Eye Candy: Cheese Illustrated

We adored these cheese sketches (complete with accoutrements) that graced the cheese platters at Chelsea Market Sunday Supper. Diners referred to the illustrations to identify the various farmstead cheeses that were served during the meal. (JBF Award winner Anne Quatrano prepared the accompaniments.) The folks at Metromix have put together a gorgeous slideshow of the event, which you can see here.

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Recipe: Lemon Cheese

lemon cheese Tangy and tart, this spreadable lemon-scented cheese is a great topping for crackers and toast. It also pairs nicely with beets or, as chef Kirsten Dixon prefers, a tomato–basil bisque.

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Eye Candy: Beard House

Plating Cheeses Two crew members plate cheese courses for Beard House diners on August 27, 2009. The chef, John Newman of Newmans at 988 in Cannon Beach, OR, served a selection of artisanal Oregon cheeses like Three Ring Farm's Rivers Edge Chèvre and Rogue Creamery's Rogue River Blue Cheese. Check out more photos from this late-summer dinner. August 27, 2009, The Beard House, NYC (Photo by Tom Kirkman)

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Jobs We Love: Tia Keenan, Fromager

Tia KeeganFor many of us, food is our passion. For some of us, it’s also our livelihood. Each week, we are profiling someone in the food and beverage industry with a fabulous food-focused job. First up, Tia Keenan, fromager at NYC’s cheese lovers’ paradise, Casellula. James Beard Foundation: What’s your job description? Tia Keenan: I curate and manage a rotating cheese collection of 35-40 cheeses and a seasonal selection of 30-40 house-made condiments. JBF: How did you get your job? Read more for Tia’s advice for job seekers, how she landed this gig, and what she thinks about people who don’t like goat cheese.

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