Fiscalini’s San Joaquin Gold
San Joaquin Gold is an original cow’s milk cheese that is produced in California’s San Joaquin Valley by Fiscalini Farms. This cheese is mildly sweet and mellow, with hints of toasted nuts and browned...
View ArticleHumboldt Fog by Cypress Grove
Humboldt Fog is a goat’s milk cheese made by Cypress Grove in Humboldt County, California. It has a central layer and outer covering of ash. It ripens with a soft, white interior. When cut, it is...
View ArticleBellwether Farms’ San Andreas
San Andreas is an award-winning sheep’s milk cheese produced in Sonoma County, California, by Bellwether Farms. Bellwether Farms was founded in 1986 by Cindy Callahan, a former nurse. This is still a...
View ArticleOriginal Blue by Pt. Reyes
The Giacomini family of Pt. Reyes, California, make their Original Blue from the milk of the cows that graze on their own farm. The Original Blue is aged for a minimum of six months. The result is a...
View ArticleCowgirl Creamery’s Red Hawk
Red Hawk is a cow’s milk cheese from Cowgirl Creamery in Point Reyes, California. It is a triple-cream, washed-rind, fully-flavored cheese made from organic cow’s milk from the Straus Family dairy....
View ArticlePiave Vecchio
Piave Vecchio is a cow’s milk cheese from Veneto, Italy. This is probably my favorite cheese for its flavor and versatility. It was created in 1960 by expert dairy master-producers at Lattebusche....
View ArticleCone de Port Aubry
This goat’s milk cheese is from Herve Mons, one of France’s most talented cheese affineurs. The cheese has a unique cone shape. The first mold Mons used was said to be his wife’s brassiere, spotted...
View ArticleMorbier
Morbier is a mild cow’s milk cheese from France (made from raw milk). The first wheels of Morbier ever produced were made from curds leftover from the production of Comte cheese. The cheesemaker...
View ArticleRoaring 40’s Blue Cheese
This is one of my favorite blue cheeses. I truly love its salty flavor. Roaring 40’s is made from cow’s milk by King Island Dairy in Tasmania. It is a full-flavored blue cheese with a sweet, salty,...
View ArticleWindsor Blue
This award-winning blue is a cow’s milk cheese from the limestone country of New Zealand. It is named after the township of Windsor, in North Otago’s downlands. This creamy blue has a fantastic rich...
View ArticlePumpkin Flan
Note: This delightful Pumpkin Flan has a nice rustic consistency and a wonderful Autumn flavor. It will keep in the refrigerator (covered) for several days. Ingredients For the caramel: 3/4 cup sugar...
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Burnt Sugar Caramelized Banana Chocolate Chunk Ice Cream
Growing up in the South, we had homemade ice cream almost every Sunday afternoon in the summertime. Our ice cream had a very simple base of cream, whole milk and sugar. We did not use eggs in it,...
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Boysenberry Cobbler
Baking a cobbler is a perfect way to showcase seasonal fruits. I found sweet, juicy boysenberries at the market this morning and could hardly wait to get home to use them. Although I chose...
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Double Chocolate Ice Cream with Salted Toasted Pecans
With autumn at our door, I’m trying to savor one last moment of summer with this double chocolate ice cream with salted toasted pecans. In this dish, I used my favorite Askinosie chocolate – made in...
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Homemade Cardamom Ice Cream Affogato
There is just something about the flavor of cardamom that makes a super pairing with espresso. This ice cream is very simple to make. It is made in the same style in which we made ice cream when I...
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Chocolate Amaretto Truffles
I adore truffles, and they are so easy to make! If I am flavoring them with a liqueur, herb or spice, I use semi-sweet (around 62%) chocolate so that the flavor of the liqueur, herb or spice comes...
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Fresh Coconut Buttermilk Meyer Lemon Custard
Fresh coconut is always a treat, but you can use frozen or packaged unsweetened coconut instead. This very simple recipe came about when my husband bought a coconut so that he could drink the coconut...
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Salted Caramel Ice Cream with Dark Chocolate and Toasted Almonds
Growing up in the South, we had homemade ice cream often in the summertime. Our ice cream had a very simple base of cream, milk and sugar. We did not use eggs in it, and we did not cook it. We...
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Seasonal Mini Frittatas
These mini frittatas use the season’s last corn, along with roasted peppers and onions. Of course, you can use your own combination of ingredients. Sauteed mushrooms, herbs, potatoes, roasted...
View ArticleDark Chocolate Tarts
These individually-sized tarts are dense and rich. They really showcase the chocolate so use the best chocolate you can find. My chocolate of choice is Askinosie’s 70% chocolate from beans sourced in...
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