How to Pair Cheese With Halloween Candy (Because We All Need a Little Fun)

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


The air is getting colder, the days are getting shorter, and all I want to do is drink pumpkin beer while snacking on chocolate. Last time we paired potato chips with cheese, offering some delicious salty and savory combinations. Now it’s time to switch gears into the world of sweets. Halloween is approaching: It's the time of year when we all devour candy like nobody’s business.

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Introducing: Our Number One Fall Snack

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


The air is getting crisp and the days are getting shorter. Autumn is here and we’re ready for it. As Food52’s Resident Cheese Plater, I’m here to bring you some creative ways to up your Fallcuterie game (fall + charcuterie = fallcuterie)

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Hot Tip: Pair Your Favorite Cheese With Your Favorite Potato Chips

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


I love exploring the vast world of cheese pairings. How about a slightly tangy, soft-ripened goat cheese with a fresh fig and honeycomb for a light, sweet, and refreshing trio? Maybe a nutty manchego with salty prosciutto and a cornichon for something more savory? Similar to wine, cheese has a wide variety of tasting notes, textures, flavors, and styles. Some cheesy sensory notes include: nutty, creamy, fruity, tangy, mineral, herbal, sweet, salty, and umami. How does one know what works best?

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Tiny Cheese Plates Are *The* No-Cook Summer Dinner

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you pro…

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch.


Like many of you, I’ve been cooking a lot more than usual these days. Dare I say I may be experiencing some cooking burnout? Sometimes you just want to take it easy and throw together a simple dish from your fridge. Enter: a single-serving cheese plate.

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