There are so many ways to enjoy Raclette this season, but often the method of melting the cheese is done one serving at a time, using specialized equipment (if you want to invest in a dedicated Raclette grill, here’s our favorite: Boska’s Milano Mini Raclette). But if you want to serve Swiss Raclette for a crowd, it can be challenging to have enough melty cheese for all. Here’s our method for feeding a crowd with the equipment you probably already have!
Treat yourself to a perfect summer recipe. Here at Zingerman’s Creamery, we like to keep it simple in the summer, and this Burrata & Heirloom Tomato Bruschetta from our Events & Training Manager Tessie’s recipe is just that! It’s easy to put together, and it’s all about the ingredients (translation: be sure to use good burrata, baguette, and ripe tomatoes—you really can taste the difference!).
In the world of cheese like many other places right now, everything old is new again. We’ve taken that concept to heart with our Manistique cheese! Here in the U.S., we tend to have a very specific picture of cheese in our minds – rows of plastic or paper wrapped slices of cheese that are all lined up in a refrigerated case at the supermarket. However, before the introduction of these “new” materials, cheese had to get from the farm to the market and be protected from the elements. Enter the humble cabbage leaf.
This savory, tangy, sweet and earthy beet salad recipe is the perfect mid-week springtime meal. It’s easy to put together and looks fantastic on the table. The combination of the fresh beets and City Goat cheese are balanced perfectly together.
Add our Liptauer cheese for a little something special. It’s robust, savory flavor adds an extra notch to any traditional deviled eggs recipe!