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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

Southwest Baked Egg Breakfast Cups

Makes 12 servings.

Prep Time: 15 min


2 cups refrigerated hash browns, uncooked

8 whole eggs, large

1/2 cup California cottage cheese

1/2 teaspoon baking powder

1/4 cup diced bell pepper

2 tablespoons salsa, chunky

2 ounces green chiles, diced

Salt and pepper to season

1/2 cup black beans

1/2 cup California Mexican cheese blend

Lettuce Cup "Tacos" with Chicken and Crema

Yield 12 


2 tablespoons Real California butter

3 (6-to-7-inch) corn tortillas, halved and cut into 1/4-inch strips

3/4 cup Real California sour cream or crème fraîche

1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced, or more to taste

12 iceberg lettuce leaves, trimmed into a bowl shape

1 pound cooked chicken, shredded

2 cups tender cilantro sprigs

Bacon and Eggs Grilled Cheese

Yield 4 servings


1 package of sliced prosciutto

Kosher salt and fresh ground black pepper as needed

Olive oil, as needed

Rustic Italian style bread, sliced into 4 large slices, drizzled with olive oil and salt and pepper

1/4 bunch of fresh basil, chiffonade

1 pound of fresh Real California Mozzarella cheese, slice into ¼ inch slices, seasoned with salt and pepper

Savory French Toast Breakfast Sandwich

Yield 1 sandwich


2 slices garlic Texas toast

2 tablespoons Real California butter

1/4 cup Real California buttermilk

3 eggs

2 slices Real California Cheddar

2 strips bacon, cooked until crisp



Cheesy Buffalo Chicken Dip

Cheesy Buffalo Chicken Dip

3 cups cooked chicken, diced or shredded (about 3 breasts)

2 (8-oz) packages California cream cheese, softened

1 ½ cups shredded California Cheddar cheese

¾ cup Buffalo wing sauce

½ cup green onion, finely chopped

¼ cup California Blue cheese, crumbled (optional)

Makes 8 servings.

Mix all ingredients together and spoon into a (8x8) square baking dish. Bake at 350 degrees for 20-30 minutes or until hot and bubbly. Serve with corn chips, crackers and/or celery stalks. 

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