Cheeses for Fall

Post-Equinox, all I want are cheeses that are toothsome. Buh-bye, floaty orbs of mozzarella. Sayonara, fluffy ricotta. I want heft, muscle. Below, you’ll find my three go-to dairy cherries of the moment. They’re the kind of cheeses you can pile onto a board and nibble while you are cooking, or you can make them the […]