From the Planet Cheese archives, these six recipes may inspire you to bring something new to the Thanksgiving table. At least that’s my hope. Most are portable, in case you’re a guest. For pre-dinner nibbling, set out a creamy goat cheese dip imbued with fried shallots—an elevated take on the sour-cream classic—or smoky pimento cheese, an unusual recipe from the baker who makes the Obamas’ Thanksgiving pies. For traditionalists, I’ve got the recipe for Zingerman’s famous pimento cheese, courtesy of the beloved Ann Arbor shop.
Read moreAdieu to a Bread Diva
Cheese without bread? Mon dieu. I still remember when I forgot to bring the baguettes to a cheese tasting and got reprimanded by an irritated Frenchman. I’ll never do that again. Sturdy, chewy bread is maybe the only thing I love as much as cheese (well, wine is up there), and Della Fattoria loaves are a gold standard for me. Last week, we lost Della Fattoria founder Kathleen Weber—too quickly, too soon.
Read moreBefore the Turkey, A Little Cheese
Looking for an American cheese for Thanksgiving? Of course you are. You could set out a fine bandaged Cheddar, or maybe some fresh local goat cheese with olives, but if you want to put the most smiles on the most faces, serve pimento cheese. Or as we say in my home state of Texas: puh-menna cheese. It’s so retro, it’s in again.
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