Alana Pedalino
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November 2, 2026
This article is from: Entertaining 2026
Three cheese pros share their tips and tricks, just in time for holiday hosting.
Elevating the Holiday Table: Expert Strategies from Three Cheese Luminaries
Main Facts
As the crisp air of late autumn ushers in the promise of festive gatherings, hosts across the nation are already contemplating the centerpiece of their holiday entertaining: the cheese board. Far from a mere appetizer, a thoughtfully curated selection of cheeses can serve as both a culinary anchor and a conversation starter, embodying the spirit of generosity and communal joy. This year, as families and friends prepare to reconvene for the 2026 holiday season, culture magazine reached out to three distinguished professionals in the cheese world—Andrea Machuca-Kirkland of The Culinary Underground in Los Angeles, Bill Reed of Pedestrian Wine & Cheese in Chattanooga, Tennessee, and Megan Vaughan of Vaughan Cheese Counter & Bar in North Beach, Maryland—to glean their unparalleled insights. These experts, each with a unique approach to the craft, share their top tips for cultivating an atmosphere of genuine hospitality, demystifying complex cheeses, and innovating within the specialty food industry. Their collective wisdom underscores a fundamental truth: whether you’re a seasoned host or a novice entertainer, the key to a memorable holiday experience lies in thoughtful planning, authentic connection, and, of course, exceptional cheese.
Chronology and Strategic Planning for the Festive Season
The journey to a flawless holiday gathering, according to these industry veterans, begins long before the first guest arrives. Andrea Machuca-Kirkland, a seasoned event host and the visionary behind The Culinary Underground, emphasizes the critical importance of foresight. "Plan out a month in advance—even two months in advance," she advises, laying the groundwork for a stress-free experience. This extended timeline allows for meticulous attention to detail, from crafting a menu that harmonizes with the season’s bounty to securing unique, high-quality ingredients.
Machuca-Kirkland’s philosophy centers on embracing seasonality. "Always reach for seasonal ingredients that are abundant at the farmers’ market, then plan your menu from there." This approach not only ensures peak flavor and freshness but also supports local producers and adds an authentic, timely touch to the spread. Imagine a late November gathering featuring robust, earthy cheeses paired with roasted squash, spiced pears, and cranberry compotes, all sourced at their peak. As the holidays progress into December, lighter, brighter notes might emerge, perhaps with a fresh chèvre alongside citrus segments and delicate herb-infused honeys.
Beyond the plate, Machuca-Kirkland champions the art of community building. Her success, evidenced by a loyal clientele who eagerly anticipate her next event, stems from making guests feel truly at home and welcome. "Once they feel welcome and they love what’s being offered on a plate, they will continually come back," she explains. This extends to every interaction, even with the most hesitant of palates. "Hospitality means being inviting and unpretentious to get people to eat more cheese. Never turn people down." She recounts turning initial "grouchy looks" into smiles, a testament to the transformative power of genuine warmth and an open invitation to explore. This proactive approach to hospitality is a cornerstone of successful entertaining, ensuring that every guest, regardless of their prior experience with artisanal cheeses, feels seen, valued, and eager to indulge.
Supporting Data: Expert Recommendations and Innovative Approaches
The advice from our cheese pros extends beyond the philosophical, delving into tangible strategies for cheese selection, pairing, and business diversification.
Andrea Machuca-Kirkland: Mastering Blue Cheese Introductions and Centerpiece Selections
One of the most common challenges for hosts is introducing guests to the often-intimidating world of blue cheese. Machuca-Kirkland offers brilliant, approachable tactics. "A great entryway cheese would be Rogue River Blue, especially around the holidays," she suggests. Her method involves drawing parallels to familiar flavors: "You could ask them, ‘Do you like whiskey? Do you like brown butter? Vanilla sugar cookies?’ Usually, they say, ‘Yes, I like these things.’ Then offer a spoonful. If they like those notes, then they’ve got to like the cheese because that’s what it tastes like." This sensory bridging technique effectively bypasses any preconceived notions about blue cheese’s intensity.
She further recommends starting with "an unctuous blue" like Cambozola, a creamy, mild blue that offers a gentle introduction. "I’ve gotten a lot of transformations from that," she notes. From there, palates can progress to the more pronounced Saint Agur, known for its rich, buttery texture and balanced blue notes, eventually leading to the robust complexity of a Stilton, a classic English blue with a deep, earthy pungency. This gradual progression empowers guests to develop their appreciation for the diverse spectrum of blue cheeses.
For centerpiece cheeses that command attention and offer versatility, Machuca-Kirkland highlights several standouts:
- OG Goat: "It’s a delicate goat gouda, but it has notes of butterscotch. It reminds me of Mexican cajeta, which is cooked caramel." Its dual nature allows for both sweet and savory applications. She suggests pairing it with "sweet and hot pickled peppers, a thin-sliced butter crostini, and shave the OG Goat on." For a sweeter profile, "add some strawberry fennel jam. It’s versatile." The butterscotch notes create an intriguing depth, making it a sophisticated yet accessible choice for any holiday spread.
- Blakesville’s Linedeline with Aleppo Pumpkin Butter: This pairing showcases Machuca-Kirkland’s culinary creativity. She crafts her own Aleppo pumpkin butter using "Kabocha Japanese pumpkins, which are very fleshy," cooked down with brown sugar, spices, and Aleppo peppers "low and slow for about an hour" until "it becomes so velvety." The creamy, slightly tangy Linedeline (likely a soft-ripened goat cheese) finds a perfect foil in the sweet-savory, subtly spicy pumpkin butter, creating a harmonious and memorable bite.
- Mimolette with Curried Pistachios: A vibrant, aged French cheese with a distinct orange hue, Mimolette offers a sweet, nutty profile. Paired with curried pistachios, "you get the sweet notes from the cheese and then savory from pistachios." This combination provides a delightful contrast in textures and flavors, adding an exotic touch to the cheese board.
Bill Reed: The Pedestrian Approach to Hospitality and In-House Cheesemaking
In Chattanooga, Tennessee, Bill Reed of Pedestrian Wine & Cheese has redefined hospitality with an innovative business model. For Reed, hospitality transcends mere politeness; it’s about genuine connection. "Hospitality means creating a welcoming experience where someone is seen," he states. "If you can nail that in some way during the time that you have to connect with them, they feel comfortable, they feel safe, and everything else will fall into place." This ethos underpins his entire operation, particularly crucial for a small, specialized shop. "If you’re not the most hospitable place around, then it’s going to be easy to forget about you."
Reed’s commitment to hospitality is uniquely integrated with an extraordinary venture: in-house cheesemaking. Pedestrian Wine & Cheese holds the distinction of being "the first shop [in Tennessee] that sells liquor, wine, and beer to have an agriculture license and kitchen." In this kitchen, Reed and his team transform local whole milk into fresh cheeses like ricotta, mozzarella, stracciatella, and burrata. This hands-on approach allows him to not only sell these exquisite fresh cheeses but also to teach customers the craft, offering "all the ingredients to go home and do it themselves."
This bold diversification has yielded significant returns. "A lot of our events are focused on cheesemaking," Reed explains. They regularly sell out of their fresh mozzarella and ricotta at farmers’ markets within hours, and their popular cheese club includes these unique, house-made offerings. The initial skepticism from licensing authorities – "Why would any liquor store want to make cheese?" – has been replaced by recognition of its ingenious synergy. Reed views it as a "connective thread," allowing them to engage with the community beyond the confines of the shop, fostering a deeper appreciation for both cheese and wine. This innovative model not only differentiates Pedestrian Wine & Cheese but also strengthens its ties to local agriculture and its customer base.
Megan Vaughan: The Storyteller, Strategist, and Culinary Connoisseur
Megan Vaughan, proprietor of Vaughan Cheese Counter & Bar in North Beach, Maryland, embodies the role of both curator and educator. Her business thrives on a profound connection to the source. "I work with all of the farms directly, so I get to know them and tell their stories to my customers through the cheese," she explains. Her counter, boasting "between 75 and 95 cheeses that rotate seasonally—all US cheeses, with just a few exceptions," is a testament to the rich tapestry of American cheesemaking.
This direct relationship fosters a transparent and engaging customer experience. "Being able to tell the story of the farmers through the cheese is insanely rewarding and so much fun," Vaughan enthuses. This narrative extends to every interaction, even through shipped orders, where each box includes "a handwritten card from me thanking them for their order, plus an index card full of descriptions of every cheese in that box that say, ‘This is the name of the cheese. This is what it tastes like. This is where it’s from. This is a fun fact about it.’" This personal touch transforms a simple purchase into an educational and emotional journey, deepening the customer’s appreciation for the product and its origins.
Vaughan’s strategic acumen is also evident in her approach to business diversification, a lesson learned and refined in the wake of global challenges. "When designing the business, it was important that it was designed in a way that feels COVID-proof—that if any one thing got decimated, the business could continue running." This led to a significant revamp of her online retail operations and the development of a robust class program. "It’s really important that as we are looking down the throat of massive change industry-wide, that nothing can feel too precious. You need to be able to change on a dime, and we learned that." This adaptability, mirrored by the farms she works with, is key to sustained success in a dynamic market.
Her rich culinary background, including experience at the prestigious Eleven Madison Park, profoundly shapes her approach to hospitality. "Whether it be culinary school or working at Eleven Madison Park, where I ran service, versus the kitchen, you learn how to be efficient and what hospitality feels like," Vaughan reflects. This high-level training instills a meticulous attention to detail and a deep understanding of the guest experience, ensuring that every interaction at Vaughan Cheese Counter & Bar is polished and professional yet genuinely warm. Crucially, she aims to make cheese accessible, ensuring "people never feel like they’re not special or fancy enough to appreciate cheese, because it can feel overwhelming to walk into this space and be greeted with a wall of 90 cheeses." Her mission is to strip away pretension, fostering a "pure joy of having someone walk in, getting to take care of them, and making them feel welcome." This commitment to "genuine hospitality" has become a hallmark of her business within the community.
Official Responses: The Unifying Theme of Hospitality
Across these three distinct businesses, a powerful, unifying philosophy emerges: genuine hospitality is the cornerstone of success, whether in hosting an event or running a specialty shop. Each professional, in their own words, emphasizes the profound impact of making others feel "seen," "comfortable," and "welcome."
Andrea Machuca-Kirkland’s proactive approach to engaging hesitant guests and her dedication to building community around the table highlight hospitality as an active, nurturing endeavor. It’s not just about providing food, but about creating an environment where connections flourish and people feel cherished.
Bill Reed’s definition of hospitality as creating a "safe" and "comfortable" space underscores the psychological dimension of welcoming guests. His innovative cheesemaking initiative, while a business strategy, is also an extension of this hospitality—inviting customers into the creative process, fostering curiosity, and building a sense of shared experience. It’s an "official response" to the need for authentic engagement in an increasingly digitized world.
Megan Vaughan, drawing on her elite culinary background, articulates hospitality as a deliberate act of care, designed to demystify and empower. Her commitment to storytelling and making cheese approachable serves as an "official response" to the potential intimidation factor of artisanal foods, positioning her business as a gateway to discovery rather than an exclusive club. Her emphasis on adaptability and resilience, while a business strategy, also reflects a hospitable mindset: ensuring her business can continue to serve and delight customers regardless of external challenges.
In essence, their "official responses" are not dictated by policy, but by an inherent understanding of human connection. They all agree that "people want to feel heard and seen and loved and cared for and important. That’s the same everywhere." This universal desire forms the bedrock of their professional practices and, by extension, their advice for holiday hosts.
Implications for Holiday Hosts and the Specialty Food Industry
The insights shared by Andrea Machuca-Kirkland, Bill Reed, and Megan Vaughan offer profound implications for both individual hosts preparing for the 2026 holiday season and the broader specialty food industry.
For Home Hosts:
- Strategic Planning is Paramount: The call for advance planning from Machuca-Kirkland is a crucial takeaway. By thinking weeks ahead about menus, sourcing, and guest experience, hosts can significantly reduce stress and enhance enjoyment.
- Embrace Seasonality: Aligning cheese and pairing selections with seasonal availability not only ensures peak flavor but also adds a layer of freshness and authenticity to the holiday table. It encourages creativity and supports local producers.
- Demystify with Empathy: The experts demonstrate that introducing new or complex cheeses, like blue cheese, requires empathy and clever analogies. Hosts can adopt these techniques to encourage exploration and expand guests’ palates without intimidation.
- Curate with Purpose: Each cheese selected should have a story or a specific role, whether it’s a versatile centerpiece or a bold flavor adventure. Thoughtful pairings elevate the experience, transforming a simple board into a culinary journey.
- Prioritize Genuine Hospitality: Beyond the food, the atmosphere of warmth, welcome, and attentiveness is what truly creates lasting memories. Making guests feel "seen" and valued is the ultimate ingredient for successful entertaining.
For the Specialty Food Industry:
- The Power of Personal Connection: In an era of increasing automation, the success of these businesses underscores the enduring value of direct engagement—from telling farmer stories to handwritten notes, personalizing the customer experience builds loyalty and community.
- Innovation Through Diversification: Reed and Vaughan exemplify how innovative business models, such as in-house cheesemaking, educational classes, and robust online platforms, are not just defensive measures but pathways to growth and differentiation in a competitive market.
- The Educator’s Role: Modern cheesemongers are more than retailers; they are educators and curators. Their ability to demystify products, offer guidance, and share knowledge elevates the customer experience and fosters deeper appreciation for artisanal foods.
- Resilience and Adaptability: The "COVID-proof" strategies discussed highlight the necessity for businesses to be agile and responsive to external changes, continuously evolving their offerings and operational structures to ensure long-term viability.
- Hospitality as a Business Model: The unanimous emphasis on hospitality suggests it’s not merely a pleasantry but a core business strategy. It drives customer acquisition, retention, and brand loyalty, making it a critical investment for any customer-facing enterprise.
As the 2026 holiday season approaches, the wisdom from Andrea Machuca-Kirkland, Bill Reed, and Megan Vaughan offers an invaluable toolkit. Their collective expertise illuminates a path toward more joyful, less stressful, and truly memorable holiday gatherings, grounded in the universal language of good food and genuine human connection. Whether you’re assembling a grand cheese board or simply sharing a cherished moment, their advice reminds us that the best celebrations are those where everyone feels special, and every bite tells a story.
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<h2><a href>Alana Pedalino</a>
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<p>Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.</p>
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