Brian Keyser, Leigh Friend

Composing the Cheese Plate

Brian Keyser, Leigh Friend

Talk: Composing the Cheese Plate

Tired of the same-old cheese plate? Or just want to expand your cheese-plate expertise? Watch Fromager Brian Keyser and Chef Leigh Friend present their new cookbook, "Composing the Cheese Plate". With seventy recipes for accompaniments—from spicy fruit chutneys to whole grain mustards and nut brittles—and dozens of unexpected pairings, this cookbook will help you create a one-of-a-kind cheese course every time! Join them as Brian shares his secrets in this insider's guide to the wide, wondrous world of cheese, and Leigh talks about the numerous condiments that will bring it to the next level! Watch her demo two recipes: bourbon walnuts, paired with goat cheese, and kale pesto, paired with ricotta!

Brian Keyser

In 2007, Brian opened Casellula Cheese & Wine Café, a tiny restaurant with a constantly changing selection of 30-40 of the best hand-made cheeses from all over the world. Each cheese is paired with an accompaniment, almost always house-made, chosen to compliment that particular cheese. Before becoming involved in the hospitality industry, Brian worked in film and video production.

Leigh Friend

gh Friend, Casellula Cheese & Wine Café Pastry Chef, Leigh Friend, studied at The New England Culinary Institute and worked at restaurants across the country before arriving at Casellula Cheese and Wine Café in New York City. She has created unique wedding cakes in Palm Springs and worked in fine-dining establishments in Boston and New York.

Composing the Cheese Plate

Tired of the same-old cheese plate? So were fromager Brian Keyser and pastry chef Leigh Friend when they set out to change the cheese game at New York City's Casellula Cheese & Wine Café—and change it they did. Now they're sharing their secrets in this insider's guide to the wide, wondrous world of cheese, and the condiments that bring it to the next level.

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