A Week's Worth of Cheesy Recipes from Cowgirl Creamery

October 25, 2013

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. 

Shop the Story

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.

See what other Food52 readers are saying.

  • gorzd
  • rjsimon
  • Mishelle Segur
    Mishelle Segur
  • Ted Shapas
    Ted Shapas
  • hannahjane1127
Lactose intolerant cheese lover, who will walk blocks for a good cup of coffee. Recently escaped the corporate world, after discovering her favorite part of the job was ordering catering.


gorzd February 19, 2014
Cowgirl Creamery Red Hawk
rjsimon February 18, 2014
Mt. Tam triple cream.
Mishelle S. October 28, 2013
Ted S. October 28, 2013
Hard to find favorite: Swiss Sapsago, shaved over soup or buttered toast...
hannahjane1127 October 28, 2013
Burrata. Hands down.
MyNameOnFood October 27, 2013
Looks like the link to that amazing look mac and cheese is going to the parm broth, instead!
Elana C. October 27, 2013
Thanks -- all set! Enjoy the mac and cheese.
Amy N. October 26, 2013
Its so hard to choose a favorite cheese but Epoisses that delicious French runny cheese is in my top5!
Miriam October 26, 2013
love an aged gouda! or an extra extra sharp cheddar.
CHeeb October 26, 2013
I agree with Sara,sharp white or yellow cheddar is hard to beat-Smooth melty Fontina is second choice
Annetje R. October 26, 2013
Defenitly a nice crumbly Roquefort
Annetje R. October 26, 2013
A nice crumbley Roqufort
sexyLAMBCHOPx October 25, 2013
goat cheese - any type
LLStone October 25, 2013
Point Reyes Blue.
Cassie L. October 25, 2013
I love Cowgirl Creamery's Mt. Tam cheese! Yummy :-)
Hannah R. October 25, 2013
Coconut gouda!
missfats October 25, 2013
Have to go with a triple creme blue paired with some tart cherry preserves!
Aubri October 25, 2013
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!
K_Squared October 25, 2013
O do I choose. I have a favorite every few months. Right now my go-to cheese snack is Humboldt Fog. Creamy, shtinky goodness.
Foxes October 25, 2013
For baking and cooking and melting - gruyère. For salads, sandwiches, and spreading, chevre!
aargersi October 25, 2013
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)