Orchard on the Moor with Marieke Fenugreek Gouda
A cocktail as crisp as an October evening, this tart drink teases the fruity notes out of this Fenugreek gouda.
Isigny Ste-Mère’s Leek and Potato Gratin
This gratin is layered with Yukon gold potatoes, sautéed leeks, and Isigny Ste-Mère Mimolette for a nutty, sweet flavor that pairs perfectly with the nutmeg-spiced heavy cream.
Parmigiano Reggiano Pizza with Parma Ham
This Parmigiano Reggiano pizza is way better than delivery—and it’s just as fast.
Cucumber and Cilantro French Goat Cheese Chilled Soup
A refreshing soup from Goat Cheeses of France is perfect for a summer picnic.
Cabbage Soup with a Puffy Fontina Topper
This recipe is a variation on a famous soup from the Valtellina region of the Valle d’Aosta. The hearty combination of cabbage, beef broth, whole wheat bread and savory Fontina Valle d’Aosta produces a richly satisfying dish worthy of everyone’s “comfort food” repertoire.
Cool Shrimp Tacos
These shrimp tacos are easy to make, and oh-so-tasty. Developed by the chefs at the Wisconsin Milk Marketing Board, these tacos involve minimal stove time, making them a great hot weather choice.
Mixed Berry French Chèvre Smoothie
Nothing starts a day off like a smoothie from Goat Cheeses of France. And one with goat cheese packs a protein punch that will keep you going for hours.
Orecchiette with Peas, Pancetta, and Cypress Grove’s Truffle Tremor
Tangy and irresistibly heady, this truffled goat cheese elevates ear-shaped pasta studded with green peas and crispy pancetta. If you can’t find orecchiette, feel free to substitute it with another short pasta shape, such as penne, fusilli, or farfalle. Special thanks to Cypress Grove for sponsoring this recipe.
Potato Tart with Point Reyes Original Blue Cheese
Breakfast, brunch, lunch, or dinner, served warm or at room temperature—this versatile recipe is great for any time and any crowd.
