Hey everyone! It's Cheese Day in America! I fell in love with cheese the day my mother brought home a wheel of brie. And every day after that I made sure she kept the cheese drawer stocked with brie. I went to cheese-making school for brie. And when the instructor asked what my favourite cheese was, I offered honestly, "Brie. Triple cream."
Whenever I can, I share the love. Baked Brie is one of my most popular party snacks for guests. Obviously, I'm always the consumer :)
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| ...with pecans, fruit, maple syrup, honey, and citrus zest. |
At cheese-making school, I expanded my appreciation for all cheeses. Now when I visit the fromagerie, I'm always keen on picking up some of the new variety to try in some cheesy cooking, such as gourmet mac and cheese!
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| 5 cheeses used for my delectable baked mac and cheese: (left to right) aged cheddar, Danish fontina, asiago, parsley gouda, and gruyère. |
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| Perfect winter comfort food! |
Coupling this passion with my knack for baking and affinity for sweets produced great incentive to make, nothing but, cheesecake. But before I could tackle the preliminary foundation of cheesecake, the crust, I had to bake some gluten-free graham crackers. Hot gooey smores anyone?
Then off I went.
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| Apricot cheesecake bars, very fresh, sweet and tangy all at once! |
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| Blueberry-topped cheesecake, 20's diner style |
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| Chewy coconut chocolate cheesecake bites |
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No-bake orange mascarpone cheesecake, top with whatever you want!
First, I chose passion fruit whipped cream! |
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| Then, toffee maple syrup whipped cream! |
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| Berry cut-swirl cheesecake |
Bon appetit!
Chloe Golightly
...on holiday.
chloelnlam@gmail.com
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