Blue Cheese Bruschetta with Figs

Ingredients:

36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.

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Imported Blue Cheese

Blue Cheese Bruschetta with Figs

Ingredients:

36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.

Related Products:

Imported Blue Cheese

Blue Cheese Bruschetta with Figs

Ingredients:

36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.

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Imported Blue Cheese

Cheese and Leek Croquettes

Ingredients:

2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.

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Cheese and Leek Croquettes

Ingredients:

2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.

Related Products:

Cheese and Leek Croquettes

Ingredients:

2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.

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Cheddar Cheese Devilled Eggs

Ingredients:

1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated

As Seen in Fromaggio Magazine Spring/Summer 2009

Method:

First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).

Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.

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Cheddar Cheese Devilled Eggs

Ingredients:

1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated

As Seen in Fromaggio Magazine Spring/Summer 2009

Method:

First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).

Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.

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Cheddar Cheese Devilled Eggs

Ingredients:

1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated

As Seen in Fromaggio Magazine Spring/Summer 2009

Method:

First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).

Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.

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Cheese Sticks with Fennel Seeds

Ingredients:

1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.

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Italian Parmigiano Cheese

Cheese Sticks with Fennel Seeds

Ingredients:

1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.

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Italian Parmigiano Cheese

Cheese Sticks with Fennel Seeds

Ingredients:

1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.

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Italian Parmigiano Cheese

Crab and Ricotta Tartlets

Ingredients:

12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.

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Traditional Ricotta

Italian Parmigiano Cheese

Crab and Ricotta Tartlets

Ingredients:

12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.

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Traditional Ricotta

Italian Parmigiano Cheese

Crab and Ricotta Tartlets

Ingredients:

12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.

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Traditional Ricotta

Italian Parmigiano Cheese

Fruit and Cheese Kabobs

Ingredients:

3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey

As Seen in Fromaggio Magazine Spring/Summer 2009

Method:

Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.

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Brick Cheese

Fruit and Cheese Kabobs

Ingredients:

3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey

As Seen in Fromaggio Magazine Spring/Summer 2009

Method:

Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.

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Brick Cheese

Fruit and Cheese Kabobs

Ingredients:

3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey

As Seen in Fromaggio Magazine Spring/Summer 2009

Method:

Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.

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Brick Cheese

Parmesan Thins

Ingredients:

1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.

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Italian Parmigiano Cheese

Parmesan Thins

Ingredients:

1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.

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Italian Parmigiano Cheese

Parmesan Thins

Ingredients:

1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.

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Italian Parmigiano Cheese

Peppery Cheese Ball

Ingredients:

250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.

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Casata Friulano Cheese

Peppery Cheese Ball

Ingredients:

250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.

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Casata Friulano Cheese

Peppery Cheese Ball

Ingredients:

250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.

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Casata Friulano Cheese

Red Onion and Goat's Cheese Pastries

Ingredients:

2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.

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100% Goat's Milk Cheese

Red Onion and Goat's Cheese Pastries

Ingredients:

2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.

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100% Goat's Milk Cheese

Red Onion and Goat's Cheese Pastries

Ingredients:

2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.

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100% Goat's Milk Cheese

Sun-Dried Tomato and Provolone Bread

Ingredients:

2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.

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Provolone Cheese

Sun-Dried Tomato and Provolone Bread

Ingredients:

2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.

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Provolone Cheese

Sun-Dried Tomato and Provolone Bread

Ingredients:

2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.

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Provolone Cheese

Baked Asiago Dip

Ingredients:

3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.

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Imported Asiago Cheese

Italian Romano Cheese

Baked Asiago Dip

Ingredients:

3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.

Related Products:

Imported Asiago Cheese

Italian Romano Cheese

Baked Asiago Dip

Ingredients:

3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.

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Imported Asiago Cheese

Italian Romano Cheese

Peppery Cheese Ball

Ingredients:

250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.

Related Products:

Casata Friulano Cheese

Peppery Cheese Ball

Ingredients:

250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.

Related Products:

Casata Friulano Cheese

Peppery Cheese Ball

Ingredients:

250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.

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Casata Friulano Cheese

Roasted Red Pepper Dip

Ingredients:

1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.

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Traditional Ricotta

Roasted Red Pepper Dip

Ingredients:

1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.

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Traditional Ricotta

Roasted Red Pepper Dip

Ingredients:

1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.

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Traditional Ricotta

Vanilla Fruit Dip

Ingredients:

1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.

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Mascarpone Cream

Vanilla Fruit Dip

Ingredients:

1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.

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Mascarpone Cream

Vanilla Fruit Dip

Ingredients:

1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon

As Seen in Fromaggio Magazine Spring/Summer 2010

Method:

Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.

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Mascarpone Cream

Delicias Cheese Balls

Ingredients:

2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying

As Seen in Fromaggio Magazine Spring/Summer 2011

Method:

Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.

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100% Goat's Milk Cheese

Grated Parmesan Cheese

Delicias Cheese Balls

Ingredients:

2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying

As Seen in Fromaggio Magazine Spring/Summer 2011

Method:

Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.

Related Products:

100% Goat's Milk Cheese

Grated Parmesan Cheese

Delicias Cheese Balls

Ingredients:

2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying

As Seen in Fromaggio Magazine Spring/Summer 2011

Method:

Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.

Related Products:

100% Goat's Milk Cheese

Grated Parmesan Cheese

Cheese Potato Soup with Seafood

Ingredients:

4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste

As Seen in Fromaggio Magazine Fall/Winter 2011

Method:

Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.

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Casata Friulano Cheese

Cheese Potato Soup with Seafood

Ingredients:

4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste

As Seen in Fromaggio Magazine Fall/Winter 2011

Method:

Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.

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Casata Friulano Cheese

Cheese Potato Soup with Seafood

Ingredients:

4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste

As Seen in Fromaggio Magazine Fall/Winter 2011

Method:

Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.

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Casata Friulano Cheese

Acorn Squash and Roasted Garlic Triangles

Ingredients:

1 head of garlic, roasted
2 small acorn squash
Salt and pepper
Olive oil
1/4 cup fresh sage leaves, chopped
1/4 tsp fresh nutmeg
1 cup Salerno Ricotta Cheese
1/3 cup pine nuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tbsp butter
3 tbsp olive oil

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper. Bake in a 350°F oven for about 50 minutes, until the flesh is very soft and can be removed from the skin with a fork. Scrape the acorn squash out of its skin and mash well with a fork. Squeeze the garlic out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside. In a large bowl, combine the cooked squash and garlic with the nutmeg, Salerno Ricotta Cheese, and pine nuts. Stir well. Add more salt and pepper if needed.
Preheat oven to 375°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about four to six layers. With a sharp knife cut the horizontal rectangle into six strips. Place a tablespoon of filling about one inch from the bottom of each strip. Lift bottom right corner of phyllo strip over the filling, lining edge of dough with left edge of strip (this should give you a triangle shape). Continue folding the triangle up and to the right, alternately, to the end. Brush each triangle with melted butter and place on a baking sheet.
Bake for about 20 minutes, or until golden and crispy. Remove from the oven, place on a platter and serve.

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Traditional Ricotta

Acorn Squash and Roasted Garlic Triangles

Ingredients:

1 head of garlic, roasted
2 small acorn squash
Salt and pepper
Olive oil
1/4 cup fresh sage leaves, chopped
1/4 tsp fresh nutmeg
1 cup Salerno Ricotta Cheese
1/3 cup pine nuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tbsp butter
3 tbsp olive oil

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper. Bake in a 350°F oven for about 50 minutes, until the flesh is very soft and can be removed from the skin with a fork. Scrape the acorn squash out of its skin and mash well with a fork. Squeeze the garlic out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside. In a large bowl, combine the cooked squash and garlic with the nutmeg, Salerno Ricotta Cheese, and pine nuts. Stir well. Add more salt and pepper if needed.
Preheat oven to 375°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about four to six layers. With a sharp knife cut the horizontal rectangle into six strips. Place a tablespoon of filling about one inch from the bottom of each strip. Lift bottom right corner of phyllo strip over the filling, lining edge of dough with left edge of strip (this should give you a triangle shape). Continue folding the triangle up and to the right, alternately, to the end. Brush each triangle with melted butter and place on a baking sheet.
Bake for about 20 minutes, or until golden and crispy. Remove from the oven, place on a platter and serve.

Related Products:

Traditional Ricotta

Acorn Squash and Roasted Garlic Triangles

Ingredients:

1 head of garlic, roasted
2 small acorn squash
Salt and pepper
Olive oil
1/4 cup fresh sage leaves, chopped
1/4 tsp fresh nutmeg
1 cup Salerno Ricotta Cheese
1/3 cup pine nuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tbsp butter
3 tbsp olive oil

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper. Bake in a 350°F oven for about 50 minutes, until the flesh is very soft and can be removed from the skin with a fork. Scrape the acorn squash out of its skin and mash well with a fork. Squeeze the garlic out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside. In a large bowl, combine the cooked squash and garlic with the nutmeg, Salerno Ricotta Cheese, and pine nuts. Stir well. Add more salt and pepper if needed.
Preheat oven to 375°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about four to six layers. With a sharp knife cut the horizontal rectangle into six strips. Place a tablespoon of filling about one inch from the bottom of each strip. Lift bottom right corner of phyllo strip over the filling, lining edge of dough with left edge of strip (this should give you a triangle shape). Continue folding the triangle up and to the right, alternately, to the end. Brush each triangle with melted butter and place on a baking sheet.
Bake for about 20 minutes, or until golden and crispy. Remove from the oven, place on a platter and serve.

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Traditional Ricotta

Salsa Squash

Ingredients:

Salsa:
1 lb butternut squash, peeled, seeded, cut into 1/2 inch cubes
1/4 cup finely chopped red onion
1/2 green pepper, finely chopped
2 tomatoes, finely chopped
1/2 cup Salerno Cheddar Cheese, shredded
1/2 tsp salt
Dressing:
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp cumin
1 tbsp cilantro, chopped (optional)
Salt and pepper to taste

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Preheat oven to 375ºF. Place cubed squash on a baking sheet and roast for about 20 minutes until tender. Remove from oven and set aside to cool.
In a small bowl combine all the dressing ingredients and whisk well. Set aside.
In a large bowl, mix the chopped tomatoes, onions, peppers and Salerno Cheddar Cheese. Add cooled squash. Pour salad dressing over the mixture and toss gently. Scoop into glass
serving bowls and serve with crusty bread or toasted pita bread.

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Shredded Cheddar Cheese

Salsa Squash

Ingredients:

Salsa:
1 lb butternut squash, peeled, seeded, cut into 1/2 inch cubes
1/4 cup finely chopped red onion
1/2 green pepper, finely chopped
2 tomatoes, finely chopped
1/2 cup Salerno Cheddar Cheese, shredded
1/2 tsp salt
Dressing:
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp cumin
1 tbsp cilantro, chopped (optional)
Salt and pepper to taste

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Preheat oven to 375ºF. Place cubed squash on a baking sheet and roast for about 20 minutes until tender. Remove from oven and set aside to cool.
In a small bowl combine all the dressing ingredients and whisk well. Set aside.
In a large bowl, mix the chopped tomatoes, onions, peppers and Salerno Cheddar Cheese. Add cooled squash. Pour salad dressing over the mixture and toss gently. Scoop into glass
serving bowls and serve with crusty bread or toasted pita bread.

Related Products:

Shredded Cheddar Cheese

Salsa Squash

Ingredients:

Salsa:
1 lb butternut squash, peeled, seeded, cut into 1/2 inch cubes
1/4 cup finely chopped red onion
1/2 green pepper, finely chopped
2 tomatoes, finely chopped
1/2 cup Salerno Cheddar Cheese, shredded
1/2 tsp salt
Dressing:
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp cumin
1 tbsp cilantro, chopped (optional)
Salt and pepper to taste

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Preheat oven to 375ºF. Place cubed squash on a baking sheet and roast for about 20 minutes until tender. Remove from oven and set aside to cool.
In a small bowl combine all the dressing ingredients and whisk well. Set aside.
In a large bowl, mix the chopped tomatoes, onions, peppers and Salerno Cheddar Cheese. Add cooled squash. Pour salad dressing over the mixture and toss gently. Scoop into glass
serving bowls and serve with crusty bread or toasted pita bread.

Related Products:

Shredded Cheddar Cheese

Stuffed Artichokes

Ingredients:

6 large artichokes
3/4 cup Salerno Romano Cheese, grated
3/4 cup Salerno Parmesan Cheese, grated
3 cloves garlic, minced
3 cups breadcrumbs
9 tbsp olive oil
1 1/2 tbsp chopped oregano
1 1/2 tbsp parsley
Salt and pepper
1 egg
1/2 cup ham or Italian sausage, chopped

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Cut the stems and the tops off of the artichokes. Remove the tough outer leaves at the base as well as the center core. In a bowl, mix Salerno Romano and Parmesan Cheese, garlic, breadcrumbs, oil, oregano, parsley, egg, and meat. Season with salt and pepper. Spread leaves of each artichoke out and push stuffing in between them.
Place the artichokes in a pot with about one to two inches of water. Cover tightly with aluminum foil and bake in a 325°F oven for 45 minutes. The artichokes are done when a leaf can be easily pulled off.

Related Products:

Grated Romano Cheese

Grated Parmesan Cheese

Stuffed Artichokes

Ingredients:

6 large artichokes
3/4 cup Salerno Romano Cheese, grated
3/4 cup Salerno Parmesan Cheese, grated
3 cloves garlic, minced
3 cups breadcrumbs
9 tbsp olive oil
1 1/2 tbsp chopped oregano
1 1/2 tbsp parsley
Salt and pepper
1 egg
1/2 cup ham or Italian sausage, chopped

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Cut the stems and the tops off of the artichokes. Remove the tough outer leaves at the base as well as the center core. In a bowl, mix Salerno Romano and Parmesan Cheese, garlic, breadcrumbs, oil, oregano, parsley, egg, and meat. Season with salt and pepper. Spread leaves of each artichoke out and push stuffing in between them.
Place the artichokes in a pot with about one to two inches of water. Cover tightly with aluminum foil and bake in a 325°F oven for 45 minutes. The artichokes are done when a leaf can be easily pulled off.

Related Products:

Grated Romano Cheese

Grated Parmesan Cheese

Stuffed Artichokes

Ingredients:

6 large artichokes
3/4 cup Salerno Romano Cheese, grated
3/4 cup Salerno Parmesan Cheese, grated
3 cloves garlic, minced
3 cups breadcrumbs
9 tbsp olive oil
1 1/2 tbsp chopped oregano
1 1/2 tbsp parsley
Salt and pepper
1 egg
1/2 cup ham or Italian sausage, chopped

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Cut the stems and the tops off of the artichokes. Remove the tough outer leaves at the base as well as the center core. In a bowl, mix Salerno Romano and Parmesan Cheese, garlic, breadcrumbs, oil, oregano, parsley, egg, and meat. Season with salt and pepper. Spread leaves of each artichoke out and push stuffing in between them.
Place the artichokes in a pot with about one to two inches of water. Cover tightly with aluminum foil and bake in a 325°F oven for 45 minutes. The artichokes are done when a leaf can be easily pulled off.

Related Products:

Grated Romano Cheese

Grated Parmesan Cheese

Italian Rice Balls

Ingredients:

2 cups Arborio rice
2 tbsp butter
3 1/4 cups chicken broth
1/4 cup Salerno Parmesan Cheese, grated
2 eggs whites
1/2 cup Salerno Mozzarella Cheese, cubed
1/2 onion, chopped
1 cup green peas
1 lb ground beef
1 can (28 oz) crushed tomatoes
Dried breadcrumbs
Oil
Salt and pepper

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Melt butter in a pot. Add rice and sauté for a couple of minutes. Reduce heat to low and add enough stock to just cover the rice. Continue adding warm stock as needed to maintain coverage. Continue this process for about 20 to 30 minutes, until rice is tender. Add grated Salerno Parmesan Cheese, and salt and pepper to taste. Let cool. In a deep pan, heat oil on medium and sauté onions until soft. Add the ground beef and continue cooking until meat is brown. Drain excess oil. Add crushed tomatoes and cook 20 to 30 minutes. Remove from heat and set aside to cool.
Combine Salerno Mozzarella Cheese, peas, and meat sauce in a bowl. With moist but not wet hands, form a 1 to 1 1/2 inch ball of the rice mixture in the palm of one hand, and using the other thumb, make a depression as deep as the first joint of your thumb. Into this depression, place some of the meat mixture. Pull the rice surrounding the hole over the filling to cover and seal the filling.
In a pie plate, beat egg whites. Pour breadcrumbs into a shallow dish. Dip each ball quickly in the beaten egg and then roll in breadcrumbs to coat. Deep fry the rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.

Related Products:

Grated Parmesan Cheese

Deluxe Mozzarella Cheese

Italian Rice Balls

Ingredients:

2 cups Arborio rice
2 tbsp butter
3 1/4 cups chicken broth
1/4 cup Salerno Parmesan Cheese, grated
2 eggs whites
1/2 cup Salerno Mozzarella Cheese, cubed
1/2 onion, chopped
1 cup green peas
1 lb ground beef
1 can (28 oz) crushed tomatoes
Dried breadcrumbs
Oil
Salt and pepper

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Melt butter in a pot. Add rice and sauté for a couple of minutes. Reduce heat to low and add enough stock to just cover the rice. Continue adding warm stock as needed to maintain coverage. Continue this process for about 20 to 30 minutes, until rice is tender. Add grated Salerno Parmesan Cheese, and salt and pepper to taste. Let cool. In a deep pan, heat oil on medium and sauté onions until soft. Add the ground beef and continue cooking until meat is brown. Drain excess oil. Add crushed tomatoes and cook 20 to 30 minutes. Remove from heat and set aside to cool.
Combine Salerno Mozzarella Cheese, peas, and meat sauce in a bowl. With moist but not wet hands, form a 1 to 1 1/2 inch ball of the rice mixture in the palm of one hand, and using the other thumb, make a depression as deep as the first joint of your thumb. Into this depression, place some of the meat mixture. Pull the rice surrounding the hole over the filling to cover and seal the filling.
In a pie plate, beat egg whites. Pour breadcrumbs into a shallow dish. Dip each ball quickly in the beaten egg and then roll in breadcrumbs to coat. Deep fry the rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.

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Grated Parmesan Cheese

Deluxe Mozzarella Cheese

Italian Rice Balls

Ingredients:

2 cups Arborio rice
2 tbsp butter
3 1/4 cups chicken broth
1/4 cup Salerno Parmesan Cheese, grated
2 eggs whites
1/2 cup Salerno Mozzarella Cheese, cubed
1/2 onion, chopped
1 cup green peas
1 lb ground beef
1 can (28 oz) crushed tomatoes
Dried breadcrumbs
Oil
Salt and pepper

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Melt butter in a pot. Add rice and sauté for a couple of minutes. Reduce heat to low and add enough stock to just cover the rice. Continue adding warm stock as needed to maintain coverage. Continue this process for about 20 to 30 minutes, until rice is tender. Add grated Salerno Parmesan Cheese, and salt and pepper to taste. Let cool. In a deep pan, heat oil on medium and sauté onions until soft. Add the ground beef and continue cooking until meat is brown. Drain excess oil. Add crushed tomatoes and cook 20 to 30 minutes. Remove from heat and set aside to cool.
Combine Salerno Mozzarella Cheese, peas, and meat sauce in a bowl. With moist but not wet hands, form a 1 to 1 1/2 inch ball of the rice mixture in the palm of one hand, and using the other thumb, make a depression as deep as the first joint of your thumb. Into this depression, place some of the meat mixture. Pull the rice surrounding the hole over the filling to cover and seal the filling.
In a pie plate, beat egg whites. Pour breadcrumbs into a shallow dish. Dip each ball quickly in the beaten egg and then roll in breadcrumbs to coat. Deep fry the rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.

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Grated Parmesan Cheese

Deluxe Mozzarella Cheese

Avocado with Tangy Topping

Ingredients:

1 small red onion, chopped
1 garlic clove, crushed
1 tbsp sunflower oil
Worcestershire Sauce
2 ripe avocados, halved and stoned
2 small tomatoes, chopped
1 tbsp fresh basil, chopped
Marjoram or parsley
2 oz Salerno Mozzarella Cheese, grated
Salt and ground black pepper

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Gently fry the onion and garlic in the oil for about 5 minutes until just softened. Shake on a little Worcestershire sauce. Remove from heat. Add chopped tomatoes, basil and combine well. Add salt and pepper to taste. Add Salerno Mozzarella Cheese to the mixture and toss well.
Pre-heat oven to 375ºF. Place the avocado halves on the baking sheet. Spoon filling into the centre of each avocado half. Sprinkle more cheese on top (optional). Place in the oven and bake for 15 minutes or until cheese is melted and golden brown. Remove from oven and serve immediately.

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Deluxe Mozzarella Cheese

Avocado with Tangy Topping

Ingredients:

1 small red onion, chopped
1 garlic clove, crushed
1 tbsp sunflower oil
Worcestershire Sauce
2 ripe avocados, halved and stoned
2 small tomatoes, chopped
1 tbsp fresh basil, chopped
Marjoram or parsley
2 oz Salerno Mozzarella Cheese, grated
Salt and ground black pepper

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Gently fry the onion and garlic in the oil for about 5 minutes until just softened. Shake on a little Worcestershire sauce. Remove from heat. Add chopped tomatoes, basil and combine well. Add salt and pepper to taste. Add Salerno Mozzarella Cheese to the mixture and toss well.
Pre-heat oven to 375ºF. Place the avocado halves on the baking sheet. Spoon filling into the centre of each avocado half. Sprinkle more cheese on top (optional). Place in the oven and bake for 15 minutes or until cheese is melted and golden brown. Remove from oven and serve immediately.

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Deluxe Mozzarella Cheese

Avocado with Tangy Topping

Ingredients:

1 small red onion, chopped
1 garlic clove, crushed
1 tbsp sunflower oil
Worcestershire Sauce
2 ripe avocados, halved and stoned
2 small tomatoes, chopped
1 tbsp fresh basil, chopped
Marjoram or parsley
2 oz Salerno Mozzarella Cheese, grated
Salt and ground black pepper

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Gently fry the onion and garlic in the oil for about 5 minutes until just softened. Shake on a little Worcestershire sauce. Remove from heat. Add chopped tomatoes, basil and combine well. Add salt and pepper to taste. Add Salerno Mozzarella Cheese to the mixture and toss well.
Pre-heat oven to 375ºF. Place the avocado halves on the baking sheet. Spoon filling into the centre of each avocado half. Sprinkle more cheese on top (optional). Place in the oven and bake for 15 minutes or until cheese is melted and golden brown. Remove from oven and serve immediately.

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Deluxe Mozzarella Cheese

Ricotta and Bean Pâté

Ingredients:

1 (14 oz) can of Romano beans
1 garlic clove, crushed
6 oz Salerno Ricotta Cheese
4 tbsp butter, melted
Juice of 1/2 lemon
Salt and pepper
2 tbsp fresh parsley, chopped

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Blend the beans, garlic, Salerno Ricotta Cheese, butter, lemon juice and seasoning in a food processor until smooth.
Add the chopped parsley and continue to blend. Spoon into one serving dish or four oiled ramekins, the bases lined with discs of parchment paper. Chill the pâté until it sets firm. Serve with warm crusty bread or crackers.

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Traditional Ricotta

Ricotta and Bean Pâté

Ingredients:

1 (14 oz) can of Romano beans
1 garlic clove, crushed
6 oz Salerno Ricotta Cheese
4 tbsp butter, melted
Juice of 1/2 lemon
Salt and pepper
2 tbsp fresh parsley, chopped

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Blend the beans, garlic, Salerno Ricotta Cheese, butter, lemon juice and seasoning in a food processor until smooth.
Add the chopped parsley and continue to blend. Spoon into one serving dish or four oiled ramekins, the bases lined with discs of parchment paper. Chill the pâté until it sets firm. Serve with warm crusty bread or crackers.

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Traditional Ricotta

Ricotta and Bean Pâté

Ingredients:

1 (14 oz) can of Romano beans
1 garlic clove, crushed
6 oz Salerno Ricotta Cheese
4 tbsp butter, melted
Juice of 1/2 lemon
Salt and pepper
2 tbsp fresh parsley, chopped

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Blend the beans, garlic, Salerno Ricotta Cheese, butter, lemon juice and seasoning in a food processor until smooth.
Add the chopped parsley and continue to blend. Spoon into one serving dish or four oiled ramekins, the bases lined with discs of parchment paper. Chill the pâté until it sets firm. Serve with warm crusty bread or crackers.

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Traditional Ricotta

Twice Baked Goat’s Cheese Soufflés

Ingredients:

2 tbsp butter
1/4 cup plain flour
1 1/4 cups hot milk
Pinch cayenne pepper
Squeeze of lemon juice
Salt and ground pepper
3 1/2 oz Gos & Gris Goat Cheese, crumbled
2 eggs, separated
Melted butter, for brushing
3 tbsp breadcrumbs
3 tbsp ground hazelnuts or walnuts
2 egg whites

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Melt the butter over medium heat and stir in the flour. Cook the roux for a minute, then gradually whisk in the hot milk to make a thick white sauce. Simmer for a minute, then season with cayenne pepper, lemon juice, salt and pepper. Remove the pan from the heat and stir in the Gos & Gris Goat Cheese until it melts. Cool slightly, then beat in the egg yolks. Brush the inside of six ramekins with the melted butter and coat them with the breadcrumbs and nuts mixed together. Preheat oven to 375ºF and prepare a roasting pan with boiling water. Whisk the four egg whites to soft peaks and carefully fold them into the main mixture using a figure eight motion. Spoon into the ramekins.
Place the soufflés in the roasting pan in the oven with boiling water for about 12-15 minutes or until risen and golden brown. You can serve soufflés at this stage, or allow to cool and chill. To serve twice-baked, pre-heat the oven to 375ºF. Run a knife around the inside of each ramekin and turn out soufflé onto a baking dish.
Bake soufflés for about 12 minutes. Serve on plates with a dressed salad for garnish.

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100% Goat's Milk Cheese

Twice Baked Goat’s Cheese Soufflés

Ingredients:

2 tbsp butter
1/4 cup plain flour
1 1/4 cups hot milk
Pinch cayenne pepper
Squeeze of lemon juice
Salt and ground pepper
3 1/2 oz Gos & Gris Goat Cheese, crumbled
2 eggs, separated
Melted butter, for brushing
3 tbsp breadcrumbs
3 tbsp ground hazelnuts or walnuts
2 egg whites

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Melt the butter over medium heat and stir in the flour. Cook the roux for a minute, then gradually whisk in the hot milk to make a thick white sauce. Simmer for a minute, then season with cayenne pepper, lemon juice, salt and pepper. Remove the pan from the heat and stir in the Gos & Gris Goat Cheese until it melts. Cool slightly, then beat in the egg yolks. Brush the inside of six ramekins with the melted butter and coat them with the breadcrumbs and nuts mixed together. Preheat oven to 375ºF and prepare a roasting pan with boiling water. Whisk the four egg whites to soft peaks and carefully fold them into the main mixture using a figure eight motion. Spoon into the ramekins.
Place the soufflés in the roasting pan in the oven with boiling water for about 12-15 minutes or until risen and golden brown. You can serve soufflés at this stage, or allow to cool and chill. To serve twice-baked, pre-heat the oven to 375ºF. Run a knife around the inside of each ramekin and turn out soufflé onto a baking dish.
Bake soufflés for about 12 minutes. Serve on plates with a dressed salad for garnish.

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100% Goat's Milk Cheese

Twice Baked Goat’s Cheese Soufflés

Ingredients:

2 tbsp butter
1/4 cup plain flour
1 1/4 cups hot milk
Pinch cayenne pepper
Squeeze of lemon juice
Salt and ground pepper
3 1/2 oz Gos & Gris Goat Cheese, crumbled
2 eggs, separated
Melted butter, for brushing
3 tbsp breadcrumbs
3 tbsp ground hazelnuts or walnuts
2 egg whites

As Seen in Fromaggio Magazine Fall/Winter 2012

Method:

Melt the butter over medium heat and stir in the flour. Cook the roux for a minute, then gradually whisk in the hot milk to make a thick white sauce. Simmer for a minute, then season with cayenne pepper, lemon juice, salt and pepper. Remove the pan from the heat and stir in the Gos & Gris Goat Cheese until it melts. Cool slightly, then beat in the egg yolks. Brush the inside of six ramekins with the melted butter and coat them with the breadcrumbs and nuts mixed together. Preheat oven to 375ºF and prepare a roasting pan with boiling water. Whisk the four egg whites to soft peaks and carefully fold them into the main mixture using a figure eight motion. Spoon into the ramekins.
Place the soufflés in the roasting pan in the oven with boiling water for about 12-15 minutes or until risen and golden brown. You can serve soufflés at this stage, or allow to cool and chill. To serve twice-baked, pre-heat the oven to 375ºF. Run a knife around the inside of each ramekin and turn out soufflé onto a baking dish.
Bake soufflés for about 12 minutes. Serve on plates with a dressed salad for garnish.

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100% Goat's Milk Cheese

Leftover Cheese Spread

Ingredients:

1 lb leftover cheese
½ cup dry white wine
4 cloves garlic, peeled
Pepper to taste

Method:

Gather all your leftover cheese, trim off any dried out parts.
In a food processed coarsely chop garlic. Add cheese and white wine. Process until smooth. Season with pepper. Remove mixture from the food processer and pack into airtight containers. Refrigerate until ready to use.

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Leftover Cheese Spread

Ingredients:

1 lb leftover cheese
½ cup dry white wine
4 cloves garlic, peeled
Pepper to taste

Method:

Gather all your leftover cheese, trim off any dried out parts.
In a food processed coarsely chop garlic. Add cheese and white wine. Process until smooth. Season with pepper. Remove mixture from the food processer and pack into airtight containers. Refrigerate until ready to use.

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Leftover Cheese Spread

Ingredients:

1 lb leftover cheese
½ cup dry white wine
4 cloves garlic, peeled
Pepper to taste

Method:

Gather all your leftover cheese, trim off any dried out parts.
In a food processed coarsely chop garlic. Add cheese and white wine. Process until smooth. Season with pepper. Remove mixture from the food processer and pack into airtight containers. Refrigerate until ready to use.

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Triple Threat Guinness Cheese Spread

Ingredients:

1/2 lb Salerno Cheddar Cheese
2 oz Blue Cheese
3 oz Cream Cheese
1 tsp caraway seeds
1 tsp paprika
1/2 cup Guinness beer

Method:

Cut Salerno Cheddar Cheese and Blue Cheese in cubes.
Combine cubed cheese with cream cheese in food
processor. Add caraway seeds, paprika and Guinness.
Blend until smooth. Transfer to serving bowl. Serve at room temperature with crackers, or use as a spread on hamburgers.

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Shredded Cheddar Cheese

Triple Threat Guinness Cheese Spread

Ingredients:

1/2 lb Salerno Cheddar Cheese
2 oz Blue Cheese
3 oz Cream Cheese
1 tsp caraway seeds
1 tsp paprika
1/2 cup Guinness beer

Method:

Cut Salerno Cheddar Cheese and Blue Cheese in cubes.
Combine cubed cheese with cream cheese in food
processor. Add caraway seeds, paprika and Guinness.
Blend until smooth. Transfer to serving bowl. Serve at room temperature with crackers, or use as a spread on hamburgers.

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Shredded Cheddar Cheese

Triple Threat Guinness Cheese Spread

Ingredients:

1/2 lb Salerno Cheddar Cheese
2 oz Blue Cheese
3 oz Cream Cheese
1 tsp caraway seeds
1 tsp paprika
1/2 cup Guinness beer

Method:

Cut Salerno Cheddar Cheese and Blue Cheese in cubes.
Combine cubed cheese with cream cheese in food
processor. Add caraway seeds, paprika and Guinness.
Blend until smooth. Transfer to serving bowl. Serve at room temperature with crackers, or use as a spread on hamburgers.

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Shredded Cheddar Cheese

Zucchini-Parmesan Squares

Ingredients:

8 tbsp Salerno Parmesan Cheese, grated
1/2 cup vegetable oil
1/2 cup sesame seeds
1 onion, chopped
1 clove garlic, minced
2 1/2 cups zucchini, grated
6 eggs, beaten
1/3 cup dried bread crumbs
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper
3 cups Salerno Cheddar Cheese, shredded

Method:

Preheat oven to 325ºF. Grease a 9x13 inch pan and sprinkle with 3 tablespoons of Salerno Parmesan Cheese. Place a 1/2 tablespoon of vegetable oil in a medium sized frying pan, and heat on medium-high. Add sesame seeds and stir constantly until the seeds are lightly browned.
In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil, oregano, pepper and Salerno Cheddar Cheese; stir until well combined. Press the mixture into the prepared baking pan. Sprinkle parmesan cheese and sesame seeds over the zucchini mixture.
Bake for 30 minutes or until set when lightly touched in the centre. Let cool at least 15 minutes before cutting into 1 inch squares.

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Grated Parmesan Cheese

Shredded Cheddar Cheese

Zucchini-Parmesan Squares

Ingredients:

8 tbsp Salerno Parmesan Cheese, grated
1/2 cup vegetable oil
1/2 cup sesame seeds
1 onion, chopped
1 clove garlic, minced
2 1/2 cups zucchini, grated
6 eggs, beaten
1/3 cup dried bread crumbs
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper
3 cups Salerno Cheddar Cheese, shredded

Method:

Preheat oven to 325ºF. Grease a 9x13 inch pan and sprinkle with 3 tablespoons of Salerno Parmesan Cheese. Place a 1/2 tablespoon of vegetable oil in a medium sized frying pan, and heat on medium-high. Add sesame seeds and stir constantly until the seeds are lightly browned.
In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil, oregano, pepper and Salerno Cheddar Cheese; stir until well combined. Press the mixture into the prepared baking pan. Sprinkle parmesan cheese and sesame seeds over the zucchini mixture.
Bake for 30 minutes or until set when lightly touched in the centre. Let cool at least 15 minutes before cutting into 1 inch squares.

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Grated Parmesan Cheese

Shredded Cheddar Cheese

Zucchini-Parmesan Squares

Ingredients:

8 tbsp Salerno Parmesan Cheese, grated
1/2 cup vegetable oil
1/2 cup sesame seeds
1 onion, chopped
1 clove garlic, minced
2 1/2 cups zucchini, grated
6 eggs, beaten
1/3 cup dried bread crumbs
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper
3 cups Salerno Cheddar Cheese, shredded

Method:

Preheat oven to 325ºF. Grease a 9x13 inch pan and sprinkle with 3 tablespoons of Salerno Parmesan Cheese. Place a 1/2 tablespoon of vegetable oil in a medium sized frying pan, and heat on medium-high. Add sesame seeds and stir constantly until the seeds are lightly browned.
In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil, oregano, pepper and Salerno Cheddar Cheese; stir until well combined. Press the mixture into the prepared baking pan. Sprinkle parmesan cheese and sesame seeds over the zucchini mixture.
Bake for 30 minutes or until set when lightly touched in the centre. Let cool at least 15 minutes before cutting into 1 inch squares.

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Grated Parmesan Cheese

Shredded Cheddar Cheese

Smoked Fish Pate

Ingredients:

½ lb smoked mackerel
4 oz Salerno Mascarpone
2 tbsp lemon juice
1 tbsp prepared horseradish
1 tsp prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tbsp finely chopped red onion
Salt to taste

Method:

Crumble the smoked mackerel. Place mackerel and Salerno Mascarpone into a food processor. Blend well using the pulse setting.
Transfer mackerel mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
Keep refrigerated until ready to serve. Serve as a spread with crackers, bread or vegetables.

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Smoked Fish Pate

Ingredients:

½ lb smoked mackerel
4 oz Salerno Mascarpone
2 tbsp lemon juice
1 tbsp prepared horseradish
1 tsp prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tbsp finely chopped red onion
Salt to taste

Method:

Crumble the smoked mackerel. Place mackerel and Salerno Mascarpone into a food processor. Blend well using the pulse setting.
Transfer mackerel mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
Keep refrigerated until ready to serve. Serve as a spread with crackers, bread or vegetables.

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Smoked Fish Pate

Ingredients:

½ lb smoked mackerel
4 oz Salerno Mascarpone
2 tbsp lemon juice
1 tbsp prepared horseradish
1 tsp prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tbsp finely chopped red onion
Salt to taste

Method:

Crumble the smoked mackerel. Place mackerel and Salerno Mascarpone into a food processor. Blend well using the pulse setting.
Transfer mackerel mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
Keep refrigerated until ready to serve. Serve as a spread with crackers, bread or vegetables.

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Valentine’s Tomato Bites

Ingredients:

20 Cherry tomatoes
1 lb Bacon, cooked, crumbled
1/2 cup Mayonnaise or salad dressing
1/3 cup Green onions, chopped
3 tbsp Salerno Parmesan Cheese, grated
2 tbsp Fresh parsley, snipped

Method:

Cut a thin slice off of each cherry tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all ingredients; mix well. Spoon into tomatoes. Refrigerate several hours.

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Grated Parmesan Cheese

Valentine’s Tomato Bites

Ingredients:

20 Cherry tomatoes
1 lb Bacon, cooked, crumbled
1/2 cup Mayonnaise or salad dressing
1/3 cup Green onions, chopped
3 tbsp Salerno Parmesan Cheese, grated
2 tbsp Fresh parsley, snipped

Method:

Cut a thin slice off of each cherry tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all ingredients; mix well. Spoon into tomatoes. Refrigerate several hours.

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Grated Parmesan Cheese

Valentine’s Tomato Bites

Ingredients:

20 Cherry tomatoes
1 lb Bacon, cooked, crumbled
1/2 cup Mayonnaise or salad dressing
1/3 cup Green onions, chopped
3 tbsp Salerno Parmesan Cheese, grated
2 tbsp Fresh parsley, snipped

Method:

Cut a thin slice off of each cherry tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all ingredients; mix well. Spoon into tomatoes. Refrigerate several hours.

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Grated Parmesan Cheese

Valentine’s Spread

Ingredients:

1 lb Butter
2 cups Salerno Cheddar Cheese, grated
1 cup Salerno Romano cheese, grated
1 tsp Worcestershire sauce
1/4 tsp Garlic powder
1/2 tsp Paprika, sweet or hot

Method:

Make sure that all ingredients are at room temperature.
Combine all ingredients in a bowl. With a mixer, whip until mixture is light and fluffy.
Spread on Rye or French Bread Slices and serve.

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Shredded Cheddar Cheese

Grated Romano Cheese

Valentine’s Spread

Ingredients:

1 lb Butter
2 cups Salerno Cheddar Cheese, grated
1 cup Salerno Romano cheese, grated
1 tsp Worcestershire sauce
1/4 tsp Garlic powder
1/2 tsp Paprika, sweet or hot

Method:

Make sure that all ingredients are at room temperature.
Combine all ingredients in a bowl. With a mixer, whip until mixture is light and fluffy.
Spread on Rye or French Bread Slices and serve.

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Shredded Cheddar Cheese

Grated Romano Cheese

Valentine’s Spread

Ingredients:

1 lb Butter
2 cups Salerno Cheddar Cheese, grated
1 cup Salerno Romano cheese, grated
1 tsp Worcestershire sauce
1/4 tsp Garlic powder
1/2 tsp Paprika, sweet or hot

Method:

Make sure that all ingredients are at room temperature.
Combine all ingredients in a bowl. With a mixer, whip until mixture is light and fluffy.
Spread on Rye or French Bread Slices and serve.

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Shredded Cheddar Cheese

Grated Romano Cheese

Asparagus Bruschetta

Ingredients:

3 cups water
1/2 pound fresh asparagus, trimmed
and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup Gos & Gris Goat Cheese, grated

Method:

In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with Gos & Gris Goat Cheese.

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100% Goat's Milk Cheese

Asparagus Bruschetta

Ingredients:

3 cups water
1/2 pound fresh asparagus, trimmed
and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup Gos & Gris Goat Cheese, grated

Method:

In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with Gos & Gris Goat Cheese.

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100% Goat's Milk Cheese

Asparagus Bruschetta

Ingredients:

3 cups water
1/2 pound fresh asparagus, trimmed
and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup Gos & Gris Goat Cheese, grated

Method:

In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with Gos & Gris Goat Cheese.

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100% Goat's Milk Cheese

Bocconcini Rice Balls

Ingredients:

3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
24 Salerno Cherry Bocconcini balls
1/4 cup chopped fresh flat leaf parsley
3 teaspoons extra virgin olive oil, divided
5 eggs
3 tablespoons freshly grated Salerno Parmesan Cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying

Method:

Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
Place rice into a bowl. Whisk three eggs and add to cooled rice. Stir until well combined. Add prosciutto, olive oil, parsley, and Salerno Parmesan Cheese. Mix well.
Place bread crumbs into a bowl. Whisk two eggs in a separate bowl with one tablespoon of water. With wet hands, shape the rice mixture into a ball. Push one Salerno Cherry Bocconcini into the centre of the ball and press the rice mixture around it to create a good seal. Repeat to make 24 rice balls.
Heat two inches of oil in a deep-fryer or a deep frying pan to about 350F.
Take each rice ball, dip into the egg mixture, then coat with bread crumbs. Deep fry rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Delicious as an appetizer or served with a side of fresh green salad.

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Bocconcini Cheese

Italian Parmigiano Cheese

Bocconcini Rice Balls

Ingredients:

3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
24 Salerno Cherry Bocconcini balls
1/4 cup chopped fresh flat leaf parsley
3 teaspoons extra virgin olive oil, divided
5 eggs
3 tablespoons freshly grated Salerno Parmesan Cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying

Method:

Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
Place rice into a bowl. Whisk three eggs and add to cooled rice. Stir until well combined. Add prosciutto, olive oil, parsley, and Salerno Parmesan Cheese. Mix well.
Place bread crumbs into a bowl. Whisk two eggs in a separate bowl with one tablespoon of water. With wet hands, shape the rice mixture into a ball. Push one Salerno Cherry Bocconcini into the centre of the ball and press the rice mixture around it to create a good seal. Repeat to make 24 rice balls.
Heat two inches of oil in a deep-fryer or a deep frying pan to about 350F.
Take each rice ball, dip into the egg mixture, then coat with bread crumbs. Deep fry rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Delicious as an appetizer or served with a side of fresh green salad.

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Bocconcini Cheese

Italian Parmigiano Cheese

Bocconcini Rice Balls

Ingredients:

3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
24 Salerno Cherry Bocconcini balls
1/4 cup chopped fresh flat leaf parsley
3 teaspoons extra virgin olive oil, divided
5 eggs
3 tablespoons freshly grated Salerno Parmesan Cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying

Method:

Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
Place rice into a bowl. Whisk three eggs and add to cooled rice. Stir until well combined. Add prosciutto, olive oil, parsley, and Salerno Parmesan Cheese. Mix well.
Place bread crumbs into a bowl. Whisk two eggs in a separate bowl with one tablespoon of water. With wet hands, shape the rice mixture into a ball. Push one Salerno Cherry Bocconcini into the centre of the ball and press the rice mixture around it to create a good seal. Repeat to make 24 rice balls.
Heat two inches of oil in a deep-fryer or a deep frying pan to about 350F.
Take each rice ball, dip into the egg mixture, then coat with bread crumbs. Deep fry rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.
Delicious as an appetizer or served with a side of fresh green salad.

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Bocconcini Cheese

Italian Parmigiano Cheese

Hot Spinach Dip

Ingredients:

2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup Salerno Mozzarella Cheese, shredded
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Method:

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two batches, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

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Deluxe Mozzarella Cheese

Hot Spinach Dip

Ingredients:

2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup Salerno Mozzarella Cheese, shredded
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Method:

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two batches, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

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Deluxe Mozzarella Cheese

Hot Spinach Dip

Ingredients:

2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup Salerno Mozzarella Cheese, shredded
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Method:

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two batches, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

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Deluxe Mozzarella Cheese

Ricotta and Sage Crêpes

Ingredients:

For crêpes:
1 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
1 egg, separated
1 tbsp melted butter
1 tbsp sage leaves, finely chopped
For filling:
1/3 cup Salerno Ricotta Cheese
1 tbsp sage leaves, finely chopped
1 tbsp parsley leaves, finely chopped
1 tbsp Salerno Parmesan Cheese, grated
Salt, black pepper, nutmeg
4 tbsp butter
20 Parmesan shavings for garnish
2 tomatoes, seeded and finely chopped, for garnish

As Seen in Fromaggio Magazine Spring / Summer 2013

Method:

For crêpes, place flour, salt, egg yolk, milk, butter, and sage in a food processor or blender. Pulse until smooth. Beat egg whites until soft peaks form. Fold a third of the batter into the beaten egg whites and mix until lightened. Fold in the remaining batter and mix until well combined. Cover and refrigerate for 30 minutes.
For filling, combine Salerno Ricotta Cheese, herbs, and Salerno Parmesan Cheese in a bowl. Mix until well combined. Add salt, pepper, and nutmeg to taste. Set aside.
Melt butter in the pan over medium heat. Swirl butter to coat bottom of pan. Pour excess melted butter into a bowl and reserve. Pour a small ladle of batter into the pan. Tilt the pan and swirl the batter to cover the entire bottom of pan. Cook until golden underneath, 1 minute. Flip crêpe over with a rubber spatula and cook until golden underneath, an additional 30 seconds. Remove from pan. Repeat with reserved butter and remaining batter. Cool crêpes completely. Spread Ricotta mixture over the crêpes. Roll tightly. Wrap in plastic wrap. Twist the ends to secure. Refrigerate rolls for 1 hour. Trim messy ends with a serrated knife. Cut each roll into bite-sized slices. Discard the plastic wrap after slicing. Arrange slices on a serving platter. Garnish each with a small scoop of chopped tomatoes and a Parmesan shaving. Serve chilled or at room temperature.

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Ricotta and Sage Crêpes

Ingredients:

For crêpes:
1 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
1 egg, separated
1 tbsp melted butter
1 tbsp sage leaves, finely chopped
For filling:
1/3 cup Salerno Ricotta Cheese
1 tbsp sage leaves, finely chopped
1 tbsp parsley leaves, finely chopped
1 tbsp Salerno Parmesan Cheese, grated
Salt, black pepper, nutmeg
4 tbsp butter
20 Parmesan shavings for garnish
2 tomatoes, seeded and finely chopped, for garnish

As Seen in Fromaggio Magazine Spring / Summer 2013

Method:

For crêpes, place flour, salt, egg yolk, milk, butter, and sage in a food processor or blender. Pulse until smooth. Beat egg whites until soft peaks form. Fold a third of the batter into the beaten egg whites and mix until lightened. Fold in the remaining batter and mix until well combined. Cover and refrigerate for 30 minutes.
For filling, combine Salerno Ricotta Cheese, herbs, and Salerno Parmesan Cheese in a bowl. Mix until well combined. Add salt, pepper, and nutmeg to taste. Set aside.
Melt butter in the pan over medium heat. Swirl butter to coat bottom of pan. Pour excess melted butter into a bowl and reserve. Pour a small ladle of batter into the pan. Tilt the pan and swirl the batter to cover the entire bottom of pan. Cook until golden underneath, 1 minute. Flip crêpe over with a rubber spatula and cook until golden underneath, an additional 30 seconds. Remove from pan. Repeat with reserved butter and remaining batter. Cool crêpes completely. Spread Ricotta mixture over the crêpes. Roll tightly. Wrap in plastic wrap. Twist the ends to secure. Refrigerate rolls for 1 hour. Trim messy ends with a serrated knife. Cut each roll into bite-sized slices. Discard the plastic wrap after slicing. Arrange slices on a serving platter. Garnish each with a small scoop of chopped tomatoes and a Parmesan shaving. Serve chilled or at room temperature.

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Ricotta and Sage Crêpes

Ingredients:

For crêpes:
1 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
1 egg, separated
1 tbsp melted butter
1 tbsp sage leaves, finely chopped
For filling:
1/3 cup Salerno Ricotta Cheese
1 tbsp sage leaves, finely chopped
1 tbsp parsley leaves, finely chopped
1 tbsp Salerno Parmesan Cheese, grated
Salt, black pepper, nutmeg
4 tbsp butter
20 Parmesan shavings for garnish
2 tomatoes, seeded and finely chopped, for garnish

As Seen in Fromaggio Magazine Spring / Summer 2013

Method:

For crêpes, place flour, salt, egg yolk, milk, butter, and sage in a food processor or blender. Pulse until smooth. Beat egg whites until soft peaks form. Fold a third of the batter into the beaten egg whites and mix until lightened. Fold in the remaining batter and mix until well combined. Cover and refrigerate for 30 minutes.
For filling, combine Salerno Ricotta Cheese, herbs, and Salerno Parmesan Cheese in a bowl. Mix until well combined. Add salt, pepper, and nutmeg to taste. Set aside.
Melt butter in the pan over medium heat. Swirl butter to coat bottom of pan. Pour excess melted butter into a bowl and reserve. Pour a small ladle of batter into the pan. Tilt the pan and swirl the batter to cover the entire bottom of pan. Cook until golden underneath, 1 minute. Flip crêpe over with a rubber spatula and cook until golden underneath, an additional 30 seconds. Remove from pan. Repeat with reserved butter and remaining batter. Cool crêpes completely. Spread Ricotta mixture over the crêpes. Roll tightly. Wrap in plastic wrap. Twist the ends to secure. Refrigerate rolls for 1 hour. Trim messy ends with a serrated knife. Cut each roll into bite-sized slices. Discard the plastic wrap after slicing. Arrange slices on a serving platter. Garnish each with a small scoop of chopped tomatoes and a Parmesan shaving. Serve chilled or at room temperature.

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Asiago Toasted Cheese Puffs

Ingredients:

1 baguette, sliced
1 cup Salerno Asiago Cheese, grated
1 tsp pressed garlic
1/3 cup mayonnaise
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 pinch salt
1 pinch ground black pepper

Method:

Pre-heat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for three minutes, or until the cheese is melted and lightly browned. Serve immediately.

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Asiago Toasted Cheese Puffs

Ingredients:

1 baguette, sliced
1 cup Salerno Asiago Cheese, grated
1 tsp pressed garlic
1/3 cup mayonnaise
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 pinch salt
1 pinch ground black pepper

Method:

Pre-heat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for three minutes, or until the cheese is melted and lightly browned. Serve immediately.

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Asiago Toasted Cheese Puffs

Ingredients:

1 baguette, sliced
1 cup Salerno Asiago Cheese, grated
1 tsp pressed garlic
1/3 cup mayonnaise
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 pinch salt
1 pinch ground black pepper

Method:

Pre-heat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for three minutes, or until the cheese is melted and lightly browned. Serve immediately.

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Artichoke Turnovers

Ingredients:

4 tbsp unsalted butter
1 large shallot, minced
2 tsp minced garlic (from 3 small cloves)
3 tbsp all-purpose flour, plus more for surface
1/2 cup dry white wine
1/2 cup whole milk, warmed
1/2 cup homemade or store-bought low-sodium chicken stock, warmed
Coarse salt and freshly ground pepper
Pinch of cayenne pepper
3 cups artichoke hearts, canned
1/2 cup Salerno Parmesan Cheese, finely grated
1/2 cup Pecorino Romano Cheese, finely grated
1 tbsp finely fresh thyme, chopped
1 1/2 tsp lemon zest, finely grated
1 tsp Dijon mustard
2 packages (14 oz each) frozen puff pastry, thawed
1 large egg, lightly beaten for egg wash

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 tsp salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.
Preheat oven to 400°F. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over). Arrange 1 tbsp artichoke mixture in centre of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour. Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.

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Grated Romano Cheese

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Artichoke Turnovers

Ingredients:

4 tbsp unsalted butter
1 large shallot, minced
2 tsp minced garlic (from 3 small cloves)
3 tbsp all-purpose flour, plus more for surface
1/2 cup dry white wine
1/2 cup whole milk, warmed
1/2 cup homemade or store-bought low-sodium chicken stock, warmed
Coarse salt and freshly ground pepper
Pinch of cayenne pepper
3 cups artichoke hearts, canned
1/2 cup Salerno Parmesan Cheese, finely grated
1/2 cup Pecorino Romano Cheese, finely grated
1 tbsp finely fresh thyme, chopped
1 1/2 tsp lemon zest, finely grated
1 tsp Dijon mustard
2 packages (14 oz each) frozen puff pastry, thawed
1 large egg, lightly beaten for egg wash

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 tsp salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.
Preheat oven to 400°F. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over). Arrange 1 tbsp artichoke mixture in centre of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour. Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.

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Grated Romano Cheese

Parmigiano Reggiano (Product of Italy)

Artichoke Turnovers

Ingredients:

4 tbsp unsalted butter
1 large shallot, minced
2 tsp minced garlic (from 3 small cloves)
3 tbsp all-purpose flour, plus more for surface
1/2 cup dry white wine
1/2 cup whole milk, warmed
1/2 cup homemade or store-bought low-sodium chicken stock, warmed
Coarse salt and freshly ground pepper
Pinch of cayenne pepper
3 cups artichoke hearts, canned
1/2 cup Salerno Parmesan Cheese, finely grated
1/2 cup Pecorino Romano Cheese, finely grated
1 tbsp finely fresh thyme, chopped
1 1/2 tsp lemon zest, finely grated
1 tsp Dijon mustard
2 packages (14 oz each) frozen puff pastry, thawed
1 large egg, lightly beaten for egg wash

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 tsp salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.
Preheat oven to 400°F. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over). Arrange 1 tbsp artichoke mixture in centre of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour. Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.

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Cheddar Cheese Dip

Ingredients:

2 cups Salerno Cheddar Cheese, finely shredded
2 cups Salerno Friulano Cheese, finely shredded
6-10 green onions (including green tops)
1/2 cup pine nuts, toasted
6 tbsp Salerno Ricotta Cheese
Raspberry preserve

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Line a pie pan with plastic wrap. Combine all ingredients except for the preserve. Mix well and press into the prepared pan. Chill, covered, for 1 hour or longer. Invert pan onto a serving dish, peel off plastic wrap, and dollop preserve on top. Serve with assorted crackers.

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Shredded Cheddar Cheese

Cheddar Cheese Dip

Ingredients:

2 cups Salerno Cheddar Cheese, finely shredded
2 cups Salerno Friulano Cheese, finely shredded
6-10 green onions (including green tops)
1/2 cup pine nuts, toasted
6 tbsp Salerno Ricotta Cheese
Raspberry preserve

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Line a pie pan with plastic wrap. Combine all ingredients except for the preserve. Mix well and press into the prepared pan. Chill, covered, for 1 hour or longer. Invert pan onto a serving dish, peel off plastic wrap, and dollop preserve on top. Serve with assorted crackers.

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Casata Friulano Cheese

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Shredded Cheddar Cheese

Cheddar Cheese Dip

Ingredients:

2 cups Salerno Cheddar Cheese, finely shredded
2 cups Salerno Friulano Cheese, finely shredded
6-10 green onions (including green tops)
1/2 cup pine nuts, toasted
6 tbsp Salerno Ricotta Cheese
Raspberry preserve

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Line a pie pan with plastic wrap. Combine all ingredients except for the preserve. Mix well and press into the prepared pan. Chill, covered, for 1 hour or longer. Invert pan onto a serving dish, peel off plastic wrap, and dollop preserve on top. Serve with assorted crackers.

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Casata Friulano Cheese

Low Fat Ricotta

Shredded Cheddar Cheese

Cheese-Crusted Party Eggs

Ingredients:

4 cups white bread crumbs
1 small leek, very finely chopped
8 oz Salerno Provolone Cheese, grated
4 tbsp parsley, chopped
2 tsp mild mustard
4 eggs, separated
4-6 tbsp milk
10-12 small spinach leaves, stalks removed
12 very small eggs, or 16-20 quail’s eggs, hard-boiled and peeled
2/3 cup all-purpose flour, for coating, plus extra for dusting
4 tbsp sesame seeds
Vegetable oil, for deep-frying
Salt and ground black pepper
Mayonnaise, for dipping

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Mix the bread crumbs, leek, Salerno Provolone Cheese, seasoning, parsley and mustard. Beat the egg yolks with the milk and blend into mixture. Whisk two egg whites until stiff and gradually work sufficient stiff egg white into the bread crumb mixture to give a firm, dropping consistency. Chill for 1 hour. Divide the mixture into 12 portions (or 16-20 if using the smaller eggs). Mold one portion into the palm of your hand, place a spinach leaf inside and then the egg and carefully shape the mixture around the egg to enclose it completely within the crust. Seal and dust lightly with flour. Repeat with the remaining portions. Beat the remaining egg white with 2 tbsp water, then pour into a shallow dish. Mix the flour with salt and pepper and the sesame seeds and place in another shallow dish. Dip the eggs first in the beaten egg white, then in the sesame flour. Cover and chill for at least 20 minutes. Heat the oil in a pan until a test crust of bread turns golden (about 1 1/2 minutes.) Deep-fry the eggs in the hot oil, turning frequently, until they are golden brown all over. Remove the eggs with a slotted spoon, drain on a paper towel and leave to cool completely. Serve the cooked eggs whole or sliced in half, with a bowl of mayonnaise for dipping.

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Cheese-Crusted Party Eggs

Ingredients:

4 cups white bread crumbs
1 small leek, very finely chopped
8 oz Salerno Provolone Cheese, grated
4 tbsp parsley, chopped
2 tsp mild mustard
4 eggs, separated
4-6 tbsp milk
10-12 small spinach leaves, stalks removed
12 very small eggs, or 16-20 quail’s eggs, hard-boiled and peeled
2/3 cup all-purpose flour, for coating, plus extra for dusting
4 tbsp sesame seeds
Vegetable oil, for deep-frying
Salt and ground black pepper
Mayonnaise, for dipping

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Mix the bread crumbs, leek, Salerno Provolone Cheese, seasoning, parsley and mustard. Beat the egg yolks with the milk and blend into mixture. Whisk two egg whites until stiff and gradually work sufficient stiff egg white into the bread crumb mixture to give a firm, dropping consistency. Chill for 1 hour. Divide the mixture into 12 portions (or 16-20 if using the smaller eggs). Mold one portion into the palm of your hand, place a spinach leaf inside and then the egg and carefully shape the mixture around the egg to enclose it completely within the crust. Seal and dust lightly with flour. Repeat with the remaining portions. Beat the remaining egg white with 2 tbsp water, then pour into a shallow dish. Mix the flour with salt and pepper and the sesame seeds and place in another shallow dish. Dip the eggs first in the beaten egg white, then in the sesame flour. Cover and chill for at least 20 minutes. Heat the oil in a pan until a test crust of bread turns golden (about 1 1/2 minutes.) Deep-fry the eggs in the hot oil, turning frequently, until they are golden brown all over. Remove the eggs with a slotted spoon, drain on a paper towel and leave to cool completely. Serve the cooked eggs whole or sliced in half, with a bowl of mayonnaise for dipping.

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Cheese-Crusted Party Eggs

Ingredients:

4 cups white bread crumbs
1 small leek, very finely chopped
8 oz Salerno Provolone Cheese, grated
4 tbsp parsley, chopped
2 tsp mild mustard
4 eggs, separated
4-6 tbsp milk
10-12 small spinach leaves, stalks removed
12 very small eggs, or 16-20 quail’s eggs, hard-boiled and peeled
2/3 cup all-purpose flour, for coating, plus extra for dusting
4 tbsp sesame seeds
Vegetable oil, for deep-frying
Salt and ground black pepper
Mayonnaise, for dipping

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Mix the bread crumbs, leek, Salerno Provolone Cheese, seasoning, parsley and mustard. Beat the egg yolks with the milk and blend into mixture. Whisk two egg whites until stiff and gradually work sufficient stiff egg white into the bread crumb mixture to give a firm, dropping consistency. Chill for 1 hour. Divide the mixture into 12 portions (or 16-20 if using the smaller eggs). Mold one portion into the palm of your hand, place a spinach leaf inside and then the egg and carefully shape the mixture around the egg to enclose it completely within the crust. Seal and dust lightly with flour. Repeat with the remaining portions. Beat the remaining egg white with 2 tbsp water, then pour into a shallow dish. Mix the flour with salt and pepper and the sesame seeds and place in another shallow dish. Dip the eggs first in the beaten egg white, then in the sesame flour. Cover and chill for at least 20 minutes. Heat the oil in a pan until a test crust of bread turns golden (about 1 1/2 minutes.) Deep-fry the eggs in the hot oil, turning frequently, until they are golden brown all over. Remove the eggs with a slotted spoon, drain on a paper towel and leave to cool completely. Serve the cooked eggs whole or sliced in half, with a bowl of mayonnaise for dipping.

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Crab and Ricotta Tartlets

Ingredients:

1 package (12) frozen mini tart shells
1 cup Salerno Ricotta Cheese
1 tbsp grated onion
2 tbsp Salerno Parmesan Cheese, grated
1/2 tsp mustard powder
2 eggs, plus 1 egg yolk
8 oz crab meat
2 tbsp chopped parsley
1-2 tsp lemon juice
Salt and cayenne pepper

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Place Salerno Ricotta Cheese, onion, Salerno Parmesan Cheese and mustard powder in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley, then add the lemon juice and season with salt and cayenne pepper, to taste. Preheat the oven to 350°F. Place mini tart shells on a baking sheet. Spoon prepared filling into the shells. Bake for 20 minutes, until golden brown. Serve hot.

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Low Fat Ricotta

Crab and Ricotta Tartlets

Ingredients:

1 package (12) frozen mini tart shells
1 cup Salerno Ricotta Cheese
1 tbsp grated onion
2 tbsp Salerno Parmesan Cheese, grated
1/2 tsp mustard powder
2 eggs, plus 1 egg yolk
8 oz crab meat
2 tbsp chopped parsley
1-2 tsp lemon juice
Salt and cayenne pepper

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Place Salerno Ricotta Cheese, onion, Salerno Parmesan Cheese and mustard powder in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley, then add the lemon juice and season with salt and cayenne pepper, to taste. Preheat the oven to 350°F. Place mini tart shells on a baking sheet. Spoon prepared filling into the shells. Bake for 20 minutes, until golden brown. Serve hot.

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Grated Parmesan Cheese

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Low Fat Ricotta

Crab and Ricotta Tartlets

Ingredients:

1 package (12) frozen mini tart shells
1 cup Salerno Ricotta Cheese
1 tbsp grated onion
2 tbsp Salerno Parmesan Cheese, grated
1/2 tsp mustard powder
2 eggs, plus 1 egg yolk
8 oz crab meat
2 tbsp chopped parsley
1-2 tsp lemon juice
Salt and cayenne pepper

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Place Salerno Ricotta Cheese, onion, Salerno Parmesan Cheese and mustard powder in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley, then add the lemon juice and season with salt and cayenne pepper, to taste. Preheat the oven to 350°F. Place mini tart shells on a baking sheet. Spoon prepared filling into the shells. Bake for 20 minutes, until golden brown. Serve hot.

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Low Fat Ricotta

Rosemary Crackers

Ingredients:

2 cups all-purpose flour, plus extra for work surface
3 tbsp fresh rosemary, coarsely chopped, plus small sprigs for garnish
Salt
1 tsp sugar
3 tbsp cold unsalted butter, cut into pieces
1 cup heavy cream
1 large egg white, lightly beaten

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Preheat oven to 375°F. Pulse the flour, rosemary, 1 1/2 tsp salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms. On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes. On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4x2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a little bit of rosemary. Repeat with remaining dough.
Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.

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Rosemary Crackers

Ingredients:

2 cups all-purpose flour, plus extra for work surface
3 tbsp fresh rosemary, coarsely chopped, plus small sprigs for garnish
Salt
1 tsp sugar
3 tbsp cold unsalted butter, cut into pieces
1 cup heavy cream
1 large egg white, lightly beaten

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Preheat oven to 375°F. Pulse the flour, rosemary, 1 1/2 tsp salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms. On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes. On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4x2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a little bit of rosemary. Repeat with remaining dough.
Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.

Related Products:

Rosemary Crackers

Ingredients:

2 cups all-purpose flour, plus extra for work surface
3 tbsp fresh rosemary, coarsely chopped, plus small sprigs for garnish
Salt
1 tsp sugar
3 tbsp cold unsalted butter, cut into pieces
1 cup heavy cream
1 large egg white, lightly beaten

As Seen in Fromaggio Magazine Fall/Winter 2013

Method:

Preheat oven to 375°F. Pulse the flour, rosemary, 1 1/2 tsp salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms. On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes. On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4x2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a little bit of rosemary. Repeat with remaining dough.
Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.

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Spicy Tomato Chutney

Ingredients:

1 pound vine-ripened tomatoes
1 red bell pepper
1/2 cup red-wine vinegar
3/4 cup cider vinegar
3/4 cup sugar
1 tsp salt
2 tsp mustard seeds
1/2 tsp freshly ground black pepper
1/2 tsp dried hot red pepper flakes
3/4 cup chopped scallion greens

Method:

Chop tomatoes and bell pepper.
In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.
Note:
If you'd like to preserve our Spicy Tomato Chutney even longer, it can be jarred using the same method as in our Peach Salsa recipe.

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Spicy Tomato Chutney

Ingredients:

1 pound vine-ripened tomatoes
1 red bell pepper
1/2 cup red-wine vinegar
3/4 cup cider vinegar
3/4 cup sugar
1 tsp salt
2 tsp mustard seeds
1/2 tsp freshly ground black pepper
1/2 tsp dried hot red pepper flakes
3/4 cup chopped scallion greens

Method:

Chop tomatoes and bell pepper.
In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.
Note:
If you'd like to preserve our Spicy Tomato Chutney even longer, it can be jarred using the same method as in our Peach Salsa recipe.

Related Products:

Spicy Tomato Chutney

Ingredients:

1 pound vine-ripened tomatoes
1 red bell pepper
1/2 cup red-wine vinegar
3/4 cup cider vinegar
3/4 cup sugar
1 tsp salt
2 tsp mustard seeds
1/2 tsp freshly ground black pepper
1/2 tsp dried hot red pepper flakes
3/4 cup chopped scallion greens

Method:

Chop tomatoes and bell pepper.
In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.
Note:
If you'd like to preserve our Spicy Tomato Chutney even longer, it can be jarred using the same method as in our Peach Salsa recipe.

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Peach Salsa

Ingredients:

½ cup white vinegar
6 cups peaches, peeled, pitted and chopped
1 ¼ cups red onion, chopped
4 jalapeno peppers, finely chopped
1 red bell pepper, seeded and chopped
½ cup cilantro, finely chopped
2 tbsp liquid honey
1 clove garlic, finely chopped
1 ½ tsp ground cumin
½ tsp cayenne pepper

Method:

Prepare canner, jars and lids.
In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. Bring to boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim dry. Centre lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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Peach Salsa

Ingredients:

½ cup white vinegar
6 cups peaches, peeled, pitted and chopped
1 ¼ cups red onion, chopped
4 jalapeno peppers, finely chopped
1 red bell pepper, seeded and chopped
½ cup cilantro, finely chopped
2 tbsp liquid honey
1 clove garlic, finely chopped
1 ½ tsp ground cumin
½ tsp cayenne pepper

Method:

Prepare canner, jars and lids.
In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. Bring to boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim dry. Centre lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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Peach Salsa

Ingredients:

½ cup white vinegar
6 cups peaches, peeled, pitted and chopped
1 ¼ cups red onion, chopped
4 jalapeno peppers, finely chopped
1 red bell pepper, seeded and chopped
½ cup cilantro, finely chopped
2 tbsp liquid honey
1 clove garlic, finely chopped
1 ½ tsp ground cumin
½ tsp cayenne pepper

Method:

Prepare canner, jars and lids.
In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. Bring to boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim dry. Centre lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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Bocconcini and Tomato Skewers

Ingredients:

2 slices white country bread, about   inch thick
6 tablespoons olive oil
Salt and pepper to taste
24 Salerno Bocconcini Cheese, cherry size
24 Cherry tomatoes
2 Mini cucumbers
12 fresh Basil leaves

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

Preheat oven to 425°F. Trim the crust from the bread and cut each slice into 1-inch cube. Place the cubes in a bowl and drizzle 1/2 of olive oil over bread. Season with salt and pepper. Toss bread until evenly coated. Spread bread on a baking sheet and bake in a pre-hated oven for 3 to 5 minutes or until golden. Remove bread from the oven and set aside. Thread skewers in this order: bread, cherry tomato, Salerno Bocconcini Cheese, slice of cucumber, basil leaf, bread, cherry tomato, Salerno Bocconcini Cheese.
Arrange skewers on a platter and serve.

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Bocconcini Cheese

Bocconcini and Tomato Skewers

Ingredients:

2 slices white country bread, about   inch thick
6 tablespoons olive oil
Salt and pepper to taste
24 Salerno Bocconcini Cheese, cherry size
24 Cherry tomatoes
2 Mini cucumbers
12 fresh Basil leaves

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

Preheat oven to 425°F. Trim the crust from the bread and cut each slice into 1-inch cube. Place the cubes in a bowl and drizzle 1/2 of olive oil over bread. Season with salt and pepper. Toss bread until evenly coated. Spread bread on a baking sheet and bake in a pre-hated oven for 3 to 5 minutes or until golden. Remove bread from the oven and set aside. Thread skewers in this order: bread, cherry tomato, Salerno Bocconcini Cheese, slice of cucumber, basil leaf, bread, cherry tomato, Salerno Bocconcini Cheese.
Arrange skewers on a platter and serve.

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Bocconcini Cheese

Bocconcini and Tomato Skewers

Ingredients:

2 slices white country bread, about   inch thick
6 tablespoons olive oil
Salt and pepper to taste
24 Salerno Bocconcini Cheese, cherry size
24 Cherry tomatoes
2 Mini cucumbers
12 fresh Basil leaves

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

Preheat oven to 425°F. Trim the crust from the bread and cut each slice into 1-inch cube. Place the cubes in a bowl and drizzle 1/2 of olive oil over bread. Season with salt and pepper. Toss bread until evenly coated. Spread bread on a baking sheet and bake in a pre-hated oven for 3 to 5 minutes or until golden. Remove bread from the oven and set aside. Thread skewers in this order: bread, cherry tomato, Salerno Bocconcini Cheese, slice of cucumber, basil leaf, bread, cherry tomato, Salerno Bocconcini Cheese.
Arrange skewers on a platter and serve.

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Bocconcini Cheese

Checkerboard Sandwiches

Ingredients:

1/3 cup carrots, grated
1/2 cup green bell pepper, finely diced
1 green onion, finely chopped
1 cup Salerno Cheddar Cheese, finely grated
1/2 cup mayonnaise
1/4 teaspoon salt
4 slices dark rye bread
4 slices light rye bread
2 tablespoon butter

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

In a mixing bowl, combine grated carrots, green pepper, green onion,
Salerno Cheddar Cheese, mayonnaise and salt. Mix until well blended.
Cut the crust off the slices of bread (crust can be saved and used later to make
croutons). Slice bread into 1-inch strips. On a board, line strips of bread altering
light and dark, buttering the inside edges to hold strips together (3 strips in total). Spread a layer of filling over the first layer of bread strips. Place a second layer of bread strips on top of the spread, making sure that dark rye sits above light rye. Spread another layer on top and finish with a third layer of bread strips, again making sure that dark rye is above the light rye. Cover with plastic wrap and refrigerate for an hour or until ready to serve. Repeat process with the remaining bread strips and filling.
When ready to serve, remove plastic foil and with a sharp knife slice into 1/2 inch thick slices with checkerboard pattern. Place on a platter and serve.

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Shredded Cheddar Cheese

Checkerboard Sandwiches

Ingredients:

1/3 cup carrots, grated
1/2 cup green bell pepper, finely diced
1 green onion, finely chopped
1 cup Salerno Cheddar Cheese, finely grated
1/2 cup mayonnaise
1/4 teaspoon salt
4 slices dark rye bread
4 slices light rye bread
2 tablespoon butter

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

In a mixing bowl, combine grated carrots, green pepper, green onion,
Salerno Cheddar Cheese, mayonnaise and salt. Mix until well blended.
Cut the crust off the slices of bread (crust can be saved and used later to make
croutons). Slice bread into 1-inch strips. On a board, line strips of bread altering
light and dark, buttering the inside edges to hold strips together (3 strips in total). Spread a layer of filling over the first layer of bread strips. Place a second layer of bread strips on top of the spread, making sure that dark rye sits above light rye. Spread another layer on top and finish with a third layer of bread strips, again making sure that dark rye is above the light rye. Cover with plastic wrap and refrigerate for an hour or until ready to serve. Repeat process with the remaining bread strips and filling.
When ready to serve, remove plastic foil and with a sharp knife slice into 1/2 inch thick slices with checkerboard pattern. Place on a platter and serve.

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Shredded Cheddar Cheese

Checkerboard Sandwiches

Ingredients:

1/3 cup carrots, grated
1/2 cup green bell pepper, finely diced
1 green onion, finely chopped
1 cup Salerno Cheddar Cheese, finely grated
1/2 cup mayonnaise
1/4 teaspoon salt
4 slices dark rye bread
4 slices light rye bread
2 tablespoon butter

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

In a mixing bowl, combine grated carrots, green pepper, green onion,
Salerno Cheddar Cheese, mayonnaise and salt. Mix until well blended.
Cut the crust off the slices of bread (crust can be saved and used later to make
croutons). Slice bread into 1-inch strips. On a board, line strips of bread altering
light and dark, buttering the inside edges to hold strips together (3 strips in total). Spread a layer of filling over the first layer of bread strips. Place a second layer of bread strips on top of the spread, making sure that dark rye sits above light rye. Spread another layer on top and finish with a third layer of bread strips, again making sure that dark rye is above the light rye. Cover with plastic wrap and refrigerate for an hour or until ready to serve. Repeat process with the remaining bread strips and filling.
When ready to serve, remove plastic foil and with a sharp knife slice into 1/2 inch thick slices with checkerboard pattern. Place on a platter and serve.

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Shredded Cheddar Cheese

Cheese and Potato Bread Twist

Ingredients:

2 medium potatoes, peeled and diced
2 cups white bread flour, plus extra for dusting
1 teaspoon dried yeast
pinch of salt
2/3 cup lukewarm water
1 1/2 cups Salerno Friulano Cheese, grated
1 1/2 cups Salerno Cheddar Cheese, grated
2 teaspoons olive oil, for greasing

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

Cook the potatoes in a large pot of boiling water for 20 minutes, or until tender. Drain water and return to the pan. Mash with potato masher until smooth and set aside to cool.
Sift flour into a large bowl and add yeast and salt. Mix well. Stir in mashed potatoes and rub with your fingers to form a crumb consistency. Make a well in the center of the mixture and pour in the lukewarm water. Start by bringing the mixture together with a round-bladed knife, and then use your hands. Turn out on to a floured surface and knead for 5 minutes. Return the dough to a bowl. Cover with a damp dishtowel and leave to rise in a warm place for an hour, or until doubled in size. Turn the dough out and punch down the air bubbles. Knead again for 30 seconds. Divide dough into 24 even pieces and shape into balls. Mix Salerno Friulano Cheese and Salerno Cheddar Cheese together. Sprinkle 2 cups of cheese mixture over a baking sheet. Take each ball of dough and roll it in the cheese with your hands. On a dry surface roll each cheese-covered roll to form a long rope like shape. Fold the two ends together and twist the bread. Lay the bread twists on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with the remaining 1 cup of cheese mixture. Cover with a damp cloth and leave the bread to rise in a warm place for 30 minutes. Preheat the oven to 425°F. Bake the bread for 10 to 15 minutes or until golden brown.
Note: Bread twists will stay moist and fresh for up to 3 days if stored in airtight container or bags.

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Shredded Cheddar Cheese

Casata Friulano Cheese

Cheese and Potato Bread Twist

Ingredients:

2 medium potatoes, peeled and diced
2 cups white bread flour, plus extra for dusting
1 teaspoon dried yeast
pinch of salt
2/3 cup lukewarm water
1 1/2 cups Salerno Friulano Cheese, grated
1 1/2 cups Salerno Cheddar Cheese, grated
2 teaspoons olive oil, for greasing

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

Cook the potatoes in a large pot of boiling water for 20 minutes, or until tender. Drain water and return to the pan. Mash with potato masher until smooth and set aside to cool.
Sift flour into a large bowl and add yeast and salt. Mix well. Stir in mashed potatoes and rub with your fingers to form a crumb consistency. Make a well in the center of the mixture and pour in the lukewarm water. Start by bringing the mixture together with a round-bladed knife, and then use your hands. Turn out on to a floured surface and knead for 5 minutes. Return the dough to a bowl. Cover with a damp dishtowel and leave to rise in a warm place for an hour, or until doubled in size. Turn the dough out and punch down the air bubbles. Knead again for 30 seconds. Divide dough into 24 even pieces and shape into balls. Mix Salerno Friulano Cheese and Salerno Cheddar Cheese together. Sprinkle 2 cups of cheese mixture over a baking sheet. Take each ball of dough and roll it in the cheese with your hands. On a dry surface roll each cheese-covered roll to form a long rope like shape. Fold the two ends together and twist the bread. Lay the bread twists on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with the remaining 1 cup of cheese mixture. Cover with a damp cloth and leave the bread to rise in a warm place for 30 minutes. Preheat the oven to 425°F. Bake the bread for 10 to 15 minutes or until golden brown.
Note: Bread twists will stay moist and fresh for up to 3 days if stored in airtight container or bags.

Related Products:

Shredded Cheddar Cheese

Casata Friulano Cheese

Cheese and Potato Bread Twist

Ingredients:

2 medium potatoes, peeled and diced
2 cups white bread flour, plus extra for dusting
1 teaspoon dried yeast
pinch of salt
2/3 cup lukewarm water
1 1/2 cups Salerno Friulano Cheese, grated
1 1/2 cups Salerno Cheddar Cheese, grated
2 teaspoons olive oil, for greasing

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

Cook the potatoes in a large pot of boiling water for 20 minutes, or until tender. Drain water and return to the pan. Mash with potato masher until smooth and set aside to cool.
Sift flour into a large bowl and add yeast and salt. Mix well. Stir in mashed potatoes and rub with your fingers to form a crumb consistency. Make a well in the center of the mixture and pour in the lukewarm water. Start by bringing the mixture together with a round-bladed knife, and then use your hands. Turn out on to a floured surface and knead for 5 minutes. Return the dough to a bowl. Cover with a damp dishtowel and leave to rise in a warm place for an hour, or until doubled in size. Turn the dough out and punch down the air bubbles. Knead again for 30 seconds. Divide dough into 24 even pieces and shape into balls. Mix Salerno Friulano Cheese and Salerno Cheddar Cheese together. Sprinkle 2 cups of cheese mixture over a baking sheet. Take each ball of dough and roll it in the cheese with your hands. On a dry surface roll each cheese-covered roll to form a long rope like shape. Fold the two ends together and twist the bread. Lay the bread twists on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with the remaining 1 cup of cheese mixture. Cover with a damp cloth and leave the bread to rise in a warm place for 30 minutes. Preheat the oven to 425°F. Bake the bread for 10 to 15 minutes or until golden brown.
Note: Bread twists will stay moist and fresh for up to 3 days if stored in airtight container or bags.

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Shredded Cheddar Cheese

Casata Friulano Cheese

Chicken Waldorf Salad Sandwiches

Ingredients:

1/2 cup mayonnaise
2 tablespoons Dijon mustard
Salt and pepper to taste
2 chicken breasts, cooked and minced
2 green onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup red pepper, finely diced
1/2 cup apples, finely diced
4 large flour tortillas
handful of chopped lettuce
12 slices Salerno Provolone Cheese

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

In a medium size bowl, mix together mayonnaise, mustard, salt and pepper. Add minced chicken, green onions, celery, red pepper, and apples. Toss well until all ingredients are well coated with dressing. Lay out tortillas on a flat surface. Arrange three slices of Salerno Provolone Cheese on each tortilla. Distribute 1/4 of the chicken mixture evenly on top of the cheese slices, allowing 1/3 of the tortilla on one side to be clear of filling. Top with 1/4 of the chopped lettuce. Roll tortilla tightly, finishing with plain end on top. Cover each tortilla in a plastic wrap and refrigerate for an hour, or until ready to serve.
When ready to serve, remove plastic wrap from tortillas and cut with sharp knife into 1/2 inch rounds. Arrange on a platter and serve.

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Provolone Cheese

Chicken Waldorf Salad Sandwiches

Ingredients:

1/2 cup mayonnaise
2 tablespoons Dijon mustard
Salt and pepper to taste
2 chicken breasts, cooked and minced
2 green onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup red pepper, finely diced
1/2 cup apples, finely diced
4 large flour tortillas
handful of chopped lettuce
12 slices Salerno Provolone Cheese

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

In a medium size bowl, mix together mayonnaise, mustard, salt and pepper. Add minced chicken, green onions, celery, red pepper, and apples. Toss well until all ingredients are well coated with dressing. Lay out tortillas on a flat surface. Arrange three slices of Salerno Provolone Cheese on each tortilla. Distribute 1/4 of the chicken mixture evenly on top of the cheese slices, allowing 1/3 of the tortilla on one side to be clear of filling. Top with 1/4 of the chopped lettuce. Roll tortilla tightly, finishing with plain end on top. Cover each tortilla in a plastic wrap and refrigerate for an hour, or until ready to serve.
When ready to serve, remove plastic wrap from tortillas and cut with sharp knife into 1/2 inch rounds. Arrange on a platter and serve.

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Provolone Cheese

Chicken Waldorf Salad Sandwiches

Ingredients:

1/2 cup mayonnaise
2 tablespoons Dijon mustard
Salt and pepper to taste
2 chicken breasts, cooked and minced
2 green onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup red pepper, finely diced
1/2 cup apples, finely diced
4 large flour tortillas
handful of chopped lettuce
12 slices Salerno Provolone Cheese

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

In a medium size bowl, mix together mayonnaise, mustard, salt and pepper. Add minced chicken, green onions, celery, red pepper, and apples. Toss well until all ingredients are well coated with dressing. Lay out tortillas on a flat surface. Arrange three slices of Salerno Provolone Cheese on each tortilla. Distribute 1/4 of the chicken mixture evenly on top of the cheese slices, allowing 1/3 of the tortilla on one side to be clear of filling. Top with 1/4 of the chopped lettuce. Roll tortilla tightly, finishing with plain end on top. Cover each tortilla in a plastic wrap and refrigerate for an hour, or until ready to serve.
When ready to serve, remove plastic wrap from tortillas and cut with sharp knife into 1/2 inch rounds. Arrange on a platter and serve.

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Provolone Cheese

Roasted Parmesan Pumpkin Seeds

Ingredients:

1 cup of pumpkin seeds, raw
1 cup sunflower seeds, raw
3 tablespoons olive oil
1/4 teaspoon salt
3/4 cup grated Salerno Parmesan Cheese

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place all the seeds in bowl. Pour olive oil over the top and mix until seeds are evenly coated. Add Salerno Parmesan Cheese and toss. Spread seeds evenly on a baking sheet. Roast in the oven for approximately 10 minutes (until brown and crispy), stirring after
5 minutes. Remove from oven. Serve hot or at room temperature. Store in an airtight container for up to a week.

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Grated Parmesan Cheese

Roasted Parmesan Pumpkin Seeds

Ingredients:

1 cup of pumpkin seeds, raw
1 cup sunflower seeds, raw
3 tablespoons olive oil
1/4 teaspoon salt
3/4 cup grated Salerno Parmesan Cheese

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place all the seeds in bowl. Pour olive oil over the top and mix until seeds are evenly coated. Add Salerno Parmesan Cheese and toss. Spread seeds evenly on a baking sheet. Roast in the oven for approximately 10 minutes (until brown and crispy), stirring after
5 minutes. Remove from oven. Serve hot or at room temperature. Store in an airtight container for up to a week.

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Grated Parmesan Cheese

Roasted Parmesan Pumpkin Seeds

Ingredients:

1 cup of pumpkin seeds, raw
1 cup sunflower seeds, raw
3 tablespoons olive oil
1/4 teaspoon salt
3/4 cup grated Salerno Parmesan Cheese

As Seen in Fromaggio Magazine Spring/Summer 2014

Method:

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place all the seeds in bowl. Pour olive oil over the top and mix until seeds are evenly coated. Add Salerno Parmesan Cheese and toss. Spread seeds evenly on a baking sheet. Roast in the oven for approximately 10 minutes (until brown and crispy), stirring after
5 minutes. Remove from oven. Serve hot or at room temperature. Store in an airtight container for up to a week.

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Grated Parmesan Cheese

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