Issue link: https://viewer.e-digitaledition.com/i/1479440
6 culturecheesemag.com E N T E R TA I N I N G 202 2 W hile I've thrown parties at other times, the word "entertaining," for me, is synonymous with the holidays. For years I invited nearly everyone I knew to a big open house a couple of weeks before Christmas—the house decorated to the nines and the dining room table laden with savory and sweet finger foods all made by overachiever me. It was fun and gratifying, but also exhausting, and like so many things we've had to rethink these past couple of years, I'm OK with that Martha Stewart-esque chapter being relegated to the before times. This holiday season I'm excited to return to entertaining, albeit on a smaller scale, and this issue is loaded with inspiration. Maybe I'll stock up my bar cart for an evening of old-school cocktails paired with cheese, following Linni Kral's lead in Drinks with Cheese (p. 28). Or invite friends to help decorate the tree while Appenzeller and caramelized onion-rich älplermagronen—the Swiss Alpine version of mac and cheese—warms in the oven for a casual supper (One Cheese, Five Ways, p. 21). Or pull out my ancient raclette oven and try the traditional dish with local Maine cheeses—as you can at the charming Alice and Lulu's (Chef 's Dish, p. 36). If I were having a larger gathering, I'd be tempted to try my hand at assembling a cheese tower, a trend that started in the UK but is gaining momentum here (Let Them Eat (Cheese) Cake, p. 56). And, since I love giving homemade gifts (can't quite quit my inner Martha) I'm looking forward to a snowy afternoon making jars of cajeta (Can Do. p. 16). Whether you're organizing a grand event or planning to cozy up in your pajamas, watch your favorite movies, and eat like a Hobbit—yes, it's a thing; see Cheese for the Culture (p. 34)—I hope your holidays are full of great cheese and people you love to share it with. And because it's also the season of giving, please consider spreading the love to the Cheese Culture Coalition, the Anne Saxelby Legacy Fund, or your local food bank. SUSAN SHERRILL AXELROD, EDITOR PHOTO: Heidi Kirn F R O M the E D I T O R CHEESE+ ISSUE CORRECTIONS: The correct photo credit for the Allagash Peanut Brittle featured in our New on the Market column is Amber Rogals, not Jenny Bravo.