Give Your Tastebuds Goosebumps

OK brace yourself… we’ve gathered a handful of our favorite cheese recipes that we think you’re gonna love. Also below, look for our collection of favorite “cheese pairings.” From wine, to pretzels, to ice cream, MouCo cheese is always the perfect companion.

There’s nothing better than discovering something new. So visit this page often for fresh, new, delectable ideas!

Explore a Palette Popping Parade of Flavor

Click on the images below to see some of our favorite recipes

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Ingredients

  • 1 Whole MouCo Artisan Camembert
  • 28g butter
  • 3g crushed garlic
  • 12g slivered almonds
  • 50g fresh sliced mushrooms
  • 15ml brandy
  • 2g dried tarragon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Toast Garlic and Almonds to a light brown.
  3. Stir in mushrooms, cook until tender, about 5 minutes.
  4. (Garlic and Almonds and medium brown now)
  5. Cover with brandy and sprinkle with tarragon.
  6. Place Camembert in a small baking dish.
  7. Cover the Camembert with the mushroom-brandy mixture.
  8. Bake in the preheated oven for 10-12 minutes;
  9. Remove just as the rind starts to puff up.

Ingredients

  • 2 slices bacon, coarsely chopped
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red bell pepper
  • 4 minced cloves garlic
  • 1 MouCo ColoRouge
  • 1 tablespoon chopped fresh parsley
  • 3 dozen medium clams, shucked, bottom shells reserved
  • Juice of 1 to 2 lemons

Directions

  1. In small bowl combine MouCo ColoRouge cheese and parsley.
  2. In a small skillet cook bacon until crisp. Remove and reserve.
  3. Add green pepper, red pepper, and garlic to bacon skillet; cook until tender.
  4. Return bacon to pan; stir to combine.
  5. Place 1 teaspoon vegetable mixture over each clam in shell.
  6. Squeeze lemon juice over clams.
  7. Cover clams with cheese and parsley mixture.
  8. Chill 1 hour.
  9. Grill clams open side up in center of the grill for 8-10 minutes.

This beautiful appetizer boasts a delicate balance of leek and MouCo cheese subtleness.

Ingredients

  • 1 MouCo ColoRouge, cut like a pie into 6.
  • 2 Sheets of room temperature pastry dough.
  • 1/4 Butter Stick
  • 4 leeks (white and pale green parts only), sliced 1/4 C. Water
  • 2/3 C. Whipping cream
  • 1 Big o’egg
  • Pinch Cayenne pepper
  • Pinch Ground Nutmeg
  • 1/4 C. Parmesan cheese

Directions

  1. Preheat oven to 400°F.
  2. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet.
  3. Freeze 10 minutes.
  4. Melt butter in heavy large skillet over medium heat. Add leeks and 1/4-cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add ColoRouge and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.
  5. Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.
  6. Makes 8 first-course servings.

MouCo Camertini, a creatively fruitful twist to a chic aperitif

Ingredients

  • MouCo Camembert, fairly young
  • White Wine
  • Fresh Figs
  • Champagne

Variations:

ColoRouge Marinated in Grand Marnier floated in Vodka.

Camembert Marinated in Drambuie floating in Gin.

Camembert Marinated in Vodka and rimmed over a White Russian.

Directions

  1. Cut the MouCo Camembert into pie slices.
  2. Submerge your MouCo Camembert in the dry white wine for 1 hour. Keep Refrigerated.
  3. We prefer a wine that is not too sweet as our cheese has a slightly nutty characteristic that compliments dry white wine fanatically.
  4. Cut and skewer figs vertically so that you can see the star pattern of this nutty sweet fruit.
  5. Using a fig-skewered skewer, skewer the Camembert starting from the pie point to the bottom rounded edge.
  6. Say the last step ten times fast.
  7. Float the skewer in some champagne or one of the variations.
  8. Relax
  9. Enjoy

Serves 8

Ingredients

  • 2 medium firm but ripe nectarines (about ½ pound), peeled and cut into ½-inch dice
  • 2 tablespoons plus 1 teaspoon sugar
  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • 6 ounces Brie cheese, rind removed, cut into thin slices (or use ripe California Teleme; do not use a salty cheese)
  • 1 egg, lightly beaten
  • ¼ cup decorative large-granule sugar (or 2 tablespoons regular sugar)

Directions 

  1. Preheat the oven to 400 degrees.
  2. In a small bowl, mix together the nectarines and 1 tablespoon of the sugar. Let sit for about 15 minutes, gently stirring once or twice.
  3. Using a sharp knife, cut each sheet of puff pastry into four squares.
  4. Roll out each square into a 5-by-5-inch square. Put each square on a large baking sheet. Sprinkle the squares with the remaining 1 tablespoon plus 1 teaspoon sugar.
  5. Place a few slices of cheese in the center of each square. Pile about 2 tablespoons of the nectarines over the cheese on each pastry square. Repeat with remaining pastry, cheese and fruit.
  6. Next, brush the edges of each square with a small amount of egg. Fold one corner of each square toward the opposite corner to form a triangle and press the edges with the tines of a fork to seal the turnovers and to create a decorative edge.
  7. Brush the turnovers with the remaining egg and sprinkle with decorative sugar.
  8. Place the turnovers on a baking sheet and bake for 20 minutes, or until the pastry is a rich golden color. Serve warm or at room temperature.
  9. Wine Pairing: Muscat or late harvest Riesling

Serves 4

Ingredients

  • 4 baking potatoes
  • 55g (2oz) Somerset Brie
  • ½ tsp dried chives
  • ½ tsp salt
  • 1 egg yolk
  • 55g (2oz) butter

Directions

  1. Wash the potatoes and bake them in their jackets at Gas 4 (180°C , 350°F) for approximately ¾ hour or until cooked through.
  2. Remove the potatoes from the oven and slice approximately ½ inch lid from the top flat side of each potato. Scoop out the middles to within ¼ inch of the jackets, taking care not to pierce the skin.
  3. Arrange the jackets in a roasting tin.
  4.  Put the scooped out potato into a mixing bowl. Add the Somerset Brie, chives, salt, egg yolk and butter and beat with a wooden spoon until mixed well.
  5. Spoon the mixture back into the jackets, piling it up and rounding the tops.
  6. Place the potatoes in an oven pre-heated to Gas 5 (190°C, 375°F) and bake for approximately 10 to 12 minutes or until the top of the filling is golden brown.

Ingredients

  • 4 fresh figs
  • 2 strips streaky bacon
  • ½ MouCo Camembert (Left Half)
  • Handful fresh basil leaves
  • Balsamic vinegar
  • Olive oil

Directions

  1. Pre-heat the hot thing to 375 deg. F. and lightly coat a baking tin with a olive oil.
  2. Remove the stalk from the figs and cut a cross in the top.
  3. Take a chunk of the Camembert and push it into the top of the figs, then take a basil leaf and push that in too.
  4. Lay the bacon out on a board and stretch, not maliciously, the slices with the back of a knife.
  5. Wrap the bacon around the figs, drizzle with a little oil, season with salt and pepper, or don’t, And place on the oiled baking tin and place in the oven for 10 to 15 minutes.
  6. Once cooked remove from the baking tin and deglaze the tin with a splash of balsamic vinegar and pour over the figs.
  7. Serve. Faint. Wake. Eat another one.

This do-ahead main-course. Strata is simply a savory bread pudding.

Pour a Pinot Blanc or Viognier throughout the meal.

Ingredients

  • 2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices
  • 4 cups (or more) whole milk
  • 10 large eggs
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 2 cups chopped fresh chives
  • 18 ounces MouCo Camembert cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces
  • 8 tablespoons chopped fresh parsley
  • 8 tablespoons chopped fresh tarragon
  • 12 tablespoons grated Swiss cheese
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons (1/4 stick) butter

Directions

  1. Generously butter two 9-inch-diameter cake pans with 2-inch-high sides.
  2. Place bread in very large bowl. Pour 4 cups milk over. Let bread soak until soft, about 10 minutes.
  3. Squeeze bread slices over same bowl, extracting as much milk as possible. Transfer bread to medium bowl. Transfer milk from bowl to 2-cup measuring cup.
  4. If necessary, add more milk to equal 1 1/3 cups total. Return milk to very large bowl.
  5. Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well.
  6. Arrange 1/4 of bread in each prepared pan. Sprinkle 1/2 cup chives over each.
  7. Sprinkle each with 1/4 of MouCo Camembert cheese,
  8. then 2 tablespoons parsley and 2 tablespoons tarragon.
  9. Sprinkle 3 tablespoons Swiss cheese over each. Top each with half of remaining bread.
  10. Pour half of milk-egg mixture over each. Sprinkle 1/2 cup chives, 1/4 of Camembert, 2 tablespoons parsley and 2 tablespoons tarragon over each. Sprinkle 3 tablespoons Swiss cheese and 1/3 cup Parmesan cheese over each. Dot each with 1 tablespoon butter.
  11. (Can be made 1 day ahead. Cover and chill. Reheat until warm throughout)
  12. Preheat oven to 350°F.
  13. Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes. Let cool 5 minutes.
  14. Cut into wedges and serve.

Prep time: 10mins

Cooking time: 3-4mins

Ingredients

  • 4 large soft flour tortillas
  • 225g/8oz British Brie, sliced
  • 75g/3oz mature British Cheddar cheese, grated
  • 3 tomatoes, sliced
  • 100g/4oz smoked ham, sliced
  • 2 tbsp sliced jalapeno peppers, drained
  • 3-4 tbsp vegetable oil
  • 1 (150g) tub ready made salsa sauce salad leaves to serve

Directions

  1. Place the flour tortillas on a clean work surface. Cover half of each with a layer of Brie, a layer of Cheddar cheese, sliced tomato, ham and pickled chillies.
  2. Season to taste with salt and pepper. Fold in half to cover the filling. Seal the edges together with a little water.
  3. Heat the oil in a large frying pan. Fry the tortillas two at a time for 3-4mins, turning once, until golden brown on both sides. Serve immediately with tomato salsa and salad. Cooks tips You can buy sliced jalapeno peppers from large supermarkets, they’re sold alongside the Mexican ingredients. If you prefer, replace them with a little finely diced red chilli or chopped onion instead. British Brie can be bought from most major supermarkets for example Somerset, Cornish or Howgate Scottish Brie are all excellent varieties.

These scrumptious bites feature two of Colorado’s most famous products: MouCo cheese and juicy Western Slope peaches.

For Tartlettes

Ingredients

  • 1 package frozen phyllo tartlette shells*
  • 24 ounces MouCo Camembert (or substitute your favorite Camembert)
  • Peach Compote (recipe follows)
  • 24 fresh thyme sprigs, to garnish

Directions 

  1. Preheat oven to 400 degrees F. Divide camembert into 24 equal portions. Place 24 phyllo tartlette shells in a single layer on a large baking sheet lined with parchment paper.
  2. Place one portion of cheese in the bottom of each shell, then top with a spoonful of peach compote.
  3. Bake tartlettes 10-15 minutes, or until phyllo shells are golden brown and cheese is melted and gooey.
  4. To serve, garnish with additional peach compote (if desired) and a fresh thyme sprig. Serve hot.

For Peach Compote

Ingredients

  • 2 pounds fresh Palisades peaches, diced into 1/2-inch cubes
  • 3/4 cup (packed) golden brown sugar
  • 1/3 cup dry white wine
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoons fresh rosemary, finely chopped
  • Pinch of kosher salt

Directions

  1. Combine peaches, brown sugar, wine, thyme, rosemary, and salt in heavy medium saucepan.
  2. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 20 minutes.

Make-ahead tip: The Peach Compote can be made and refrigerated in an airtight container for up to three days.

Ingredients

  • 4 eggs
  • about 2-3 cups of flour
  • a dash of salt water
  • MouCo ColoRouge, cut in cubes or strips
  • Swiss cheese/Jarlsberg/Emmentaler/Gruyere, shredded onions (optional)

If you like onions, sauté onions in butter and oil before you start your spaetzle. They will take a long time to reach the crispy, dark caramelized stage.

Directions

  1. Crack eggs into a bowl, add flour and salt and then add a little water at a time and stir until mixture is smooth, and thicker than the consistency of pancake batter (dough should plop of a spoon).
  2. Bring water to a boil and add mixture into spaetzle maker. The spaetzle will sink to the bottom of the pot and slowly rise to the top.
  3. With a slotted spoon take them out and place in a bowl.
  4. Add more dough to the spaetzle maker and repeat the process.
  5. Add shredded cheese, then another layer of spaetzle, then more cheese.
  6. Mix well for cheese to melt.
  7. Add onions to garnish.

Ingredients

  • 1 round MouCo Camembert
  • 6 x Eggs
  • 1/8 tsp Nutmeg
  • 2 cup Milk
  • 1/4 tsp Cinnamon
  • 1 x Long loaf french bread
  • 1/2 x Golden delicious apple
  • 1 bit of fresh nutmeg to grate
  • 3 tbl Fresh grated orange zest

Directions

  1. Slice french bread into 24 -1/4 inch slices and place 12 slices in a large baking dish. Set the other 12 pieces aside.
  2. Core apple and thinly slice into 12 pieces. Place 1 apple slice on each piece of french bread in baking dish.
  3. Cut 12 – 1/8 inch slices of camembert removing rind and place 1 slice on each apple topped piece of bread. Place remaining 12 slices of bread on top of the Camembert.
  4. In blender mix eggs, milk, nutmeg, & cinnamon well. Pour egg mixture over Camembert & apple “sandwiches,” turning the “sandwiches” to insure coating well on both sides. Allow bread to soak up all the egg mixture evenly.
  5. Cook on lightly oiled, covered griddle preheated to 360 degrees. Place “sandwiches” camembert side down, turning once after cheese has begun to melt. Toast should grill to an even golden brown.
  6. Serve immediately topped with fresh grated nutmeg and orange zest. This delicious dish serves well with fresh berries, Canadian bacon & maple syrup.

Recipe supplied by Claire and Dan of Savoring Fort Collins

Dinner for 2

Ingredients

  • Pinch of chili powder
  • Pinch of cumin
  • ½ lb of ground beef
  • NoCo Beer Salt (2 oz bag from Old Town Spice Shop)
  • 1 wheel of ColoRouge (from MouCo Cheese Company)
  • Farmers’ Market veggies

We chose the following from Native Hill:

  • 2 sweet onions
  • 1 large zucchini
  • 1 bundle of red beets
  • Enough olive oil to toss veggies in
  1. Fire up the grill! You can do this on the stove top as well in a Lodge pan or dutch oven if you do not have a grill.
  2. In a larger bowl, mix together the ½ lb of ground beef, pinch of chili powder, pinch of cumin and a pinch of NoCo Beer Salt. Mix well, and form two patties out of mixture.
  3. Wash veggies off really well, and cut the onions into small chopped pieces. Cut the zucchini into slices and beets into strips. Toss these in olive oil with a pinch of NoCo Beer Salt, if needed add a little more than a pinch.
  4. Grill burgers till they are done to your preference and veggies until soft inside and crispy outside.
  5. Before taking the burgers off the grill, thinly slice ColoRouge cheese and add to the top of burger so it melts. (We suggest cutting extra slices to snack for the grilling process.)
  6. Once finished with grilling, enjoy!

We have family in the south; South USA, and South Germany. These biscuits are modeled after the South Carolina version as to resolve any confusion. Though no one will beat Aunt Perlines make.

Ingredients

(Makes about 8 nicely sized biscuits)

  • 2 Cups Flour
  • 1/2 tsp. Baking Soda
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 6 T. Butter
  • 1 tsp. sugar
  • 1 Cups COLD Milk
  • (Could also use some buttermilk)
  • Half a MouCo ColoRouge
  • 1 tsp. yogurt

Directions

  1. Preheat oven to 475 adjust one rack to the center.
  2. Whisk the dry ingredients together
  3. Combine milk, yogurt and melted butter and stir until the butter forms small lumps on the top of the milk.
  4. Cut the ColoRouge into small pieces.
  5. Using a rubber spatula mix dry & wet ingredients with the cheese in a bowl until combined.
  6. Pull out half cup pieces of the dough and place on parchment paper on a baking sheet. Be careful not to overwork the dough or compress it when handling, any roughness here will result in a loss of the cool flaky texture.

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Ingredients

  • 1 Whole MouCo Artisan Camembert
  • 28g butter
  • 3g crushed garlic
  • 12g slivered almonds
  • 50g fresh sliced mushrooms
  • 15ml brandy
  • 2g dried tarragon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Toast Garlic and Almonds to a light brown.
  3. Stir in mushrooms, cook until tender, about 5 minutes.
  4. (Garlic and Almonds and medium brown now)
  5. Cover with brandy and sprinkle with tarragon.
  6. Place Camembert in a small baking dish.
  7. Cover the Camembert with the mushroom-brandy mixture.
  8. Bake in the preheated oven for 10-12 minutes;
  9. Remove just as the rind starts to puff up.

Ingredients

  • 2 slices bacon, coarsely chopped
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red bell pepper
  • 4 minced cloves garlic
  • 1 MouCo ColoRouge
  • 1 tablespoon chopped fresh parsley
  • 3 dozen medium clams, shucked, bottom shells reserved
  • Juice of 1 to 2 lemons

Directions

  1. In small bowl combine MouCo ColoRouge cheese and parsley.
  2. In a small skillet cook bacon until crisp. Remove and reserve.
  3. Add green pepper, red pepper, and garlic to bacon skillet; cook until tender.
  4. Return bacon to pan; stir to combine.
  5. Place 1 teaspoon vegetable mixture over each clam in shell.
  6. Squeeze lemon juice over clams.
  7. Cover clams with cheese and parsley mixture.
  8. Chill 1 hour.
  9. Grill clams open side up in center of the grill for 8-10 minutes.

This beautiful appetizer boasts a delicate balance of leek and MouCo cheese subtleness.

Ingredients

  • 1 MouCo ColoRouge, cut like a pie into 6.
  • 2 Sheets of room temperature pastry dough.
  • 1/4 Butter Stick
  • 4 leeks (white and pale green parts only), sliced 1/4 C. Water
  • 2/3 C. Whipping cream
  • 1 Big o’egg
  • Pinch Cayenne pepper
  • Pinch Ground Nutmeg
  • 1/4 C. Parmesan cheese

Directions

  1. Preheat oven to 400°F.
  2. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet.
  3. Freeze 10 minutes.
  4. Melt butter in heavy large skillet over medium heat. Add leeks and 1/4-cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add ColoRouge and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.
  5. Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.
  6. Makes 8 first-course servings.

MouCo Camertini, a creatively fruitful twist to a chic aperitif

Ingredients

  • MouCo Camembert, fairly young
  • White Wine
  • Fresh Figs
  • Champagne

Variations:

ColoRouge Marinated in Grand Marnier floated in Vodka.

Camembert Marinated in Drambuie floating in Gin.

Camembert Marinated in Vodka and rimmed over a White Russian.

Directions

  1. Cut the MouCo Camembert into pie slices.
  2. Submerge your MouCo Camembert in the dry white wine for 1 hour. Keep Refrigerated.
  3. We prefer a wine that is not too sweet as our cheese has a slightly nutty characteristic that compliments dry white wine fanatically.
  4. Cut and skewer figs vertically so that you can see the star pattern of this nutty sweet fruit.
  5. Using a fig-skewered skewer, skewer the Camembert starting from the pie point to the bottom rounded edge.
  6. Say the last step ten times fast.
  7. Float the skewer in some champagne or one of the variations.
  8. Relax
  9. Enjoy

Serves 8

Ingredients

  • 2 medium firm but ripe nectarines (about ½ pound), peeled and cut into ½-inch dice
  • 2 tablespoons plus 1 teaspoon sugar
  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • 6 ounces Brie cheese, rind removed, cut into thin slices (or use ripe California Teleme; do not use a salty cheese)
  • 1 egg, lightly beaten
  • ¼ cup decorative large-granule sugar (or 2 tablespoons regular sugar)

Directions 

  1. Preheat the oven to 400 degrees.
  2. In a small bowl, mix together the nectarines and 1 tablespoon of the sugar. Let sit for about 15 minutes, gently stirring once or twice.
  3. Using a sharp knife, cut each sheet of puff pastry into four squares.
  4. Roll out each square into a 5-by-5-inch square. Put each square on a large baking sheet. Sprinkle the squares with the remaining 1 tablespoon plus 1 teaspoon sugar.
  5. Place a few slices of cheese in the center of each square. Pile about 2 tablespoons of the nectarines over the cheese on each pastry square. Repeat with remaining pastry, cheese and fruit.
  6. Next, brush the edges of each square with a small amount of egg. Fold one corner of each square toward the opposite corner to form a triangle and press the edges with the tines of a fork to seal the turnovers and to create a decorative edge.
  7. Brush the turnovers with the remaining egg and sprinkle with decorative sugar.
  8. Place the turnovers on a baking sheet and bake for 20 minutes, or until the pastry is a rich golden color. Serve warm or at room temperature.
  9. Wine Pairing: Muscat or late harvest Riesling

Serves 4

Ingredients

  • 4 baking potatoes
  • 55g (2oz) Somerset Brie
  • ½ tsp dried chives
  • ½ tsp salt
  • 1 egg yolk
  • 55g (2oz) butter

Directions

  1. Wash the potatoes and bake them in their jackets at Gas 4 (180°C , 350°F) for approximately ¾ hour or until cooked through.
  2. Remove the potatoes from the oven and slice approximately ½ inch lid from the top flat side of each potato. Scoop out the middles to within ¼ inch of the jackets, taking care not to pierce the skin.
  3. Arrange the jackets in a roasting tin.
  4.  Put the scooped out potato into a mixing bowl. Add the Somerset Brie, chives, salt, egg yolk and butter and beat with a wooden spoon until mixed well.
  5. Spoon the mixture back into the jackets, piling it up and rounding the tops.
  6. Place the potatoes in an oven pre-heated to Gas 5 (190°C, 375°F) and bake for approximately 10 to 12 minutes or until the top of the filling is golden brown.

Ingredients

  • 4 fresh figs
  • 2 strips streaky bacon
  • ½ MouCo Camembert (Left Half)
  • Handful fresh basil leaves
  • Balsamic vinegar
  • Olive oil

Directions

  1. Pre-heat the hot thing to 375 deg. F. and lightly coat a baking tin with a olive oil.
  2. Remove the stalk from the figs and cut a cross in the top.
  3. Take a chunk of the Camembert and push it into the top of the figs, then take a basil leaf and push that in too.
  4. Lay the bacon out on a board and stretch, not maliciously, the slices with the back of a knife.
  5. Wrap the bacon around the figs, drizzle with a little oil, season with salt and pepper, or don’t, And place on the oiled baking tin and place in the oven for 10 to 15 minutes.
  6. Once cooked remove from the baking tin and deglaze the tin with a splash of balsamic vinegar and pour over the figs.
  7. Serve. Faint. Wake. Eat another one.

This do-ahead main-course. Strata is simply a savory bread pudding.

Pour a Pinot Blanc or Viognier throughout the meal.

Ingredients

  • 2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices
  • 4 cups (or more) whole milk
  • 10 large eggs
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 2 cups chopped fresh chives
  • 18 ounces MouCo Camembert cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces
  • 8 tablespoons chopped fresh parsley
  • 8 tablespoons chopped fresh tarragon
  • 12 tablespoons grated Swiss cheese
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons (1/4 stick) butter

Directions

  1. Generously butter two 9-inch-diameter cake pans with 2-inch-high sides.
  2. Place bread in very large bowl. Pour 4 cups milk over. Let bread soak until soft, about 10 minutes.
  3. Squeeze bread slices over same bowl, extracting as much milk as possible. Transfer bread to medium bowl. Transfer milk from bowl to 2-cup measuring cup.
  4. If necessary, add more milk to equal 1 1/3 cups total. Return milk to very large bowl.
  5. Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well.
  6. Arrange 1/4 of bread in each prepared pan. Sprinkle 1/2 cup chives over each.
  7. Sprinkle each with 1/4 of MouCo Camembert cheese,
  8. then 2 tablespoons parsley and 2 tablespoons tarragon.
  9. Sprinkle 3 tablespoons Swiss cheese over each. Top each with half of remaining bread.
  10. Pour half of milk-egg mixture over each. Sprinkle 1/2 cup chives, 1/4 of Camembert, 2 tablespoons parsley and 2 tablespoons tarragon over each. Sprinkle 3 tablespoons Swiss cheese and 1/3 cup Parmesan cheese over each. Dot each with 1 tablespoon butter.
  11. (Can be made 1 day ahead. Cover and chill. Reheat until warm throughout)
  12. Preheat oven to 350°F.
  13. Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes. Let cool 5 minutes.
  14. Cut into wedges and serve.

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Prep time: 10mins

Cooking time: 3-4mins

Ingredients

  • 4 large soft flour tortillas
  • 225g/8oz British Brie, sliced
  • 75g/3oz mature British Cheddar cheese, grated
  • 3 tomatoes, sliced
  • 100g/4oz smoked ham, sliced
  • 2 tbsp sliced jalapeno peppers, drained
  • 3-4 tbsp vegetable oil
  • 1 (150g) tub ready made salsa sauce salad leaves to serve

Directions

  1. Place the flour tortillas on a clean work surface. Cover half of each with a layer of Brie, a layer of Cheddar cheese, sliced tomato, ham and pickled chillies.
  2. Season to taste with salt and pepper. Fold in half to cover the filling. Seal the edges together with a little water.
  3. Heat the oil in a large frying pan. Fry the tortillas two at a time for 3-4mins, turning once, until golden brown on both sides. Serve immediately with tomato salsa and salad. Cooks tips You can buy sliced jalapeno peppers from large supermarkets, they’re sold alongside the Mexican ingredients. If you prefer, replace them with a little finely diced red chilli or chopped onion instead. British Brie can be bought from most major supermarkets for example Somerset, Cornish or Howgate Scottish Brie are all excellent varieties.

These scrumptious bites feature two of Colorado’s most famous products: MouCo cheese and juicy Western Slope peaches.

For Tartlettes

Ingredients

  • 1 package frozen phyllo tartlette shells*
  • 24 ounces MouCo Camembert (or substitute your favorite Camembert)
  • Peach Compote (recipe follows)
  • 24 fresh thyme sprigs, to garnish

Directions 

  1. Preheat oven to 400 degrees F. Divide camembert into 24 equal portions. Place 24 phyllo tartlette shells in a single layer on a large baking sheet lined with parchment paper.
  2. Place one portion of cheese in the bottom of each shell, then top with a spoonful of peach compote.
  3. Bake tartlettes 10-15 minutes, or until phyllo shells are golden brown and cheese is melted and gooey.
  4. To serve, garnish with additional peach compote (if desired) and a fresh thyme sprig. Serve hot.

For Peach Compote

Ingredients

  • 2 pounds fresh Palisades peaches, diced into 1/2-inch cubes
  • 3/4 cup (packed) golden brown sugar
  • 1/3 cup dry white wine
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoons fresh rosemary, finely chopped
  • Pinch of kosher salt

Directions

  1. Combine peaches, brown sugar, wine, thyme, rosemary, and salt in heavy medium saucepan.
  2. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 20 minutes.

Make-ahead tip: The Peach Compote can be made and refrigerated in an airtight container for up to three days.

Ingredients

  • 4 eggs
  • about 2-3 cups of flour
  • a dash of salt water
  • MouCo ColoRouge, cut in cubes or strips
  • Swiss cheese/Jarlsberg/Emmentaler/Gruyere, shredded onions (optional)

If you like onions, sauté onions in butter and oil before you start your spaetzle. They will take a long time to reach the crispy, dark caramelized stage.

Directions

  1. Crack eggs into a bowl, add flour and salt and then add a little water at a time and stir until mixture is smooth, and thicker than the consistency of pancake batter (dough should plop of a spoon).
  2. Bring water to a boil and add mixture into spaetzle maker. The spaetzle will sink to the bottom of the pot and slowly rise to the top.
  3. With a slotted spoon take them out and place in a bowl.
  4. Add more dough to the spaetzle maker and repeat the process.
  5. Add shredded cheese, then another layer of spaetzle, then more cheese.
  6. Mix well for cheese to melt.
  7. Add onions to garnish.

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Ingredients

  • 1 round MouCo Camembert
  • 6 x Eggs
  • 1/8 tsp Nutmeg
  • 2 cup Milk
  • 1/4 tsp Cinnamon
  • 1 x Long loaf french bread
  • 1/2 x Golden delicious apple
  • 1 bit of fresh nutmeg to grate
  • 3 tbl Fresh grated orange zest

Directions

  1. Slice french bread into 24 -1/4 inch slices and place 12 slices in a large baking dish. Set the other 12 pieces aside.
  2. Core apple and thinly slice into 12 pieces. Place 1 apple slice on each piece of french bread in baking dish.
  3. Cut 12 – 1/8 inch slices of camembert removing rind and place 1 slice on each apple topped piece of bread. Place remaining 12 slices of bread on top of the Camembert.
  4. In blender mix eggs, milk, nutmeg, & cinnamon well. Pour egg mixture over Camembert & apple “sandwiches,” turning the “sandwiches” to insure coating well on both sides. Allow bread to soak up all the egg mixture evenly.
  5. Cook on lightly oiled, covered griddle preheated to 360 degrees. Place “sandwiches” camembert side down, turning once after cheese has begun to melt. Toast should grill to an even golden brown.
  6. Serve immediately topped with fresh grated nutmeg and orange zest. This delicious dish serves well with fresh berries, Canadian bacon & maple syrup.

Recipe supplied by Claire and Dan of Savoring Fort Collins

Dinner for 2

Ingredients

  • Pinch of chili powder
  • Pinch of cumin
  • ½ lb of ground beef
  • NoCo Beer Salt (2 oz bag from Old Town Spice Shop)
  • 1 wheel of ColoRouge (from MouCo Cheese Company)
  • Farmers’ Market veggies

We chose the following from Native Hill:

  • 2 sweet onions
  • 1 large zucchini
  • 1 bundle of red beets
  • Enough olive oil to toss veggies in
  1. Fire up the grill! You can do this on the stove top as well in a Lodge pan or dutch oven if you do not have a grill.
  2. In a larger bowl, mix together the ½ lb of ground beef, pinch of chili powder, pinch of cumin and a pinch of NoCo Beer Salt. Mix well, and form two patties out of mixture.
  3. Wash veggies off really well, and cut the onions into small chopped pieces. Cut the zucchini into slices and beets into strips. Toss these in olive oil with a pinch of NoCo Beer Salt, if needed add a little more than a pinch.
  4. Grill burgers till they are done to your preference and veggies until soft inside and crispy outside.
  5. Before taking the burgers off the grill, thinly slice ColoRouge cheese and add to the top of burger so it melts. (We suggest cutting extra slices to snack for the grilling process.)
  6. Once finished with grilling, enjoy!

We have family in the south; South USA, and South Germany. These biscuits are modeled after the South Carolina version as to resolve any confusion. Though no one will beat Aunt Perlines make.

Ingredients

(Makes about 8 nicely sized biscuits)

  • 2 Cups Flour
  • 1/2 tsp. Baking Soda
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 6 T. Butter
  • 1 tsp. sugar
  • 1 Cups COLD Milk
  • (Could also use some buttermilk)
  • Half a MouCo ColoRouge
  • 1 tsp. yogurt

Directions

  1. Preheat oven to 475 adjust one rack to the center.
  2. Whisk the dry ingredients together
  3. Combine milk, yogurt and melted butter and stir until the butter forms small lumps on the top of the milk.
  4. Cut the ColoRouge into small pieces.
  5. Using a rubber spatula mix dry & wet ingredients with the cheese in a bowl until combined.
  6. Pull out half cup pieces of the dough and place on parchment paper on a baking sheet. Be careful not to overwork the dough or compress it when handling, any roughness here will result in a loss of the cool flaky texture.

Check out some of our “Fan Favorite” Dishes!

Have your own delicious recipe or pairing idea using MouCo Soft-Ripened Cheese? Submit it below for a chance to be featured as a MouCo “Fan Favorite!”

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Whether you like beer, wine or food… MouCo Soft-Ripened Cheeses pair beautifully with a variety of your faves! Check out our Pairing Starter Guide and our Cooking with Wine recommendations below.

Pairing starter guide
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