Cooking Tips & Recipes

A Chef or home cook is only as good as his ingredients. Try some of these simple ideas with our 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 Comté, Gruyére, 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 rosé!
• 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 on top of beef just before serving.
• Use your leftover cheese to make Fromage Fort to spread on baguette or add to salad. (see recipes)
• 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."