Typical breakfast fare includes bagels, lox, cream cheese, maybe a few quiches and maybe a baked ziti or pasta salad. Sometimes you want to try something new, but it has to be easy and something you can make ahead. So I got together with The Cheese Guy and came up with a few new recipes for you.
The Cheese Guy, also known as Brent Delman, happens to be a neighbor of mine and I love his enthusiasm for all things cheese. I recently was able to visit his cheese cave, where he has wheels of cheese shipped in from Italy aging to his exacting standards. It was quite a site to see (and yes, I got to taste as well). The Cheese Guy is known around the world for high-end, small batch, artisanal, kosher cheeses – with many organic and low-fat varieties available.
His products range from local cheddars and jacks to imported Italian specialties. He shared his new line of spicy cheeses, Jalapeno, Habanero and Chipotle. Even though spicy is not typically on a break fast menu, my Habanero Cheesy Grits and Chiptole Cheese Stuffed Fish are spice-tacular!
Pecorino Baked Penne
For break fast, I am focusing on The Cheese Guy’s exclusive line of Italian cheeses. He recently got a shipment of Pecorino Sardo from Italy that he is aging in Westchester County, New York, so he is calling it the Saw Mill River Pecorino. It is younger than his Pecorino Romano so it is quite a bit softer, but it still has the familiar nutty flavor I love. It melts well and I used it to make this Penne Pecorino Pasta that would be a perfect side that you can prepare the day before and reheat just before serving. I topped it with a little grated Pecorino Romano – just for the fun of trying two Pecorinos in one dish.
Asiago No Knead Bread
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When I looked at The Cheese Guy’s Asiago cheese, I adapted my regular “no-knead” bread recipe and turned it into the most unbelievable Asiago bread. Filled with gooey cheese, tons of flavor and really perfect. Like a grilled cheese baked inside a loaf of bread, it would be delicious with sliced tomatoes or dipped in a tomato soup, or just eaten on its own, lightly toasted so you can taste a little melt in your mouth.
I hope you enjoy these recipes. Learn more about The Cheese Guy and his selection of Kosher cheeses by clicking here and share your cheesy recipes and comments below. Then enter to WIN!!
***Giveaway*** The Cheese Guy is giving away a basket of cheeses especially for you!! The Cheese Guy has many Chalav Yisroel cheeses too, so we can tailor the basket to the winner’s needs. (approximate retail value $50).
Disclosure: This post was sponsored by The Cheese Guy, all thoughts and opinions are 100% my own.
My son’s favorite is medium cheddar, my husband’s is jabenero cheddar, and my favorite is the fresh mozzarella!
This is a great giveaway! I love having kosher cheese options.
My favorite, until I read about The Cheese Guy’s products, was blue cheese. Now my favorite is paneer!
We love all kinds of cheese
I love baby gouda!
The Cheese Guy was at our little farmers market in Riverdale!!! Great cheese! I am still nibbling on some of their herbed goat cheese. Yummmmm
I love sharp, hard cheeses, as well as milder and softer ones. I guess that’s pretty much all of them, except blue. Not a fan of blue cheese. My husband likes the habanero cheeses and my daughter likes sharp and REALLY cold!
recipes look great…plan to try both!
My favorite cheeses are Parmesan and feta. I also once tried a spiced cheese that was really great.
they look delicious!
I love all kinds of cheese but Brie is my favorite!
My favorite cheese is probably feta, but it has to be used correctly. Would love to win this!
Blue cheese, the stinkier the better. Or a nice sharp provolone or asiago. Notice a theme?
Brent, would you make aged cheddar marbled blue cheese?
wow wow would love this
I love cheese. Our Shul does a wine and cheese tasting every year around December. Could you give us any suggestions?
Love Edam cheese fried…It’s also supposedly high in vitamin K2, which is heart healthy!
gouda!
I love Brent’s cheeses! My fav is the asiago romano!
Since I started making some of my own cheese, my family has gone cheese-crazy.
No shop. On Sundays, i’m at the Riverdale Farmers Market 9am-2pm selling and sampling a lot of my line, including a couple of “cave aged” varieties. The market’s in Riverdale section of the Bronx – 237th and Independence Ave through November. I will be starting occasional tastings in the “cellar” which will be announced on my FB page.
Pecorino (pecora means sheep in Italian) cheese is made from sheep’s milk, but the rennet (coagulant) is from non-animal/vegetarian sources. It is very rare to find a kosher cheese containing animal rennet.
I just bought a wedge of blue cheese from the cheese guy, and am looking forward to trying it.
great contest gotta love cheese
I absolutely love goat or feta cheese!
I love all cheese – when I was pregnant I constantly craved cheese and cheese-based snacks! Yum!
most of my cheeses are gluten-free. many have it written on the label. generally the jacks, cheddars, swiss, and aged Italian cheeses are gluten free. check out my website and look at each product description.
Tamar’s dishes are incredible!
as Tamar mentioned, it’s wonderful to hear that kind of feedback. Thanks!
try Zabars in manhattan. ask for their order dept. they carry many of my “hard cheeses” – parmesan, pecorino romano, asiago. “grow and behold” also carries a selection and will sell on-line
Cheese and crackers…Mmmmmmmmmm!
I visit dairy farms anywhere and everywhere (some men go to baseball stadiums). I’ve fortunately been able to develop wonderful relationships with the small family farms where I produce my cheeses.
need a good store and distributor to bring them in. try “Grow and Behold”. they sell some online in CA
brie is categorized as single, double, or triple crème. the higher the cream content, the more fat, the richer and creamier the taste. brie should not smell ammoniated. touch the center of the brie. if it’s hard, it’s probably too young and not ready to eat. soft and runny it may be past it’s prime or ready to eat immediately
would love to. need to find a good retail store and distributor
If I can help somehow, please let me know.
Generally fresh cheeses like cottage, ricotta, mozzarella are slightly lower in fat. we make a reduced fat swiss
not familiar with chrimp
we like to say – it’s reduced fat and low sodium, but high in flavor
known as the King of Cheeses
the more “air-tight” the better. a zip lock bag, tin foil, or cheese wrapping paper.
good question – Sharp generally refers to the taste profile. As a cheese ages longer and matures, it hardens and the taste becomes stronger with almost a “bitter” bite to it. that’s the sharp flavor that people describe and many look for in a cheese.
to add to your list of good melting cheeses is our “Lo Spadone” – a fontina style Italian melting cheese.
Jacqueline,
the pecorino cheese is made from sheep’s milk but the rennet (coagulant) is non-animal. it’s very rare to find a kosher cheese made with animal rennet. even without the animal rennet, this cheese is a certified DOP (a designation of authenticity) cheese that is not often found in the kosher world.
I am also a cheese lover, especially a good asiago, manchego or brie. Thanks for the chance to win and for introducing us to Brent Delman. The next time I wander through Westchester, I may have to find him and his cave! Is there an actual shop to visit?
I love Dill Havarti! BTW, are these cheeses kosher/chalav yisroel?
I love all kinds of cheese,not picky as we eat it all the time.
We love sharp aged cheddar and I’d like to know if a cheese knife is an important tool to have when slicing cheese.
I love cheddar cheese with crackers
Hi Kari, I do believe most of his cheeses are gluten free, but hope Brent can respond soon.
You must try it, it is so good, I am still dreaming about it.