Customer Kudos

Testimonials
"Hi, I just had to tell you that you guys make the best butter I have ever had. I really, really love the vat-cultured butter. It is so good. Thank you."

Cheers,
Emily Ross, Washington, USA


"Our commitment to working with local, artisan producers is second to none, so it’s only natural that we'd be working with products from the Sierra Nevada Cheese Company."

Sean Baker
Executive Chef
Gather Restaurant, Berkeley, CA


"We have been using artisan cream cheese and aged goat cheddar from the Sierra Nevada Cheese Company since we opened.  The cream cheese makes such an amazingly rich, light, and creamy cheesecake! And the aged goat cheddar makes a great addition to our cheese plate and marries beautifully with our salad of apples, hazelnuts, and arugula!  I love Sierra Nevada Cheese Company!"

Peter Evans
Executive Sous Chef
Riverstone Chop House, Suffolk, VA


Have any feedback for us on our products? We’d love to hear from you!

Please email us at: info@sierranevadacheese.com



Contact Us Today
Contact us to place an order or to speak to a representative. Everyone loves cheese!

Sierra Nevada Cheese Company
Willows, California

530-934-8660

Gourmet Recipes

Please browse through our list of recipes using our award-winning dairy products. If you have a great recipe using some of the artisan Sierra Nevada Cream Cheese or other dairy products, please email us using the link below. Enjoy, and bon appétit!

Appetizers & Salads


Gourmet Soups

  • Coming Soon!

Main Entrees

  • Coming Soon!

Desserts

  • Coming Soon!

Share your recipes: info@sierranevadacheese.com

Appetizers & Salads

Bird Nest Cheese Crisps


DIRECTIONS

  • Using a vegetable peeler, create long, narrow, thin slices of Organic White Cheddar.
  • Sprinkle whole cumin seeds, coriander powder, and garlic powder to taste onto shredded cheese and toss to coat evenly.
  • Heat a thin layer of oil in a sauté pan.
  • Arrange a handful of shredded cheese in the pan to form a single layer circle of criss-crossed shreds and fry until light brown.
  • Serve warm to accompany risotto, salads, or soup.

Blue Cheese and Thyme Butter


Mix until well blended:

  • Half bar (4 oz) Organic European Butter at room temperature.
  • 4 oz blue cheese.
  • 2 tsp fresh thyme.
  • 1 tsp kosher or sea salt, or to taste.
  • Serve on crackers or sliced baguettes.

Cheese spread suggestions


SUGGESTIONS

  • Pour favorite dip, jam, or hot sauce over 8 oz Caprae Chèvre or 7-8 oz Natural Cream Cheese.
  • Try olive tapenade, artichoke dip, or peach jalapeno jam.
  • Serve with crackers or vegetables.

Festive Feta Rolls


DIRECTIONS

  • Caramelized onion topping: Cut 2 med red onions into ¼” wide semi-circle slices and sauté on med heat until soft in 4 Tblsp olive oil, ¼ C balsamic vinegar, and 1 Tblsp brown sugar until liquid becomes a thick syrup. Keep onions warm until roll is completed.
  • Filling: Sauté 8 oz sliced mushrooms in a scant amt of olive oil until tender. Add 1 lb fresh, washed Spinach and 8 oz Caprae Feta. Cover to steam and stir occasionally until soft. Remove from heat. Drain & discard any liquid.
  • Roll: Thaw 2 sheets frozen puff pastry for 10 min. Place ½ of the heated filling at one end of a puff pastry sheet and spread filling from edge to edge horizontally. Roll the pastry into a log shape so the ends overlap slightly on the underside and the filling is enclosed in the center. Coat top & sides of log with beaten egg and pierce log several times with a fork. Repeat with the next sheet. Bake both logs on a greased cookie sheet at 400° for 15-20 min (until pastry is completely cooked and no longer doughy).
  • Serve: Remove cooked logs from oven and drizzle the warm onions decoratively across the top. Enjoy!

Fresh & Fun Quesadilla Ideas


FIVE RECIPES

  • Organic Traditional Jack:
    Grilled zucchini, chopped red/yellow/orange bell peppers, steamed asparagus. Serve with peach salsa.
  • Organic Jalapeno Jack:
    Chopped multi-color cherry tomatoes, sautéed spinach and red onions, fresh chopped cilantro. Serve with avocado slices or guacamole.
  • Organic Baby Bella Mushroom Jack:
    Spinach tortillas, fresh tomato slices, grilled zucchini and yellow squash, fresh basil leaves torn.
  • Organic Garlic & Herbs Jack:
    Shredded cooked chicken or vegetarian chicken, fresh cilantro, fresh or canned corn kernels. Serve with tomatillo salsa.
  • Organic Smoked Jack:
    Grilled mushrooms, zucchini and onions, chopped sundried tomatoes.

Marinated Oil Goat Rounds


OPTIONAL

  • Place a 3” long sprig of washed, fresh Rosemary leaves in sufficient olive oil to cover completely. Let oil sit out at room temperature overnight.
  • 30 minutes prior to serving, open an 8 oz package of Caprae Chèvre and divide in half. Roll each half into a round ball. Dip each round in coarsely-ground Black or Assorted Peppercorns.
  • Drizzle the coated rounds with regular or marinated olive oil and decorate the rounds with a few Rosemary leaves.
  • Serve with crackers or warm baguette or atop a green salad.

Orange Honey-Sweet Butter


Mix until well blended:

  • Half bar (4 oz) Organic European Butter at room temperature.
  • ½ C. honey, to taste.
  • 2 tsp orange zest.
  • Serve on corn bread, scones, or toasted bread.

Roasted Red Bell Peppers & Feta


DIRECTIONS

  • Slice peppers in half, clean and remove seeds, and coat both sides lightly with olive oil.
  • Place peppers with insides face up on a sheet of foil and oven cook on Low Broil until they begin to warm and soften.
  • Meanwhile, slice Caprae Feta into 1/8” strips.
  • Flip over to broil other side until black begins to appear.
  • Flip peppers back over and fill with one layer of Caprae Feta inside each (Fresh herbs may be tucked under cheese if desired.)
  • Broil until cheese is soft and warm but not yet melted.
  • Remove & season as desired, for example with ground peppercorns.
  • Serve warm. The stuffed peppers accompany salad well.

Simple Cheese Torta


INGREDIENTS

OPTIONAL

  • 1 jar of roasted Red Bell Peppers or 1 raw Red Bell Pepper
  • Small ceramic or glass ramekin dish
  • Plastic wrap

DIRECTIONS

  • Line the ramekin with plastic wrap.
  • Warm cheese in an oven or microwave until it is spreadable.
  • Spread ½ of the warm cheese into the ramekin over the plastic wrap.
  • Puree 1 C. of Sundried Tomatoes in a food processor.
  • Cover the cheese with a layer of pureed Sundried Tomatoes about 1/4" deep.
  • Cover the Sundried Tomatoes with a layer of the remaining cheese.
  • Chill layered cheese in ramekin until firm.
  • Unmold the cheese by up-ending the pan over a platter.
  • Gently depress the top surface of the molded cheese to create a shallow "well" with raised sides.
  • Fill the "well" with Pesto.
  • Decoratively adorn the Pesto with chopped Red Bell Peppers or dabs of pureed Sundried Tomatoes.
  • Serve at room temperature with crackers or sliced baguettes.

Simple Summer Tomato Salad


DIRECTIONS

  • Mix 4 oz Caprae Chèvre or 7-8 oz Natural Cream Cheese, 2/3 C. olive oil, 1/3 C. red wine vinegar, 1 T. dried basil, 1 tsp. dried oregano, and whisk until blended.
  • Soak 2 C. croutons 10 min in dressing.
  • Toss in 4 C. cherry tomatoes and serve.

Stuffed Mushroom Appetizer


DIRECTIONS

  • Fry 1/2 lb bacon and set aside fat.
  • Mix approx. 2 tsp. of Worcestershire, 2 tsp. fat, 8 oz Caprae Chèvre or 7-8 oz Natural Cream Cheese; add crumbled bacon.
  • Clean 10 mushrooms, remove stems, and stuff caps.
  • Bake at 350° for 20-30 min until brown. Serve hot.

Sushi Appetizer


DIRECTIONS

  • Mix well 1 T. (or to taste) wasabi paste into 7-8 oz Natural Cream Cheese.
  • Top cracker with dollop of this blend.
  • Dip 2 slices of sushi-grade Ahi Tuna in light soy sauce and cross over cream cheese.
  • Peel cucumber, then create a thin strip by further shaving with veg. peeler; wrap around cream cheese.
  • Garnish with sesame seeds and serve chilled.

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Gourmet Soups - coming soon

We are still busy in the test kitchen!


Please check back later. If you have any recipes to share with us, please email us as: info@sierranevadacheese.com

Back to top »

Main Entrees - coming soon

We are still busy in the test kitchen!


Please check back later. If you have any recipes to share with us, please email us as: info@sierranevadacheese.com

Back to top »

Desserts - coming soon

We are still busy in the test kitchen!


Please check back later. If you have any recipes to share with us, please email us as: info@sierranevadacheese.com

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