I first met Erika Kubick at the 2018 American Cheese Society Conference & Judging in Pittsburgh, PA. I was familiar with Kubick’s website Cheese Sex Death and I’d already joined the ranks of her 22,000 Instagram followers and 14,000 Facebook friends, but I’d never had a chance to speak to her in person. While she’s made her name as a sassy cheese gal,… Read more »
Posts Tagged: Tia Keenan
From July 26–29, I traveled to Denver, Colorado to attend the 34th annual American Cheese Society Conference and Judging, cheekily entitled “Cheese with Altitude.” It was the perfect opportunity to see so many old cheese friends – from New York, San Francisco, and all points in between – and make some new ones as well…. Read more »
What defines a great cheese pairing? There are endless possibilities, but truly unique unions are often hard to come by. Yes, we’ve all had blue cheese with walnuts and brie with water crackers, but isn’t there anything beyond? Last week I was fortunate to have three fantastic pairing experiences, each one distinct and incredibly… Read more »
I love a great grilled cheese. Always have. Growing up, I gobbled down countless grilled cheese sandwiches that were much like those first popularized in the 1920s: American cheese on margarine-smeared white bread. That was how it was always done back in the day. But to quote the Notorious B.I.G.: things done changed.
This recipe is from Tia Keenan, a chef fromager, food industry consultant and cheese-industry pioneer based in New York City. Keenan has worked with celebrated resautrants Caselulla and The Modern as well as Murray’s Cheese and Bien Cuit Bakery. Her work has been praised in various media outlets, including Food & Wine, The New York Times, and The Cooking Channel.