With Passover around the corner, I’d like to suggest a few kosher for Passover cheeses from my client The Cheese Guy for any food or recipes stories/roundups you may be working on. The Cheese Guy is a specialty cheese producer and affineur of over 25 vegetarian, artisan, family farm, kosher (and many organic) cheeses. The company is headquartered in Westchester, New York and the cheeses are produced on small family-owned farms and creameries primarily in the U.S. – New York, Vermont and Ohio, as well as internationally in Italy, Argentina and Israel.
With the very limited variety of kosher for Passover cheese on the market, The Cheese Guy provides a wide variety of gourmet cheeses that go beyond the traditional cream cheese, cheddar and mozzarella. See below for the offerings:
- Aged Havarti – A creamy harvarti aged over a year
- Bastardo Del Grappa – Made In The Mountains Of The Grappa Region Of Northeastern Italy. Cow’s Milk. Creamy, Full Flavor, In The Family Of Normandy Brie.
- Cheddar, Yellow – This Mild Yellow Cheddar Has A Firm Body And A Smooth, Creamy Flavor And Consistency
- Danish Blue Cheese – Sharp, Salty, And Creamy Blue-veined Cheese.
- Feta – Tangy, salty, fresh flavor, semi-hard, white chunky cheese.
- Parmesan Grated – Aged Over 1 Year. It Provides A Sharp, Salty, Full-flavored Cheese Grated From A Hard Textured Parmesan
- Pecorino Romano- Hard Cheese, Aged Over 1 Year, Pecorino Romano Is Fragrant, Sheep’s Milk Cheese Produced In Sardenia, Italy
- Speedy Picante – A Hard Cheese With Chili Peppers, Aged Over 9 Months. Imported From Italy And Produced In The Friuli-venezia Region.
- Viney Sheep (Organic) – Viney Sheep Wheels Of Cheese Are Rubbed With Red Wine Vinegar, And Aged For 8 Months. This Sheep Milk Cheese From Sardinia, Italy Is Rich In Flavor, With A Caramel Sweetness, Hint Of Fruit And Salty Tanginess. The Cheese Is Made With Milk Sourced From A Single Flock Of Locally Bred Sardinian Sheep.
- 1 matzos
- 2 -3 tablespoons of your favorite tomato sauce
- 3 tablespoons or 3-5 thin slices of – The Cheese Guy buffalo mozzarella
- 1/2 teaspoon – The Cheese Guy organic pecorino Romano
- 1/2 teaspoon – The Cheese Guy aged Asiago
- 1 clove garlic (crushed)
- 4 slices tomatoes
- salt, pepper, crushed red pepper (to taste)
- 4 leaves fresh basil
- Preheat oven to 375°F.
- Line a baking sheet with foil; spray with non-stick spray.
- Spread matzo with sauce.
- Sprinkle with cheese
- Top with tomato slices, basil garlic and; sprinkle with seasonings.
- Bake for 10 minutes until cheese melts.
The Cheese Guy’s Crustless Three Cheese Spinach Quiche
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 1 cup shredded The Cheese Guy – Cheddar Yellow
- 1 cup – shredded Aged Havarti
- 1 cup The Cheese Guy Bastardo Del Grappa
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 5 fresh basil leaves chopped
- 1 clove garlic
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions, garlic and basil and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Editor-in-Chief, Where and What in the World
Member: International Food Wine & Travel Writers Association (IFWTWA)
Member: Society of American Travel Writers (SATW)
Member: Society of Professional Journalists (SPJ)
Luxury & Culinary Journalist, Speaker, Food Judge
Follow me: @maralynhill
If you would like to submit a guest post on food, wine or travel to Where and What in the World, I would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling me if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpgs. Please feel free to put a last paragraph about you and a link to your profile. No html please. You can also include a head shot.