January Subscription Box Cheeses

Shiitake & Thyme Cheddar

Shiitake & Thyme Cheddar is your cozy-winter, savory showstopper: a bold, cheddar-style plant-based cheese layered with deep shiitake umami and a fragrant pop of thyme. The flavor is rich and earthy with a gentle herb finish—think “comfort food,” but elevated. Slice it for crackers, cube it for boards, or melt it into warm dishes when you want instant depth and that steakhouse-style savoriness (no dairy required).

FreshElla

Delicately crafted and lovingly brined, FreshElla brings the fresh, bright notes of traditional mozzarella to your table – reimagined through our sustainable lens. Nestled in its pink Himalayan salt brine, this versatile beauty is ready to elevate your favorite dishes with its perfect creaminess and tender bite.

Drink Pairings

Individual Pairings:

Shiitake & Thyme Cheddar:

Pinot Noir (earthy + mushroom-friendly)
Amber ale / brown ale (toasty, cozy)
Black tea (unsweetened) with a squeeze of lemon

FreshElla:

Sauvignon Blanc (bright + citrusy)
Pilsner (clean + crisp)
Sparkling water with lemon + a splash of olive brine (weirdly good with board snacks)

Dual-Cheese Pairing:

Dry sparkling wine (brut) — it handles both “savory cheddar” and “fresh cheese” really well.
Sparkling rosemary-lemon “spritz”. How to make (single serving):
- 8–10 oz chilled sparkling water (plain or lightly lemon) + 1–2 tsp fresh lemon juice + 1 tsp honey or simple syrup (skip if you want it totally dry) + 1 small sprig rosemary or thyme
- Build: add ice, lemon, sweetener (if using), top with sparkling water, then clap the herb sprig between your hands and drop it in.
- If you’d rather keep it super simple/no prep: unsweetened lemon sparkling water + a rosemary (or thyme) garnish is basically the same vibe.

January Board

Earthy, umami cheddar meets fresh, briny mozzarella vibes — perfect for winter grazing that still feels light.

Produce & Herbs

1 pear (or Honeycrisp apple)
1 lemon
1 small bunch fresh thyme (optional, for garnish)
1–2 cups arugula (optional, for a “salad corner”)
1 small jar roasted red peppers or 2 fresh red bell peppers

Crunch & Carbs

1 box seeded crackers
1 sliced baguette or ciabatta (or crostini)
Optional: pretzel thins (great with cheddar)

Sweet & Tangy

Fig jam or onion jam
Whole grain mustard (small jar)
Optional: maple syrup ot hot honey/chili crisp (if you want heat)

Pickled & Briny

Cornichons or dill pickles
Castelvetrano olives (or mixed olives)

Nuts

Toasted walnuts or smoked almonds

Building the January Board

Anchor the cheeses
- Place Shiitake & Thyme Cheddar (cut into wedges or thick slices) on one side.
- Place FreshElla (balls/slices) on the opposite side for contrast.
Add the carbs in two zones
- Fan crackers near the cheddar.
- Add sliced baguette/crostini closer to FreshElla.
Build the flavor bridges
- Put fig jam/onion jam near the cheddar.
- Put roasted red peppers + olives near FreshElla.
- Add mustard between the two cheeses (it works with both).
Add brightness + crunch
- Tuck in pear/apple slices (hit with a little lemon so they don’t brown).
- Add a pile of toasted walnuts/smoked almonds.
Finish with pops
- Add pickles/cornichons.
- Optional arugula “nest” in an open spot (makes it feel abundant).
- Garnish with a few thyme sprigs + flaky salt.

Pro tip: If the cheddar is the star, keep FreshElla in slightly larger pieces so it reads as “fresh and luxurious,” not just a filler.

Bite Pairings

Shiitake & Thyme Cheddar

Cheddar/Pear/Walnut

Cracker + cheddar + thin pear slice + toasted walnut + pinch flaky salt

Cheddar /Fig Jam/Black Pepper

Crostini + cheddar + fig jam + cracked pepper

Cheddar/Pickle/Mustard

Pretzel thin + cheddar + dab whole grain mustard + cornichon slice

FreshElla

FreshElla/Roasted Red Pepper/Olive

FreshElla + strip of roasted red pepper + olive (skewer or stack on crostini)

FreshElla/Fig Jam/Walnut

Cracker + FreshElla + fig jam + walnut

FreshElla/Arugula/Hot honey or Maple Syrup

Crostini + FreshElla + arugula leaf + tiny drizzle hot honey or maple syrup

Cozy Mushroom Cheddar Toasts

Golden, crunchy toast piled high with savory sautéed mushrooms and topped with our Shiitake & Thyme Cheddar for a warm, umami-packed bite. The mushrooms bring that deep, earthy comfort-food vibe, while the thyme notes make it feel a little chef-y and elevated. It’s the kind of simple recipe that tastes like you spent way more time than you did.

Serves 2-4

Ingredients:

2 cups sliced mushrooms (shiitake or mixed)
1 tbsp olive oil
1 small shallot (or 2 tbsp onion), thinly sliced
1 clove garlic, minced
Pinch salt + black pepper
4 slices crusty bread, toasted
Shiitake & Thyme Cheddar, sliced or crumbled (as much as you want)
Optional: squeeze of lemon, fresh thyme, chili flakes

Instructions:

Sauté shallot in olive oil 2 minutes.
Add mushrooms + salt; cook until browned and moisture cooks off (8–10 min).
Add garlic; cook 30 seconds. Finish with pepper + optional lemon.
Pile mushrooms onto toast, top with Shiitake & Thyme Cheddar.
Broil 1–2 minutes if you want it warm/melty, then garnish with thyme.

Baked FreshElla Caprese Baguette

This is a winter-friendly twist on caprese: sweet tomatoes and roasted red peppers baked until warm and jammy, then spooned over toasted baguette with soft, creamy FreshElla. Finished with fresh basil and peppery arugula, it hits that perfect balance of cozy and bright. Great as an appetizer, a quick lunch, or an easy “fancy snack” moment.

Serves 2-4

Ingredients:

FreshElla (balls or torn pieces)
1 cup roasted red peppers, sliced
1 pint cherry tomatoes, halved
2 tbsp olive oil
1–2 tsp lemon juice (or a splash of pickle brine for tang)
Salt + black pepper
1 clove fresh garlic (minced, grated or pressed)
Whole grain or Dijon mustard
1 baguette, sliced lengthwise and then into 2-4 pieces (toast these under the broiler if you like)
Optional: arugula, basil (if you have it), pinch chili flakes

Instructions:

Toss FreshElla + tomatoes + roasted red peppers + garlic with olive oil, salt, pepper (and a tiny squeeze of lemon if you like).
Spread on parchment-lined baking sheet.
Bake 400°F, 10-15 minutes.
Spread 1 Tablespoon mustard inside baguette.
Spoon baked mixture into baguette, finish with fresh basil + arugula.

December Subscription Box Cheeses

Winter Pastures

A festive twist on our beloved Greener Pastures, Winter Pastures brings together dried cherries simmered in red wine, orange juice, and balsamic vinegar, swirled throughout the bottom half of the cheese. A thin layer of cracked black pepper, rosemary, and Herbs de Provence coats the top. Bright, tangy, and herbaceous with pops of sweet-tart fruit, this cheese is holiday magic in every bite. Perfect for spreading on warm crostini or pairing with roasted nuts and winter citrus.

Smoked Muenster

Creamy, smoky, and deeply satisfying, our Smoked Muenster is crafted from a tofu base and kissed with hickory smoke for a rich, savory flavor. Semi-firm and sliceable when cold, this cheese brings cozy, comforting warmth to any dish. Perfect for cheese boards, baked appetizers, or simply enjoyed on a cracker with a drizzle of maple syrup.

Pro Tip: Smoked Muenster pairs beautifully with sweet and savory flavors—try it with pear, apple, maple syrup, or fig jam for an elegant bite.

Drink Pairings

Individual Pairings:

Winter Pastures:

Sparkling Rosé – The bubbles and berry notes complement the wine-soaked cherries and bright citrus.
Pinot Noir – Light-bodied red that mirrors the red wine in the cheese without overpowering the delicate tang.
Blood Orange Cocktail – A festive, citrus-forward cocktail that plays beautifully with the orange and balsamic.

Smoked Muenster:

Chardonnay (lightly oaked) – The buttery notes and subtle oak complement the creamy, smoky cheese.
Amber Ale or Smoked Porter – Malty, slightly sweet beers echo the hickory smoke and add depth.
Apple Cider (hard or non-alcoholic) – The sweetness and fruit balance the savory smoke beautifully.

Dual-Cheese Pairings:

Champagne or Prosecco – Bright acidity and bubbles cleanse the palate between the fruity Winter Pastures and the smoky Smoked Muenster.
Sauvignon Blanc – Crisp and herbaceous, it complements the rosemary in Winter Pastures and cuts through the richness of Smoked Muenster.
Sparkling Apple Cider with Rosemary – The crisp apple and effervescence complement the smoky Smoked Muenster while the bright acidity balances the fruity, tangy Winter Pastures. Add a sprig of fresh rosemary to tie both cheeses together.

December Board

Create a stunning holiday spread with these two cheeses as your stars. Here's what to include:

Fresh & Dried Fruit

Orange slices or clementine segments (echo the citrus in Winter Pastures)
Dried apricots or figs
Fresh pear slices
Pomegranate arils for color and pop
Fresh or dried cranberries

Nuts & Seeds

Toasted walnuts or pecans
Marcona almonds
Pistachios
Crackers & Bread
Seedy whole-grain crackers
Toasted baguette slices or crostini
Rosemary focaccia
Water crackers

Accoutrements

Fig jam or cherry preserves
Maple syrup
Whole-grain mustard
Castelvetrano or Kalamata olives
Cornichons or pickled vegetables
Fresh rosemary sprigs for garnish

Building the December Board

Step 1: Choose Your Board

Select a large wooden board, slate, or platter with enough space to arrange everything without crowding. A 12–16 inch board works well for 2 cheeses plus accompaniments.

Step 2: Place Your Cheeses First

Start by placing your two cheeses on the board. Position them in different areas so guests can access each one easily. Try placing one cheese toward the top left and the other toward the bottom right, or use a triangular arrangement if your board is round.

Unwrap Winter Pastures and place it on the board with a small cheese knife or spreader nearby.

Unwrap Smoked Muenster and place it on the opposite side with a separate knife for slicing.

Step 3: Add Small Bowls for Wet Ingredients (optional)

Place small bowls or ramekins on the board for items that might make a mess or need to be scooped, like jam and mustard. You can also place them directly on the board if you don't have small dishes. Either way, nestle them

near the cheeses they pair best with.

Step 4: Arrange Crackers and Bread

Fan out crackers in small stacks or clusters around the board. Lean some against the cheeses or bowls for height and visual interest. Place toasted baguette slices or crostini in a separate basket or directly on the board if space allows.

Step 5: Add Fresh Fruit

Arrange fresh fruit in small clusters or lines:

Place orange slices or clementine segments near Winter Pastures to echo the citrus notes.

Fan out pear slices near the Smoked Muenster.

Scatter pomegranate arils in small piles for pops of color.

Step 6: Add Dried Fruit

Tuck dried apricots, figs, or cranberries into remaining gaps. Fold or fan them slightly for texture and dimension.

Step 7: Fill in with Nuts

Scatter toasted walnuts, pecans, Marcona almonds, or pistachios in the empty spaces between cheeses, crackers, and fruit. Use them to fill gaps and create visual flow across the board.

Step 9: Garnish and Finish

Add final touches to make the board feel festive and complete:

Tuck fresh rosemary sprigs around the board for color and aroma.

Drizzle a small amount of maple syrup near the Smoked Muenster.

Add a few extra cracks of black pepper over Winter Pastures for visual pop.

Bite Pairings

Winter Pastures

Crostini + Winter Pastures + Toasted Walnut + Orange Zest

Spread Winter Pastures on warm crostini, top with a toasted walnut half, and finish with a tiny grate of fresh orange zest. Bright, crunchy, and festive.

Seedy Cracker + Winter Pastures + Fig Jam + Fresh Rosemary

Layer Winter Pastures on a seedy cracker, add a small dollop of fig jam, and garnish with a tiny sprig of fresh rosemary. Sweet, savory, and aromatic.

Pear Slice + Winter Pastures + Cracked Black Pepper

Spread Winter Pastures on a thin pear slice and finish with an extra crack of black pepper. Crisp, juicy, and elegant.

Smoked Muenster

Water Cracker + Smoked Muenster + Maple Drizzle + Rosemary

Place a thin slice of Smoked Muenster on a water cracker, drizzle with maple syrup, and garnish with a tiny sprig of fresh rosemary. Sweet, smoky, and herbaceous.

Pear Slice + Smoked Muenster + Toasted Pecan

Layer a slice of Smoked Muenster on a crisp pear slice and top with a toasted pecan half. Sweet, smoky, and crunchy.

Baguette + Smoked Muenster + Fig Jam + Arugula

Toast a baguette slice, top with Smoked Muenster, a small dollop of fig jam, and a few fresh arugula leaves. Rich, peppery, and balanced.

Winter Pastures Puff Pastry Galette

A rustic, elegant centerpiece that showcases the bright, fruity flavors of Winter Pastures wrapped in golden, flaky puff pastry. Perfect for holiday gatherings, especially lunch or brunch as it is slightly sweet.

This galette can be assembled up to 2 hours ahead and kept in the fridge. Brush with milk and bake right before serving for a warm, impressive appetizer.

Serves 6-8

Ingredients:

1 sheet vegan puff pastry, thawed
1 wedge Winter Pastures cheese
2 tbsp balsamic glaze (store-bought or homemade)
2 tbsp toasted walnuts or pecans, roughly chopped
Pomegranate arils for garnish
Snipped chives for garnish
Fresh rosemary sprigs for garnish
1 tbsp plant-based milk (for brushing)
Flaky sea salt and cracked black pepper for finishing

Instructions:

Preheat your oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the thawed puff pastry sheet into a rough 10x12 inch rectangle or circle (rustic is the goal here—don't worry about perfection).

Transfer the pastry to the prepared baking sheet. Spread the softened Winter Pastures cheese in the center of the pastry, leaving a 2-inch border around the edges. The cherries and herbs are already swirled into the cheese, so you're all set.

Gently fold the edges of the pastry up and over the cheese, pleating as you go to create a rustic, free-form tart. The center should remain open, with the cheese visible.

Lightly brush the exposed pastry edges with plant-based milk. Sprinkle the edges with a pinch of flaky sea salt and cracked black pepper.

Bake for 20–25 minutes, or until the pastry is golden brown and puffed, and the cheese is warmed through and slightly bubbly around the edges.

Remove from the oven and let cool for 5 minutes. Drizzle the center with balsamic glaze and sprinkle with toasted walnuts and/or pecans and pomegranate arils. Garnish with snipped chives and fresh rosemary sprigs.

Slice into wedges and serve warm or at room temperature with crackers, extra fruit, or a simple green salad.

Smoked Muenster & Pear Crostini with Maple and Rosemary

Simple, elegant, and bursting with sweet-smoky-savory flavor—these crostini are the perfect bite-sized appetizer for holiday gatherings.

Serves 8-10

Ingredients:

1 baguette, sliced into ½-inch rounds
4 oz Smoked Muenster cheese, thinly sliced
1 ripe pear, thinly sliced
2–3 tbsp pure maple syrup
2 tbsp toasted pecans, roughly chopped
Fresh rosemary leaves for garnish
Olive oil for brushing
Flaky sea salt for finishing

Instructions:

Preheat your oven to 375°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 8–10 minutes until golden and crisp.

While the bread toasts, thinly slice the pear. If desired, toss slices lightly with a squeeze of lemon juice to prevent browning.

Place a thin slice of Smoked Muenster on each toasted baguette round. Top with a pear slice.

Drizzle each crostini with a small amount of maple syrup, sprinkle with chopped toasted pecans, and garnish with a few fresh rosemary leaves. Finish with a tiny pinch of flaky sea salt.

Arrange on a platter and serve immediately. These are best enjoyed fresh, while the bread is still crisp.

Pro Tip: Toast the baguette slices ahead of time and store in an airtight container. Assemble the crostini just before serving to keep everything crisp and beautiful.

November Subscription Box Cheeses

Caramelized Onion Muenster

A luxurious, creamy Muenster infused with the rich, sweet depth of caramelized onions, balanced with hints of balsamic and smoked paprika. This cheese captures the essence of comfort food elevated to gourmet status - think French bistro meets cozy holiday gathering. The silky tofu base creates an incredibly smooth, melt-in-your-mouth texture, while layers of onion, garlic, and subtle smokiness build a complex flavor profile that's both sophisticated and deeply satisfying.

Spicy Cheddarish

Our beloved award-winning cheese base with a fiery kick! This happy accident turned customer favorite delivers all the sharp, tangy satisfaction of a classic aged cheddar with a bold heat that builds beautifully. The millet base creates that signature creamy texture, while carefully balanced spices bring warmth without overwhelming the rich, cheesy flavor.

Drink Pairings

Individual Pairings:

Caramelized Onion Muenster:

Wine: Chardonnay (buttery notes complement the caramelized sweetness), Pinot Grigio (crisp and refreshing contrast), or a light Pinot Noir (earthy undertones match the umami)
Beer: Brown ale or amber ale (nutty, malty flavors echo the caramelized onion)
Non-Alcoholic: Apple cider (warm or cold), sparkling water with lemon, or black tea

Spicy Cheddarish

Wine: Riesling (sweetness tames the heat), Zinfandel (bold enough to stand up to the spice), or a fruity Rosé (refreshing contrast)
Beer: IPA (hops and heat play well together), Mexican lager (crisp and cooling), or stout (rich and balancing)
Non-Alcoholic: Ginger beer (spice on spice!), iced hibiscus tea, or a citrus-forward kombucha

Dual-Cheese Pairings:

Wine: Viognier or Gewürztraminer (aromatic whites that bridge creamy and spicy)
Beer: Belgian Dubbel or farmhouse ale (complex enough for both flavor profiles)
Non-Alcoholic: Cranberry-orange spritzer or chai latte

November Board

Perfect for Thanksgiving gatherings or any November celebration, this board balances bold, spicy flavors with sweet, seasonal elements and creamy richness.

Caramelized Onion Muenster
Spicy Cheddarish (sliced into wedges)
1 honeycrisp apple, sliced
1 pear, sliced
1/2 cup dried cranberries
1/2 cup pecans
1/4 cup fig jam
1/4 cup whole grain mustard
8-10 whole grain crackers
6-8 slices baguette, toasted
Small handful of mixed olives
Fresh herb sprigs for garnish
Optional: small cluster of grapes

Building the November Board

Choose your board: Use a round dinner plate, or a wooden or slate board.
Place the cheeses first: Position the Caramelized Onion Muenster container on one side of the board. Place sliced Spicy Cheddarish wedges on the opposite side, fanning them slightly for visual appeal.
Add condiments: Place fig jam near the Spicy Cheddarish. Place whole grain mustard near the Caramelized Onion Muenster.
Arrange fresh fruit: Fan apple slices in a semicircle near the Spicy Cheddarish (the sweetness pairs beautifully with the heat). Arrange pear slices near the Caramelized Onion Muenster. (Toss fruit slices briefly in salted water, then pat dry to prevent browning)
Add dried fruit and nuts: Scatter dried cranberries in small clusters around the board, filling gaps. Place pecans in 2-3 small piles for easy grabbing.
Position crackers and bread: Lean toasted baguette slices against the cheeses or stack them in a corner. Arrange whole grain crackers in a row or fan pattern. Alternately, serve the bread and crackers on the side of the board.
Fill remaining gaps: Tuck olives into any empty spaces. Add small grape clusters if using.
Final touches: Garnish with fresh herb sprigs for a pop of green and seasonal aroma. I used sage and thyme - rosemary would also work well.
Serve: Provide small knives for both cheeses and small spoons for the jam and mustard.

Bite Pairings

Caramelized Onion Muenster

Bite 1: Sweet & Creamy
Toasted baguette slice + Caramelized Onion Muenster + pear slice + pecan

Bite 2: Savory Depth
Whole grain cracker + Caramelized Onion Muenster + whole grain mustard + fresh herb

Bite 3: Autumn Elegance
Toasted baguette + Caramelized Onion Muenster + dried cranberries

Spicy Cheddarish

Bite 1: Heat & Sweet
Whole grain cracker + Spicy Cheddarish + fig jam + apple slice

Bite 2: Bold Balance
Toasted baguette + Spicy Cheddarish + whole grain mustard + pear slice

Bite 3: Spicy Contrast
Whole grain cracker + Spicy Cheddarish + olive + pecan

Caramelized Onion Muenster Soup with Spicy Cheddarish Croutons

This soup is incredibly comforting on a cold November evening. The creamy, savory soup paired with spicy, crunchy croutons creates the perfect balance. Make a double batch - it freezes beautifully (just make croutons fresh when serving). I chose to puree mine, but it would be equally delicious without this step. for easier grating of the Spicy Cheddarish, place it in the freezer for 10-15 minutes before grating.

Serves 2

Ingredients:

For the Soup:

2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth
2 medium Yukon gold potatoes (or 2 medium parsnips), peeled and diced - I used one potato and one parsnip
1 cup unsweetened plant milk
3 oz Caramelized Onion Muenster
1 tsp fresh thyme leaves
Salt and pepper to taste
Fresh parsley for garnish

For the Croutons:

2 cups sourdough bread, torn into bite-sized croutons
2 tbsp olive oil
3 oz Spicy Cheddarish, finely shredded
1/4 tsp garlic powder

Instructions:

For the Soup:

In a large pot, heat olive oil over medium heat. Add diced onion and cook for 8-10 minutes until softened and lightly golden.
Add garlic and cook for 1 minute until fragrant.
Add vegetable broth, diced potatoes, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are very tender.
Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
Stir in plant milk and Caramelized Onion Muenster. Heat gently, stirring until cheese is fully melted and incorporated.
Season with salt and pepper to taste.

For the Croutons:

Preheat oven to 375°F. Toss bread cubes with olive oil and garlic powder.
Spread on a baking sheet and bake for 10 minutes.
Remove from oven, sprinkle with shredded Spicy Cheddarish, and return to oven for 5-7 minutes until cheese is melted and croutons are crispy.

To Serve: Ladle soup into bowls, top with cheesy croutons, and garnish with fresh parsley.

October Subscription Box Cheeses

Golden Harvest

Experience autumn's bounty in every bite with our Golden Harvest, a firm, sliceable cheese that captures the essence of the season. This limited-edition creation weaves together roasted pumpkin's earthy sweetness with bright lime and orange citrus notes, finished with toasted sesame and warming Thai-inspired spices. The result is a complex, aromatic cheese that balances comfort and adventure in perfect harmony. Its firm texture makes it ideal for both elegant cheese boards and creative cooking applications.

Pro Tip: Slice thin and layer on sourdough with arugula and a drizzle of honey for an unforgettable autumn sandwich.

Greener Pastures

Our beloved herbed chèvre-style cheese brings garden-fresh flavors to your table year-round. Crafted with creamy almond yogurt and finely ground almonds, this soft, spreadable cheese is infused with a carefully balanced blend of fresh herbs that dance on your palate. Its light, tangy profile and silky texture make it incredibly versatile, from morning bagels to elegant appetizers.

Pro Tip: Warm gently and toss with pasta, cherry tomatoes, and fresh basil for an instant gourmet dinner.

Drink Pairings

Individual Pairings:

Golden Harvest: Riesling, Belgian wheat beer, or spiced chai tea
Greener Pastures: Sauvignon Blanc, light lager, or herbal green tea

Dual-Cheese Pairings:

Prosecco: The bubbles cleanse between the rich Golden Harvest and fresh Greener Pastures
Amber Ale: Complements both the smoky base and herbal notes
Oolong Tea: Bridges the Thai spices and garden herbs beautifully

October Board

October's Board celebrates the season's transition with a thoughtful pairing that tells the story of Mad Cheese's evolution. Golden Harvest represents our innovative spirit—taking the beloved soft cheese concept and reimagining it with a firm, sliceable texture that opens new culinary possibilities. Paired with our classic Greener Pastures, this box creates a beautiful dialogue between past and present, comfort and adventure. The warm spices of Golden Harvest find perfect balance with the fresh herbs of Greener Pastures, while seasonal accompaniments like honeycrisp apples, orange marmalade, and dreid figs create a tapestry of autumn flavors that celebrate both harvest abundance and artisanal craftsmanship.

Bite Pairings

Apple Slice

Golden Harvest

Dried Fig

Crystallized Ginger

Pita Chip

Orange Marmalade

Golden Harvest

Fresh Rosemary

Rice Cracker

Golden Harvest

Pear Slice

Fresh Thyme

Rice Cracker

Orange Marmalade

Greener Pastures

Apple Slice

Greener Pastures

Candied Walnuts

Pita Chip

Greener Pastures

Fresh Thyme

These yummy candied walnuts are perfect chopped up in the Golden Harvest shortbread cookies (recipe below) and are beautiful scattered on a seasonal board. The slight sweetness complements the Thai spices in Golden Harvest beautifully!

Quick Stovetop Candied Walnuts

Makes about 1 cup

Ingredients:

1 cup walnut halves or pieces
¼ cup brown sugar (or maple syrup)
1 tablespoon butter (or vegan butter)
Pinch of salt
Optional: ¼ teaspoon cinnamon or vanilla extract

Instructions:

Heat a large skillet over medium heat.
Add walnuts and toast for 2-3 minutes, stirring frequently.
Add brown sugar, butter, and salt to the pan.
Stir constantly for 2-4 minutes until sugar melts and coats the walnuts.
The mixture will bubble and get glossy - keep stirring to prevent burning.
Pour onto parchment paper and spread in single layer.
Let cool completely (about 10-15 minutes) - they'll crisp up as they cool.
Break apart any clusters once cooled.

Pro tip: Make a double batch since they keep well in an airtight container for up to a week, and you'll want extras for snacking!

Building the October Board

Step 1: Foundation Elements

Use a regular sized dinner plate
Place Golden Harvest between 10 and 12 o' clock
Place Greener Pastures between 4 and 6 o' clock

Step 2: Create Visual Flow

Fan apple and pear slices between 12 and 4 o' clock
(Toss briefly in salted water, then pat dry to prevent browning)
Tuck a small bowl or ramekin of orange marmalade near the center of the plate
Add dried figs between 6 and 8 o' clock
Add crystallized ginger between 8 and 9 o' clock
Fan rice crackers around edge of plate, 8 to 12 o' clock
Fan pita chips around opposite edge, 4 to 7 o' clock
Tuck fresh rosemary and thyme in empty spaces
Sprinkle candied walnuts in center (optional)

Board Shopping List

Fresh pears - sliced
Fresh apples - sliced
Dried figs - quartered
Crystallized Ginger
Orange Marmalade
Candied Walnuts (optional)
Fresh Rosemary and Thyme
Pita Chips
Rice Crackers

Golden Harvest Savory Shortbread Cookies

These elegant savory shortbread cookies transform our limited-edition Golden Harvest cheese into a sophisticated snack that's perfect for fall entertaining. Buttery, crumbly shortbread dough is infused with finely grated Golden Harvest, bringing its unique blend of pumpkin, citrus, and Thai-inspired spices into every bite. A touch of orange marmalade adds subtle sweetness while finely chopped candied walnuts provide delightful texture. Topped with a fresh thyme leaf before baking, these cookies emerge golden and fragrant, offering a refined alternative to traditional cheese and crackers. Serve them alongside your cheese board, pack them for autumn picnics, or enjoy them with a cup of chai tea for an afternoon treat that celebrates the season's best flavors.

Makes 20-24 small cookies

Ingredients:

4 oz Golden Harvest, finely grated
1½ cups all-purpose flour
½ cup vegan butter, softened
1 tbsp orange marmalade
¼ cup candied walnuts, finely chopped (optional)
¼ tsp salt
Fresh thyme leaves for pressing on top
Flaky sea salt (optional)

Instructions:

Preheat oven to 325°F. Line baking sheets with parchment.
Mix flour and salt in bowl. In separate bowl, cream vegan butter with orange marmalade.
Add grated Golden Harvest and walnuts (if using) to butter mixture.
Gradually mix in flour until dough forms.
Roll dough ¼-inch thick, cut into 2-inch rounds.
Place on baking sheets, press thyme leaf on each cookie and sprinkle with flaky sea salt (if using).
Bake 15-18 minutes until edges are lightly golden.
Cool completely on wire racks.

Greener Pastures Herb-Crusted Portobello

Transform meaty portobello mushrooms into an impressive main course or hearty side dish with this simple yet elegant preparation. Our beloved Greener Pastures cheese is generously spread inside each mushroom cap, its fresh herb blend complementing the earthy mushroom flavor beautifully. A golden panko crust studded with fresh parsley and chives adds satisfying crunch, while a drizzle of balsamic vinegar brings bright acidity that cuts through the richness. These herb-crusted portobellos are perfect for a cozy dinner for two, impressive enough for guests, and versatile enough to serve as a vegetarian main or alongside your favorite protein. The combination of creamy cheese, tender mushroom, and crispy topping creates a dish that's both comforting and sophisticated.

Serves 2

Ingredients:

2 large portobello mushroom caps
4 oz Greener Pastures, softened
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:

Preheat oven to 375°F. Remove mushroom stems and scrape out gills.
Mix Greener Pastures with half the herbs. Spread mixture inside mushroom caps.
Combine panko, remaining herbs, and 1 tbsp olive oil. Sprinkle over cheese.
Drizzle with remaining oil and balsamic vinegar. Season with salt and pepper.
Bake 20 minutes until mushrooms are tender and topping is golden

September Subscription Box Cheeses

September Sunset

A sophisticated evolution of our beloved Mid-City, this September exclusive features sweet dried apricots woven throughout our signature sunflower seed and artichoke heart base. The center reveals a luxurious core of fig and pineapple jam enhanced with freshly cracked black pepper, creating an unexpected sweet-and-spicy symphony that dances on the palate.

Semi-firm with a creamy, spreadable consistency that holds its shape beautifully when sliced. The dried apricots provide delightful chewy bursts of concentrated sweetness, while the jam center offers a glossy, jewel-like contrast when the wheel is cut.

White Velvet

Our White Velvet represents the art of simplicity perfected – a testament to how the finest ingredients can create something truly extraordinary. This luxurious cream cheese showcases our signature almond base, carefully crafted to deliver the pure, clean essence of traditional cream cheese without compromise.

A fresh opening with subtle dairy notes, develops into a gentle tang that awakens the palate with a smooth, satisfying finish. White Velvet softens gracefully when heated.

Drink Pairings

Wine Pairings:

Viognier - Rich enough for September Sunset, elegant for White Velvet
Rosé Champagne - Bubbles cleanse between bold and mild flavors
Pinot Noir (light-bodied) - Complements fruit notes without overwhelming

Non-Alcoholic Options:

Sparkling Apple Cider with cinnamon and star anise
Hibiscus Iced Tea with honey and lemon
Ginger-Pear Kombucha for that perfect effervescent cleanse

Cocktails:

Pear & Thyme Spritz - Prosecco, pear juice, fresh thyme, splash of elderflower
Autumn Mule - Bourbon, ginger beer, apple cider, cinnamon stick
Fig & Maple Old Fashioned - Bourbon, fig syrup, maple syrup, orange peel

September Board

Celebrate the golden transition from summer to autumn with this thoughtfully curated cheese board featuring our exclusive September Sunset and classic White Velvet. The star of the show, September Sunset, reveals its jewel-like fig and pineapple jam center when sliced, creating a stunning visual centerpiece surrounded by seasonal treasures. Fresh figs pair beautifully with late-harvest pears, while roasted butternut squash cubes add warm, caramelized sweetness. The elegant White Velvet provides a creamy, mild counterpoint that harmonizes perfectly with purple grape clusters and toasted nuts. Dried apricots echo the featured cheese while pecans and walnuts add satisfying crunch. Artisanal accompaniments like fig jam and whole grain mustard bridge the flavors, and fresh sage and rosemary add an aromatic finishing touch to this celebration of September's abundant harvest, creating a board that's as beautiful as it is delicious.

Bite Pairings

Baguette Slice

White Velvet

Fig Jam

Fresh Fig

Walnuts

Pear Slice

White Velvet

Pineapple Jam

Pecans

Fig & Thyme Cracker

White Velvet

Roasted Butternut Squash

Walnuts

Fresh Sage

Fig & Thyme Cracker

Whole Grain Mustard

September Sunset

Fresh Rosemary

Pear Slice

Fig Jam

September Sunset

Walnuts

Fig & Thyme Cracker

September Sunset

Roasted Butternut Squash

Apricot

Fresh Sage

Building the September Board

Step 1: Foundation Elements

Use a medium board or platter
Place a cluster of grapes in the center
Place the September Sunset (whole or half wheel) on one side of the grapes
Scoop White Velvet and place on the other side of the grapes

Step 2: Create Visual Flow

Add roasted butternut squash cubes in a wavy line along the right side of the White Velvet
Add dried apricots in a wavy line along the left side of the september Sunset
Fill in the left side with sliced pears, then add fresh figs opposite on the right side
Scoop dollops of Fig Jam (next to September Sunset) and Pineapple Jam (next to White Velvet)
Scoop a dollop of stone ground mustard next to the squash cubes
Sprinkle walnuts near the pears and pecans near the September Sunset
Tuck fresh sage and rosemary in any empty spots and in the center of the grape cluster

Pro Tip:

Soak pear slices in 1 cup water with 1/2 teaspoon sea salt for 60 seconds. then drain and pat dry. This will keep them from browning.

To Roast Squash Cubes:

Preheat oven to 400 degrees
Line a baking sheet with foil and coat foil with olive oil
Toss squash cubes* with a generous amount of olive oil and sea salt and spread out evenly on prepared sheet
Bake for 25-30 minutes, until tender and caramelized

*I like to buy the pre-cubed, fresh butternut squash, usually located in the produce section.

Board Shopping List

Available at Mad Cheese:

That Dam Jam Pineapple Jam (any heat level)
Brins Forbidden Fruit Jam - Peach, fig and laurel leaf
Better with Buckwheat Maine Crisps - Savory Fig and Thyme

Produce and Pantry:

Fresh pears - sliced
Butternut Squash Cubes - roasted
Purple grapes
Fresh figs - halved and/or quatered
Dried Apricots - sliced
Walnuts and Pecans - toasted if you like
Whole Grain Mustard
Fresh Sage and Rosemary
Baguette

September Sunset Galette

This rustic free-form tart showcases the best of September's harvest in one stunning dish. Thin slices of crisp apples are tossed with maple syrup, balsamic vinegar, and fresh rosemary, then arranged in beautiful overlapping circles atop flaky vegan puff pastry. Our exclusive September Sunset cheese is crumbled generously over the fruit, where its fig and pineapple jam center will caramelize and meld with the apples as it bakes. Chopped dried apricots scattered throughout echo the cheese's fruit notes while adding chewy texture contrast. The pastry edges are artfully pleated around the filling, then brushed with olive oil and finished with cracked black pepper and flaky sea salt for a sophisticated sweet-savory balance. An elegant yet approachable dish that perfectly captures the essence of early autumn - golden, fragrant, and absolutely irresistible. Great at brunch, happy hour, or for dessert!

Prep: 15 minutes | Serves 8

Ingredients:

6 oz September Sunset, sliced or crumbled
1 pre-made vegan puff pastry sheet (I like Pepperidge Farm, Shar makes a GF version)
3 large apples, thinly sliced
1/2 cup dried apricots, chopped
2 tbsp maple syrup
1 tbsp balsamic vinegar
1 tsp fresh rosemary, minced
2 tbsp olive oil
Cracked black pepper
Flaky sea salt

Instructions:

Preheat oven to 400°F
Roll out pastry on parchment-lined baking sheet
Toss apple slices with maple syrup, balsamic, and rosemary
Arrange apples in overlapping circles, leaving 2-inch border
Scatter chopped apricots and Mid-City cheese over apples
Fold pastry edges up and over filling, pleating as needed
Brush pastry with olive oil, sprinkle with pepper and sea salt
Bake 35-40 minutes until golden and bubbly
Cool 10 minutes before serving

White Velvet Autumn Soup

This velvety, soul-warming soup transforms humble butternut squash into pure autumn elegance with the addition of our signature White Velvet cheese, creating an incredibly rich and luxurious texture without any dairy. Roasted butternut squash cubes are caramelized to perfection in the oven, developing deep, sweet flavors that form the foundation of this comforting bowl. Sautéed onions add aromatic depth while fresh sage infuses the broth with earthy, herbaceous notes that perfectly complement the season. Each spoonful delivers layers of sweet roasted squash balanced by the mild, sophisticated tang of the cheese, while the sage adds an aromatic complexity that makes this soup feel both rustic and refined.

Prep: 25 minutes | Cook: 15 minutes | Serves 6-8

Ingredients:

6 oz White Velvet, cubed
2 lbs butternut squash, cubed
1 large onion, diced
4 cups vegetable broth, plus more for thinning
2 tbsp olive oil
1 tsp fresh sage, chopped
Salt and white pepper to taste
Fried sage leaves for garnish

Instructions:

Roast squash at 400°F for 25 minutes until tender
Sauté onion in olive oil until translucent
Add roasted squash, broth, and sage. Simmer 15 minutes
Add White Velvet and blend until smooth, thin with additional vegetable broth to desired consistency. Reheat gently
Season and garnish with fried sage leaves*

*To fry sage leaves, heat olive oil over medium-high heat, then add whole sage leaves and fry a few minutes on each side until slightly darker green. Remove to a paper towel to drain.

August Subscription Box Cheeses

Smoky Red Pepper

Our August specialty cheese transforms our beloved White Velvet base into a late summer masterpiece. Rich red bell pepper powder and sweet dried red peppers create layers of smoky-sweet depth, while a touch of liquid smoke adds that perfect barbecue-kissed finish. Enhanced with chives and a hint of smoked salt, this semi-soft, spreadable cheese delivers complex flavors that capture the essence of late summer gardens. Perfect for spreading on crusty bread, melting into warm dishes, or starring on your next cheese board.

Jalapeño-Lime

A vibrant fusion where creamy richness meets zesty heat and citrus brightness. Each wheel is handcrafted using our signature almond and pea protein base, infused with bright lime and flecked with jalapeños for a bold flavor adventure that awakens the palate. Perfect for Mexican-inspired dishes, elevated tacos and quesadillas, spicy cheese boards, melted in nachos, garnish for soups and chilis, pairing with margaritas and craft beer. An excellent snacking cheese when paired with tortilla chips!

Drink Pairings

Wine Pairings:

Sauvignon Blanc - The crisp acidity cuts through the richness of the Red Bell Pepper cheese and the citrus notes echo the lime in the Jalapeño-Lime
Rosé - Light enough not to compete with either cheese. The berry notes complement the sweet red pepper flavors and it is a refreshing contrast to the jalapeño heat
Albariño or Verdejo -Spanish whites that love spicy, smoky flavors and whose mineral notes balance both cheeses beautifully. Very summer-appropriate

Non-Alcoholic Options:

Sparkling water with lime - Refreshing, hydrating and a great palate cleanser.
Agua Fresca (Cucumber-Lime) - Perfect summer refresher and cooling contrast to the heat in the Jalapeño-Lime
Kombucha (ginger or citrus flavors) - The effervescence cuts through the richness. Ginger complements both smoky and spicy elements

Beer Pairings:

Wheat beer or Hefeweizen - Creamy texture complements both cheese textures. Citrus notes work with the lime and it's mild enough for the smoky pepper flavors
Mexican Lager - Perfect with the Jalapeño-Lime's Mexican-inspired flavors and light enough to let the Red Bell Pepper cheese shine. A classic summer entertaining choice

August Board

Celebrate the peak of summer's harvest with our August specialty pairing featuring two distinctive cheeses that capture the season's bold flavors. Our Smoky Red Pepper brings together sweet red bell peppers and smoked salt in a creamy, spreadable base, while our firm Jalapeño-Lime cheese delivers bright citrus heat perfect for slicing. Accompanied by spicy pineapple jam, smoky tapenades, and the freshest late summer produce - sweet corn, cherry tomatoes, crisp cucumbers, and fragrant basil - this board tells the story of garden-to-table abundance. The perfect centerpiece for outdoor entertaining, offering layers of flavor from cooling and fresh to smoky and spicy, all beautifully arranged to showcase the vibrant colors and tastes of August's finest offerings

Bite Pairings

Baguette Slice

Smoky Red Pepper

Cherry Tomato

Fresh Corn

Tortilla Chip

Smoky Red Pepper

Cucumber Slice

Pineapple-Jalapeno Jam

Baguette Slice

Smoky Red Pepper

Smoked Artichoke Tapenade

Fresh Basil

Tortilla Chip

Jalapeño-Lime

Smoked Olive Tapenade

Red Pepper Ring

Baguette Slice

Cucumber

Jalapeño-Lime

Tomato and Fresh Basil

Tortilla Chip

Jalapeño-Lime

Radish

Fresh Corn

Building the August Board

Step 1: Foundation Elements

Use a medium board or plate along with small bowls and a small plate
Place the Jalapeño-Lime in one corner of the board and place the Smoky Red Pepper on the small plate. Fill the small bowls with jam and tapenades
Leave small cheese knives next to each cheese and small spoons next to the bowls

Step 2: Create Visual Flow

Add a wavy line of sliced cucumber diagonally in the center of the board
Thinly slice radishes, fan them out on the curved edge of the Jalapeño-Lime
Pile corn kernels on one side of the Jalapeño-Lime, cherry tomatoes on the other
Overlap mini sweet pepper rings in a line along the edge of the cucumber row
Tuck sprigs of fresh basil in at the top edge
Arrange tortilla chips and sliced baguette on a plate or in a napkin-lined bowl

Board Shopping List

Available at Mad Cheese:

Pineapple Jam (Jalapeño) - perfect heat bridge between the two cheeses
Smoked Olive Tapenade - complements the smoky pepper flavors beautifully
Smoked Artichoke Tapenade - adds Mediterranean depth
Spicy Dill Pickle Mustard - bright acidity to cut through richness

Late Summer Produce:

Fresh corn kernels (raw or lightly blanched) - sweet crunch
Cherry tomatoes (mix of colors) - peak season sweetness
Mini sweet peppers - echo the pepper theme
Fresh basil sprigs - aromatic and beautiful
Cucumber ribbons - cooling contrast to the heat
Radish slices - peppery bite and pretty color

Chips & Bread:
Sourdough baguette slices - perfect for spreading the Smoky Red Pepper cheese
Corn tortilla chips - play up the Mexican flavors

Greek-Style Red Pepper Pita Pockets

Transport your taste buds to the Mediterranean with these flavor-packed pita pockets! Our creamy Smoky Red Pepper White Velvet cheese spreads luxuriously inside warm pita bread, creating the perfect base for a medley of fresh cucumbers, ripe tomatoes, briny Kalamata olives, and aromatic oregano. The cheese's smoky-sweet pepper notes beautifully complement the classic Greek flavors, while the soft, spreadable texture makes every bite rich and satisfying. It's comfort food with a sophisticated twist that's perfect for lunch or light dinner.

Prep: 15 minutes | Serves 2

Ingredients:

2 whole wheat pita pockets
3-4 oz Mad Cheese Smoky Red Pepper
1 large tomato, diced
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and halved
1/4 cup roasted red pepper, chopped (optional)
1 tbsp fresh oregano (or 1 tsp dried)
1 tbsp olive oil
1 1/2 teaspoons red wine vinegar
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Warm pita pockets in toaster or oven until soft and pliable
In a bowl, combine diced tomatoes, cucumber, red onion, olives and roasted red pepper (if using)
Drizzle with olive oil and red wine vinegar, season with oregano, salt, and pepper
Generously spread Red Bell Pepper White Velvet inside each pita pocket
Stuff with the Greek vegetable mixture
Garnish with fresh parsley
Serve immediately while pita is warm and cheese is creamy

Pro Tips:

Let the Red Bell Pepper cheese come to room temperature for easier spreading
The smoky pepper flavors complement the Mediterranean vegetables beautifully
These can be made ahead - just assemble right before serving to prevent soggy pitas

Jalapeño-Lime Grilled Taco Salad

Fire up the grill for this vibrant twist on taco night! Charred romaine hearts, sweet corn, and colorful peppers create a smoky foundation, while our firm Jalapeño-Lime cheese adds the perfect kick of heat and citrus brightness. Topped with fresh black beans, creamy avocado, and a zesty lime vinaigrette, this salad transforms familiar flavors into an elegant summer dish that's as beautiful as it is satisfying. The grilled vegetables add depth and smokiness that perfectly complements the cheese's bold personality.

Prep: 20 minutes | Grill: 15 minutes | Serves 4-6

Ingredients:

3 romaine hearts, halved lengthwise
2 ears fresh corn, husked
1 red bell pepper, quartered
1 poblano pepper, quartered
1 red onion, thick slices
1 can black beans, drained and rinsed
1 pint cherry tomatoes, halved
1 avocado, diced
1/2 cup fresh cilantro, chopped
4-6 oz Mad Cheese Jalapeño-Lime, grated
Tortilla chips, crushed or whole (optional)

For Lime Vinaigrette:
1/4 cup lime juice
1/3 cup olive oil
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste

Instructions:

Preheat grill to medium-high heat
Brush romaine, corn, peppers, and onion with olive oil
Grill vegetables: corn 8-10 minutes, peppers and onion 6-8 minutes, romaine 2-3 minutes per side
Let cool, then chop grilled vegetables into bite-sized pieces
Cut corn kernels from cob
Whisk together vinaigrette ingredients
Arrange grilled vegetables, black beans, tomatoes, and avocado in bowls
Drizzle with vinaigrette, top generously with grated Jalapeño-Lime cheese
Garnish with cilantro and crushed tortilla chips if desired, or serve whole tortilla chips alongside.

Variation: No grill? Use a cast iron skillet for vegetables.

July Subscription Box Cheeses

Black Lime

Bright citrus tang meets earthy, smoky undertones with hints of oregano and smoked paprika. Balanced with aromatic nigella seeds, sumac and a striking black lime line running through the center of each wedge.

Built on our signature tofu and pea protein base with a touch of miso for umami depth, this cheese delivers a complex flavor journey that's both familiar and wonderfully unexpected.

GoudaVibes

Our signature GoudaVibes reimagines a classic Dutch favorite with a sustainable twist. Internationally crowned Best Vegan Gouda and Best Overall Vegan Cheese 2024.

Each wheel begins with a millet base, carefully transformed through our artisanal process and finished with a smoked sea salt rub that imparts sophisticated depth and complexity.

Drink Pairings

Wine Pairings:

Sauvignon Blanc - The crisp acidity complements the citrusy Black Lime while the minerality pairs beautifully with GoudaVibes' nuttiness
Rosé - Light enough for the Black Lime's bright flavors, rich enough for GoudaVibes' creaminess
Pinot Grigio - Clean, neutral profile that won't compete with either cheese

Non-Alcoholic Options:

Sparkling water with fresh mint and lime - Echoes the Black Lime flavors while cleansing the palate for GoudaVibes
Iced green tea with honey - Subtle enough for both, with the honey bridging the gap between citrusy and nutty
Kombucha (ginger or citrus flavors) - The effervescence and slight tang work with both cheese profiles

Beer Pairings:

Wheat beer or Hefeweizen - Light, smooth, won't overpower the Black Lime but has enough body for GoudaVibes
Pilsner - Clean, crisp, perfect neutral base for both cheeses

July Board

Embark on a culinary adventure that bridges familiar comfort with exotic discovery. This thoughtfully curated board celebrates the bold, citrusy brightness of our Black Lime cheese alongside our award-winning GoudaVibes - creating a perfect harmony of Middle Eastern mystique and artisanal tradition.

Perfect for summer entertaining, romantic evenings, or simply treating yourself to something extraordinary. Every element works in beautiful synergy - from the first bite to the last sip of your perfectly paired Sauvignon Blanc. The board serves 2-4 people and creates multiple tasting experiences through our curated bite pairings.

Bite Pairings

Pita Chip

Black Lime

Fig

Pistachio

Matzo Cracker

Black Lime

Cucumber

Fresh Mint

Matzo Cracker

Black Lime

Pomegranate

Maple Drizzle

Matzo Cracker

GoudaVibes

Berries

Pita Chip

GoudaVibes

Olive Tapenade

Matzo Cracker

GoudaVibes

Marcona Almond

Grape

Building the July Board

Create your perfect board with our detailed instructions and expert video tutorial.

Step 1: Foundation Elements

Use a large wooden or marble board (12"+ recommended)
Place both cheeses first as anchor points - Black Lime on left, GoudaVibes on right
Leave small cheese knives next to each

Step 2: Create Visual Flow

Add cucumber ribbons (use vegetable peeler) in loose curls, in between the two cheeses
Thinly slice radishes, fan them out on either side of the cucumber ribbons for crunch and color

Step 3: Add Color & Texture

Scatter pomegranate seeds around Black Lime (creates beautiful contrast)
Cluster fresh figs (quartered) and dried apricots (sliced/cubed) near both cheeses
Create small piles: pistachios near Black Lime, Marcona almonds near GoudaVibes

Step 4: Fresh Elements

Tuck fresh mint sprigs throughout the board
Add grape clusters in corners
Scatter fresh berries to fill gaps

Step 6: Final Touches

Drizzle honey/maple lightly over fig quarters
Place olive tapenade and maple syrup in small bowls with spoons
Arrange pita chips and matzo on a plate

Create your perfect board with our detailed instructions and expert video tutorial.

Building the July Board

Step 1: Foundation Elements

Use a large wooden or marble board (12"+ recommended)
Place both cheeses first as anchor points - Black Lime on left, GoudaVibes on right
Leave small cheese knives next to each

Step 2: Create Visual Flow

Add cucumber ribbons (use vegetable peeler) in loose curls, in between the two cheeses
Thinly slice radishes, fan them out on either side of the cucumber ribbons for crunch and color

Step 3: Add Color & Texture

Scatter pomegranate seeds around Black Lime (creates beautiful contrast)
Cluster fresh figs (quartered) and dried apricots (sliced/cubed) near both cheeses
Create small piles: pistachios near Black Lime, Marcona almonds near GoudaVibes

Step 4: Fresh Elements

Tuck fresh mint sprigs throughout the board
Add grape clusters in corners
Scatter fresh berries to fill gaps

Step 6: Final Touches

Drizzle honey/maple lightly over fig quarters
Place olive tapenade and maple syrup in small bowls with spoons
Arrange pita chips and matzo on a plate

Board Shopping List

Fresh figs or dried Turkish figs
Pomegranate seeds (fresh)
Cucumber
Radishes
Fresh mint
Fresh berries (blackberries/blueberries)
Grapes (green)

Marcona almonds
Pistachios (shelled)
Dried apricots
Pita chips or lavosh crackers
Honey (local if possible) or Maple Syrup
Olive tapenade
Za'atar seasoning (optional - SO yummy sprinkled on the GoudaVibes!)
Pita chips and/or Matzo crackers

Summer Mezze Stuffed Peppers

Vibrant mini sweet peppers become edible jewels when filled with our exotic Black Lime cheese, crisp cucumber, and ruby-red pomegranate seeds. Fresh herbs and a sprinkle of za'atar transform these into elegant Mediterranean bites that burst with summer freshness. Perfect for entertaining or as a sophisticated snack that brings the flavors of ancient spice routes to your table.

Prep time: 15 minutes | Serves 4-6

Ingredients:

8-10 mini sweet peppers (red, yellow, orange mix)
2.5 oz (1/2 of a wedge) Black Lime cheese, finely grated
1 cucumber, finely diced (seeds removed)
1/3 cup pomegranate seeds
2 tablespoons fresh mint, finely chopped
1 tablespoon fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 teaspoon za'atar seasoning
Pinch of flaky sea salt

Instructions:

Prep peppers: Cut tops off mini peppers, remove seeds and membranes. If peppers won't stand upright, trim a tiny slice from bottom (don't pierce through).
Make filling: In medium bowl, gently fold together softened Black Lime cheese, diced cucumber, half the pomegranate seeds, mint, and parsley. Season with pinch of salt.
Stuff peppers: Using small spoon, fill each pepper with cheese mixture. Don't overstuff - you want it mounded slightly.
Finish: Drizzle with olive oil, sprinkle with za'atar, and top with remaining pomegranate seeds.
Serve: Arrange on platter, garnish with extra mint sprigs. Best served within 2 hours of assembly.

Pro tip: Make filling up to 4 hours ahead, but stuff peppers just before serving to prevent soggy bottoms!

Grilled Summer Vegetable & Cheese Flatbread

Transform simple flatbread into a gourmet masterpiece with our creamy, nutty GoudaVibes as the perfect melted foundation beneath beautifully grilled summer vegetables. Charred zucchini, sweet cherry tomatoes, and caramelized onions nestle into the melted cheese base, finished with fresh basil and a drizzle of balsamic glaze. This recipe celebrates the season's bounty while showcasing why GoudaVibes earned Best Vegan Cheese of 2024.

Prep time: 20 minutes | Serves 1-2

Ingredients:

1 naan bread or flatbread
3 oz (1/2 wheel) GoudaVibes cheese, thinly sliced or grated
1 small zucchini, sliced into 1/4" rounds
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 tablespoons olive oil, divided
1/8 cup fresh basil leaves
1 tablespoons balsamic glaze or balsamic pearls
Salt and pepper to taste
Optional: 1 tablespoon pine nuts

Instructions:

Prep grill/grill pan: Heat to medium-high heat.
Grill vegetables: Brush zucchini rounds and onion slices with 1 tablespoon olive oil, season with salt and pepper. Grill 3-4 minutes per side until tender with nice grill marks. Grill cherry tomatoes in grill basket for 2-3 minutes until slightly charred.
Prepare flatbread: Brush naan with remaining olive oil. Grill 1-2 minutes until lightly toasted and warm.
Assemble: Remove flatbread from grill. Immediately top with GoudaVibes cheese (it will start melting from the heat). Arrange grilled vegetables on top.
Final touches: Return to grill for 1-2 minutes just to melt cheese completely. Remove and immediately top with fresh basil, drizzle with balsamic glaze, and sprinkle with pine nuts if using.
Serve: Cut into wedges and serve immediately while cheese is still melty!

Variation: No grill? Use a cast iron skillet for vegetables and toast flatbread in oven at 400°F for 3-4 minutes.

June Subscription Box Cheeses

FreshElla

Pesto

A harmonious marriage of our signature FreshElla's clean, creamy essence with vibrant house-made pesto. The FreshElla's delicate almond and pea protein base provides the perfect canvas for our aromatic pesto blend of fresh basil, cashews, hemp seeds, garlic, and premium olive oil. Each bite delivers bright herbaceous notes balanced by the FreshElla's subtle tang from pink Himalayan

salt brine.

Creamy FreshElla balls maintain their tender, fresh mozzarella-like texture while the thick, restaurant-quality pesto adds rich, verdant complexity. The combination offers both visual appeal and interactive dining - perfect for creating elegant composed salads, artisan flatbreads, or sophisticated cheese boards.

Aged Garlic Truffle

Our signature aged cheese showcasing the complex sweetness of black garlic harmoniously balanced with earthy truffle notes. The sophisticated flavor develops through careful aging with a truffle salt rub, creating layers of umami depth that unfold on the palate. Each bite reveals the nuanced interplay between the mellow, molasses-like sweetness of black garlic and the luxurious earthiness of premium truffle.

Drink Pairings

Wine Pairings:

Pesto + FreshElla: Crisp Sauvignon Blanc or Pinot Grigio
Aged Garlic Truffle: Medium-bodied Chardonnay or light Pinot Noir

Non-Alcoholic Options:

Sparkling water with fresh basil
Iced green tea with lemon
Elderflower sparkling water

June Board

Transform your table into an artisan garden party with this thoughtfully curated collection featuring our signature Pesto + FreshElla combination and award-winning Aged Garlic Truffle. This board celebrates peak summer flavors with fresh herbs, seasonal stone fruits, and vibrant garden vegetables that create an elegant entertaining experience for warm weather gatherings.

Perfect for intimate dinner parties, outdoor entertaining, romantic date nights, or sophisticated picnics. The board serves 4-6 people and creates multiple tasting experiences through our curated bite pairings.

Bite Pairings

Crostini

Pesto

FreshElla

Strawberry

Fresh Basil

Cracker

Pesto

Radish

FreshElla

Mint

Crostini

Pesto

FreshElla

Cherry Tomato

Cucumber

Mint

Cracker

Aged Garlic Truflle

Fig Jam

Marcona Almond

Mint

Crostini

Aged Garlic Truffle

Fig Jam

Blackberry

Mint

Crostini

Aged Garlic Truffle

Cherry Tomato

Basil

Olive Oil Drizzle

Create your perfect board with our detailed instructions and expert video tutorial.

Building the June Board

Step 1: Foundation Elements

Start with your largest platter or wooden board
Place small bowls first for preserves, almonds, and olive oil
Position bowls asymmetrically - avoid straight lines

Step 2: Cheese Placement

Aged Garlic Truffle: Place prominently in upper third of board
FreshElla container: Position in lower left, slightly off-center
Pesto container: Place near center-right for easy access
Leave space around each cheese for accompaniments

Step 3: Fresh Produce Clusters

Berry cluster: Near the Aged Garlic Truffle for color contrast
Cherry tomato cascade: Flowing from center toward edges
Cucumber flowers: See video for technique
Radish flowers: See video for technique

Step 4: Herb Garden Corner

Create an "herb garden" in one corner
Fresh basil sprigs as backdrop
Fresh mint tucked in front and around basil
Let herbs drape naturally over board edges

Step 5: Crackers & Bread

Fan crackers in grouping on one side of the board
Slice baguette and arrange in overlapping pattern
Tuck some pieces partially under containers for layered look

Step 6: Final Touches

Scatter Marcona almonds in small clusters
Add small spoons for pesto and preserves
Place cheese knives near appropriate cheeses
Garnish with edible flowers if you have them

Pro Styling Tips:

Use small accent plates for overflow
Add candles around (not on) the board for ambiance
Include linen napkins folded casually nearby
Leave breathing room - don't overcrowd
Create height variation with bowls and natural greens

Shopping List

Mixed summer berries (strawberries, blackberries, raspberries)
Cherry tomatoes
Fresh basil
Fresh mint
1 large cucumber
Radishes

Marcona almonds
Artisanal crackers
Baguette/Crostini
Fig or other jam
Edible flowers (optional)

Grilled/Roasted Peach, FreshElla & Pesto Salad

Sweet, caramelized peaches provide the perfect counterpoint to our FreshElla's clean, creamy texture, while aromatic pesto adds herbaceous depth. Fresh mint and basil create layers of garden-fresh brightness, with toasted pine nuts adding satisfying crunch. The balsamic pearls/glaze finish ties everything together with a touch of tangy sweetness.

Choose your preferred method - grill the peaches for smoky char or roast them in the oven for concentrated sweetness.

Serves 4-6

Ingredients:

1 container Mad Cheese Pesto
1 container Mad Cheese FreshElla
3-4 ripe but firm peaches
5 oz mixed arugula
1/4 cup toasted pine nuts
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
Fresh basil leaves
Fresh mint leaves
Sea salt and black pepper to taste

Method 1: Grilled Peaches

Preheat grill to medium-high heat

Cut peaches in half, remove pits

Brush cut sides with 1 tbsp olive oil, season lightly with salt

Grill cut-side down for 4-5 minutes until caramelized

Flip and grill 2-3 more minutes until tender

Let cool slightly, then slice into wedges

Method 2: Roasted Peaches (No Grill Needed)

Preheat oven to 425°F

Cut peaches in half, remove pits

Brush with 1 tbsp olive oil, sprinkle with pinch of salt

Place cut-side down on baking sheet

Roast 12-15 minutes until caramelized

Flip and roast 5 more minutes until tender

Cool slightly, then slice into wedges

Assembly: Create elegant pesto swirl on serving platter. Arrange arugula over and around pesto. Add warm peach wedges throughout. Distribute FreshElla balls. Sprinkle with toasted pine nuts. Tear fresh mint leaves and scatter throughout. Add fresh basil leaves for color contrast. Drizzle with remaining olive oil and balsamic pearls/glaze. Season with freshly cracked black pepper.

Aged Garlic Truffle 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.

Serves 6-8

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)

Method:

In food processor, combine beans, minced garlic, lemon juice, and tahini
Pulse until roughly chopped
With processor running, slowly drizzle in olive oil until smooth and creamy
Season with salt and pepper
Transfer to serving bowl
Finely grate Aged Garlic Truffle over the top (reserve some for garnish)
Gently fold in most of the grated cheese, leaving some visible on surface
Sprinkle with fresh rosemary
Drizzle with olive oil and a few drops of truffle oil if using
Serve with artisanal crackers, sliced baguette, or fresh vegetables

This semi-firm cheese balances the sunny brightness of fresh lemon with the delicate, herbaceous notes of dill. Each handcrafted wedge captures the essence of spring, featuring a creamy base with a classic Havarti texture.

A customer favorite that transforms our signature almond-based cream cheese into a garden-fresh delight. Perfect for spring with a harmonious blend of red onion, green onion, and chives.

For Lemon-Dill Havarti:

Alcoholic:

- Wheat Beer

- German Pilsner

- Saison

- Citrus-forward IPA

Non-Alcoholic:

- Cucumber-mint sparkling water

- Lemon-herb kombucha

- Botanical sodas

- Fresh lemonade with herbs

- Sparkling elderflower drinks

For Spring Onion Velvet:

Alcoholic:

- Crisp Lager

- Blonde Ale

- Gose

- Herb-infused craft beer

Non-Alcoholic:

- Green tea

- Herbal iced tea

- Celery juice spritzer

- Garden herb kombucha

- Sparkling water with fresh herbs

This garden-inspired arrangement celebrates the season with delicate cucumber ribbons, crisp radishes, and sweet cherry tomatoes and strawberries, all nestled among vibrant sugar snap peas and tender microgreens.

We've balanced the fresh elements with carefully selected preserved additions – marinated artichoke hearts, pickled red onions, and a Mediterranean olive medley with rich tapenade.

Tips:

Make cucumber ribbons by using a vegetable peeler lengthwise on the cucumber, avoiding seeded center. Pat dry on paper towels.
Leave a few strawberries whole and slice the rest for easy bite assembly.

Fresh Produce:
- Cucumber ribbons
- Radishes
- Cherry tomatoes
- Sugar snap peas
- Mixed microgreens
- Fresh herbs (dill, chives)

- Strawberries

- 1 lemon

Preserved Elements:
- Marinated artichoke hearts
- Pickled red onions

(store-bought or make your own using easy recipe below)
- Mixed olives
- Olive tapenade

Crackers/Breads:
- Sourdough crackers
- Seeded crackers
- Thin baguette slices

Accompaniments:
- Whole grain mustard
- Marcona almonds

QUICK PICKLED RED ONIONS

Ingredients:

2 medium red onions, thinly sliced
1 cup apple cider vinegar
1 cup water
2 tablespoons organic cane sugar
1 tablespoon sea salt
Optional aromatics:
- 2 cloves garlic, lightly crushed
- 1 teaspoon whole black peppercorns
- Fresh dill sprigs

Instructions:

Slice onions thinly (about 1/8 inch) using a mandoline or sharp knife
Pack onions into a clean glass jar
In a saucepan, combine:
- Apple cider vinegar
- Water
- Sugar
- Salt
Bring the brine to a boil, stirring to dissolve sugar and salt
Add optional aromatics to the jar
Pour hot brine over onions, making sure they're completely covered
Let cool to room temperature (about 30 minutes)
Cover and refrigerate

Notes:

Ready to eat in 1 hour, best after 24 hours
Will keep in refrigerator for up to 2 weeks
Makes about 2 cups pickled onions

Pro tip: Spread a thin layer of Spring Onion Velvet on both bread slices - this helps prevent the bread from getting soggy from the cucumber and avocado.

Green Goddess Sandwich with Spring Onion Velvet

(Makes 2 sandwiches)

Ingredients:

- 4 slices sourdough bread

- 4 tablespoons Mad Cheese Spring Onion Velvet, brought to room temperature

- 1 ripe avocado, sliced

- 1/2 English cucumber, thinly sliced

- 1 cup fresh sprouts (alfalfa or microgreens)

- 1/4 cup fresh herbs (mix of dill, chives, and basil)

- Optional: 4 slices plant-based bacon

- Fresh cracked black pepper

- Sea salt to taste

Instructions:

1. If using plant-based bacon, cook according to package instructions until crispy.

2. Toast the sourdough bread slices until golden brown.

3. Spread 1 tablespoon of Spring Onion Velvet on each slice of bread.

4. Layer on one slice of bread:

- Sliced avocado

- Cucumber slices

- Plant-based bacon (if using)

- Fresh herbs

- Sprouts

5. Season with salt and pepper.

6. Top with the second slice of bread.

7. Cut diagonally and serve immediately.

Spring Potato Salad with Lemon-Dill Havarti
(Serves 6-8)

Ingredients:
- 2 pounds baby potatoes (mix of red and yellow)
- 6 oz Mad Cheese Lemon-Dill Havarti, cubed
- 1 cup fresh peas (or thawed frozen peas)
- 6 radishes, thinly sliced
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup microgreens for garnish

Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon whole grain mustard
- 1 small shallot, finely minced
- 1 teaspoon agave nectar or maple syrup
- Salt and pepper to taste

Instructions:
1. Cut potatoes into bite-sized pieces (halve or quarter depending on size).
2. Place potatoes in a large pot of cold, salted water.
3. Bring to a boil and cook until tender but still firm (about 12-15 minutes).
4. While potatoes cook, make the dressing:
- Whisk together olive oil, lemon juice, mustard, minced shallot, and agave.
- Season with salt and pepper to taste.
5. Drain potatoes and let cool for 10 minutes.
6. While still warm (but not hot), toss potatoes with half the dressing.
7. Once potatoes have cooled to room temperature:
- Add cubed Lemon-Dill Havarti.
- Add peas.
- Add sliced radishes.
- Add fresh herbs.
- Drizzle with remaining dressing.
- Toss gently to combine.
8. Garnish with microgreens before serving.

Pro tips:
- Dress the potatoes while still warm to help them absorb the flavors.
- The Lemon-Dill Havarti should be cold when cubed for clean cuts.
- Can be made ahead and refrigerated for up to 24 hours; bring to room
temperature before serving.
- Add extra fresh herbs just before serving for the brightest flavor.

Non-Alcoholic:

Sparkling water with fresh lemon and basil
Iced green tea with mint
Fresh strawberry-basil lemonade
Italian blood orange soda

Wine:

Crisp Pinot Grigio
complements the fresh herbs in PomoDiOro
Light Vegan Prosecco
works with both cheeses' creamy profiles
Dry Rosé
perfect spring pairing that won't overpower either cheese

Beer:

Italian Pilsner (light and crisp)
Wheat Beer with citrus notes
Light Vegan Ale

The April Mad Cheese Board features our classic MeltyElla alongside our new Mediterranean-inspired PomoDiOro, nestled on fresh spring arugula. Seasonal accompaniments include tender cherry tomatoes, crisp radishes, cucumber ribbons, and fresh basil leaves. Artichoke hearts, marinated olives, and roasted peppers add Mediterranean flair, while spring strawberries bring a touch of seasonal sweetness. Finished with toasted pine nuts and a drizzle of olive oil and balsamic glaze, served alongside an assortment of breads (check out the super easy Focaccia recipe below) and crackers.

Tips:

Toast pine nuts for a few minutes in a hot skillet, shaking constantly until golden brown.
Leave a few strawberries whole and slice the rest for easy bite assembly.
Chop the roasted red peppers for easy bite assembly.

Fresh Produce:
- Cherry tomatoes or heirloom tomatoes
- Fresh basil
- Cucumbers, sliced
- Radishes, sliced or quartered
- Arugula
- Strawberries
- Fresh mint

Pantry/Specialty:
- Artichoke hearts
- Mixed olives
- Roasted red peppers
- Pine nuts
- Quality olive oil
- Balsamic glaze

Breads:
- Fresh baguette
- Focaccia
- Crostini or water crackers

EASY FOCACCIA

Ingredients:

4 cups all-purpose flour
2¼ tsp active dry yeast
2 tsp salt
2 cups warm water
4 tbsp olive oil (plus more for topping)
2 tbsp fresh rosemary
Coarse sea salt for topping

Tips:

Make sure your water is warm but not hot (around 110°F/43°C)
For extra flavor, add cherry tomatoes, olives, or caramelized onions on top
The more dimples you make, the more olive oil pools will form (which is delicious!)
This is SOOO yummy when still warm from the oven!
It's also delicious sliced through the center of each piece and toasted in some olive oil in a skillet.

Instructions:

Mix warm water and yeast in a bowl, let sit for 5 minutes until foamy
Add flour, salt, and 2 tbsp olive oil to the mixture
Knead for 5-7 minutes until smooth
Place in an oiled bowl, cover, and let rise for 1 hour
Press dough into an oiled baking pan, making dimples with your fingers
Drizzle with remaining olive oil, sprinkle with rosemary and sea salt
Let rise for another 30 minutes
Bake at 425°F (220°C) for 20-25 minutes until golden brown

SPRING GARDEN STUFFED MUSHROOMS

Ingredients:
- 4-6 large portobello mushrooms
- 1/2 wheel PomoDiOro
- 1-2 cups fresh spinach, chopped
- 1/2 cup spring peas
- 1-2 cloves garlic, minced
- Optional: ½ cup breadcrumbs, chopped green onions

Instructions:
1. Preheat oven to 375°F
2. Clean mushrooms and remove stems

3. Trim woody ends off of stems and finely chop
3. Using a fork, mix PomoDiOro with spinach, peas, garlic and mushroom stems until the cheese is distributed evenly
4. Fill mushrooms with mixture
5. Optional: top with breadcrumbs and drizzle with olive oil

6. Bake 20-25 minutes until mushrooms are tender

7. Optional: Scatter chopped green onions over the top before serving.

I like these with a simple salad of microgreens, radish and cucumber drizzled with olive oil and lemon juice and sprinkled with flaky sea salt.

SPRING PEA & MELTYELLA SKILLET

Ingredients:
- 1/2 wheel MeltyElla, grated
- 2 cups fresh spring peas
- 2-3 stalks spring garlic or 2 cloves regular garlic
- ¼ cup fresh mint leaves
- 1 lemon (for zest)
- 1 cup pearl couscous
- 2 cups vegetable broth
- Optional garnishes: 2 chopped spring onions, handful pea shoots or microgreens

Instructions:
1. Cook couscous in broth according to package
2. Sauté garlic in olive oil
3. Add peas, cook 2-3 minutes
4. Stir in cooked couscous
5. Top with MeltyElla pieces and sprinkle with a few Tablespoons water
6. Cover until cheese melts
7. Finish with mint, lemon zest, optional garnishes

March Recipes and Board Tutorial

March Board

Make way for bright, fresh colors and flavors! The March board combines fresh vegetables and fruit with pickles, olives and roasted red peppers.

Shopping List:

Grapes

Green apple

Celery

Cucumber

Cherry tomatoes

Fresh Rosemary and Thyme

Roasted red pepper strips

Cornichons or Baby Gherkins

Olives of choice

Dried apricots

Dried cherries or cranberries

Seeded bread of choice

Rosemary crackers

Click to watch a video of building the board.

Building the Board:

Thinly slice the cucumber, celery and green apple. Submerge the apple slices in lightly salted water for about a minute, then remove and pat dry. I sliced my cornichons as they were on the larger side and I wanted them to be easy to add on top of a cheese and cracker, this is totally optional and whole cornichons will look really nice, too.

Scoop some Pimento into a small bowl or ramekin, if desired. Alternately, you can scoop it right onto your plate or board.

Starting at one side of your plate or board, place the Pimento, and then nestle some cherry tomatoes next to it. Arrange cucumber slices on the outside edge of the Pimento.

On the opposite side of the plate or board, place your March Madness (I used a quarter of the wheel and then sliced another quarter of the wheel). Arrange your apple slices next to the cheese at one end, and your roasted red pepper strips at the other end.

Now fill in with your remaining accompaniments, alternating colors as you go: Dried apricots and cranberries next to the apple slices, olives next to the cherry tomatoes and in between the roasted red pepper and cucumber, grapes in the center, and celery on the outside edge of the cherry tomatoes.

Tuck fresh rosemary and thyme sprigs around the edges. Serve with crackers and seeded bread.

Smoky Garlic Paprika Pasta

Ingredients:

8 oz (about 225g) pasta of your choice (e.g., penne or fusilli)

Half of a wheel of March Madness, grated or crumbled

2 cups baby spinach leaves

1/2 cup sun-dried tomatoes, chopped

1/4 cup pine nuts, toasted

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil and/or parsley for garnish

Directions:

Cook the pasta according to package instructions. Drain, reserving some of the cooking water, and set aside. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the baby spinach and sun-dried tomatoes to the skillet, and cook until the spinach is wilted. Add the cooked pasta to the skillet and toss to combine.

Stir in the March Madness (reserving a little for garnish if desired), adding the reserved cooking water a Tablespoon at a time until the cheese melts and coats the pasta evenly. Season with salt and pepper to taste. Sprinkle with toasted pine nuts, fresh herbs and reserved cheese before serving.

Pimento Cheese Stuffed Bell Peppers

Ingredients:

1 large bell pepper (any color)

1/2 to 1 jar Pimento cheese

3/4 cup cooked quinoa or brown rice

1/2 cup black beans, rinsed and drained

1/4 cup corn kernels (fresh or frozen)

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

Salt and pepper to taste

Directions:

Preheat the oven to 375°F (190°C).

Cut the bell pepper in half lengthwise and remove the seeds and membranes.

In a large bowl, combine the pimento cheese (1 jar if you like it extra-cheesy), rice or quinoa, black beans, corn, vegan mayonnaise, green onions, and cilantro. Season with salt and pepper.

Stuff each bell pepper with the mixture and place them in a baking dish. Cover the dish with foil and bake for 30-35 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops. Garnish with green onions and cilantro. Serve warm and enjoy!

February Recipes and Board Tutorial

February Board

Earthy beets, crunchy celery and apples, sweet pineapple and chewy, dried cranberries combine on this bright board, giving your tastebuds a winter wake-up!

Shopping List:

Fresh or vacuum-sealed beets

Celery

Green apple

Pineapple

Dried cranberries

Click to watch a video of building the board.

Building the Board:

If using fresh beets, roast them first. Preheat oven to 375. Scrub the beets and trim off any green tops to about a 1/2-inch long. Wrap each beet individually in two layers of foil. Roast the foil-wrapped beets on a baking sheet until they are soft in the middle when pierced with a sharp knife. Roasting time depends on the size of the beet - anywhere from 30-60 minutes. Let them cool before peeling off the skin using a paring knife.

Thinly slice the celery and the green apple. Submerge the apple slices in lightly salted water for about a minute, then remove and pat dry.

Slice the beet in quarters, and then from each quarter slice thin wedges. Slice the pineapple into bite-sized pieces.

Cut triangular pieces from the Jack of all Peppers.

Starting at one side of your plate or board, place the Avery and cut a few slices to show the interior. Place the celery, beets, pineapple and apple in rows next to the cheese. Finish by placing Jack of all Peppers at the opposite end from The Avery. Nestle dried cranberries alongside the outer edge of The Avery.

Winter Salad with Lemon Vinaigrette

Ingredients:

Dressing:

1/4 Cup fresh lemon juice

1 teaspoon Dijon mustard

1 small garlic clove, grated or pressed

1/2 teaspoon maple syrup

1/4 teaspoon sea salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1/4 Cup olive oil

Salad:

Arugula

Chopped celery

Dried cranberries

The Avery, crumbled

Zest of 1 lemon

Directions:

Combine ingredients down to black pepper in a small bowl or jar. Drizzle in olive oil while whisking until dressing is smooth and homogenous. Toss with the arugula. Mound the arugula on a plate, sprinkle celery and dried cranberries over the top. Crumble The Avery over the top. Finish by grating lemon zest over the top.

Quesadillas with Pineapple Salsa

Charred sweet peppers, black beans and Jack of all Peppers are nestled in crispy tortillas. The pineapple salsa comes together wuickly and is the perfect compliment.

Ingredients:

Salsa:

2 Cups fresh pineapple, diced

1/4 Cup red onion, diced

1/2 - 1 fresh jalapeno, diced

Zest and juice of 1 lime

1/2 Cup fresh cilantro, chopped

1 garlic clove, minced, grated or pressed

1/4 teaspoon sea salt

Quesadillas:

4 flour tortillas

1/2 can black beans, rinsed and drained

4-5 fresh mini sweet peppers (or 1 regular sized yellow, orange or red pepper) halved and seeds removed

1/2 - 1 wheel Jack of all Peppers, grated

Directions:

Combine all salsa ingredients in a small bowl.

Rub the cut peppers with olive oil and place in a pan over high heat, turning every minute or so until they begin to char. Remove and let cool before slicing into thin strips.

Wipe out pan and place it over medium heat. Add a small amount of olive oil, then place a tortilla in the pan. Top the tortilla with half of the cheese, peppers and beans. Place a second tortilla on top. Sprinkle with about a Tablespoon of water. Cover the pan and let steam for a few minutes. Uncover and carefully flip the tortilla. Repeat with the water and the lid to steam the second side for a few minutes. Remove the lid and cook for a few minutes more, until tortilla is brwon and crispy on the bottom. Flip and brown the other side. Remove from pan and cool slightly before slicing into wedges. Repeat with remaining tortillas and fillings. Serve with the pineapple salsa.

January Recipes and Board Tutorial

January Board

Okay, so this isn't technically a cheese board, but we wanted to give you something warm and comforting during this freezing weather! The night before you want to enjoy your fondue, place it in the refrigerator to thaw. When ready to have it, make your salad if you're having one. Prep your vegetables, bread, fruit, etc. Just before serving, warm your fondue in a small saucepan over medium-low heat, stirring constantly until it is smooth and cheesy.

Your Fondue will keep, frozen, for a couple of months. Once you thaw it, we recommend using it within 5 days.

Feel free to use a fondue pot if you have one. If you don't, just serve right in the saucepan (wrap a towel around it and set it on a heatproof surface) or pour it into a bowl just before serving.

Shopping List:

2 Russet potatoes, peeled and cubed or 10 baby red potatoes

Broccoli florets

Baby carrots

Crusty bread, cubed

And/Or

Basically any vegetable you like

Extra firm tofu, cubed and roasted

Apple or pear slices

Click to watch a video of building the board.

Fondue Board:

Prep the vegetables you are using (any will work..we used carrots, broccoli and potatoes. Asparagus, sweet potatoes, cauliflower, etc. are also delicious) by making sure they are all in bite-sized pieces. Steam them until just tender.

Cut your bread into bite-sized cubes, or tear it into bite-sized chunks.

Arrange everything on a board or platter.

Gently warm your fondue in a saucepan over medium-low heat, stirring, until it is warm throughout and looking cheesy and smooth. Transfer to a fondue pot or a bowl alongside the platter. Dip your veggies and bread into the fondue and enjoy!

Classic Caesar Salad

Ingredients:

2 cloves garlic, minced

1 1/2 teaspoons Dijon mustard

3/4 teaspoon vegan Worcestershire Sauce (or use Tamari or Soy Sauce)

1 3/4 teaspoons lemon juice

1 teaspoon Red Wine Vinegar

1 1/2 teaspoons capers, finely minced

1 1/2 taspoons caper brining liquid

1/4 teaspoon sea salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1/4 Cup olive oil

1 head romaine, washed and torn into bite-sized pieces

1/4 wheel of Mad Parma, shaved or grated

Optional - baguette or other crusty bread, cut or torn into crouton-sized pieces

Directions:

Combine ingredients down to black pepper in a small bowl or jar. Drizzle in olive oil while whisking until dressing is smooth and homogenous. Toss with the romaine and garnish with the Mad Parma.

Optional Croutons:

Preheat oven to 400 degrees. Toss bread pieces in olive oil until lightly coated on all sides. Transfer to a parchment lined baking sheet and bake until golden brown (about 10-15 minutes), flipping once at the halfway mark.

Fondue-Stuffed Croutons

These are great served warm or at room temperature! The croutons and vegetables can be made up to two days in advance - store the croutons in an airtight container at room temperature and the roasted vegetables in airtight containers in the refrigerator. Then simply warm the fondue and assemble when ready to serve.

Ingredients:

1 loaf dense bread, unsliced. You can use any type of bread but the thicker the loaf, the easier it will be to cut the croutons

6 Tablespoons vegan butter, melted

1/2 Cup grape or cherry tomatoes, sliced into thin rounds

1/2 Cup mini red pearl onions, or 1/2 Cup chopped red onion

Directions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Toss tomatoes and onions in 1 Tablespoon olive oil, spread them on the prepared baking sheet and sprinkle with sea salt and freshly ground black pepper.

Bake for 5-10 minutes until the tomatoes are shrinking and the onions are starting to brown.

Reduce the oven to 350 degrees.

Cut your bread into cube-shaped cups: Cut the crusts from all sides of the bread, then cut one-inch slices, then cut each slice into one-inch cubes. Using a small, sharp knife, cut a tiny square out of the top of each cube, making sure not to pierce the bottom or sides.

Using a pastry brush or your fingers, brush the melted butter on all sides and on the inside of each cube. Place the cubes on a parchment-lined sheet and bake for 10-12 minutes or until they begin to turn golden. Flip them all onto their sides and bake for another 5 minutes.

While the bread is in the oven, warm your fondue in a small saucepan over medium-low heat, stirring until it is heated through and smooth.

Using a small spoon, fill each crouton with some fondue. Top with a slice of roasted tomato and a slice (or several pieces if using chopped) roasted onion.

December Recipes and Board Tutorial

December Board

The holidays are underway, and this board is festive, delicious and easy to assemble. I kept it simple so you can spend your time enjoying the season with family and friends.

Shopping List:

Fresh Cherries

Fresh Rosemary

Red and green pears

Walnut halves or pieces

Orange marmalade

Sugar

Click to watch a video of building the board.

Sugared Cherries and Rosemary:

1 Cup fresh cherries

6 sprigs fresh rosemary

3/4 Cup water

1 1/4 Cups sugar (I use raw cane sugar), divided

In a saucepan over medium heat, bring the water and 3/4 Cup of sugar to a simmer, whisking until the sugar has dissolved. Remove from the heat and allow to cool for at least 5 minutes.

Place the cherries and rosemary in a heat-proof bowl and pour the sugar mixture over them. Stir, then cover and set aside for 15 minutes.

Line a large baking sheet with parchment paper. Transfer the cherries and rosemary to the sheet, leaving as little liquid on them as possible. Allow to sit, uncovered at room temperature for about an hour, until they are very sticky to the touch.

Pour the remaining sugar in a clean, wide bowl, add the sticky cherries and rosemary and toss to coat. Transfer to a clean piece of parchment on the sheet and allow to dry, uncovered, at room temperature for at least an hour.

These will keep stored at room temperature, lightly covered, for several days. if you put them in the refrigerator or freezer it may cause the sugar to melt away.

Truffled Green Beans

Ingredients:

1 pound fresh green beans, trimmed

1 teaspoon olive oil

Sea salt and black pepper to taste

Lemon zest

1/2 teaspoon lemon juice

1/2 wheel Nonna's Truffle

Directions:

Preheat the oven to 425 degrees. Place the beans on one large baking sheet or divide between two smaller sheets. Drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Roast for 10-15 minutes, until beans are just tender and beginning to char in places.

Remove from the oven, drizzle with lemon juice and toss to combine. Transfer to a serving dish or plate and finely grate Nonna's Truffle and lemon zest over the top.

Winter Pastures in Puff Pastry

Ingredients:

1 sheet puff pastry (Pepperidge Farm is plant-based, Schar is plant-based and gluten-free)

2 Tablespoons orange marmalade

Plant milk

1 wheel Winter Pastures

(optional, for serving):

Crostini

Sugared cherries and rosemary

Fresh cherries

Directions:

Remove puff pastry from freezer to thaw (check package for thawing instructions - typically about 30 minutes at room temperature). Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lightly grease the paper with vegan butter or cooking spray.

Unfold the puff pastry and use a rolling pin to roll it into more of a square shape. Place it on the prepared baking sheet.

Place the wheel of Winter Pastures in the center of the puff pastry, and draw the sides of the pastry up to the top of the cheese, pinching the pastry around the edges. Brush the top and sides of the pastry with plant milk.

Spoon the orange marmalade on top of the cheese. Bake for about 20 minutes until it is puffed and golden brown. Serve with crostini, cherries and rosemary.

November Recipes and Board Tutorial

November Board

This month's board features a few things to make ahead: Sugared cranberries, pan-seared Brussels sprouts and fried sage leaves. The cranberries can be made a few days in advance and the Brussels can go in the pan as soon as the sage leaves are finished. You can substitute dried cranberries and celery if you'd like.

Shopping List:

Mini Pumpkin

Tangerines or other small oranges

Fresh Cranberries

Brussels Sprouts

Fresh Sage Leaves

Toasted Pecans

Dark Chocolate

Sticky Balsamic Pearls (optional, you can substitute a balsamic glaze if you'd like)

Sugar

Olive Oil

Fried Sage Leaves:

1 bunch fresh sage leaves

Extra virgin olive oil

Separate the leaves so you have individual leaves. Heat about 1/4"of oil in a skillet over medium-high heat. Once shimmering, add the sage leaves and fry until just browning at the edges. Remove to a paper towel to drain and cool.

Click to watch a video of building the board.

Sugared Cranberries:

I look forward to the holiday season all year because I think these are just so beautiful!

1 Cup fresh cranberries

3/4 Cup water

1 1/4 Cups sugar (I use raw cane sugar), divided

In a saucepan over medium heat, bring the water and 3/4 Cup of sugar to a simmer, whisking until the sugar has dissolved. Remove from the heat and allow to cool for at least 5 minutes.

Place the cranberries in a heat-proof bowl and pour the sugar mixture over them. Stir, then cover and set aside for 15 minutes.

Line a large baking sheet with parchment paper. Transfer the cranberries to the sheet, leaving as little liquid on them as possible. Allow to sit, uncovered at room temperature for about an hour, until they are very sticky to the touch.

Pour the remaining sugar in a clean, wide bowl, add the sticky cranberries and toss to coat. Transfer to a clean piece of parchment on the sheet and allow to dry, uncovered, at room temperature for at least an hour.

These will keep stored at room temperature, lightly covered, for several days. if you put them in the refrigerator or freezer it may cause the sugar to melt away.

Pan-Seared Brussels Sprouts:

Handful of Brussels sprouts, halved lengthwise and mandolined or very thinly sliced

Extra Virgin Olive Oil

Heat a Tablespoon or so of oil in a skillet over medium-high heat. Once shimmering, add the Brussels sprouts and fry until just browning at the edges. Remove to a paper towel to drain and cool. Sprinkle with flakiy Sea salt.

Cranberry Roasted Squash

Ingredients:

1 Butternut squash, sliced crosswise into thin rounds

1 Tablespoon olive oil

Sea salt and black pepper to taste

2 Cups fresh cranberries

1/2 Cup maple syrup

2 Tablespoons fresh orange juice

Fried sage leaves (recipe above)

Harvest Cranberry slices

Directions:

Preheat the oven to 425 degrees. Toss the squash in the olive oil and place on a rimmed baking sheet. Sprinkle with salt and pepper. Roast, flipping once, until golden brown and tender, 15-30 minutes depending on the thickness of your squash slices. After flipping, place a slice of harvest Cranberry on each squash round.

While the squash is roasting, combine cranberries, orange juice and maple syrup in a medium saucepan. Simmer over medium heat until the cranberries begin to pop, about 10 minutes.

Transfer squash rounds to a serving platter and top with the cranberry sauce.

Gouda Mac and Cheese

Ingredients:

12 ounces macaroni

4 Tablespoons plant-based butter

1 yellow onion, diced

1 Tablespoon flour

1/4 teaspoon mustard powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1 1/2 Cups plant milk

1 wheel GoudaVibes, chopped small or grated

(optional, for topping):

1 Cup breadcrumbs

Olive oil or melted plant-based butter

1 Tablespoon nutritional yeast

1/2 teaspoon salt

1/4 teaspoon smoked paprika

Sliced green onions for garnish

Directions:

Preheat the oven to 375 degrees. Grease a 9" x 13"casserole dish or 9" oven-proof skillet with plant-based butter or olive oil.

Bring a heavily salted pot of water to boil and cook macaroni until al dente.

Melt the butter in a saucepan over medium heat, add the onion and saute until translucent.

Stir in the flour, mustard powder, salt and pepper and stir constantly while cooking for 1 minute. Slowly stir in the plant milk, stirring or whisking constantly, and cook for a few minutes until thickened. Add in the GoudaVibes and stir until melted.

Remove from the heat, stir in the drained pasta, and transfer to the casserole or skillet.

In a small bowl, combine the bread crumbs , nutritional yeast, salt and several tablespoons olive oil or melted butter until you have a moist, crumb-like consistency. Spread over the top of the macaroni. Bake for about 20 minutes, until golden brown. Garnish with sliced green onions.

October Recipes and Board Tutorial

October Board

Shopping List:

Grapes

Honeydew

Cucumber

Endive

Flat-leaf Parsley

Pomegranate Arrils

Roasted and Salted Pepitas

Optional - if you want to make the marinated eggplant for the center:

1 large eggplant

1 yellow onion

garlic

extra virgin olive oil

red wine vinegar

dried oregano

Marinated Eggplant:

This is a quick and delicious addition to your charcuterie board!

Peel half of a large eggplant and then slice it into thin strips, about an inch long and wide. Boil the strips in salted water until the eggplant begins to soften and become translucent, about 5 minutes. Drain well, then toss with:

1/4 Cup extra virgin olive oil

1/2 yellow onion, thinly sliced

1 clove garlic, finely chopped

1/2 teaspoon dried oregano

1/8 Cup red wine vinegar

handful of chopped flat-leaf parsley

sea salt and freshly ground pepper

Let sit for about an hour before serving. Will keep in the fridge for several days in an airtight container.

Golden Wontons

Ingredients:

8 eggroll wrappers or 16 wonton wrappers

oil for frying (coconut, olive, vegetable, etc.)

1/2 wheel each Golden Velvet and Fet-ahhh

Toasted sesame seeds for garnish

Quick Sweet & Sour Sauce:

1/4 Cup brown sugar

2 teaspoons ketchup

1/8 Cup rice vinegar

2 teaspoons soy sauce or tamari

2 teaspoons corn starch

1/3 cup orange juice

Serving Suggestion:

Serve these wontons alongside steamed white or brown rice and broccoli. Garnish with sliced green onions and pass the sauce at the table.

Directions:

Combine the Golden Velvet and Fet-ahhh either in a bowl or a mixer, and whip until smooth and creamy (you can also just stir together completely).

Fill a small bowl with water. Evenly divide the cheese mixture between the wrappers, placing it in the center of each wrapper. Dip your fingertips in the water and wet the edge on all sides of a wrapper. Fold the wrapper in half over the cheese so that you have a triangle, and gently pinch to press the seam together on both sides. Continue until all the wrappers are sealed.

Pour your oil of choice into a skillet until it is about 1/4" deep. Heat over medium-high until the oil begins to shimmer. Add your wontons a few at a time so that they have plenty of space and fry them until golden brown on the first side (1-2 minutes), then flip and brown the other side. Remove to a paper-towel lined plate and sprinkle with toasted sesame seeds.

Quick Sweet & Sour Sauce:

Whisk all ingerdients together in a small saucepan. Bring to a simmer over medium high heat, and simmer a few minutes until it begins to thicken. Remove from the heat. Serve warm or cold.

Puff Pastry Fet-ahhh Bites

12 Bites

Ingredients:

1 sheet Puff Pastry (Pepperidge Farm is vegan)

1/3 - 1/2 Cup fruit jam of choice. (I used Prospect Jam Co. Peach with Black Tea and Chammomile)

12 roasted red pepper slices, chopped small

1 small shallot, minced

24 small cubes of Fet-ahhh

Fresh thyme leaves for garnish

Lemon zest for garnish

Hot Sauce of choice (I used Tannenbaum's Mango with Tamarind and Anise)

Directions:

Thaw the puff pastry sheet according to the package directions. Grease a mini muffin tin. Preheat the oven to 425 degrees.

In a small bowl, combine the roasted red pepper and shallot. Stir in the jam to taste.

Cut the puff pastry into 12 squares. Gently press each square into a cup of the muffin tin, leaving a bit sticking out at the top edge. Divide the jam mixture between the puff pastry cups and place 1 cube of Fet-ahhh in each. Sprinkle with fresh thyme leaves, sea salt and pepper.

Bake for about 20 minutes, until puffed and golden brown. Cool for 5 minutes before transferring to a serving plate. Garnish with more fresh thyme leaves, lemon zest and hot sauce.

September Recipes and Board Tutorial

September Board

Shopping List:

Grapes

Blackberries

Green Apple

Cucumber

Maple Syrup

Fresh Jalapeno

Pear (Bosc is delicious)

Celery

Corn Chips

Walnuts

Corn Nuts

Cherry Tomatoes

Lemon (see note)

Pro Tip:

Want to keep apple and pear slices fresh for hours on a board?

Combine 1 teaspoon salt + 1 Cup water. Soak fruit slices in this mixture for about 30 seconds, then rinse and pat dry.

I promise this will NOT make your fruit taste salty. :). In my experience, pear slices stay fresh for over 4 hours and green apple slices stay fresh for over 8 hours when treated this way.

Roasted Eggplant with Greener Pastures, Lentils and Thyme

Serves 2

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

Pro Tip:

Toast pine nuts by setting a skillet over medium-high heat until the pan is very hot. Tip pine nuts into the pan and shake/stir constantly until they are just beginning to brown (only a few minutes). Remove from the heat and transfer to a plate immediately.

Serving Suggestion:

I like to serve this eggplant dish with a quick and easy pasta:

Boil pasta of your choice in generously salted water. 5-10 minutes before it's finished, throw in a handful or two of broccoli florets. Drain all but 1/4 cup of the cooking water and then add a hunk of vegan butter, a clove of fresh garlic (minced, pressed or grated), and a pinch of crushed red pepper flakes to the warm pasta. Stir/toss to coat.

Directions:

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

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

Drizzle 3 Tablespoons of olive oil, gently spreading the scored ares 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.

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

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.

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.

Sweet & Savory Stuffed French Toast

Serves 2

Ingredients:

For the French Toast:

1 small baguette, 1/2 of a large baguette OR 4 slices thick bread

5 Tablespoons liquid Just Egg

1/2 Cup plant milk

1/2 teaspoon vanilla extract

pinch of salt

1/2 wheel Blueberry Parma, sliced

For the Syrup:

12 oz. fresh blueberries

1 Tablespoon water

1 Tablespoon Maple Syrup

Pro Tip:

Slice the Blueberry Parma and put the slices on a microwave-safe plate. Just before stuffing/assembling the bread, heat the cheese for 10-20 seconds to warm and soften it a little.

Directions:

In a heavy-bottomed, small saucepan, combine the blueberries, water and maple syrup. Heat until simmering and then turn off once the blueberries have begun to break down.

In a shallow bowl, combine the plant milk, Just Egg, vanilla and salt and whisk to combine.

If using a baguette, cut it into two equal portions and then slice each portion 3/4 of the way through lengthwise so you have a "pocket".

Divide the Blueberry Parma slices between the two, laying and smooshing them in as needed. If using thick slices of bread, simply build it like a sandwich.

Dip each portion in the milk and Just Egg mixture, turning to coat evenly.

Heat 2 Tablespoons plant-based butter in a skillet over medium heat. Cook each portion on each side until golden brown.

Stir your syrup and pour over the top of your French Toast.

Produce & Herbs

Sweet & Tangy

Pickled & Briny

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Serves 2-4

Fresh & Dried Fruit

Crackers & Bread

Accoutrements

Step 1: Choose Your Board

Step 2: Place Your Cheeses First

Step 3: Add Small Bowls for Wet Ingredients (optional)

Step 4: Arrange Crackers and Bread

Step 5: Add Fresh Fruit

Step 6: Add Dried Fruit

Step 7: Fill in with Nuts

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Step 9: Garnish and Finish

Quick Stovetop Candied Walnuts

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Fresh pears - sliced

Ingredients:

To Roast Squash Cubes:​

Preheat oven to 400 degrees

Produce and Pantry:​

Fresh pears - sliced

Late Summer Produce:​

Fresh corn kernels (raw or lightly blanched) - sweet crunch

Step 1: Foundation Elements

Step 2: Create Visual Flow

Step 3: Add Color & Texture

Step 4: Fresh Elements

Step 6: Final Touches

Step 1: Foundation Elements

Step 2: Create Visual Flow

Step 3: Add Color & Texture

Step 4: Fresh Elements

Step 6: Final Touches

Step 1: Foundation Elements

Step 2: Cheese Placement

Step 3: Fresh Produce Clusters

Step 4: Herb Garden Corner

Step 5: Crackers & Bread

Step 6: Final Touches

Pro Styling Tips:

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March Recipes and Board Tutorial

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February Recipes and Board Tutorial

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January Recipes and Board Tutorial

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December Recipes and Board Tutorial

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November Recipes and Board Tutorial

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October Recipes and Board Tutorial

September Recipes and Board Tutorial

Stay connected

To Roast Squash Cubes:

Produce and Pantry:

Late Summer Produce: