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Cheese

California Caprese Salad

California Caprese Salad

Yield: 4 Entrée Servings

  • 1 pound cherry tomatoes
  • 1 pound California Fresh Mozzarella (Ciligiene, or balls the size of cherry tomatoes)
  • 1 lemon, zested and juiced (about 2 tablespoons of juice)
  • 1 clove garlic, finely chopped
  • 10-12 fresh basil leaves, torn into small pieces
  • 3 tablespoons extra-virgin olive oil

Apple and California Cheddar Cheese Soup

Apple and California Cheddar Cheese Soup

Yields 4 Servings

  • 2 tablespoons unsalted butter
  • 4 cups peeled, cored and chopped Granny Smith apples (about 3 large)
  • 1 cup peeled and diced Russet potatoes
  • 1/3 cup dice celery
  • 1/2 cup diced white onion
  • 1/4 teaspoon dried thyme
  • 1/4 cup white wine
  • 4 cups chicken stock

California Jack, Shrimp and Tomato Quesadilla

California Jack, Shrimp and Tomato Quesadilla

Yields 4 Servings

  • 8 (8-inch) flour tortillas
  • 2 cups (about 8 ounces) coarsely grated California Monterey Jack
  • 8 ounces cooked bay shrimp
  • 1/2 cup chopped fresh tomato or canned diced tomatoes or tomato salsa
  • 4 tablespoons chopped fresh cilantro leaves
  • 1 ripe avocado, peeled and thinly sliced
  • Salt and freshly ground black pepper
  • 4 tablespoons butter or vegetable oil

Fromage Blanc with Olive Almond Tapenade

Fromage Blanc with Olive Almond Tapenade

Yields 1 3/4 Cups

  • 1 cup slivered almonds
  • 8 ounces pitted green olives
  • 2 tablespoons of olive oil
  • 3 tablespoons of fresh marjoram, chopped, plus a few sprigs for garnish
  • 8 ounces Fromage Blanc cheese

California Teleme With Red Onion Salsa

California Teleme With Red Onion Salsa

Yields 4 Servings

  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped red bell pepper
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 12 1-ounce spoonfuls California Teleme cheese
  • 12 toasted baguette slices

California Gouda-Stuffed Mushrooms

California Gouda-Stuffed Mushrooms

Yields 8 Servings (24 mushrooms)

  • 6 ounces pancetta or Canadian bacon, finely diced
  • 2 tablespoons butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup packed fresh spinach, chopped
  • 2 cups (8 ounces) shredded California Gouda cheese
  • 3/4 cup fresh bread crumbs

California Swiss and Cream Cheese Ball

California Swiss and Cream Cheese Ball

Yields 2 Cheese Balls

  • 1 cup (8 ounces) California Cream Cheese
  • 2 tablespoons chopped fresh thyme, OR 2 teaspoons dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 tablespoons gin OR vodka
  • 2 1/2 cups (10 ounces) grated California Swiss cheese
  • 2/3 cup chopped smoked ham (or other ham variety)

California Fundido

California Fundido

Yields 4 Servings

  • 2 medium poblano peppers
  • 1 large red bell pepper
  • 1 medium red onion, peeled and quartered
  • 1 or 2 serrano chiles, stemmed and seeded
  • 4 tomatillos, husks removed and cut in half
  • 2 medium size ripe roma tomatoes
  • 8 ounces California Monterey Jack, or other flavorful melting cheese, sliced thinly

Classic California Fondue

Classic California Fondue

Yields 6-8 Appetizer Servings

For the fondue:

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