Massachusetts Cheese Fondue

In celebration of National Cheese Fondue Day, April 11, here’s a basic fondue method that works beautifully with almost any combination of firm cheeses. There are lots of candidates for fondue in Massachusetts, and there’s no reason to limit yourself to a particular style. While an Alpine-style cheese will give you the most traditional flavor and texture, experiment with some other favorites for variation – as long as you use something firm as a “base” to give you the right fondue texture, you can’t go wrong! Read More …

Chef Mark’s Mac and Cheese

Chef Mark Goldberg of PARK Cambridge is a dear friend and unwavering supporter of the MA Cheese Guild. He created a series of luscious mac and cheese dishes for this year’s Massachusetts Cheese Festival. Attendees tasted four versions and voted for their favorites. The winner was a bright, tangy mix of Shy Brothers’ Cloumage┬« and Great Hill Blue (variation noted at the bottom of this recipe), but all four were delicious. This is a quick and relatively simple way to create comfort food that allows room for creativity. Add some truffle salt, fresh chopped herbs, crumbled bacon or whatever inspires you!
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