Get Cheesy! Creative ways to dress up these divine cheeses

Getting hungry yet? Read on for some great suggestions and pairing ideas on how to serve these locally made products during meals and parties this winter.

"One of our favorite ways to serve Ameribella is 'en croute', which is taking a brick of the cheese, brushing it with pesto and wrapping it in buttered phyllo. Bake at 425 degrees for 15 minutes, and what emerges is a delicious mix of flavors that can be served alone or with crackers, grapes or other fruits. And our Everton served with apple slices is a perfect fall appetizer." - Leslie Jacobs, Jacobs & Brichford

"Our Haymaids and our Nightshade blend well to create a creamy fondue for serving with a crusty local bread and apple slices. Or, top our Trillium with a berry compote and bake it inside puff pastry. All of our cheeses pair well with chocolates, too." - Laura Davenport, Tulip Tree Creamery

"I crave any and all of these cheeses with fig jam on crostini with a slice of peach or pear. It makes the easiest and tastiest appetizer for winter dinner parties." - Jennifer Rubenstein, Edible Indy

"I love Tulip Tree's Trillium with carmelized onions for a fancy take on grilled cheese, and a sprinkle of Capriole's fresh chevre in whatever the soup of the week is in my kitchen." - Colleeen Leonardi, Edible Indy

Edible Indy-recommended
HOT SPOTS
to grab up Indiana cheeses!

Bloomingfoods
316 W. Sixth St.
Bloomington

Goose the Market
2503 N. Delaware St.
Indianapolis

Joe's Butcher Shop
111 W. Main St.
Carmel

Market District
11505 N. Illinois St.
Carmel

Wildwood Market
1015 Virginia Ave.
Indianapolis