Ham and Potato Spanish Omelette
Serve this omelette for breakfast or as a part of a tapas menu. A 10-inch cast iron skillet is perfectly sized for this dish.
Savory Bacon-Comté Scones
Enjoy these alongside morning coffee or breakfast stout, or to accompany a bowl of soup.
Bread Pudding with Comté and Wild Mushrooms
Make this dish the star of brunch or serve it as a dinner side. Using an assortment of mushrooms imparts a more robust flavor.
A Simple Morning Indulgence with Marin French Cheese Co.’s Petite Breakfast
Pop the bubbly, slice up a fresh baguette, and let the morning slide into the afternoon. Life’s too short not to start the day with cheese.
Brown Butter and Sage Biscuits with Pecorino Romano PDO
A little bit abbondanza, a little bit bless your heart—these classic Southern brown butter biscuits get an Italian boost from sage and Pecorino Romano PDO.
Honey-Truffle Mousse with Lime and Truffle Tremor
The key to incorporating Truffle Tremor into recipes is to let the cheese’s profile shine alongside subtly contrasting flavors.
Roquefort and Rosemary Scone
These are the luxurious weekend treats you didn’t know you needed. Rich and tangy, they work with both sweet and savory accompaniments.
TomaRashi Peach Toast
Sponsored by Point Reyes Farmstead Cheese Co.
Lemon Ricotta Waffles with Blueberries
These waffles are light and tender on the inside thanks to the ricotta, yet still remain pleasingly crisp on the outside.
Green Chili and Queso Fresco Frittata
Queso fresco is a favorite cheese to use in Mexico on the breakfast classics huevos rancheros and chilaquiles.