Rizo Brother’s Queso Cotija: A traditional Mexican fresh cow milk cheese, used for crumbling over corn, tostados, tacos, soups, or salad. Try it as a finishing cheese on any dish for which you’d typically use parmesan or feta. Bright and salty in flavor, with a fresh, crumbly texture.
With Spring just around the corner, we are getting hungry for outdoor picnics, parties, and road trips. Here are the new cheeses to hit the cheese case for March. In addition, March is the cherished time of year that brings the return of fresh goat milk, so expect to see the Linden Dale fresh chèvre at some point this month! Be sure to follow us on social media to find out when these tasty fresh products hit the shelves again. See below for a fun recipe for goat cheese crostini from Harvest Market Kitchen staff member, Trevor Chan. Enjoy!
Origin Creamery’s A2 Milk Camembert, Sharp Cheddar, Mild Cheddar, Mozzarella, Classic Jack
Rizo Brother’s Queso Oaxaca: Also known as “Mexican string cheese,” this creamy, young cow milk cheese is a terrific “pullable” snack, and melts beautifully in quesadillas, stuffed peppers, spinach artichoke dip.
The Farm at Doe Run’s English Cream: Fashioned after the French cheese Reblochon, this soft-ripened pasteurized cow milk 9oz wheel is soft and gooey, with flavors of yeasty bread and butter, and a nutty finish. This cheese won 1st place winner at 2023 PA Farm Show. Enjoy it while it lasts!
The Farm at Doe Run’s Creamery Collection, Batch #44: An experimental batch of St. Malachi, made with 50% sheep & 50% goat’s milk, from the summer of 2022. Tasting notes include toffee, cream, & cajeta
Cooper’s Hill Double Gloucester with Onions and Chive: From the Gloucestershire Cotswolds region of the United Kingdom comes this zesty, aromatic cow milk cheese, infused with dried onion and chive. Delight your guests with this festive addition to your spring charcuterie boards, or melted over nachos, chili, mac and cheese, or a baked potato. There is no rind on this cheese, which makes it a great one to use in recipes, with a creamy and crumbly texture. On sale for the month of March!
Ambrosi’s Provolone Piccante 7oz Wedge: Straight from Italy, this sharp and spicy, 6-12 month-aged provolone is a go-to for antipasto platters, springtime picnics, or melted in a broccoli rabe grinder.
1 loaf of an unsliced bread of your choosing (we recommend the Harvest Market Kitchen fig bread loaf!)
2oz of cured salami
2oz of prosciutto
4oz Linden Dale Farm goat cheese
4 or 5 basil leaves
Balsamic glaze to garnish
Begin by slicing your loaf in half horizontally and then cut the bottom half into 1.5 inch slices.
Brush with a little bit of oil (optional) and toast at 350 degrees for 7 minutes.
While toasting, add the goat cheese into a stand mixer and using the whisk attachment whip the goat cheese on high until fluffy. Set aside for later.
Take the salami and prosciutto cut into thin strips and mix well in a small bowl.
Once bread is toasted, remove from oven and spread the goat cheese onto the top of toasted bread.
Carefully add the salami and prosciutto on top of the goat cheese and form a small clump.
Take the basil leaves and rip or cut into small pieces and garnish the bread with it.
Take the balsamic glaze and drizzle on top of all the crostinis. Enjoy!