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Fancy Toast

Saint Angel “Fancy Toast” with Red Pepper Jam and Toasted Pine Nuts


This “Fancy Toast” features creamy Saint Angel cheese with sweet and spicy pepper jam, tangy sourdough, crunchy pine nuts, and herbaceous fresh basil.

Pao de Quiejo (Brazilian Cheese Bread)


These gougere-like little buns are crisp on the outside, and cheesy and chewy on the inside. They’re delicious, easy, and gluten-free…what’s not to love?

Grapefruit, Fennel, and Radish Salad with Fiore Sardo PDO and Vinaigrette


This bright and crunchy salad gets a smoky, savory kick from Fiore Sardo PDO cheese. Refrigerate any leftover vinaigrette for up to a week.

Président® Butter Gluten-Free Blueberry Muffins


Use France’s favorite butter to make these simple muffins that are so light and fluffy, you’d never suspect they’re gluten-free.

Herbed Gnocchi

Herbed Ricotta and Pecorino Sardo PDO Gnocchi with Tomato Sauce


Pecorino Sardo PDO, made with 100% sheep’s milk cheese, imparts a boost of flavor and complexity to these light and tender herb-flecked ricotta gnocchi.

Pecorino Sardo Panini

Calabrese, Roasted Red Pepper, and Arugula Panini with Pecorino Sardo PDO


Try this delicious panini with the milder Dolce version of Pecorino Sardo PDO.

Elderflower Royale with Flory's Truckle

Elderflower Royale Paired with Flory’s Truckle


Light, bright and bubbly flavors meet one of America’s most flavorful cheddars in this pairing that’s perfect for snacking your spring fever away.   Sponsored by Glenglassaugh Scotch Whisky.

Grilled Romaine with Litehouse Blue Cheese Crumbles


Put a twist on a classic! Grill your romaine until charred and smoky, add your favorite veggies and top with Litehouse Simply Artisan Blue Cheese crumbles.

Bobby Burns Cocktail and Manchego

The Bobby Burns Paired with Manchego


A classic cocktail celebrating the eponymous Bobby Burns, Scotland’s national bard. Bring out those balanced, complex notes by pairing this Scotch cocktail with some classy Manchego.  Sponsored by Brown Forman. 

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