A Chef or home cook is only as good as his ingredients. Try some of these ideas with ACC cheeses and taste the difference.
- Crumble blue cheese or grate Parmesan into your vinaigrette.
- Cube watermelon into 1 1/2″ cubes, add feta, cured olives, arugula and drizzle with Extra Virgin Olive Oil, lime juice and a couple turns of the peppermill for a refreshing summer salad.
- For an Artisanal grilled cheese take two slices of country bread and place your favorite ACC cheese between and grill it up – grilled cheese gone to heaven.
- Next time you have friends over serve fondue, its fun, easy and sure to please. See our various fondue recipes in the recipe section.
- Bring some fresh goat cheese to room temperature and whip in some diced tomatoes, basil and pine nuts – spread on croutons as an hors d’oeuvre.
- Any Artisanal cheese works great in an omelet!
- Serve your next baked potato with a grated hard mountain cheese like Comte, Gruyere, or with a goat cheese. Bring the cheese to room temperature and sprinkle on your potato while it is still hot.
- For a simple sublime lunch- 2-3 cheeses, a green salad, fresh fruit, crusty bread and a glass of rose!
- Add flavor to bread crumbs with grated Parmesan or Pecorino Romano.
- Mash potatoes with heavy cream, butter and a grated, firm mountain cheese like Beaufort or Ossau Iraty go especially well with meats and poultry.
- Warm a piece of apple tart with a real English Cheddar or a slice of gouda.
- Crumble some feta or goat cheese on lamb just before serving.
- Melt blue cheese butter beef on top just before serving.
- Use your leftover cheese to make Fromage Fort to spread on baguette or add to salad.
- Sprinkle some Parmesan cheese on popcorn while it is still hot.
- Beets and goat cheese make a terrific salad.
- Figs and blue cheese are a wonderful combination as well.
- Jazz up a frozen pizza with a great Taleggio.
- Lightly sweeten a fresh farmer cheese, like Fromage Fermier, and top with seasonal fruit.
- Poach a pear in simple syrup. Chill and serve with gorgonzola or stilton “mousse” – bring your cheese to room temperature, place in a food processor with a touch of cream (optional) and process until smooth. Cut the pear in half lengthwise, scoop out the seeds and fill with the “mousse.”