If ordering for the holidays please place your order early. We
are a small farmstead where many of your cheeses are made
Choice of herb and garlic or pepper cheese balls preserved in olive oil. Place cheese in the center of an individual green salad. Spread cheese on garlic bread, drizzle with the olive oil. Broil until the edges of the bread turn brown. Gourmet!
Add feta with sun-dried tomatoes to an antipasto, or use
as a topping on a fresh-baked foccacia Crumble feta
with rosemary and olives on a Greek salad, or use as a filling
in spanakopita. Great served on spinach fettuccine. International!
Serve petite chèvre with rosemary on fresh sliced
tomatoes. Use as a stuffing for pasta or grape leaves. Slice a
plain petite chèvre, warm in the oven, arrange in a pool of
chocolate sauce on a dessert plate, and sprinkle with
chopped nuts.
Enjoy!
Spoon a hearty amount of jalapeno cheese onto a cooked egg mixture. Top with avocado slices and chopped tomatoes. Fold over the edges of the omelet. Garnish with shredded lettuce, olives, and sour cream. Or use this cheese in enchiladas or as a stuffing for chili rellenos. Hot!
A delicate orange-flavored breakfast or dessert cheese. Bagels will never be the same. Try an orange cheesecake. Frost a carrot cake. Delightful!
Mix herb and garlic fromage blanc into hot pasta; add
a small amount of cream. Serve with a fresh green
salad. Combine cheese with bread crumbs, and stuff
mushroom caps. Bake until crumbs are brown. Simple!