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Squash and Asparagus Casserole

Makes 8 servings


1 tbsp. cooking oil

4 tbsp. Real California butter, divided, plus more for the baking dish

12 asparagus spears, cut in thirds

6 yellow squash, sliced

5 large shallots, diced

2 large garlic cloves, minced

Pinch ground cayenne, or more to taste

2 tbsp. dried thyme leaves, divided

1 cup shredded Real California sharp Cheddar cheese, or more to taste

Deviled Egg, Ham and Cheese Sandwich

Makes 1 serving


1 tbsp. Real California butter

2 slices sourdough bread

2 slices Real California white Cheddar cheese

2 slices ham

2 tbsp. egg salad


Spread the butter onto one side of each slice of bread. Top an unbuttered side of one slice with a slice of cheese, a slice of ham, the egg salad, a slice of ham, a slice of cheese, and the remaining bread, buttered side up.

Manly Cheeseburger Quiche

Makes 6 Servings


1 9-in. deep dish pastry shell

1 lb. ground beef

1 onion, finely diced

2 cloves garlic, minced

1 tsp. red pepper flakes

1/3 cup diced sweet pickles

1/3 cup diced sweet pickles

1 tbsp. mustard

1 tbsp. finely chopped fresh parsley

1 tbsp. finely chopped fresh parsley

1/4 tsp. pepper

1 1/2 c. shredded Real California Cheddar cheese

Celebrate the dairy days of summer by keeping products cool and fresh

Nothing says summer like dairy products from the number one dairy state, California. From scoops of cold, creamy ice cream to melted cheese atop juicy grilled burgers, dairy and summer menus go together like sweet corn and butter. But nothing spoils the summer fun like spoiled milk, which is why it's important to know how to store your dairy products - especially in the hotter months.

Portobello Quesadilla

Makes 4 servings


1 large portobello mushroom (6 ounces)

1 tablespoon unsalted Real California butter

2 flour tortillas, about 8-inches in diameter

1/2 cup shredded Real California Cheddar cheese (6 ounces)

1/4 cup plain nonfat Real California yogurt, lightly beaten


Breakfast Stuffed Poblano Peppers

Makes 4 servings.

Prep Time: 15 min


4 fresh poblano peppers

1 tablespoon butter

1 cup frozen hash browns

8 eggs

1/3 cup chopped soft sundried tomatoes

5 ounces shredded California Jalapeño Quesadilla Cheese (like Cacique)

1/4 cup crumbled California Cotija Cheese

Salt and pepper


Trending Now: California Wedding Cheese Cakes. Tasty Dessert Trend Offers Brides Something Old, Something New, Something Smelly, Something Blue

Wedding CheesecakeSOUTH SAN FRANCISCO, Calif. & MODESTO, Calif. – (May 13, 2013)—Move over cupcakes and cake-pops, this season’s tastiest wedding trend has officially arrived, wedding cheese cakes.  Elegant wheels of California cheese stack up to create a savory spin on the classic wedding cake and offer couples a tasty way to personalize their special day.

The REAL Californian

8 (1/2-inch thick) slices rustic grainy bread, cut on the diagonal to make slightly larger

2 tablespoons California butter, softened

1 ripe avocado, peeled, pitted and coarsely mashed

1/4 teaspoon seasoned salt

1/4 teaspoon lemon pepper

1/4 cup diced tomato

2 teaspoons minced roasted garlic

4 to 6 oz. farmstead or sharp California Cheddar cheese, thinly sliced

The Tuscan

2 tablespoons California butter, softened

8 (1/2-inch thick) slices pugliese or potato rosemary bread, cut on the diagonal to make slightly larger

4 to 6 oz. smoked California mozzarella cheese, thinly sliced

1/4 cup roasted red peppers, well drained and sliced

1/4 cup pitted mixed olives, well drained and coarsely chopped

2 tablespoons snipped fresh basil


The Havana

1 pasilla pepper, stemmed and seeded

2 tablespoons California butter, softened

8 (1/2-inch thick) slices rustic French bread, cut on the diagonal to make slightly larger

4 to 6 oz. California Monterey Jack cheese, thinly sliced

4 oz. thinly sliced ham

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