If you cook at home on Valentine’s Day, I have the dessert for you. Silky, sexy, surprising. What more do you want? I tasted it at a party at the Cheese School of San Francisco, where chef Jocelyn VanLandingham dreams up all sorts of creative ways to slip cheese into recipes. Crème brulée infused with Parmigiano-Reggiano and topped with black cherry jam…no, I never would have thought that up, but man, is it good.
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Kiri Fisher’s cheese journey has been a difficult one, to say the least, marked by tragedy, natural disaster and rude awakenings. But Fisher, the spunky proprietor of the Cheese School of San Francisco and the new Fisher’s Cheese & Wine, which opens this week in California’s Marin County, has yet to hit a pothole she couldn’t get past.
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