News RSS



Tartiflette featuring Chablochon

Like most comfort food enthusiasts, we really love a good cheesy potato dish. It's the perfect time of year to tuck into a really great and somewhat modern French dish: the Tartiflette! We use Chablochon cheese which is nearly identical to the classic Reblochon, made in the neighboring region of Haute-Savoie (hence the similar yet different name) to craft this decadent dish. What could be better than cheese, potatoes, bacon, wine and creamy goodness to enjoy during some crisp, cool days? Serves 6. Ingredients: 1/2# Nueske's Bacon- thick cut, diced 2 yellow onions, diced 2 garlic cloves, minced 1 teaspoon finely chopped fresh thyme leaves (use 1/3 teaspoon if using dry thyme) Pinch of nutmeg 1/2 teaspoon salt 1/2 teaspoon...

Continue reading



Mac and Cheese Featuring Semolina Pasta

This recipe is based on our Retail Manager, Sasha's favorite Mac and Cheese dish. The addition of the egg helps to emulsify the cheese into the sauce and make it have more of a creamy texture. There's no cheese lumps in this dish! Adding the spices helps the dish to have a little more complexity and it elevates the flavor of the special cheeses that are used. Sasha has found that mixing the cheese types based on certain characteristics, such as texture and varied flavors achieves a more desirable result versus using just a single type of cheese. We hope you enjoy this recipe as much as we did! Serves 6. Ingredients: 16 oz box of Semolina Pasta Fusilli (or any...

Continue reading



Spring Asparagus & Allium Risotto

Don't be daunted by risotto - it's really simple to make and doesn’t require a lot of prep, just patience. That being said, risotto isn’t something you throw on the stove and walk away from – you do have to stir regularly (but not constantly), so put on your favorite radio station, pull up a stool and enjoy this fabulous spring risotto with a glass of rosé! Serves 2 as an entrée or 4 as an appetizer Ingredients ½ medium to large onion, finely chopped 4 cloves garlic, finely chopped 2 tbsp Plugra Unsalted Butter 2 tbsp Sagra olive oil 1 cup Carnaroli Rice (Arborio works fine too) 4 cups Savory Choice Vegetable Stock (4 sachets with 4 cups filtered...

Continue reading



Fettuccini with Zucchini and Hobelkäse Garlic Anchovy Sauce

If you're looking to convince an anchovy skeptic (or you are one yourself), give this recipe a try - it's staff-tested and approved! Two types of anchovies are used two ways - one cooked into the sauce, and one used to garnish at the end. The large Patagonia white anchovies are surprisingly mild, almost like salmon. Yield: 5-6 servings Ingredients: 1 zucchini, sliced thin 1 10oz container cherry tomatoes- garnish with about 10 halves per serving 1 pkg Bertagni Fresh Fettuccini 6 garlic cloves, thinly sliced ¼ cup Elvira EVOO, plus more for drizzling 4 4 filets oil packed Ortiz Anchovies ¼ tsp crushed red pepper flakes, or more to taste ½# Hobelkäse- finely grated, yields about 2 cups (link)...

Continue reading