Cheese recipes

Cooking with Cheese

France makes over 1,200 cheeses, but 5 families cover the universe: bloomy-rind soft (brie, camembert), washed-rind soft (munster, époisses), pressed uncooked (gouda, manchego), pressed cooked (comté, parmesan, gruyère) and blue (roquefort, gorgonzola, stilton). Take cheese out of the fridge 1 hour before serving to release the aromas. In cooking, melted cheese loves simple dishes — mac and cheese, croque-monsieur, raclette, tartiflette, Swiss fondue. Pro fondue tip: Comté + Beaufort + dry white wine + a splash of kirsch + a teaspoon of cornstarch to stabilize. And grated parmesan on carbonara? That's nature's most efficient glutamate, no explanation needed.