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Recipes by Cheese
Aged Garlic Truffle

Truffled White Bean Dip

Silky smooth white beans provide the perfect canvas for our Aged Garlic Truffle's complex black garlic sweetness and truffle earthiness. Fresh lemon juice adds brightness while tahini contributes subtle nuttiness and extra creaminess. The finishing touch of fresh rosemary and optional truffle oil creates an aromatic experience that's both comforting and sophisticated.  Serve with artisanal crackers, fresh vegetables, or crusty bread. The dip improves with time as flavors meld, making it perfect for make-ahead entertaining.

Prep time: ~10-15 minutes.             Yields: ~3 cups

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Ingredients:

  • 1 wedge Mad Cheese Aged Garlic Truffle

  • 2 cans (15 oz each) cannellini beans, drained and rinsed

  • 3 cloves garlic, minced

  • 3 tbsp fresh lemon juice

  • 1/4 cup extra virgin olive oil (plus extra for drizzling)

  • 2 tbsp tahini (optional, for extra creaminess)

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 2 tbsp fresh rosemary, chopped

  • Truffle oil for finishing (optional)

 

Instructions:

  1. In food processor, combine beans, minced garlic, lemon juice, and tahini

  2. Pulse until roughly chopped

  3. With processor running, slowly drizzle in olive oil until smooth and creamy

  4. Season with salt and pepper

  5. Transfer to serving bowl

  6. Finely grate Aged Garlic Truffle over the top (reserve some for garnish)

  7. Gently fold in most of the grated cheese, leaving some visible on surface

  8. Sprinkle with fresh rosemary

  9. Drizzle with olive oil and a few drops of truffle oil if using

Golden Beet Salad with Aged Garlic Truffle

Golden beets, tender greens, and bright citrus topped with our Aged Garlic Truffle for a salad that feels fresh, elegant, and just a little indulgent. Earthy, vibrant, and full of contrast, it’s a beautiful spring dish for entertaining or an elevated everyday lunch.

Serves: 4 people

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Ingredients

  • 2 medium golden beets, roasted and peeled

  • 1 blood orange or cara cara orange, peeled and sectioned

  • 1 cucumber, ribboned

  • 2 cups baby greens or arugula

  • 4 oz Aged Garlic Truffle, shaved or broken into pieces

  • 2 tbsp chopped toasted hazelnuts

  • 1 tbsp chopped chives

Dressing

  • 2 tbsp olive oil

  • 1 tbsp orange juice

  • 1 tsp lemon juice

  • 1 tsp maple syrup

  • 1/4 tsp flaky salt

  • Black pepper to taste

​

Instructions

  1. Slice the roasted beets into thin rounds.  Slightly overlap 5 slices in a line, roll them up in a cylinder and cut in half to form 2 rosettes.

  2. Arrange greens on a platter, then tuck orange sections, beet rosettes and cucumber ribbons in amongst the greens.

  3. Add Aged Garlic Truffle pieces evenly across the salad.

  4. Whisk together olive oil, orange juice, lemon juice, maple syrup, salt, and pepper.

  5. Spoon the dressing lightly over the salad.

  6. Finish with hazelnuts and chives

Greener Pastures

Greener Pastures Skillet Bake

An unbelievably easy dinner that is filling and satisfying.  Serve it with a rustic loaf of bread or your favorite pasta (save some of the pasta cooking water to  add to the skillet at the end of the bake - it makes a delicious creamy sauce when swirled with the melty cheese).

Prep time: 10 minutes.          Cook time: 20 minutes    Serves: 2 people

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​Ingredients:

  • 1 cup broccoli florets (bite-size)

  • 1 cup cherry  tomatoes

  • 1 (15 oz) can chickpeas, rinsed + drained (pat dry if you can—helps them crisp)

  • 1 wheel Greener Pastures

  • Olive oil (about 1–2 tbsp total)

  • 1/4 cup olives

  • 1/4 cup peppadew peppers or roasted red pepper strips

  • Salt + black pepper

  • 1 tablespoon minced garlic (optional)

  • To serve: crusty bread or cooked pasta

Instructions:

  1. Preheat oven to 425°F.

  2. Place a cast iron skillet in the oven while it heats (optional but helps browning).

  3. Carefully remove the hot skillet and add a thin coating of olive oil (about 1 tsp), swirling to coat.

  4. Place the wheel of Greener Pastures in the center of the skillet, then surround it with the broccoli, tomatoes, chickpeas, olives and peppers.

  5. Drizzle ~1 tbsp olive oil over all, sprinkle with the minced garlic and a good pinch of salt and black pepper.

  6. Bake 20-25 minutes until broccoli is getting browned at the edges and tomatoes start to burst.

  7. Serve with crusty bread for scooping, or toss with hot cooked pasta (a splash of pasta water helps turn the melted cheese into a quick sauce).

Roasted Eggplant with Greener Pastures, Lentils and Thyme

Roasted eggplant halves get topped with a bright lemony lentil-parsley salad, chunks of creamy Greener Pastures, and a crunchy finish of thyme, toasted pine nuts, hemp seeds, and microgreens for a hearty, elegant plant-based meal. I like to serve these with a quick pasta tossed in vegan butter and freshly grated garlic.

Prep time: 10 minutes.          Cook time: 40 minutes    Serves: 2 people

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Ingredients:

1 eggplant

5 Tablespoons olive oil, divided

Leaves from 1 bunch fresh thyme

1/2 teaspoon salt

16 oz. can pre-cooked lentils, drained

1/4 Cup fresh parsley, chopped

1 Tablespoon lemon juice

pinch salt, pepper and crushed red pepper

1/4 - 1/2 wheel Greener Pastures

2 Tablespoons toasted pine nuts

1-2 Tablespoons hemp seeds

Microgreens to garnish

Instructions:

  1. Preheat oven to 375.  Line a baking sheet with parchment paper.

  2. ​Slice the eggplant in half lengthwise.  Score the exposed flesh like this photo, being careful not to cut all the way through the skin:








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  3. Drizzle 3 Tablespoons of olive oil, gently spreading the scored areas and rubbing the oil into the cuts. Place scored side up on prepared baking sheet. Sprinkle with salt and about 2 Tablespoons of fresh thyme leaves.​

  4. Bake for about 40 minutes, until golden brown and beginning to char at the edges.

  5. ​While the eggplant is roasting, combine the lentils, parsley, lemon juice, 2 Tablespoons olive oil, and pinch each of salt, pepper and crushed red pepper flakes to a mixing bowl.  Smash the lentils with a fork to break them down a bit.​​

  6. Once eggplants are finished roasting, divide the lentil mixture evenly on the top of each eggplant half.  Break off chunks of Greener Pastures to sprinkle over the lentils, then top with microgreens, toasted pine nuts and hemp seeds.  Drizzle with a little more olive oil and lemon juice if you'd like.​​​

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Spring Asparagus & Cheese Tart

Our FreshElla and Greener Pastures create the perfect melty layer in this springtime tart

Prep time: ~15 minutes.          Cook time: 10-15 minutes    Serves: 4-6 people

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Ingredients: ⠀

• 1 sheet puff pastry ⠀

• 1 bunch fresh asparagus

• 1 shallot, thinly sliced

• Mad Cheese Greener Pastures ⠀

• Mad Cheese FreshElla ⠀

• Fresh dill ⠀

• Olive oil ⠀

• Sea salt ⠀

• Fresh ground black pepper⠀

Instructions:⠀

Preheat oven to 350°F. 

Thaw puff pastry according to package directions. Roll pastry into a rectangle to fit a lightly oiled baking sheet.

Wash, dry and trim asparagus, then toss with olive oil, salt and pepper. 

Place dabs of Greener Pastures evenly over the puff pastry.

Lay the shallot slices evenly over the Greener Pastures, followed by the asparagus spears.

Place FreshElla balls evenly over top of the pastry.

Sprinkle with chopped, fresh dill.

Bake 10-15 minutes, until pastry is lightly browned and asparagus has softened.  Garnish with more fresh dill.⠀ ⠀

Greener Pastures Herb-Crusted Portobello

These Herb-Crusted Portobellos are a simple, cozy showstopper—earthy mushroom caps filled with a generous layer of our Greener Pastures and finished with a golden, crunchy panko topping. The fresh herb blend in the cheese plays perfectly with the savory mushrooms, while parsley and chives add a bright, just-picked finish. A quick drizzle of balsamic brings the whole thing into balance, cutting through the richness and making every bite feel a little fancy. Serve them as an impressive vegetarian main, a hearty side, or the star of a dinner-for-two.

Prep time: 10 minutes.          Cook time: 20 minutes    Serves: 2 people

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​Ingredients:

  • 2 large portobello mushroom caps

  • 4-6 oz Greener Pastures

  • ½ cup panko breadcrumbs

  • 2 tbsp fresh parsley, chopped

  • 1 tbsp fresh chives, chopped

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F. Remove mushroom stems and scrape out gills.

  2. Mix Greener Pastures with half the herbs. Spread mixture inside mushroom caps.

  3. Combine panko, remaining herbs, and 1 tbsp olive oil. Sprinkle over cheese.

  4. Drizzle with remaining oil and balsamic vinegar. Season with salt and pepper.

  5. Bake 20 minutes until mushrooms are tender and topping is golden.

Pan-Seared Greener Pastures Salad

A fresh, crunchy salad tossed in a bright raspberry vinaigrette, studded with dried cranberries and slivered almonds, and topped with lightly breaded, pan-seared Greener Pastures medallions.

Prep time: 10 minutes.          Cook time: 10 minutes    Serves: 2 people

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​Ingredients:
Salad 

  • 5–6 cups mixed greens (spring mix + a little arugula is great)

  • 1/3 cup dried cranberries

  • 1/3 cup slivered almonds, toasted

  • Optional but great: 1 small crisp apple or pear, thinly sliced (adds fresh crunch)

  • Greener Pastures, sliced into medallions (about 1/2–3/4" thick)

  • 2–3 tbsp flour (AP or gluten-free)

  • 1/2 cup panko (or fine breadcrumbs)

  • 1/2 tsp garlic powder (optional)

  • 1/2 tsp smoked paprika or black pepper (optional)

  • pinch salt

  • 2–4 tbsp neutral oil (avocado/grapeseed) for searing

Raspberry vinaigrette

  • 1/4 cup raspberry preserves or 1/3 cup mashed fresh raspberries

  • 2 tbsp red wine vinegar (or balsamic for a deeper vibe)

  • 1 tsp Dijon mustard

  • 1 small garlic clove, microplaned (optional)

  • 1/3 cup olive oil

  • Salt + black pepper to taste

Instructions:

  1. Make the dressing: whisk preserves/raspberries + vinegar + Dijon (+ garlic). Slowly whisk in olive oil until glossy. Taste and adjust: more vinegar for tang, more jam for sweetness, pinch of salt to make it pop.

  2. Combine flour, panko, garlic powder, smoked paprika, salt and pepper in a bowl.  Gently coat the Greener Pastures medallions in this mixture.

  3. Heat a nonstick or well-seasoned skillet over medium to medium-high. Add oil. Sear medallions 1.5–2.5 min per side until golden and crisp. Transfer to a rack or paper towel. Rest 2 minutes (keeps them crisp).

  4. Toss greens with just enough vinaigrette to lightly coat.

  5. Add cranberries + toasted almonds (+ apple/pear if using).

  6. Top with warm, crispy Greener Pastures medallions.

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