Photography: MARIA ROBLEDO1 of 5
“I grew up eating many Eastern European foods served by my mother. A picnic was often a groaning board of freshly picked cucumbers, sliced tomatoes, blocks of farmer cheese, bowls of salt, steaming pots of stuffed cabbage (golumpki), and jellied pigs’ feet, to name just a few. I love to re-create those meals using bowls hand-turned by my brother Eric with wood from a copper beech tree that was recently cut down on Abraham Lincoln’s cottage lawn.”
-- Martha Stewart
Farmer cheese and cottage cheese, by Ben’s Cheese World, murrayscheese.com. Fresh ricotta, salvatorebklyn.com. Creme fraiche, by Ronnybrook Farm Dairy, eataly.com. Butter, by Vermont Creamery, murrayscheese.com. Comb honey, by Red Bee, murrayscheese.com. Himalayan pink sea salt, jcp.com/marthapantry. Russian pumpernickel bread, zabars.com. Medieval rye levain, by Bobolink Dairy and Bakehouse, cowsoutside.com.
Photography: MARIA ROBLEDO2 of 5
Lunch in Suffolk
“This is the traditional cheese plate of my childhood in England [from left] -- a farmhouse cheddar, Cheshire, and Stilton, with pork pies, pickled onions, and Branston Pickle. People serve this kind of plate after turkey curry on Boxing Day, but it’s great any time of year, for lunch or at four in the afternoon. It’s delicious with Guinness (at room temperature, of course) when it’s cool, or in warm weather with a cold India pale ale.”
-- Matthew Axe, creative director
Photography: MARIA ROBLEDO3 of 5
All-American Midnight Snack
“I was raised in the Midwest and took my inspiration from Wisconsin, one of the great American cheese states. There are [from top] old-school cheese curds and a wedge of Pleasant Ridge Reserve -- a sampling of the growing number of artisanal cheeses in this country. And because I have a family of men, I can’t have cheeses without sausages or brats and all the fixings.”
— Lucinda Scala Quinn, executive editorial director, food & entertaining
Natural cheddar cheese curds, by Ellsworth Cooperative Creamery, murrayscheese.com. Pleasant Ridge Reserve, by Uplands Cheese Co., murrayscheese.com. Beef Hickory Sticks summer sausage and cooked bratwursts, usingers.com. Potter’s crackers, in Toasted Oat, potterscrackers.com. Stone-ground mustard, by Inglehoffer, wegmans.com. Barrel-cured sauerkraut, by Silver Floss Krrrrisp Kraut, glkfoods.com. Apple and cranberry preserves (available only in fall), quinceandapple.com.
4 of 5
“Cheese and fish aren’t usually served together in Scandinavia, but these great tastes make for a wonderful predinner spread. When adventurous friends visit, I serve my favorite Nordic cheeses with rye crackers and fish products, like mackerel in tomato sauce and smoked fish roe, straight from their tins and tubes, which feels both casual and cool. Micro mustard cress, pickled green strawberries, and ice-cold akvavit brighten the palate and add a little sophistication.”
— Jennifer Aaronson, editorial director, food & entertaining
Gjetost (brown cheese) and Danish Tilsit, murrayscheese.com. Vasterbotten cheese (right) and Leksands Knacke (triangular crackers, top), igourmet.com. Kalles fish-roe spread: A similar product, Smorgaskaviar, can be found at ikea-usa.com. Finn Crisp caraway crackers (similar to crisp rye crackers shown with fish roe), wegmans.com. Mackerel in tomato sauce and Matjes pickled herring tidbits, by Skansen, amazon.com.
Photography: MARIA ROBLEDO5 of 5
“I like to build a light breakfast around a single hunk of French (or any) feta -- it’s mild and creamy, and the slight saltiness is perfect with fruit or vegetables. I add fresh herbs to create a variety of flavor combinations. My favorite is a smear of feta on toast with sliced figs and mint. But then, feta with hard-boiled eggs, cucumber, and dill, or with tomatoes and basil, is delicious, too. It’s perfect with espresso.”
-- Ayesha Patel, style director
French feta, murrayscheese.com.
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