Enjoy Our Favorite Nicasio Valley Cheese Fondue! 1 clove garlic, halved and peeled1 and 1/4 cups dry white wine1/2 pound Nicasio Reserve (shredded)1/2 pound San Geronimo (shredded)1 Tablespoon cornstarch2 Tablespoons dry white wine or kirschsalt and ground black pepper1 loaf white French bread (cut or torn into bite-sized pieces) 1. Rub the inside of a medium stainless-steel pot with garlic, discard garlic.2. Pour in white wine and bring to a simmer over medium heat.3. Add the cheese a handful at a time, stirring constantly and waiting until each addition melts before adding the next. (the cheese and wine will not yet be blended)4. Mix together thoroughly the cornstarch and 2 T of white wine, stir into the cheese mixture.5. Continue to...
(serves 8-10) Vinaigrette 1/4 c shallots, minced 1/2 t salt and freshly ground pepper 2 and 1/2 T red wine vinegar 1/2 T aged balsamic vinegar 1/2 C extra -virgin olive oil Salad 4 Fuji persimmons peeled, and sliced into wedges 2 heads radicchio, thinly sliced 3 C arugula leaves, small 1/2 C Nicasio Valley Foggy Morning Cheese, cut or torn into small pieces 1 C pomegranate seeds 1 C toasted walnut pieces* Put shallots, vinegar, salt and pepper in bowl - let stand 30 minutes. Whisk in oil. Combine persimmons, radicchio, arugula nuts, and 2/3 cheese. Toss with vinaigrette. (as much as you like, you may have some left over) * toast walnuts in 350 degree oven until golden...
1. Serve plain and enjoy its clean, fresh, tangy flavor.2. Drizzle with olive oil and black pepper3. Pair with honey or sweet or savory jam4. Melt into scrambled eggs or omelets5. Scatter on pizza6. Stuff or melt into pasta or polenta7. Break or tear into green salads in every season8. Spread on endive and top with honey and walnuts9. Cube and mix with watermelon and mint10. Serve with smoked salmon
2T olive oil
1 medium onion
1/2 tsp salt
1/2 tsp pepper
1/2 lb mushrooms, sliced
3 chipotle peppers in adobo, finely chopped
1/2 Foggy Morning Cheese, cubed
hot sauce (optional)
1. Heat oil in a large non-stick frying pan over med heat. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are light golden in color. (about 10 mins)2. Add chipotle and stir.3. Meanwhile in a bowl, lightly whisk eggs with 3 T milk.4. Add eggs to pan and scramble over medium heat, just until set 4-5 minutes. Gently stir in Foggy Morning cheese. Allow to melt for a minute.Serve with hot sauce, if you like.Serves 6-8 people
3 ounces Foggy Morning cheese (about 1/3 - 1/2), crumbled 3/4 Loaf (12 ounces) crusty bread 6 Artichokes (about 6-8 ounces each) 3-4 Tablespoons olive oil 2-3 Tablespoons chopped dill 1 cup low-sodium chicken broth Sea salt and freshly ground pepper 1. Steam or boil artichokes until tender, 30-35 minutes. Let cool, slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.2. Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2 inch pieces (about 4 cups). Spread in a single layer on a baking sheet; dry in oven, 10-15 minutes. Let cool.3. Preheat oven to 375 degrees. In a bowl combine bread, 2 T oil, cheese, dill, and broth. Season mixture and insides of...