At my house, rarely a night goes by when my husband and I don’t kick off the dinner hour with a glass of wine and a cheese plate. We’re constantly picking up new and interesting selections, and we log our favorites on the inside front cover of Laura Werlin’s Cheese Essentials.

A recent discovery—and a new staple—is the garlic-and-chive Sunburst, a spreadable sheep’s milk cheese from Craig-based Sunny Breeze Farm. The fresh herbs, which are mixed throughout, give the creamy and smooth cheese just enough bite and plenty of interest. I serve it with crackers from Denver-based 34° Crispbread.

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.