How To Make a Grilled Cheese Sandwich with Creamy Havarti Cheese
A fall classic, easily elevated without any complicated ingredients or methods. All you need is Castello Creamy Havarti Cheese.
Mini Spanish Tortillas with Mt Tam, Romesco Sauce, and Fresh Herbs
We recommend thinking outside the box when you bring Mt Tam into your kitchen—like by topping it on a Spanish tortilla with romesco sauce and fresh herbs.
Summer Sliders with CASTELLO® Creamy Havarti Cheese
These summertime sliders with Castello’s creamy Havarti Cheese are the perfect seasonal addition to your next backyard barbecue.
Chef’s Dish: At Elderslie Farm, George and Katharine Elder Honor Kansas Culture
George and Katharine Elder make goat’s and cow’s milk cheeses, along with operating a restaurant, a cafe, a blackberry-picking operation, and a sawmill.
Rougette Grilling Cheese & Peach Toasts with Fresh Mint and Honey
Try this recipe for a sweet and savory appetizer with Rougette Bonfire Grilling Cheeses to impress your guests all summer long.
In Season: Carrots
The ubiquitous carrot, which is seemingly always in season in one variety or another, can be prepared with imagination in myriad ways.
DIY: Mexican Crema
Having a single jar of crema in your fridge will help you solve many of your condiment quandaries. Or you can just eat it with a spoon.
Manchego and Marcona Almond Spread
A bright spread that can be simply enjoyed on grilled bread or used as a condiment on sandwiches.
One Cheese, Five Ways: Hola, Manchego!
Welcome this nutty sheep’s milk cheese to your table for a taste of Spain.
Tuna Frisée Salad with Citrus-Marinated Manchego and Olives
For this recipe, the Manchego is marinated ahead of time with citrus and herbs. Use a good quality tuna for the best results.
