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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Baked Brie

Baked Brie-brie cheese topped with pure maple syrup, brown sugar, pecans, cinnamon, and wrapped in puff pastry, and baked until golden brown. Serve the melty brie with crackers, bread, or apple slices. This post is sponsored by Kroger. Baked …

Baked Brie-brie cheese topped with pure maple syrup, brown sugar, pecans, cinnamon, and wrapped in puff pastry, and baked until golden brown. Serve the melty brie with crackers, bread, or apple slices. This post is sponsored by Kroger. Baked Brie BAKED BRIE! Those two words are music to my ears. I LOVE baked brie, especially during the…

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Making French Butter and Camembert de Normandie at Isigny Ste-Mere

I never miss an opportunity to “go to the source,” so to speak. And in France, it’s sometimes just a train ride away. Barely an hour by high-speed train from Paris is Normandy, and it’s bucolic countryside, where even the cows have their own appellation; La vache Normande. Not only are the cows beautiful, with their wide black and mahogany speckles, and rings around their…

I never miss an opportunity to “go to the source,” so to speak. And in France, it’s sometimes just a train ride away. Barely an hour by high-speed train from Paris is Normandy, and it’s bucolic countryside, where even the cows have their own appellation; La vache Normande. Not only are the cows beautiful, with their wide black and mahogany speckles, and rings around their eyes, but their milk is especially high in fat and protein, which makes the butter from Normandy, and Normandy cheeses, so spectacular.

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