Did Somebody Say Cheese?

I sure did when I had the chance to try out the biggest selection of kosher for Passover Les Petites Fermieres, Organic & Kosher and Natural & Kosher from Anderson Intertational foods that I have ever seen in one place. The place was my very own kitchen. These cheeses are made with quality and care without sacrificing taste. Not familiar with this brand, you will definitely want to find it, or request it from your local supermarket. Now, a little bit about why these basket of cheese made my week!

Les Petites Fermieres. Inspired by the Anderson International Foods founder’s culinary experiences growing up in France, this line features farm-fresh cheeses that awaken emotion. From creamy Mozzarella to authentic Gouda and fiery Pepper Jack, Les Petites Fermieres contains a world of delicious cheeses and abundant choices. Les Petites Fermieres™ cheeses are kosher certified by the OK.

Organic & Kosher is made by artisan cheese makers. This full line of wholesome and delicious cheeses starts with organic milk from grass-fed cows on farms in central California. The cheeses are then produced in small batches in a mostly handcrafted process. All of the Organic & Kosher™ cheeses are certified organic, and have certification of humane treatment of animals. Organic & Kosher™ cheeses are kosher certified by the OK, meeting kosher, organic, and environmental-friendly high standards.

The Natural & Kosher line contains the the best of Cheddar, fresh Mozzarella and Muenster prepared so naturally they may change the way you prepare your favorite meals. Their wide selection of all natural cheeses are made to the standards of Cholov Yisroel, under the strict supervision of the OK and Rabbi Weissmandl.This line of cheeses are proud to meet the highest standards in kashrut while exceeding taste expectations.

I love anything cheesy (yes one of my favorite movies is Grease) and having this basket arrive at my door put the biggest smile on my face for days! Oh, I’m sorry, I already wrote that, but it is true. What would I do with this basket full of my most favorite food group? What wouldn’t I do is the question. Did I mention that my entire family is as into cheese as I am? So, how did we utilize these amazing cheese prodcuts? Is there a limit when so in love with them?

I treated the kids to grilled cheese sandwiches using sharp cheddar. They ate it up!! My husband and I enjoyed a hearty mushroom and cheese omellete smothered in mozzerella and cheddar. Our other favorite dish for the entire family, lasagna. We loaded up each layer with shredded mozzerella, and topped it off with tomoato sauce and garlic. We also absolutely loved the smoked provolone on crackers.

With so many wonderful flavors of cheese, the possibiliteis are endless. Why shouldn’t you have the same opportunitcheeseTM this Passover? Now you can. I am hosting a GIVEAWAY for one lucky reader to win a basket of kosher (and kosher for Passover) cheeses from Anderson International Foods. This is not just any basket of cheese. This is a basket full of flavors you might not have ever tried. It is easy to win, but first read these important details.

The giveaway runs from April 4 through April 7 at midnight (EST).

In order to be eligible to win, you must leave a comment below this post with a recipe that includes—cheese. If you aren’t such a foodie, but you love getting ideas from other recipe resources online, you can post that here as well, but you must mention how that recipe is unique to your taste.

The winner will be selected at random. This giveaway is open to US residents only. If you are randomly selected, your recipe will be featured on the Sincerely Brigitte blog of Anderson International Foods CEO Brigitte Mizrahi.

INCREASE your chances of winning and leave additional comments below with your name.

If you are on twitter, send this tweet
PLS RT @primetimeparent is giving away a basket of delicous kosher for Passover cheese products, let me kow your must have cheese recipe and comment here at primetimeparenting.com.

  1. Check out Anderson International Foods http://www.aifoods.com/contact_us.html and leave a comment at primetimeparenting.com about a cheese product you would love to try.
  2. Go to the Sincerely, Brigitte blog and leave a comment about a post you would ike to read at primetimeparenting.com.
  3. Like” the Sincerely Brigitte Facebook Page on facebook and leave a comment at primetimeparenting.com
  4. On Twitter, “follow” @primetimeparent, @givememilk and @sincerelybrigit and leave a comment at primetimeparenting.com

12 thoughts on “Did Somebody Say Cheese?

  1. I must say, my Passover recipes are beyond simple. Most days for lunch we do matzah pizza. Matzah+pizza sauce+gobs and gobs of shredded mozzarella topped off with some oregano, garlic powder and Parmesan cheese. Sometimes this recipe is used after Passover as well we like it so much.

  2. One of my favorite quick lunch/dinner recipes with CHEESE (Shredded is easiest) is a sort of made-up veggie quesadilla. I use whole wheat soft tortillas, stuff them with brocolli, spinach, red peppers, onions, whatever I have handy (usually just defrosted frozen kinds) drizzle some taco or enchilada sauce over that, sprinkle with some shredded cheese, wrap or fold it up, repeat a few times if serving a few people, put the rolled wraps next to each other in a baking dish, drizzle some more sauce on top of the whole thing and MORE shredded cheese. Bake uncovered 20 minutes or so till cheese is melted, YUM!

  3. 16 ounces broad egg noodles
    4 Tbsp. butter, melted
    1 pound cottage cheese
    1 pound sour cream
    4 eggs, beaten
    1/2 cup sugar
    2 Tbsp. vanilla extract
    1 cup crushed cornflakes
    1 tsp. cinnamon
    1/4-1/2 cup sugar
    1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
    2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
    3. Pour into a greased 9×13 inch pan.
    4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
    5. Bake for about 1 hour at 350 degrees

  4. To entice my young children to eat their vegies, I throw together an easy and deliciously cheesy recipe:

    2 cups broccoli stalks, trimmed and cut into bite-size pieces
    1/2 cup tomato sauce (your favorite store-bought brand)
    a generous handful of mozzerella cheese

    Steam the broccoli in a small amount of water until tender. Drain.
    Transfer broccoli to an oven-proof dish and cover with tomato sauce and cheese.
    Bake at 350 degrees until cheese melts.

  5. I love Les Petites Fermieres cheeses. They are tasteful from their packaging down to the fresh and delicious variety of cheeses!


    Portabella Passover Pizza

    For crust:

    1/4 cup 2% milk
    2 large eggs
    2/3 cup tapioca flour
    1/3 cup potato starch
    1/4 cup olive oil
    1 cup tomato sauce
    1 cup Les Petite Fermes shredded Mozzarella cheese
    1 large portabella mushroom, thinly sliced (or 1 cup sliced baby bella mushrooms)
    1/4 cup chopped fresh basil leaves
    ground black pepper

    Pre-heat oven to 400F degrees

    Whisk together the milk and eggs. Add the flours and olive oil; mix until smooth.

    Grease a raised-edge pizza pan (12-inches) with butter or cooking spray and pour in the dough (a 9×13 pan may be used too).

    Bake for 10-13 minutes, then remove from the oven. The crust is done when it lifts easily from the pan with a spatula. If the crust sticks, cook for a few more minutes.

    Spread sauce on crust leaving a ½ -inch margin all around. Layer pizza with cheese, mushrooms, basil and ground black pepper to taste. Bake for 10-15 minutes until cheese is bubbly and begins to brown.

    Allow to cool 5 minutes. Cut into 8 wedges and serve.

  6. I have a modified quiche recipe that borders on a cheese pie; it is easy and a huge hit. It also freezes well, so it makes a great thing to cook for others who may be sick or have just had a baby.

    Store bought pie crust
    Shredded cheese sprinkled on the bottom – I use “pizza blend” because it is 3 cheeses.
    1 container of 4% or 1% cottage cheese
    3-4 eggs
    1/2 c. milk (I use skim)
    1 small onion, a vegetable such as broccoli or mushroom and a tbs. of butter, a tsp. of lemon juice and a tsp. of white wine

    Set your store bought pie crust on a cookie sheet or baking tray so you don’t have quiche drippings all over your oven.

    Preheat the oven to 350 degrees.

    If you are using the vegetables, sautee them in the butter, wine and lemon juice just until the liquid has cooked off. Set aside.

    Combine the eggs, milk and cottage cheese in a bowl and use a hand blender to puree. This makes the mixture thick and creamy while avoiding fattening cream. Add the vegetables, then pour the whole mixture into the pie crust. Sprinkle more shredded cheese liberally on top. This dish is more popular with my little ones since I have stopped including swiss cheese on top, which is more traditional.

    Bake for an hour or until the filling is solid and the cheese on top is a nice golden color.

    For Passover: Follow the directions, but line a pan with matzo farfel instead of a crust. It is yummy! You can even make it without any crust at all.

    Hope to win – I love cheese!

  7. I love to make a baked brie wheel for cocktail parties. it looks fancy but it’s so easy.
    Wrap a wheel of bree in room temp puff pastry dough and gather the corners underneath the wheel for a smooth look on top. bake at 350 till crust browns. Then in a sauce pan mix one cup of good apricot jam, a handful of toasted pecans and 1/4 cup brown sugar. Stir mixture over md heat until combined. pour warm jam mixture over the bree wheel which has been placed on a pretty dish add a cheese knife, crackers and some fresh figs. Delish!

  8. Look like a super package of Cheese….I use cheese in salads, to melt on Veggies, to eat with a great cracker. and put in scrambled eggs…my husband loves grilled cheese sandwiches, just very simple, 2 slices of white bread, butter in a frying pan, 2 or 3 slices of cheese between the bread, fry slowly while the bread browns and cheese melts and there you have it, so simple, but he thinks it the best cheese dish ever….

  9. My Pop-Pop aka grandfather used to toast rye bread with muenster cheese. Add tomato and mustard…generations of deli mustard loving jews rejoice!

  10. Hey Esti, such a cute idea! As that my family tends to be cheese obsessed, I had to enter. BTW I couldn’t find @sincerelybrigitte on twitter – only ppl. talking about her. Did like on FB though!

    Pepper Jack Arugula Sandwiches

    As that our family is always trying to eat healthy easily – we’ve found this to be one of our favorite dinners, and the best part, no cooking required!

    4 slices whole wheat or low carb bread
    2-4 slices pepper jack cheese (or mozzarella if preferred)
    ½ avocado, sliced
    Large handful arugula
    Sun dried tomato slices in olive oil
    Sliced black olives

    Stack all ingredients in order listed onto bread, pile high as much arugula as you can get to stay put.
    Carefully balance top slice of bread and push down until sandwich stays together.
    Alternate options: toast bread before assembling or place assembled sandwich into Panini maker or broiler just until cheese melts. Makes 2 sandwiches.

  11. Would love to try the AIfoods fontina cheese – fontina’s are usually good for mexican recipes, which we love to cook!

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