Culinary Idea Lab: When Cheese Becomes Cake

My experiment with savory "cheesecake" allowed us to infuse flavor yet maintain the integrity and creaminess of the cheese. With the right cheese and the correct ratios the flavor combination possibilities are endless.

Bleu "cheesecake" with mission figs.

Goat "cheesecake" with dried cherries.

Cross section of goat "cheesecake" with dried cherries.

Cheese Condiments
Candied kumquats, golden raisin & mustard seed relish, sweet & sour cherries.

"Cheesecakes" with rosemary crackers and quince paste

Welcome to the Culinary Idea Lab, where great food is alive

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I cook with great passion, that's what I do. I cook, eat, observe, and develop bold flavors. I am in the business of flavor, it's that simple.

I appreciate those who cook and cook well; I'm in pretty good company here.

I am consumed by food; I dream about it, wake up in the middle of the night with thoughts about it, talk, talk and talk some more about it, it's a true love, it's my lifes work.

The never ending search for the perfect meal continues.

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When Cheese Becomes Cake

Welcome to the Culinary Idea Lab, where great food is alive

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