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Cheese

French-style Grilled Ham and Teleme Sandwich

French-style Grilled Ham and Teleme Sandwich

Yields 4 Sandwiches

  • 3 large eggs
  • 11/2 tablespoons Dijon-style mustard
  • 1 1/4 teaspoons finely chopped fresh tarragon leaves
  • 1/4 teaspoon freshly ground pepper
  • 8 slices (1/4-inch-thick) egg bread
  • 2 tablespoons butter
  • 8 ounces Teleme cheese, cut into 16 slices (or use Monterey Jack)

California Cheese & Vegetable Sandwich

California Cheese & Vegetable Sandwich

Yields 4 Sandwiches

  • 2 tablespoons white wine vinegar
  • 2 teaspoons olive oil
  • 2 tablespoons orange juice
  • 2 teaspoons fresh thyme leaves
  • 4 pieces of foccacia bread (5" square or round)
    Can substitute French roll or Kaiser roll
  • 1 large red pepper, sliced in rings (12 slices)

Apple, Ham and California Cheddar on Sourdough

Apple, Ham and California Cheddar on Sourdough

Yields 4 Servings

  • 2 tablespoons butter, room temperature
  • 8 slices sourdough bread (1/4 inch thick)
  • 1/4 pound smoky ham, cut into 4 slices (or buy pre-sliced ham)
  • 1 small green apple (about 5 ounces), such as Granny Smith, cut into 1/8-inch-thick slices
  • 6 ounces medium or sharp California Cheddar cheese, coarsely grated

Watermelon and California Feta Salad

Watermelon and California Feta Salad

Yields 4 Servings

  • 1/4 cup olive oil
  • 2 tablespoons fresh mint leaves julienned (finely sliced)
  • 4 teaspoons champagne vinegar
  • 1/2 small chilled watermelon, preferably seedless (about 6 pounds)
  • 3/4 cup each red and green seedless grapes, halved
  • 1 cup crumbled California Feta cheese (about 5 ounces)

Farmer's Market Fresh Mozzarella Salad

Farmer's Market Fresh Mozzarella Salad

Yields 4 Servings

  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons sherry wine vinegar
  • 1 tablespoon lemon juice
  • 10 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 1 ear of corn, blanched, cooled and kernels cut from cob
  • 1/4 cup finely chopped red onion

California-Style Chef's Salad

California-Style Chef's Salad

Yields 2 Main Course or 4 First Course Servings

For the dressing:

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
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