For some, the fall and winter holidays mean all things apple and pear, roasted squash or parsnips, persimmons, maybe cider or hot cocoa or Thanksgiving<\/a> turkey dinner.<\/p>\n But the holiday season is also the best time for cheese. I consider it high cheese season for peak flavor, when milk that is used to make washed-rind cheeses such as \u00c9poisses and Langres and Rush Creek Reserve is richer, fattier, more intense. This is also the time when many cheeses ripened for at least several months reach maturity \u2014 Comt\u00e9, Gruy\u00e8re, Stilton and aged cheddars. <\/p>\n Sure, I love a fall apple or pear, but I heart them even more with cheese. Same with just about any late-in-the-year vegetable, including celeriac, butternuts and cauliflower. And of course dried fruit and nuts and membrillo. (Also, holiday Champagne<\/a>.)<\/p>\n Few cities in the world top the cheese-caring culture of Paris, and I recently cruised through a few of its fromageries: Thomas Artisan Fromager on Rue Rambuteau in the 4th arrondissement, Barth\u00e9l\u00e9my on Rue de Grenelle in the 7th, and Taka & Vermo on Rue du Faubourg Saint-Denis in the 10th (as well as the cheese stalls at the Bastille food market on Sundays). <\/p>\n Available only in the fall, washed-rind cheese Rush Creek Reserve from Uplands Cheese is cut open at DTLA Cheese Superette to reveal its creamy interior.<\/p>\n (Jennelle Fong)<\/p>\n At Thomas, wrinkled pucks and logs and cubes and pyramids of cheeses are stacked unwrapped in open refrigerated cases. The chubby cylinders (a cone-like shape called \u201cbonde\u201d) of Chabichou du Poitou were especially pungent-looking. And even this goat\u2019s milk cheese, often associated with spring, I especially appreciate in fall because its deliciousness crescendos as it ages for several weeks and the nutty flavor that it develops goes so well with hearty greens of the season \u2014 and dried dates and marcona almonds.<\/p>\n At the Mus\u00e9e du Fromage<\/a> (yes, there\u2019s a cheese museum in Paris, staffed by cheese mongers) I tried ch\u00e8vre affin\u00e9 \u00e0 feuille de sakura \u2014 a brick of fresh goat cheese with a preserved cherry tree leaf that runs through the center. To me the preserved leaves tasted of cool weather and shorter days. (Also, check out this Gruy\u00e8re<\/a> aged with sweet woodruff and Saint Nectaire<\/a> with sansho pepper at Taka & Vermo.)<\/p>\n I\u2019m a cheese plate fan<\/a>, but I also love that so many of the aforementioned fromages melt so well into winter dishes of gratins, fondue, grilled cheese sandwiches, onion soup and mac \u2018n\u2019 cheese. OK, mac \u2018n\u2019 cheese is great any time of year. But it\u2019s cozier in the fall. <\/p>\n Here are several of our cheesiest cheese recipes for the season. <\/p>\n Eating out this week? Sign up for Tasting Notes<\/a> to get our restaurant experts\u2019 insights and off-the-cuff takes on where they\u2019re dining right now.<\/p>\n Mustardy Meatball and Cauliflower Gratin With Gruy\u00e8re<\/p>\n Mustardy, beefy meatballs and florets of cauliflower in bubbling cream with Gruy\u00e8re or aged white cheddar? Yes, please. If you already have your own favorite homemade or frozen store-bought meatball recipe, use it here in place of the from-scratch meatballs; just make sure they\u2019re the same size and are thawed completely. (Silvia Razgova\/For The Times)<\/p>\n Cheese-Crusted Potatoes<\/p>\n These cheese and potatoes are the best antidote for the nastiest weather and bleakest mood, according to writer Regina Schrambling. She melts Gruy\u00e8re, Manchego or Parmigiano-Reggiano over roasted potatoes, sprinkled with coarse sea salt, cayenne and herbs. Pasjoli\u2019s Ultimate Grilled Cheese Sandwich<\/p>\n This grilled cheese sandwich is a time investment, with dividends. It\u2019s the best grilled cheese you\u2019ll probably ever make: buttery, toasty, crispy, gooey, melty. It features layers of nutty Gruy\u00e8re, caramelized onions, thinly sliced cured ham and creamy Mornay sauce (a b\u00e9chamel with cheese). Don\u2019t get too hung up on caramelizing the onions for several hours; you can get a lot of flavor and jammy texture in a couple of hours. The objective is not to let them cook too quickly so that the onions develop their flavor and color fully over time. Plus, you\u2019ll have leftovers for using in just about anything \u2014 soups, stews, with roasts or more sandwiches. A reader once wrote to former L.A. Times Test Kitchen director Noelle Carter for a recipe from the erstwhile restaurant Comme \u00c7a for French onion soup that reminded him of one he ate at a late-night stand at Les Halles in Paris, and this is it. Start with a generous amount of slowly caramelized onions, and gently simmer them in a broth brightened with a little sherry and hints of thyme and bay leaf. Serve each bowl topped with a slice of crusty French toast \u2014 or two \u2014 hidden under a creamy layer of melted Gruy\u00e8re, of course. Rashida Holmes\u2019 Macaroni and Cheese Pie<\/p>\n There\u2019s a reason the macaroni and cheese pie that chef Rashida Holmes serves at Bridgetown Roti in East Hollywood is so popular. (Mariah Tauger\/Los Angeles Times)<\/p>\n Fondue Savoyarde<\/p>\n Former L.A. Times reporter Charles Perry wrote about the fondue recipe from Laurent Bonjour, who was cheese maestro at Monsieur Marcel at the Original Farmers Market at the time. \u201cFondue cheeses are a matter of personal choice, but in the Savoie, the mix usually includes two Swiss-type cheeses,\u201d said Perry. \u201cGruy\u00e8re de Comt\u00e9 and the rarer Gruy\u00e8re de Beaufort, along with the pungent semisoft Morbier.\u201d Gratin Dauphinois<\/p>\n Potatoes and cream transform into a bubbly, rich casserole in this classic French side dish \u2014 worthy of a holiday table. Get the best cream and Gruy\u00e8re you can find. Use a mandoline to slice the potatoes, a pro move because it reduces your working time and the potatoes will oxidize quickly once they\u2019re cut. The volume of your baking dish is key to contain all the potatoes and cream, so don\u2019t use a small dish or it will bubble out into your oven (and do use a baking sheet under the dish \u2014 the cheesy cream bubbleth over). (Katrina Frederick \/ For The Times)<\/p>\n","protected":false},"excerpt":{"rendered":"You are reading our Cooking newsletter Sign up to get a taste of Los Angeles \u2014 and the…\n","protected":false},"author":3,"featured_media":367148,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5123],"tags":[1582,276,44954,44962,44957,44960,44956,3043,44953,6276,2961,224,2444,5337,11148,44961,44959,44955,44958,6620],"class_list":{"0":"post-367147","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-los-angeles","8":"tag-ca","9":"tag-california","10":"tag-caribbean-recipe","11":"tag-curry","12":"tag-dish","13":"tag-good-caribbean-restaurant","14":"tag-hot-sauce","15":"tag-hour","16":"tag-jerked-catfish","17":"tag-l-a","18":"tag-la","19":"tag-los-angeles","20":"tag-los-angeles-times","21":"tag-losangeles","22":"tag-minute","23":"tag-restaurant-expert","24":"tag-scotch-bonnet-pepper","25":"tag-spice","26":"tag-spice-courtesy","27":"tag-time"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/367147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=367147"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/367147\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/367148"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=367147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=367147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=367147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} <\/p>\n
Get the recipe.<\/a>
Cook time: 1 hour. Serves 4. <\/p>\n <\/p>\n
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Cook time: 30 minutes. Serves 4.<\/p>\n
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Cook time: 2 hours. Makes 2 sandwiches. <\/p>\n Soupe \u00e0 L\u2019Oignon Gratin\u00e9e<\/p>\n
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Cook time: 3 hours. Serves 8. <\/p>\n
Besides cheddar cheese, Holmes uses curry powder to add zing. Instead of macaroni noodles, she prefers fusilli, which allows the cheesy mixture to seep into every cranny as it bakes. Also, this is a five-cheese pie: There\u2019s cheddar and Jack cheeses, pepper Jack for heat, Gouda for creaminess and Parmesan for saltiness. But according to Holmes, it\u2019s fresh thyme, a staple herb in the Caribbean culinary lexicon, that makes the dish.
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Cook time: 1 hour 15 minutes. Serves 10 to 12. <\/p>\n <\/p>\n
Get the recipe.<\/a>
Cook time: 40 minutes. Serves 6 to 8.<\/p>\n
Get the recipe.<\/a>
Cook time: 2 hours 30 minutes. Serves 10 to 12.<\/p>\n <\/p>\n