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Laura Werlin

Laura Werlin
Did you know?

Laura eats cheese for breakfast, lunch, and dinner, and hopes that her daily three-mile runs keep her cholesterol in check.

Laura Werlin
Laura's Featured Recipe
Bacon, Tomato, and Mozzarella Pizza

Click here for recipe

 

Laura Werlin is one of the country’s foremost authorities on cheese and is the award-winning author of six books on the subject. Her latest book, Mac & Cheese, Please!  includes 50 super cheesy macaroni recipes.  

 

Werlin’s other books have all been recognized with prestigious honors, including the James Beard award for The All American Cheese and Wine Book, as well as a nomination for Laura Werlin’s Cheese.  An IACP Best American Cookbook award for The New American Cheese, and the World Gourmand Award for Best Cheese Book for her classic, Great Grilled Cheese.

 

Laura has appeared on several television shows including the CBS Early Show, NBC11’s In Wine Country, The Food Network, Martha Stewart Living, Fox & Friends, and numerous other television and radio segments from coast to coast. She has written for national magazines including Food & Wine, Fine Cooking, Saveur, Cooking Pleasures, Country Living, Cooking Light, and Every Day With Rachael Ray.

 

She is an active member of the American Cheese Society, and is a member of the James Beard Foundation, San Francisco Professional Food Society, and the International Association of Culinary Professionals. She lives in San Francisco. Her website is www.laurawerlin.com

 

 

 

 

Latest Recipes

The Best Grilled Cheese

Although most people seem to have their own version of the best grilled cheese sandwich, this one defines grilled cheese as it was mea...

(1 Votes)

Spring Pea, Ricotta, And Basil Crostini

The bright green color of this spring-themed spread provides the visual cue for its fresh, clean taste. The lively flavors of fresh peas ...

(1 Votes)

Bacon, Tomato, and Mozzarella Pizza

Bacon and tomato are a classic combination, especially when lettuce is thrown in. Although this recipe does not call for lettuce, if you ...

(1 Votes)

Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually n...

(1 Votes)

Pizza Dough

This is one of the easiest, most foolproof, and flavorful pizza doughs I’ve made. I guess it should be, since it’s inspired by the master...

(1 Votes)

Pear and Goat Cheese Tart

Although this may be a dessert, it is not terribly sweet. Because of that, you want to choose pears that are very ripe, as they will prov...

(1 Votes)

Apple, Ham, and Cheddar on Sourdough

Cheddar and apple is a classic combination as is cheddar and ham. So why not combine America's favorite cheese with apples and ham and g...

(1 Votes)

Salami and Cheese #2

It's worth going the extra mile to seek out the olive bread for this recipe, but if you can't find it, add ¼ cup chopped olives to the s...

(1 Votes)

Crab-Feta Melt

This is a rather exotic version of the classic crab melt, featuring two kinds of cheese and a dash of curry powder to intensify the flav...

(1 Votes)

Italian Ham and Cheese

Fontina cheese is rich and creamy, making it a perfect melting cheese. Although you can use the more readily available Danish Fontina, I...

(1 Votes)

Smoky Southwestern Grill

This sandwich is one of my absolute favorites, and I have my friend Diane Tegmeyer to thank for the inspiration. The recipe calls for ei...

(1 Votes)

Buttery Fig and Blue Cheese Melt

This is a simple sandwich that takes advantage of the two short but sweet fig seasons—the first in early summer and the second in early ...

(1 Votes)

Taleggio with Rosemary Grapes on Focaccia

Although this recipe calls for plain focaccia, sometimes this Italian flat bread can be hard to find. If you can't find the plain versio...

(1 Votes)

Butternut Squash and Blue Cheese Quesadilla

This quesadilla has three cheeses in it: the Parmesan lends a nuttiness and crunchiness to the exterior, the Gruyère gives it a seductiv...

(1 Votes)

Chocolate - Hazelnut and Goat Cheese Melt

You'll love how quickly this elegant and rich dessert sandwich can be made. My faithful recipe tester Annette says it's kind of like a ch...

(1 Votes)

Rich Raspberry Brioche

Like many sweet grilled sandwiches, this one finds itself at home as an after-dinner sandwich or as a brunch-time treat. When you assemb...

(1 Votes)

Grilled Shrimp with Mango-Orange Quinoa and Cotija

I first made this dish for my book group, which weighed in with a unanimous thumbs-up. I like it because the quinoa, a grain that can be ...

(1 Votes)

Watermelon, Ricotta Salata, and Fresh Herb Salad

This salad is as refreshing as a not-too-hot summer day and evokes images of the same with its mixture of herbs and the light citrus dres...

(1 Votes)

Fromage Blanc-Stuffed Pork Loin Roast

Fromage blanc is a simple cheese that looks a lot like ricotta but is a little less sweet. It is delectable when sweetened with honey and...

(1 Votes)

All American Cheese Strata

A cheese strata is a casserole consisting of layers of cheese and bread with a little milk to moisten it and egg to lift it. When I was g...

(1 Votes)

Camembert, Ham, and Caramelized Onion Sandwiches

This sandwich couldn’t be easier, yet its elegance betrays its simplicity. The onions take a little bit of time, but if you’d like to pre...

(1 Votes)

Brie Toasts With Chardonnay-Soaked Golden Raisins

Some of the characteristics of a classic American Chardonnay are vanilla, butter, and if it has been aged in oak, a toasty quality as wel...

(1 Votes)

Mom’s Sausage-Stuffed Tomatoes With Provolone

My mother is a great cook and this recipe is a real winner. With juicy tomatoes, savory sausage, and two types of Provolone, this is a di...

(1 Votes)

Turkey And Emmentaler Burgers

I was inspired to create this recipe for turkey burgers by my friend Mark Petersen, who manages to coax out more moisture from the notori...

(1 Votes)

Crispy Chicken With Crater Lake Blue Cheese And Spinach

Crater Lake Blue Cheese is made by Rogue Creamery in Central Point, Oregon, a creamery that has been around since the 1930s. The creamery...

(1 Votes)

Polenta With Italian Cheese, Poached Eggs, and Prosciutto

Every cuisine has its comfort foods, and a bowl of steaming polenta has got to be high on the comfort scale in Italian cuisine. Mixed wit...

(1 Votes)
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