115 Fullam Drive, Hendersonville, NC (828) 891-2086




Dilled Cheese Squares

16 oz. Gouda cheese (4 cups shredded)
3 eggs (beaten)
1/4 chopped red pepper & green onion
1/4 teaspoon dried dill weed
Mix all ingredients in medium bowl; pour into ungreased 8-inch square baking pan. Bake at 350° F until puffed and lightly browned, 25 to 30 minutes. Cool several minutes; cut into squares.

Calories per serving: 118
Protein: 8.4 g
Fat: 8.8 g
Carbohydrate: 1 g

Queso Fundido with Shrimp

12 ounces queso panela (farmers cheese)
2 garlic cloves, minced
1/4 cup lime juice
5 drops Tabasco sauce
24 medium shrimp, cooked and peeled

Slowly melt the Queso panela, either in the microwave or over a low flame. Stir continuously with a wooden spoon. When almost melted, add the garlic, lime and Tabasco sauce, and heat through. Place shrimp on skewer and dip into cheese mixture.

Yogurt Cheese Appetizer

Yogurt Cheese
1 tsp salt
½ tsp sesame seeds
¼ tsp thyme
¼ tsp marjoram
2 tsp olive oil
1 cup kalamata olives
1 cucumber, peeled and sliced
4 (6 inch) whole wheat pita rounds, warmed and cut into wedges

Spoon Yogurt Cheese into a serving bowl, pressing lightly to flatten, Sprinkle cheese evenly with 1 tsp salt, sesame seeds, thyme, and marjoram; drizzle with olive oil. Serve with kalamata olives, cucumber slices, and warm whole wheat pita wedges.

Bricklayer's Sauce (Salsa de Albañil)

Fresh green tomato salsa
1 avocado, thinly sliced
Queso fresco, in thin strips

Put the sauce into a shallow bowl and garnish the top with lots of avocado and cheese strips.

Serve as an appetizer with hot flour tortillas.

Classic Mexican Beans

Source: Rick Bayless's Mexican Kitchen

2 tablespoons vegetable oil, lard, bacon or chorizo drippings
1 medium white onion chopped
4 garlic cloves, peeled and finely chopped
4 cups undrained seasoned cooked beans, slightly warm
Salt, to taste
1/2 cup crumbled queso fresco or queso anejo

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Mash the beans into a coarse puree.

Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed.

Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupy (they'll thicken as they sit). Taste and season with salt if needed.

Cover the bens with queso fresco.

Yield: 6 servings

El Torito Squash Blossom Rellenos

Source: El Torito Executive Chef Pepe Lopez

6 baby zucchini blossoms
6 1/2-inch strips queso fresco cheese

6 egg whites
2 tablespoons all-purpose flour
3 egg yolks

Note: Batter must be used immediately.

Make the batter: Whip egg whites until stiff and soft peaks form, approximately 3 minutes. Add flour to whipped egg whites and continue whipping until flour is incorporated, approximately 30 seconds. Add egg yolks and mix just until yolks are incorporated and batter is uniform in color, approximately 45 seconds.

Stuff zucchini blossoms with cheese strips.

Dip stuffed blossoms in batter and deep fry at 350 degrees F for approximately 4 minutes or until golden brown, turning as needed.

Remove from oil, drain well and hold hot for service or cover and cool.

Reheat in microwave before serving. Serve topped with 1 ounce each of chipotle-tomato sauce.



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