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Jessica Sennett
Brooklyn, NY
President @CheeseGrotto. I make cheese + design cheese storage.

Polenta Toasts Two Ways

My Recipes
Cheese Grotto Humidor
The ultimate gift for the cheese lover in your life: a controlled-climate humidor for storing cheese to preserve flavor and shelf-life.
How To Make A Proper Cheese Board
Here's a quick guide of how to make an awesome cheese board for your next gathering or dinner party. My first tip: Taste before your buy! Not only is it more fun to taste with a cheesemonger at a cheese shop, you can also make informed decisions on what flavor profiles you seek in your cheeses. Since multiple cheeses will coexist on a board, it is important to think of how all the cheeses marry together as your guest nibbles on one after the next. Most of all, an epic cheese board is about exploration. My second tip: Don't be afraid to pair cheese and accoutrements with a wide variety of beverages. You'll be surprised how much works. Enjoy!
Mozzarella Squash Blossom Grilled Cheese
Well, hello #nationalgrilledcheeseday. It's so nice to see you again! Also, looking forward to seeing squash blossoms again so this arugula pesto and fried mozzarella stuffed squash blossom #toastie can happen.
Asparagus, Arugula And Pine Nut Salad With Shaved Parmesan Cheese
This past month has been a deep dive into manufacturing logistics for the Grotto. So, there hasn't been as much downtime for blog posting. This week, I'm making up for it!
Hawaiian Salmon Poke Rice Bowl
Maybe it's because I'm craving warm weather, but I've had this rice bowl of Hawaiian inspired poke on the mind, complete with goat cheese, cucumber, mango, avocado, black sesame, salmon, and a spicy shallot vinaigrette. So fresh and zesty!
Winnimere Macaroni And Cheese
For pasta week, I had to finally share this insane mac and cheese recipe that folds the luscious Winnimere cheese into the sauce. It's crazy tasty and super simple.
Baked Eggs With With Potatoes, Mushrooms, Garlic, Thyme & Cheddar


3 baking potatoes, peeled and cubed
1 tbsp sunflower oil
2.5 cups mushrooms, quartered
2 garlic cloves, sliced
2 tbsp thyme leaves
1/2 cup cheddar(or other melty style), grated
4 eggs

Heat oven to 400 F. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.

Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
Mimolette Cheese Caramels
Mimolette Cheese Caramels done two ways. The one on the right is smokier and deeper in flavor, the one on the left has more cheesy flavor.
Ricotta Salata
Ah yes, that moment when you have a spread of fine natural cheeses, made one of them! The sultry red wedge of cheese in this photo is none other than ricotta salata, and as of today, there is a simple, easy recipe for making your own. Roll it in smoky paprika as is shown, or imagine your own spice variations.