Cozy Snack Season

Cheese parties and warm recipes.

That Cheese Plate Wants To Party

After traveling to 3 countries, 9 cities, 3 weddings and 5 cheese events in the past month, I’m finally back in NYC! Although it’s been a complete whirlwind and I still don’t know what day of the week it is, I had the best time celebrating friends and hosting cheese parties for my latest cookbook.

I released my second cookbook That Cheese Plate Wants To Party back in April with a series of events I coined “That Cheese Party.” The central theme of each party is the “build your own board” table, which varies from city to city. The table is arranged by my Cheese By Numbers method (cheese, meat, produce, crunch, dip and garnish) and guests create their own cheesy masterpiece, with edible flowers and all. We even have a “cheese photo” station set up with backdrops and ring lights, custom cheese merch, a book signing, a q+a and music. On the first leg of the tour, I hosted events in NYC, Boston, Upstate NY, Palm Springs, Los Angeles and Santa Ynez, CA. This time around, I went to Chicago, Nashville and Madison, WI!

I love traveling and event production, so being able to curate these interactive experiences has truly become a passion project. Cheese plates bring people together, and meeting everyone face-to-face has been amazing. It's so inspiring to hear stories of people launching their own cheeseboard businesses because of my book, or becoming the esteemed “cheese plate friend” within their circles, all while discovering a newfound sense of creativity. These events are more than just a pretty Instagram photo opp, it’s a way to connect offline to turn the “cheese plate self-care” communal.

I also got to attend the inaugural Art of Cheese Festival in Madison, Wisconsin. I love how much Wisconsin loves cheese. They honestly have some of the best cheese in the country. Some favorites include Pleasant Ridge Reserve, Hook’s 5 Year, Garlic and Herb Bellavitano and Shroeder Kase Triple Creme Brie. We also got to attend the “Cheese Ball” which essentially felt like a wedding with a massive cheese-shaped disco ball and unlimited Wisconsin cheese everywhere. It was iconic.

The Party (and Travel) Doesn’t Stop!

Since I’ve started documenting my European cheese travels, I’ve been asked by many people if I’d ever host a guided travel tour. Let’s just say, we’ve been working on something VERY exciting that I’ll be announcing in the next newsletter. Hint: It involves France and August 2024.

Cozy Snack Season

Now onto the cheese! I’ve officially decided to call the fall and winter “cozy snack season.” All I want to do is curl up on the couch and eat various baked bries. Here’s a round up of my favorite warm and cozy snacks to make as the days get cooler.

Warm Blue Cheese Dip

SUPPLIES

• 8 ounces cream cheese, softened to room temperature

• ¹/₄ cup plain Greek yogurt

• 2 garlic cloves, minced

• 4 scallions, thinly sliced

• 1 ¹/₂ tablespoons lemon juice (from about ½ a large lemon)

• 1 tablespoon Louisiana-style hot sauce, such as Frank’s RedHot

• ¹/₂ teaspoon smoked paprika

• ¹/₂ teaspoon onion powder

• Kosher salt and freshly ground black pepper

• 1 (6-ounce) wedge blue cheese, crumbled by hand

• Sliced celery, carrots, and crackers or sliced bread, for serving

TO MAKE

1. Heat the oven to 350°F.

2. In a food processor, combine the cream cheese, Greek yogurt, garlic, three-quarters of the sliced scallions, lemon juice, hot sauce, paprika, onion powder, and season with salt and pepper. Purée until the dip is smooth.

3. Transfer to a medium bowl and fold in three-quarters of the crumbled blue cheese. Season with more salt and/or pepper to taste.

4. Spoon into a small baking dish and sprinkle with the remaining blue cheese. Bake for about 25 minutes, until the dip is browning on top, bubbling around the edges and warmed through.

5. Top with the remaining sliced scallions and serve immediately with celery, carrots, and crackers or bread.