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Smoked Cheddar Juicy Lucy Burgers


Minneapolis made the cheese-stuffed burger famous, but swapping smoked cheddar for American slices really elevates this dish. For even better results, ask your butcher for ground short ribs in place of the ground chuck.

Fettuccine with Swiss Chard and Fiore Sardo PDO


The brown-butter base of this pasta sauce plays of the nutty-sweet flavors of traditional sheep’s milk Fiore Sardo PDO, while vermouth and golden raisins add zingy contrast.

Seasoned Ricotta with Pomegranate Seeds, Persimmon, and Balsamic


Garnished with pomegranate seeds and persimmon, this cheesy seasonal dish can be served for breakfast or dessert. You’ll have leftover seasoned ricotta; it will keep, refrigerated, for up to a week.

“Cacio e Pepe” Popcorn with Pecorino Romano PDO


In this party-ready recipe, Pecorino Romano and freshly cracked black pepper transform fresh popcorn into a dish of minimalist decadence.

Hand-Rolled Ricotta Pasta with Brushland’s Grandma Sauce


Save time by doubling the pasta recipe and freezing half so you’ll always have homemade pasta on hand!

Roasted Cauliflower and Leek Gratin with Pecorino Sardo PDO


Melted into cauliflower and crisped alongside breadcrumbs, Pecorino Sardo PDO adds a savory dimension to this veritable comfort food dish.

Banana-Pecan Waffles with Brunost


Brunost cheese is fudge-like with a slight sweetness, which adds a perfect layer of complex sweetness to breakfast dishes like French toast or waffles.

Marinated Hanger Steak with Feta Vinaigrette 


This feta vinaigrette garnishes an impressive steak, but it’s also phenomenal mixed into morning eggs or drizzled over grilled romaine lettuce.