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.
Cheesy bread..that no-knead bread looked amazing!
I like sharp cheddar. What is the healthiest cheese is the question.
My favorite cheese is Muenster
I like cheddar cheese the best
Chipotle cheddar is my favorite. Where can I buy cheese curds in Colorado?
I have so many favorite cheeses, Havarti, cheddar, blue cheese. What’s the best way to store them so they don’t mold or get hard?
If you like spicy, you will love his new hot pepper cheeses. They add tremendous flavor to everything.
I love Havarti Cheese –
If you live in or near an urban area with a specialty cheese shop they should have raclette. it’s produced in both France and Switzerland, and usually used for melting.
cheese curds are actually cheese that hasn’t been pressed, shaped and aged yet. in order to make cheese, milk is coagulated and separates into curds and whey. the whey drains off and the solids (curds) are salted and usually pressed and shaped into blocks of cheddar. before that is done, you have the squeaky little curds.
my favorite is pepper jack
I like all cheese except some Blue Cheese. I had a sample once and I had to gag is down, so now I’m afraid of it. 🙂
My favorite is swiss and any kind that is spicy.
I love Swiss! When substituting cheeses in cooking dishes, is there a rule of thumb to follow to maintain texture and consistancy of the dish?
st.jorge cheese from portugal is my fave <3
I love blue cheese.
My favorite is extra sharp cheddar.
I love the bite that comes with it.
My favorite cheese is French Raclette and my question is, why is it so hard to find in stores?
I love blue cheese, and anything smoked or spicy. My question is: I recently tried fresh cheese curds and loved the taste! Are curds technically cheese, or just a component of cheese?
I love Gouda cheese
I like mozzarella most.
love cheese
I love just plain old sharp cheddar!
love brie
Ricotta or Feta
I don’t have a question about cheese, but my fave is swiss.
Extra Sharp Cheddar.
My favorite is Humboldt Fog.
I love all kinds of cheese – and put it on most meals
I love provolone~
LOL, assume away!!
Rationally, I know this post wasn’t written ‘for’ me, per say. However, due to my intense love and passion for cheese and the yumminess of these pictures, I’m going to just go ahead and assume it’s dedicated to me 😉 xoxo Go Cheese!!
I absolutely adore Brie!
Danbo and Swiss
Now, this has got to be great cheese!
I love Fontina cheese
Sharp cheddar! YUM. Actually I would be happy with any kind of cheese. And the prospect of having pasta and cheese baked for breakfast is making me feel absolutely joyous!
I love the cheese guy’s cheeses. such a great selection! The chipotle cheddar sounds amazing!
Sharp Cheddar cheese.
My favorite cheese, if I really had to pick, is English Cheshire.
herbed goat cheese.
i currently make a blue wedge and crumbled blue. blue cheese is not easy to make kosher. have you ever tried our variety called “Bastardo del Grappa”? it’s a regional northern italian cheese with “blue notes” to it that many exotic blue lovers enjoy.
would be happy to. i’ll need some specifics.
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they are kosher and some are chalav yisrael. you can refer to my website to see which ones are.
a good knife is important. something i like is a cheese shaver, which enables you to get that thinly sliced shaving to do many things with
wouldn’t recommend freezing cheese. ice crystals often form on or in cracks of the cheese and change the molecular structure when it’s defrosted – usually making mushy. a cheese that you’d want to grate – like parmesan or pecorino have a very long shelf life – months or years. no need to freeze them.