Cheese Box Giveaway


Perhaps by now that Turkey is dwindling and the pie is taking up less space on your countertop. So you need some cheese.

Even if the Thanksgiving leftovers were overflowing, you would probably still need cheese. Why not?

I’m doing a cheese box giveaway. BelGioioso Cheese Inc. generously filled my fridge drawers and they could do the same for you. Simply respond to this post with a haiku, rap or other poem about our favorite dairy friend.

Rap writing is a new thing of mine. When I was looking for a job I even sent one food company a rap about the sales position I was applying for. I didn’t hear a response, but I promise I will respond to you.

It’s only fair that I share one of my own, so here is what I sent a couple months ago when they wanted to know something interesting about me:

Please hire me ‘cuz all this cheese aint free

If you took this chance there’d be a selling spree

Workin’ well with people

Motivated on my own

I have a tenacious spirit

And a love for bahn mi, yo

I know we a share a passion

For makin’ food and partners

This career excites me

So much this rap is bonkers

There you go. Happy Monday. Comment below with a creative piece of your own for a chance to win a box of 7 different BelGioioso cheeses delivered to your door. Why a poem? Because it’s cheesy.

Thank you culture: the word on cheese and Belgioioso Cheese Inc. for making this possible. Contest winner must have a U.S. address for shipment.

Bucatini with Butternut Squash Cream Sauce, Prosciutto and Sage


This week was nothing short of nuts. First, I got a kidney infection. Then 14 cheeses arrived at my door. Both made my cry. As something of a cheese-fanatic, receiving cheese in the mail is somewhat of a dream. BelGioioso Cheese Inc. sent me a dreamy package containing 7 of their popular cheeses. I used their American Grana to make this bucatini dish, which is now featured on culture: the word on cheese’s website.

Serves 4


  • ½ cup olive oil, divided
  • ½ tablespoon butter
  • 3 cloves garlic
  • ¼ of a yellow onion, sliced thinly
  • 1 pound butternut squash, peeled, seeded and cut into ½ inch cubes
  • 8 slices prosciutto
  • 1 cup chicken broth
  • ¼ cup half and half or heavy cream
  • ½ cup BelGioioso American Grana, grated, plus more for sprinkling
  • Pinch of nutmeg
  • ¾ pound dry bucatini
  • 8 sage leaves
  • Salt and pepper

Preheat the oven to 350 degrees F. With the skin still on, loosely wrap the garlic loosely with foil and drizzle with 1 teaspoon of olive oil. Roast for 40 minutes until soft.

Heat 1 teaspoon of olive oil and ½ tablespoon of butter over medium high heat in a sauté pan (I use a cast iron pan). Add sliced onions and sprinkle with a pinch each of salt and pepper. Stir frequently until the onions begin to soften, about 8 minutes. Lower the heat to medium and stir occasionally until they turn a deep golden color and are caramelized, about another 15 minutes.

Meanwhile, place the cubes of butternut squash in a glass 9×13 pan. Drizzle with 1/8 cup olive oil and toss to combine. Sprinkle with 1 teaspoon of both salt and pepper. Cook until fork tender, about 30 minutes.

Raise oven temperature to 375 degrees F. Lay 8 slices of prosciutto on a foil-lined baking sheet. Crisp in the oven for about 15 minutes, flipping once. Set aside.

Bring a pot of salted water to boil.

For the sauce, squeeze the garlic out of their peels into a blender. Add half of the cooked squash and all of the caramelized onions. Then add chicken broth, cream, cheese and nutmeg. Blend until smooth. Season to taste with salt and pepper.

Add bucatini into the boiling water, cook until al dente. Drain. Return to pot and toss with sauce and reserved cubes of squash.

In the same pan you used to cook the onions, heat 2 tablespoons of olive oil over medium high heat. Once hot, lay the sage leaves into the oil. Cook for about 30 seconds, flipping once. Cool on a paper towel.

To assemble, use tongs to move noodles to individual plates, letting excess sauce drip off back into the pot. Crumble the prosciutto over the noodles. Top with two sage leaves each. Sprinkle with extra grated American Grana and pepper. Serve immediately.