Guest Editors

A Week's Worth of Cheesy Recipes from Cowgirl Creamery

By • October 25, 2013 • 25 Comments

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All this week, Sue Conley and Peggy Smith from Cowgirl Creamery will be sharing recipes from their forthcoming cookbook Cowgirl Creamery Cooks, answering our questions, and giving away a book every day.  

Today: We'll take one last look into the wide world of cheese. 

Let's face it, everyone loves cheese -- on pasta, in soup, melted on vegetables -- we could go on, but we won't. Through their classic yet inventive recipes, and breadth of cheese wisdom, Sue Conley and Peggy Smith have helped us expand our cheese repertoire and explore new uses for our rinds. This week's guest editors have given clout to American cheesemakers across the country, and encouraged all of us to connect with local mongers, who each bring a unique personality to their cheese. With the recipes Sue and Peggy shared this week, cheese has become so much more than a cracker-topper -- although we'll never stop doing that. 

Classic Mac and Cheese

Cowgirl Mac and Cheese on Food52

More: How to hunt for artisanal cheese

Cottage Cheese Panacakes with Crème Fraîche and Seasonal Fruit

Pancakes on Food52

Panade with Onion and Garlic Confit with Parmesan Broth

Panade on Food52


We're giving away one more book today! To enter, tell us: What's your favorite cheese? We'll pick a winner today! (Unfortunately we can only ship within the continental U.S.)

Photos by Christopher Hirscheimer and Melissa Hamilton.

Jump to Comments (25)

Tags: cowgirl creamery, guest editors, panade, onion soup, pancakes, mac and cheese

Comments (25)

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7 months ago gorzd

Cowgirl Creamery Red Hawk

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7 months ago rjsimon

Mt. Tam triple cream.

Stringio

11 months ago Mishelle Segur

Chèvre

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11 months ago Ted Shapas

Hard to find favorite: Swiss Sapsago, shaved over soup or buttered toast...

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11 months ago hannahjane1127

Burrata. Hands down.

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11 months ago MyNameOnFood

Looks like the link to that amazing look mac and cheese is going to the parm broth, instead!

Birthday

11 months ago Elana Carlson

Thanks -- all set! Enjoy the mac and cheese.

Stringio

11 months ago Amy Ninh

Its so hard to choose a favorite cheese but Epoisses that delicious French runny cheese is in my top5!

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11 months ago Miriam

love an aged gouda! or an extra extra sharp cheddar.

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11 months ago CHeeb

I agree with Sara,sharp white or yellow cheddar is hard to beat-Smooth melty Fontina is second choice

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11 months ago Annetje Roodenburg

Defenitly a nice crumbly Roquefort

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11 months ago Annetje Roodenburg

A nice crumbley Roqufort

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11 months ago sexyLAMBCHOPx

goat cheese - any type

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11 months ago LLStone

Point Reyes Blue.

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11 months ago Cassie Lethin

I love Cowgirl Creamery's Mt. Tam cheese! Yummy :-)

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11 months ago Hannah Robie

Coconut gouda!

Missfatscat

11 months ago missfats

Have to go with a triple creme blue paired with some tart cherry preserves!

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11 months ago Aubri

Favorite cheese? Hands down sottocenere: a semi-soft raw cow's milk cheese with truffles. To die for. And it's even better melted atop pizza!

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11 months ago K_Squared

O my...how do I choose. I have a favorite every few months. Right now my go-to cheese snack is Humboldt Fog. Creamy, shtinky goodness.

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11 months ago Foxes

For baking and cooking and melting - gruyère. For salads, sandwiches, and spreading, chevre!

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11 months ago aargersi

Abbie is a trusted source on General Cooking.

What's my favorite cheese? The answer is yes. In general - the stinkier the better (have you ever smelled the stinking bishop? Even I won't go there)