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Cheese

New Study: California Dairy Industry Responsible For More Than 443,000 Jobs - Three Percent of State's Job Production

California’s Largest Agriculture Commodity Feeds Billions into Economy, Stimulates Positive Ripple Effect Throughout Local Communities

Real California Cheeses Beat the Heat and the Competition at Annual American Cheese Society Competition in Austin, TX

SOUTH SAN FRANCISCO, Calif., & MODESTO, Calif. – August 12, 2009 – California cow’s milk cheesemakers won 23 awards, including a distinguished Second Place Best of Show, at the 2009 annual cheese competition held by the American Cheese Society (ACS), August 5-8 in Austin, TX.

The American Cheese Society recognizes the finest cheeses produced in the United States. A record 1,327 cheeses and cultured dairy products were entered into the competition.  California cheeses had another strong showing this year competing against 197 producers from 32 states, another ACS record.

San Diego Chargers And California Dairy Families Award South Bay Union School District with $10,000 Grant

‘Hometown Grant’ supports nutrition and physical activities within schools

California Pepper Jack and Beef Quesadilla

California Pepper Jack and Beef Quesadilla

Yields 4 Servings

  • 8 (8-inch) flour tortillas
  • 4 cups (about 16 ounces) coarsely grated California Pepper Jack
  • 2 cans (3 ounces) sliced mushrooms, drained
  • 8 ounces thick-sliced roast beef, cut into thin strips
  • 1 medium green bell pepper, seeded and chopped
  • Salt and freshly ground black pepper

Port-Poached Pears and Ricotta

Port-Poached Pears and Ricotta

Yields 4 Servings

Cheese:

  • 1 cup California Ricotta cheese

Port-Poached Pears:

Monterey Jack with Apricots, Honey and Mint

Monterey Jack with Apricots, Honey and Mint

Yields 4 Servings

  • 20 whole dried apricots
  • 3 tablespoons honey, plus additional for drizzling over cheese
  • 2 tablespoons water
  • 2 tablespoons julienned fresh mint leaves
  • 8 1 1/2-ounce triangular slices California Monterey Jack cheese

Dry Jack with Winter Fruit Compote

Dry Jack with Winter Fruit Compote

Yields 4 Servings

  • 6 dried apricots, halved
  • 4 dried pear halves, coarsely chopped
  • 4 dried Calimyrna figs, halved
  • 2 tablespoons golden raisins
  • 2 tablespoons dried cranberries
  • 6 fresh thyme sprigs, divided
  • 1 cinnamon stick, broken into 3 pieces
  • 1 bay leaf
  • 4 cracked peppercorns

Caramelized Apple and Toasted Walnut Brie

Caramelized Apple and Toasted Walnut Brie

Yields 8 Appetizer Servings

  • 2 tablespoons butter
  • 1 small red apple (such as Fuji or Braeburn), cored and sliced or chopped
  • 1 tablespoon granulated sugar
  • 1 (15-ounce) room-temperature, ripe, round California Brie cheese
  • 1/4 cup toasted, coarsely chopped California walnuts


California White Cheddar with Apples

California White Cheddar with Apples

Yields 4 Servings

Cheese:

  • 8 rectangular slices sharp California White Cheddar, about 2 1/2" x 1 1/2" x 1/4" each (about 1/2 ounce per slice)

Apple and Walnut Conserve:

California Aged Gouda with Balsamic Reduction

California Aged Gouda with Balsamic Reduction

Yields 4 Servings

  • 1 cup balsamic vinegar
  • 4 teaspoons sugar
  • 12 (2/3-ounce) spears Real California aged Gouda cheese
  • Watercress sprigs, for garnish
  1. In small saucepan over high heat, bring vinegar to simmer. Reduce heat and simmer until vinegar is reduced to 1/4 cup. Whisk in sugar; set aside to cool.
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