cheddar

The corn hits first, a gentle, buttery sweetness that plays against the cornmeal’s subtle grit, while the cheddar melts into pockets of gooey tang.

Unlike a few of the seedling apples we’d tasted—some of which foragers evocatively call “spitters”—this was fruit I’d cut up to serve with thick slices of cheddar.

Go classic with a sharp cheddar or a creamy American for that diner-bar nostalgia.

A good starting place is a classic, neutral cheese like cheddar, a hard cheese like Parmigiano Reggiano, and a soft cheese like brie.

Each puff flaunts sharp flavors of cheddar and romano topped with organic, cracked black pepper.