What this site is
This site is for anyone who loves cheese—whether you’re a home cook stretching a block into a full meal, a baker experimenting with melty textures, or someone who just wants to know what to pair with a glass of wine.
We focus on recipes that play with cheese: from classic gratins to unexpected twists, from simple snacks to showstopping dishes.
We do not cover cheese history lessons, wine pairings that require a sommelier, or industrial-scale cheesemaking. This is about what you can do with cheese in your own kitchen, not what you can’t.
| What you will find here | What you will not |
|---|---|
| Recipes that use cheese as the star | Cheese science or aging guides |
| Modern takes on classic dishes | Restaurant-level plating techniques |
| Quick fixes for leftovers | Long fermentation projects |
| Cheese boards with a purpose | Generic grocery store recommendations |
Meet the cook
Warren Rasmussen is the founder and editor, and this is where they write about cheese.
A day in the kitchen
- 15:40 a.m.
The alarm goes off, but I’m already up—cheese for breakfast is a habit. I slice a wedge of aged Gouda thin enough to eat straight from the fridge, no toast, no butter. The refrigerator hums louder than it should, but I’ve learned not to fix what isn’t broken.
- 28:15 a.m.
At the market, I’m negotiating with the cheesemonger over a block of pecorino that’s slightly too soft. She won’t budge, so I take it anyway, hoping the rind will hold up in the oven later. The walk home is too short, and I already miss the smell of the shop.
- 312:30 p.m.
Lunch is a sad affair: a half-eaten sandwich from yesterday, because the cheese I bought for a test recipe yesterday afternoon has gone to the fridge instead of the oven. The dog watches me eat it with the same disappointment I feel.
- 43:00 p.m.
I’m finally melting cheese for a new recipe, but the thermometer breaks mid-read. The sauce seizes up, and I have to start over. The second attempt is better, but the timer goes off before I’m done, and the sauce is just… *almost* right.
- 5The hour before dinner
I’m photographing the final dish, adjusting the lighting, when my phone dies. The backup battery is charging, but the cheese has started to cool in the frame. I eat a bite anyway—it’s still good, but not as good as it could’ve been.
I keep the cheeses that surprise me the most. The ones that don’t taste like what I expected, or the ones that change when I cook them differently. And I refuse to buy pre-shredded cheese—it’s a crime against texture.
The rules we hold ourselves to
These are the lines we won’t cross, even when it’s easier to.
No shortcuts. If a dish doesn’t work the first two times, we keep tweaking until it does—or we admit it doesn’t belong here. That’s why some of our best ideas take months to publish.
No ‘professional’ techniques that require special tools. If you can’t do it with a knife, a pot, and a little patience, we won’t write about it. (Except maybe that one time with the blowtorch.)
This means fewer ‘artisanal’ cheeses you’ll never find outside a city market. We’d rather teach you how to make do with what’s in your local store—and trust us, there’s enough there.
What we still get wrong
We underestimate how long cheese prep can take. A simple fondue might sound quick, but melting cheese properly, adjusting heat, and getting the consistency right adds up. Now we’re adding timers and reminders to every recipe to be honest about the real time needed.
We also assume everyone has the same tools we do. Not everyone has a mandoline, a cheese press, or even a good knife. We’re working on a ‘tools you actually need’ guide to cut down on the guesswork—and the frustration.
How to reach us
We love hearing about the dishes you’ve made, the cheeses you’ve discovered, or the recipes you’ve stretched in unexpected ways. If you’ve got a question, a tip, or just want to say hello, the contact page is the place to start.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.