Agropur Cheese Recipes

Oka Stuffed Potatoes

Ingredients:
6 baker potatoes
2 cups of Oka cheese, grated
1/4 cup of parsley, chopped
Salt and pepper

Directions:

Preheat oven to 350 degrees.

Place potatoes on a baking sheet and bake until tender, about 45 minutes.

Cut the tops off of the potatoes lengthwise and scoop out the flesh with a spoon, leaving one quarter of an inch on the inside of the skin.

Place in a bowl and add Oka cheese, parsley and season with salt and pepper. Mash together and stuff back into potato shell.

Place back on a baking sheet and bake for 20 minutes or until cheese has melted, and potatoes are heated through. 

Apple Oka Bites

Ingredients:
12 slices smoked bacon
¼ c (50 ml) grainy mustard
2 apples cut into 24 wedges
8 oz (250 g) Oka Cheese cut into 24 pieces

In a skillet over medium heat, cook bacon in batches until cooked through but not crispy. Transfer to a paper-towel lined plate and let cool.

Preheat oven to 375°F (190°F). Cut each strip of bacon in half to make 24 small strips. Spread each strip with 1/2 tsp (2 mL) mustard and wrap around an apple wedge and piece of cheese. Secure with toothpick. Repeat with remaining ingredients.

Arrange bites on a parchment lined baking sheet. Bake in preheated oven just until bacon starts to bubble and cheese begins to melt, about 3-5 minutes. Do not overcook. Serve immediately.

Makes 24 pieces.

Baked Chevrita with Apple Slices

Ingredients:
1 whole Chevrita
2 tablespoons butter, melted
1/2 cup sliced almonds
4 sliced apples
Lightly toasted French baguette

Preheat the oven to 350 degrees Fahrenheit.  Place the Camembert on an oven-safe serving dish.

Brush the top with butter and toss the nuts in the remaining butter. Scatter the nuts over the top of the cheese.

Bake in the oven for 5 to 7 minutes, or until the cheese softens and the nuts are lightly toasted.

Serve surrounded with apple slices and baguette slices.

Chevrita Won Tons

Slice Chevrita and place in Won Ton wrappers.  Fold or roll wrappers and seal ends with water.  Fry in oil until brown.  Use along side salads or for an appetizer.

Tip: Slice Chevrita and toss in salad with your favourite vinegrette.

Veal Scallopini topped with Champfleury

Ingredients:
2 tbsp Olive Oil
6 oz veal scallopini (think round or oval slice of veal)
1-½ tsp butter
4 cloves garlic, chopped
¼ tsp oregano
1 pinch of salt & pepper
1/3 cup white wine
Chopped parsley, for garnish
4 thin slices of Champfleury

Heat olive oil in saute pan.  Saute veal very quickly until seared on both sides.  Drain oil, leave the veal in the pan.  Add butter and garlic, saute for 30 seconds.  Add remaining ingredients, simmer until sauce reaches desired consistency. If the sauce is thin, remove meat while reducing sauce and return to pan when sauce is at the desired thickness.  Plate veal and drizzle with sauce, top with slices of Champfleury.

Champfleury Portobello Mushrooms

Grill Portobello mushrooms until tender using your favorite seasoning.  Add Champfleury slices to the top of the mushrooms and grill 1 minute more, or until cheese is melted.

Triple Cream Rondoux Stuffed Jacket Potatoes

Ingredients:
4 baked potatoes
120 g Triple Cream Rondoux, de-rinded
1/2 teaspoon salt
1 egg yolk
2 oz butter, softened
chives (chopped)

Slice off the top of each potato and scoop out the flesh, leaving behind a potato skin jacket ready for filling.

Mix together potato flesh, Brie, salt, egg yolk and butter. Beat until well mixed and return mixture to potato skins.

Place in oven at 375°F for 10 minutes until filling is golden
brown. Sprinkle with chopped chives.

French Toast stuffed with Triple Cream Rondoux and Strawberries

Ingredients:
8 pieces prepared French Toast (use your favorite recipe)
120 g Triple Cream Rondoux sliced
Strawberries (fresh or frozen) sliced and sprinkled with sugar, leave aside to create juice
Maple Syrup, warmed

Arrange hot French Toast on serving plates, alternating with cheese and strawberries. Serve with warm maple syrup.

New twist on Grilled Cheese

Ingredients:
4 tsp (20 ml) butter, softened
8 slices raisin bread
1 cup (250 ml) shredded Canadian Reserve 3 year cheddar, divided into 4
8 to 12 thin apple slices

Butter one side of each piece of raisin bread. Place four slices buttered side down on a plate and top with 2 tbsp (30 ml) Canadian Reserve 3 year cheddar cheese. Top with apple slices and another 2 tbsp (30 ml) of cheese. Place remaining slices of bread, buttered side up on four prepared slices and press gently.

Heat a large non-stick skillet or electric griddle over medium - low heat. Cook sandwiches, in batches as necessary, turning once, for 3 t0 4 minutes on each side or until lightly browned and cheese is melted.

Serve warm.

Maple Pears with Cheddar

Ingredients:
¾ cup (175 ml) pure Canadian maple syrup
1/3 cup (75 ml) butter
4 pears, peeled, halved and cored
6 oz (175 g) Canadian Reserve 3 year cheddar, sliced into 8 thin slices

In a large skillet and over medium heat, bring maple syrup and butter to a boil, stirring often. Add pear halves. Cover and simmer 10 minutes or until pears are tender.

Place two hot pear halves on individual dessert dishes. Top each half with a slice of cheddar. Spoon hot maple butter sauce over and/ or along the sides.

Serve warm.