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Cheese

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:

Creamy Shrimp Nachos

Creamy Shrimp Nachos

Yields 2 1/2 Dozen

  • 2 cups (8 ounces) grated California Queso Blanco cheese (or Monterey Jack)
  • 1/3 cup mayonnaise
  • 4 ounces cooked shrimp, peeled, deveined and coarsely chopped
  • 1/4 cup minced green onions
  • 1 chipotle chili in adobo sauce, pureed and strained
  • 1 tablespoon chopped fresh cilantro leaves
  • 1/2 teaspoon grated lime zest

Cheesy California Buffalo Fries

Cheesy California Buffalo Fries

Yields 4 Appetizer-size Servings

  • 1/2 teaspoon ground cayenne
  • 2 teaspoons mesquite seasoning
  • 1/2 teaspoon celery salt
  • 1 teaspoon garlic powder
  • Spray olive oil
  • 24 ounces frozen French fries
  • 1 cup California Monterey Jack cheese (plain), shredded
  • 3/4 cup bottled chunky or creamy Blue Cheese dressing

Cheddar Bacon Fries

Cheddar Bacon Fries

Yields 4 Appetizer-size Servings

  • 2 teaspoons steak seasoning
  • 24 ounces frozen French fries ("steak" fries)
  • 1 cup California Cheddar, shredded
  • 1/3 cup real bacon bits
  • 1/2 cup sour cream blended with 4 teaspoons milk
  • 4 green onions, thinly sliced
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