Cheese Blog

When the weather gets frosty and the flurries start swirling, I start to get readers and student requests for cheesy holiday gift ideas. Because I have not yet trademarked my idea for a cheeseball Christmas sweater and wouldn't want to walk past Stella McCartney one day and see a walnut-rolled Fourme D'Ambert ball/cashmere pashmina before I have time to register my notion, I'm going to stick to recommending cheese products and cheese lit. I hope you wont be disappointed.

Because the world of cheese is wide and vast and I can’t possibly meet all your dairy needs, here are some of my favorite Links du Fromage this month. Feel free to leave links to your own favorites that I missed in this post’s comment section. I'm writing this on very little caffeine.

Despite the headlines, I have faith in our cheesemakers and the power of cheese eaten in nutritious quantities. With this in mind, I want to share with you one of my favorite fall dishes with raw-milk American blue cheese. Made with seasonal squash, quinoa and herbs, it's a light, lively starter to a meal or, served with a side salad, a flown-blown, healthy lunch for one. It's also gluten-free and vegetarian. Eat this while laughing at fingers pointing to cheese as the culprit for obesity

There's more Wisconsin cheese love to come on "It's Not You, it's Brie," but in the meantime, I wanted to share my latest article. It was published last week in the LA Times and focuses on how, due to fluctuating milk prices, some dairy farmers are turning to making cheese to keep their passion and farm alive. Hope you enjoy it, and I'll be back next week!