Home/Cheddars & Jacks/Marble, Cheddar
Marble Cheese
Marble, Cheddar
The Cheese Guy Marble Cheese
Marble Cheese Nutrition Facts
Marble Cheese
Marble, Cheddar
The Cheese Guy Marble Cheese
Marble Cheese Nutrition Facts

My Store

Marble, Cheddar

$10.00

The Craft: Dive into the enchanting world of Marble Cheese, a harmonious blend that marries the richness of yellow Colby Cheddar with the smooth embrace of Monterey Jack. Delight in its mild flavor, a delicate dance that caresses the palate, and savor the semi-soft texture that adds a touch of elegance to every bite. Allow this exquisite pairing to take your taste buds on a flavorful journey where the artful union of cheeses transforms each moment into a symphony of taste and texture.

Wine Pairings: ​White Wine, Chardonnay or Gewurtztraminer

Highlights: 

  • All natural, vegetarian, added hormone free, antibiotic free, gluten free​
  • Product of USA​​
  • OU-D  Chalav Yisrael, Kosher for Passover and All Year

Ingredients: Cultured Milk, Salt, Vegetarian Enzymes, and Annatto.

Allergen: Contains Milk. 

C
    Marble Cheese

    Marble, Cheddar

    $10.00

    Recipe Ideas:

    Quesadillas

    Recipe by Naomi Ross

     

    Ingredients:

    2-4 tsp vegetable oil
    8 (8-inch) flour tortillas
    8 oz Monterey Jack or sharp Cheddar cheese, coarsely grated (about 2 cups)
     
    Corn and Mushroom Quesadillas:
    1 small can corn, drained
    6 oz mushrooms, sliced
    1 jalapeño pepper, seeded and minced (optional)
     
    Black Bean and Red Pepper Quesadillas:
    1-2 tbsp olive oil
    ½ onion, diced
    ½ red bell pepper, seeded and diced
    ¼ tsp kosher salt
    ½ tsp ground cumin
    ½ cup canned black beans rinsed and drained
    2 tbsp finely chopped fresh cilantro

     

    Directions:

    1. Heavily salt your boiling water and add your pasta
    2. Roast your tomatoes, basil, & garlic in the olive oil uncovered on 350 until tomatoes are blistered
    3. Toast your pine nuts and chop them up
    4. To your blender add the roasted tomatoes, basil, garlic, ricotta, and pecorino
    5. Strain the sauce so it’s nice and smooth ( if it’s too thin add 1 tbsp ricotta)
    6. Add your pasta
    7. Top with chopped pine nuts