The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables (Cheesemonger's Kitchen)

Apricot-Olive Oil Tea Cakes with Ricotta and Pistachios

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Arugula Salad with Sovrano Cheese and Pears

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Asparagus and Ricotta Gnudi with Pecorino and Pine Nuts

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Baked Polenta with Cremini Mushrooms and Raw Milk Taleggio

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Baked Prune Plums with Red Wine, Honey and Robiola Tre Latti

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Belgian Endive with Pistachio Oil, Cashel Blue and Celery Leaves

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Bing Cherry and Goat Cheese Pudding

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Black Cherry Mostarda

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Black Kale and Pecorino Toscano Salad with Toasted Walnuts and Dried Apricots

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Black Mission Figs and Fresh Robiola with White Truffle Oil Wrapped in Bresaola

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Bocconcini di Pura CapraToasts with Blackberries and Honey

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Braised Pork Loin Sandwiches with Broccoli Rabe and Sharp Provolone

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Breakfast Radishes withTriple-Cream Cheese

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Buckwheat Pasta with Savoy Cabbage, Potatoes and Bitto (Pizzoccheri)

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Buttermilk Biscuit Sandwiches with Homemade Blackberry Jam, Smoked Ham and Poundhopper Goat Cheese

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Calzone with Seared Peppers, Fresh Sage and Ricotta

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Camembert with Chanterelle Duxelles

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Cannellini Beans with Sage and Parmigiano-Reggiano

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Cannelloni with Wilted Leeks and Raschera

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Caramelized Shallot and Bleu d'Auvergne Tartlets with Cherry Blossom Honey

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Casserole of Mashed Green Beans and Potatoes and Casera Cheese (Taroz)

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Castelfranco Radicchio with Apples, San Daniele Prosciutto and Ubriaco al Prosecco

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Cauliflower Puree with Cantal

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Challerhocker Sandwiches with Roasted Apricot-Rosemary Mustard

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Charentais Melon with Serrano Ham and Garroxta

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Coffee-Rubbed Leg of Lamb Stuffed with Spinach and Aged Cheddar

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Cornmeal with Fresh Corn and Corsu Vecchiu (Mamaliga)

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Crispy Fried Brussels Sprouts with Podda Cheese and Warm Honey

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Crostini with Fava Bean Puree, Fresh Pecorino, Crsipy Shallot and Pistachios

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Cucumber Tea Sandwiches with Fromage Blanc

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Escarole with Point Reyes Blue, Pears and Walnuts

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Fennel Gratin with Caciotta al Tartufo

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Fingerling Potatoes with Fenacho Cheese Sauce

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Focaccia with Slivered Artichokes and Goat Cheese

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Fresh Goat Cheese Cubes with Fried Garlic Chips, Rosemary and Honey

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Fried Banana Squash Crostini with Cana de Cabra and Saba

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Fried Eggplant with Ricotta Salata, Basil and Mint

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Fried Neapolitan Skewers with Cherry Tomatoes and Fresh Moarella (Spiedini)

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Frittata with Dandelion Greens and Ossau Iraty

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Green Apple Ravioli with Fresh Goat's Milk Robiola

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Grilled Baby Lamb Chops with Feta and Zogghiu Mint Sauce

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Grilled Flatbreads with Zucchini and Robiola Bosina

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Halawy Date and Goat-Cheese Roll with Toasted Sesame Seeds

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Hand-Whipped Potatoes with Fresh Cheese (Aligot)

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Haricots Verts with Leonora Goat Cheese, Capocollo Salami and Tomatoes

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Leek Tart with Mascarpone and Goat Cheese

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Leeks and Cream with Gruyere de Comte

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Lemon Mascarpone Tarts with Chocolate-Pistachio Crust

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Lemony Quince Jam

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Little Gem Lettuces with Rogue River Blue, Agen Prunes and Walnut Oil Vinaigrette

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Melted Vacherin with Organic Farm Carrots

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Nasturtium Leaves with French Feta, Pine Nuts and Smoked Paprika

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Nectarines with Gorgonzola Dolcelatte, Toasted Almonds and Lavender Honey

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Orecchiette with Chickpeas, Pecorino Crotonese and Red Chile

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Oven-Roasted Cherry Tomatoes with Fresh Oregano and Chiles on Burrata

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Pan-Roasted Champagne Grapes withPierre Robert Triple-Cream Cheese

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Panini with Arugula and Honey Bee Goat Gouda

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Pea Shoots with Burrata, Lemon Olive Oil and Toasted Sesame Seeds

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Peach and Pine Nut Tarts with Triple-Cream Cheese

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Pear Risotto with Testun al Barolo and Hazelnuts

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Pink Lady Apple Salad with Radishes and Sheep's Milk Blue Cheese

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Pizza with Squash Blossoms, Burrata and Anchovies

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Poppy Seed Fettuccine with Radicchio, Sausage and Puzzone di Moena

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Potatoes with Aged Cheddar and Onions (Pan Haggerty)

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Provolone-Stuffed Eggplant Parmigiana

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Rainbow Swiss Chard and Ricotta Tart

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Raw Baby Artichoke Salad with Pecorino Toscana

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Raw Cauliflower Salad with Black Truffle Pecorino

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Raw Mushroom Salad with Roccolo, Lemon Vinaigrette and Chives

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Risotto with Radicchio, Brescianella and Amarone

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Roasted Beets and Fresh Strawberries with Orange Syrup and Goat Cheese

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Roasted Broccoli Romanesco with Scamorza

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Roasted Peppers with Fresh Mint, Garlic and Cana de Oveja

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Savory Cake with Oven-Dried Tomatoes and Feta

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Savory Fig and Gouda Cake

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Savory Pumpkin Tarts with Bucheron

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Seared and Roasted Eggplant with Oregano and Mozzarella di Bufala

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Shredded Radicchio Salad wth Casatica, Bacon and Cherry Blossom Honey Dressing

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Spaetzle with Fried Onions and Beaufort d'Alpage

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Spinach Crespelle with Parmigiano Cream and Toma

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Spinach Spaetzle with Crucolo

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Strawberry and Fresh Thyme Jam for Goat Cheeses

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Strawberry Risotto with Fresh Robiola

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Tagliarini with Asparagus, Mascarpone and Toasted Hazelnuts

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Tropea Onion Marmalade

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Tuscan White Beans and Cornmeal with Cavolo Nero and Piave (Farinata)

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Venetian Risotto with Fresh Peas and Monte Veronese (Risi e Bisi)

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Watermelon with Pecorino Stravecchio and White Balsamic Vinegar

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White Figs with Pecorino Sardo and Mugolio Pine Syrup

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Zucchini and Fresh Goat-Cheese Soup

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