Cauliflower Soup with Romano Cheese

Ingredients:

3 slices of smoked bacon, chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower
3 1/2 cups chicken broth
1/2 cup shredded Salerno Romano Cheese, plus additional cheese shaving for serving
1/2 cup heavy whipping cream

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

Saute bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes. Puree soup in batches in processor. Return to same pan. Add cream and Salerno Romano Cheese; bring soup to simmer. Thin with more broth by 1/4 cupful if desired. Season with salt and pepper. Ladle soup into bowls and sprinkle with cheese shavings.

Related Products:

Italian Romano Cheese

Cauliflower Soup with Romano Cheese

Ingredients:

3 slices of smoked bacon, chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower
3 1/2 cups chicken broth
1/2 cup shredded Salerno Romano Cheese, plus additional cheese shaving for serving
1/2 cup heavy whipping cream

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

Saute bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes. Puree soup in batches in processor. Return to same pan. Add cream and Salerno Romano Cheese; bring soup to simmer. Thin with more broth by 1/4 cupful if desired. Season with salt and pepper. Ladle soup into bowls and sprinkle with cheese shavings.

Related Products:

Italian Romano Cheese

Cauliflower Soup with Romano Cheese

Ingredients:

3 slices of smoked bacon, chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower
3 1/2 cups chicken broth
1/2 cup shredded Salerno Romano Cheese, plus additional cheese shaving for serving
1/2 cup heavy whipping cream

As Seen in Fromaggio Magazine Fall/Winter 2009

Method:

Saute bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes. Puree soup in batches in processor. Return to same pan. Add cream and Salerno Romano Cheese; bring soup to simmer. Thin with more broth by 1/4 cupful if desired. Season with salt and pepper. Ladle soup into bowls and sprinkle with cheese shavings.

Related Products:

Italian Romano Cheese

Tomato Puree with Blue Cheese and Pancetta

Ingredients:

1 can peeled whole tomatoes 28 oz
2 garlic cloves, crushed
2 tbsp butter
1 leek, chopped
1 carrot, chopped
4 cups chicken stock
4 oz Blue Cheese, crumbled
3 tbsp whipping cream
several large fresh basil leaves
salt and pepper to taste
6 oz pancetta, cooked and crumbled

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Heat the butter in a large pan. Add the leek and carrot and season lightly with salt and pepper. Cook over a low heat, stirring frequently, for about 10 minutes, or until softened.
Stir in the chicken stock and tomatoes, draining the juice first. Bring to a boil, lower the heat, cover and simmer for 20 minutes. Add the Blue Cheese, cream and basil. Remove from the heat and leave to cool slightly. Transfer the soup to a food processor or blender and process until smooth, working in batches if necessary.
Taste and adjust the seasoning.
You can reheat the soup if necessary, but do not let it boil. Ladle into soup bowls and sprinkle with crumbled bacon.
Serve with crusty bread.

Related Products:

Imported Blue Cheese

Tomato Puree with Blue Cheese and Pancetta

Ingredients:

1 can peeled whole tomatoes 28 oz
2 garlic cloves, crushed
2 tbsp butter
1 leek, chopped
1 carrot, chopped
4 cups chicken stock
4 oz Blue Cheese, crumbled
3 tbsp whipping cream
several large fresh basil leaves
salt and pepper to taste
6 oz pancetta, cooked and crumbled

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Heat the butter in a large pan. Add the leek and carrot and season lightly with salt and pepper. Cook over a low heat, stirring frequently, for about 10 minutes, or until softened.
Stir in the chicken stock and tomatoes, draining the juice first. Bring to a boil, lower the heat, cover and simmer for 20 minutes. Add the Blue Cheese, cream and basil. Remove from the heat and leave to cool slightly. Transfer the soup to a food processor or blender and process until smooth, working in batches if necessary.
Taste and adjust the seasoning.
You can reheat the soup if necessary, but do not let it boil. Ladle into soup bowls and sprinkle with crumbled bacon.
Serve with crusty bread.

Related Products:

Imported Blue Cheese

Tomato Puree with Blue Cheese and Pancetta

Ingredients:

1 can peeled whole tomatoes 28 oz
2 garlic cloves, crushed
2 tbsp butter
1 leek, chopped
1 carrot, chopped
4 cups chicken stock
4 oz Blue Cheese, crumbled
3 tbsp whipping cream
several large fresh basil leaves
salt and pepper to taste
6 oz pancetta, cooked and crumbled

As Seen in Fromaggio Magazine Fall/Winter 2008

Method:

Heat the butter in a large pan. Add the leek and carrot and season lightly with salt and pepper. Cook over a low heat, stirring frequently, for about 10 minutes, or until softened.
Stir in the chicken stock and tomatoes, draining the juice first. Bring to a boil, lower the heat, cover and simmer for 20 minutes. Add the Blue Cheese, cream and basil. Remove from the heat and leave to cool slightly. Transfer the soup to a food processor or blender and process until smooth, working in batches if necessary.
Taste and adjust the seasoning.
You can reheat the soup if necessary, but do not let it boil. Ladle into soup bowls and sprinkle with crumbled bacon.
Serve with crusty bread.

Related Products:

Imported Blue Cheese

Green Soup

Ingredients:

1 cup broccoli florets
1 cup spinach
1 bell pepper, sliced
1 cucumber, peeled and chopped
1 cup green peas
2 cups chicken broth
1/2 cup olive oil
1 tsp ground black pepper
1/2 onion, chopped
2 cloves of garlic, crushed
1 tsp dried sage
1 cup cubed fully cooked ham
1/2 cup Salerno Friulano Cheese, shredded

As Seen in Fromaggio Magazine Fall/Winter 2010

Method:

In a large pot, heat oil. Add onions and garlic and cook for 2 minutes, or until onion is soft. Add broccoli, spinach, pepper, cucumber, green peas and chicken stock. Bring to boil and simmer
until vegetables are tender. Transfer mixture in batches to a food processor and blend until smooth. Return blended mixture to a pot and bring to boil. Add sage and ham and simmer for
5 more minutes. Salt and pepper to taste.
Stir in the shredded Salerno Friulano Cheese until it is melted. Serve immediately with your
favourite crusty bread.

Related Products:

Casata Friulano Cheese

Green Soup

Ingredients:

1 cup broccoli florets
1 cup spinach
1 bell pepper, sliced
1 cucumber, peeled and chopped
1 cup green peas
2 cups chicken broth
1/2 cup olive oil
1 tsp ground black pepper
1/2 onion, chopped
2 cloves of garlic, crushed
1 tsp dried sage
1 cup cubed fully cooked ham
1/2 cup Salerno Friulano Cheese, shredded

As Seen in Fromaggio Magazine Fall/Winter 2010

Method:

In a large pot, heat oil. Add onions and garlic and cook for 2 minutes, or until onion is soft. Add broccoli, spinach, pepper, cucumber, green peas and chicken stock. Bring to boil and simmer
until vegetables are tender. Transfer mixture in batches to a food processor and blend until smooth. Return blended mixture to a pot and bring to boil. Add sage and ham and simmer for
5 more minutes. Salt and pepper to taste.
Stir in the shredded Salerno Friulano Cheese until it is melted. Serve immediately with your
favourite crusty bread.

Related Products:

Casata Friulano Cheese

Green Soup

Ingredients:

1 cup broccoli florets
1 cup spinach
1 bell pepper, sliced
1 cucumber, peeled and chopped
1 cup green peas
2 cups chicken broth
1/2 cup olive oil
1 tsp ground black pepper
1/2 onion, chopped
2 cloves of garlic, crushed
1 tsp dried sage
1 cup cubed fully cooked ham
1/2 cup Salerno Friulano Cheese, shredded

As Seen in Fromaggio Magazine Fall/Winter 2010

Method:

In a large pot, heat oil. Add onions and garlic and cook for 2 minutes, or until onion is soft. Add broccoli, spinach, pepper, cucumber, green peas and chicken stock. Bring to boil and simmer
until vegetables are tender. Transfer mixture in batches to a food processor and blend until smooth. Return blended mixture to a pot and bring to boil. Add sage and ham and simmer for
5 more minutes. Salt and pepper to taste.
Stir in the shredded Salerno Friulano Cheese until it is melted. Serve immediately with your
favourite crusty bread.

Related Products:

Casata Friulano Cheese

Curried Carrot and Mascarpone Soup

Ingredients:

2 shallots, minced
1 garlic clove, minced
2 tbsp olive oil
Sea salt
12 oz (about 5) carrots, peeled and chopped
1 tbsp Thai red curry paste
3 1/2 cups chicken stock
1 cup Salerno Mascarpone Cheese, at room temperature

As Seen in Fromaggio Magazine Spring/Summer 2012

Method:

Place the shallots and garlic in oil in a deep saucepan, and lightly salt. Cover and cook gently for three to four minutes until limp but not brown. Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat. Add the curry paste and the chicken stock, and simmer, uncovered, for one hour.
Remove the soup from the heat and pour into a blender or food processor; blend until smooth. Return to the heat and bring to a simmer. Whisk in the Salerno Mascarpone Cheese. Serve immediately.

Related Products:

Mascarpone Cream

Curried Carrot and Mascarpone Soup

Ingredients:

2 shallots, minced
1 garlic clove, minced
2 tbsp olive oil
Sea salt
12 oz (about 5) carrots, peeled and chopped
1 tbsp Thai red curry paste
3 1/2 cups chicken stock
1 cup Salerno Mascarpone Cheese, at room temperature

As Seen in Fromaggio Magazine Spring/Summer 2012

Method:

Place the shallots and garlic in oil in a deep saucepan, and lightly salt. Cover and cook gently for three to four minutes until limp but not brown. Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat. Add the curry paste and the chicken stock, and simmer, uncovered, for one hour.
Remove the soup from the heat and pour into a blender or food processor; blend until smooth. Return to the heat and bring to a simmer. Whisk in the Salerno Mascarpone Cheese. Serve immediately.

Related Products:

Mascarpone Cream

Curried Carrot and Mascarpone Soup

Ingredients:

2 shallots, minced
1 garlic clove, minced
2 tbsp olive oil
Sea salt
12 oz (about 5) carrots, peeled and chopped
1 tbsp Thai red curry paste
3 1/2 cups chicken stock
1 cup Salerno Mascarpone Cheese, at room temperature

As Seen in Fromaggio Magazine Spring/Summer 2012

Method:

Place the shallots and garlic in oil in a deep saucepan, and lightly salt. Cover and cook gently for three to four minutes until limp but not brown. Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat. Add the curry paste and the chicken stock, and simmer, uncovered, for one hour.
Remove the soup from the heat and pour into a blender or food processor; blend until smooth. Return to the heat and bring to a simmer. Whisk in the Salerno Mascarpone Cheese. Serve immediately.

Related Products:

Mascarpone Cream

Golden Gazpacho Soup

Ingredients:

12 heirloom tomatoes, peeled and seeded
1 Vidalia onion, finely chopped
2 yellow peppers, finely chopped
1/2 cup fresh lime juice
3 tbsp sherry vinegar
1/2 cup cilantro, finely chopped
2 tbsp jalapeño peppers, finely chopped
2 tsp kosher salt
1 avocado, peeled, stone removed and chopped
1/2 cup Salerno Mascarpone Cheese
1/4 cup cream
Salerno Parmesan Cheese shavings, for garnish

As Seen in Fromaggio Magazine Spring / Summer 2013

Method:

Finely chop tomatoes and place in a large mixing bowl with all their juices. Mix in the remaining ingredients except for the avocado, cream and cheese. Season with salt and refrigerate until ready to serve. Place Salerno Mascarpone Cheese and cream in a bowl. Whip until smooth. To serve, ladle soup into serving bowls and place a dollop of Salerno Mascarpone Cheese mixture on top. Drizzle with extra-virgin olive oil and garnish with a slice of avocado and a shaving of Salerno Parmesan Cheese.

Related Products:

Golden Gazpacho Soup

Ingredients:

12 heirloom tomatoes, peeled and seeded
1 Vidalia onion, finely chopped
2 yellow peppers, finely chopped
1/2 cup fresh lime juice
3 tbsp sherry vinegar
1/2 cup cilantro, finely chopped
2 tbsp jalapeño peppers, finely chopped
2 tsp kosher salt
1 avocado, peeled, stone removed and chopped
1/2 cup Salerno Mascarpone Cheese
1/4 cup cream
Salerno Parmesan Cheese shavings, for garnish

As Seen in Fromaggio Magazine Spring / Summer 2013

Method:

Finely chop tomatoes and place in a large mixing bowl with all their juices. Mix in the remaining ingredients except for the avocado, cream and cheese. Season with salt and refrigerate until ready to serve. Place Salerno Mascarpone Cheese and cream in a bowl. Whip until smooth. To serve, ladle soup into serving bowls and place a dollop of Salerno Mascarpone Cheese mixture on top. Drizzle with extra-virgin olive oil and garnish with a slice of avocado and a shaving of Salerno Parmesan Cheese.

Related Products:

Golden Gazpacho Soup

Ingredients:

12 heirloom tomatoes, peeled and seeded
1 Vidalia onion, finely chopped
2 yellow peppers, finely chopped
1/2 cup fresh lime juice
3 tbsp sherry vinegar
1/2 cup cilantro, finely chopped
2 tbsp jalapeño peppers, finely chopped
2 tsp kosher salt
1 avocado, peeled, stone removed and chopped
1/2 cup Salerno Mascarpone Cheese
1/4 cup cream
Salerno Parmesan Cheese shavings, for garnish

As Seen in Fromaggio Magazine Spring / Summer 2013

Method:

Finely chop tomatoes and place in a large mixing bowl with all their juices. Mix in the remaining ingredients except for the avocado, cream and cheese. Season with salt and refrigerate until ready to serve. Place Salerno Mascarpone Cheese and cream in a bowl. Whip until smooth. To serve, ladle soup into serving bowls and place a dollop of Salerno Mascarpone Cheese mixture on top. Drizzle with extra-virgin olive oil and garnish with a slice of avocado and a shaving of Salerno Parmesan Cheese.

Related Products:

Fall Harvest Soup

Ingredients:

Cooking spray
1 medium chopped onion
2-3 minced garlic cloves
3 cups chicken broth
Approximately 16 oz. fresh or frozen broccoli florets
2 1/2 cups milk
1/3 cup all-purpose flour
8 oz. Salerno Cheddar Cheese, grated
Assorted Toppings: Extra shredded cheese, croutons, etc.

Method:

Heat a large skillet coated with cooking spray over medium-high heat. Add the chopped onion and minced garlic to the pan and sauté until tender. Then add the broccoli and sauté for another minute or two. Next, add the broth and bring the mixture to a boil over medium-high heat, reduce the heat to medium and cook for 10 minutes. Combine the milk and flour, stirring with a whisk until well-blended. Add milk mixture to broccoli mixture. Cook on medium for 5 minutes or until slightly thickened, stirring constantly. Remove from heat and add Salerno Cheddar Cheese, stirring until it melts.
Add any toppings, relax, and enjoy a nutrient rich, heart-warming fall soup!

Related Products:

Shredded Cheddar Cheese

Fall Harvest Soup

Ingredients:

Cooking spray
1 medium chopped onion
2-3 minced garlic cloves
3 cups chicken broth
Approximately 16 oz. fresh or frozen broccoli florets
2 1/2 cups milk
1/3 cup all-purpose flour
8 oz. Salerno Cheddar Cheese, grated
Assorted Toppings: Extra shredded cheese, croutons, etc.

Method:

Heat a large skillet coated with cooking spray over medium-high heat. Add the chopped onion and minced garlic to the pan and sauté until tender. Then add the broccoli and sauté for another minute or two. Next, add the broth and bring the mixture to a boil over medium-high heat, reduce the heat to medium and cook for 10 minutes. Combine the milk and flour, stirring with a whisk until well-blended. Add milk mixture to broccoli mixture. Cook on medium for 5 minutes or until slightly thickened, stirring constantly. Remove from heat and add Salerno Cheddar Cheese, stirring until it melts.
Add any toppings, relax, and enjoy a nutrient rich, heart-warming fall soup!

Related Products:

Shredded Cheddar Cheese

Fall Harvest Soup

Ingredients:

Cooking spray
1 medium chopped onion
2-3 minced garlic cloves
3 cups chicken broth
Approximately 16 oz. fresh or frozen broccoli florets
2 1/2 cups milk
1/3 cup all-purpose flour
8 oz. Salerno Cheddar Cheese, grated
Assorted Toppings: Extra shredded cheese, croutons, etc.

Method:

Heat a large skillet coated with cooking spray over medium-high heat. Add the chopped onion and minced garlic to the pan and sauté until tender. Then add the broccoli and sauté for another minute or two. Next, add the broth and bring the mixture to a boil over medium-high heat, reduce the heat to medium and cook for 10 minutes. Combine the milk and flour, stirring with a whisk until well-blended. Add milk mixture to broccoli mixture. Cook on medium for 5 minutes or until slightly thickened, stirring constantly. Remove from heat and add Salerno Cheddar Cheese, stirring until it melts.
Add any toppings, relax, and enjoy a nutrient rich, heart-warming fall soup!

Related Products:

Shredded Cheddar Cheese

St. Patrick’s Day Soup

Ingredients:

1 onion, chopped, about 2 cups
1 clove garlic, minced
3 tablespoons butter
4 potatoes, peeled and cubed
4 cups chicken stock
3 cups fresh broccoli, cut into bite-sized pieces
3 cups of Salerno Cheddar Cheese, shredded

Method:

In a large stock pot, melt butter and sauté onions. Add water and bouillon cubes. Add potatoes. Cover and cook on medium heat for about 15 minutes or until potatoes are cooked.
While potatoes are cooking, chop and cook broccoli. Add it to the soup.
Remove about half of the potatoes and broccoli from the soup and purée in a blender or food processor. Pour puréed mixture back into the soup.
Add Salerno Cheddar Cheese. Heat all until cheese is melted.

Related Products:

Shredded Cheddar Cheese

St. Patrick’s Day Soup

Ingredients:

1 onion, chopped, about 2 cups
1 clove garlic, minced
3 tablespoons butter
4 potatoes, peeled and cubed
4 cups chicken stock
3 cups fresh broccoli, cut into bite-sized pieces
3 cups of Salerno Cheddar Cheese, shredded

Method:

In a large stock pot, melt butter and sauté onions. Add water and bouillon cubes. Add potatoes. Cover and cook on medium heat for about 15 minutes or until potatoes are cooked.
While potatoes are cooking, chop and cook broccoli. Add it to the soup.
Remove about half of the potatoes and broccoli from the soup and purée in a blender or food processor. Pour puréed mixture back into the soup.
Add Salerno Cheddar Cheese. Heat all until cheese is melted.

Related Products:

Shredded Cheddar Cheese

St. Patrick’s Day Soup

Ingredients:

1 onion, chopped, about 2 cups
1 clove garlic, minced
3 tablespoons butter
4 potatoes, peeled and cubed
4 cups chicken stock
3 cups fresh broccoli, cut into bite-sized pieces
3 cups of Salerno Cheddar Cheese, shredded

Method:

In a large stock pot, melt butter and sauté onions. Add water and bouillon cubes. Add potatoes. Cover and cook on medium heat for about 15 minutes or until potatoes are cooked.
While potatoes are cooking, chop and cook broccoli. Add it to the soup.
Remove about half of the potatoes and broccoli from the soup and purée in a blender or food processor. Pour puréed mixture back into the soup.
Add Salerno Cheddar Cheese. Heat all until cheese is melted.

Related Products:

Shredded Cheddar Cheese

View Current Magazine
Read About Our Cheese
Join Our Cheese Lovers Club
Tips and Wine Pairings