Our cheeses are certainly tasty enough to stand on their own, but they can also superbly complement or anchor a variety of dishes.

Here are some of our favorite recipes to take the deliciousness of our cheeses to the next level:

Smoky Mac & Cheese - Original Recipe Smoky Mac & Cheese There’s a time and a place for boxed mac and cheese—never and nowhere. Think outside the box and in about 30 minutes you could be staring at a big bubbling dish of gooey, molten mac and cheese. The smokiness from Reny Picot’s Smoked Gouda and the smoked paprika give… Read more about Smoky Mac & Cheese
Figs in a Blanket -   Original Recipe Figs in a Blanket The combination of honey-glazed figs tucked into a buttery puff pastry blanket with the fruity, tangy notes of Reny Picot Camembert creates a fun hors d’oeuvre with a beautifully sophisticated flavor profile. But the best thing about this spectacular nibble is how easy it is to prepare and that it… Read more about Figs in a Blanket
Mantoro Manzanilla Scones - Original Recipe Mantoro Manzanilla Scones Two Spanish-style ingredients team up to create an irresistible savory scone with a satisfyingly crumbly outside and tender inside. Between the flakey layers, Mantoro’s sweetness, saltiness, and nuttiness mingles with the sweetness, saltiness, and nuttiness of the Manzanilla olives for a match made in scone heaven. Ingredients 2 cups all… Read more about Mantoro Manzanilla Scones
Old Europe Cheese, Reny Picot Fromage Fort - Original Recipe Fromage Fort Fromage fort is parsimonious gastronomy at its finest. Translated as “strong cheese” in French, fromage fort is a classic way to use up all the leftover ends and mismatched scraps of cheese in your fridge. Fromage fort is very forgiving, the process is incredibly simple, and the end result is seriously… Read more about Fromage Fort
Fontina Foragers Frittata - Original Recipe Fontina Foragers Frittata Showcase your foraging skills in this quick and easy dish that succeeds in toeing the elusive line between practical and impeccable. When melted, Reny Picot Fontina adopts an earthy mushroom note and a fresh acidity that perfectly complements the springy flavors in this frittata. Ingredients 3 garlic cloves, minced 2… Read more about Fontina Foragers Frittata
No Churn Strawberry Rhubarb Brie Ice Cream No Churn Strawberry Rhubarb Brie Ice Cream - Original Recipe No Churn Strawberry Rhubarb Brie Ice Cream There’s nothing better than homemade ice cream—especially when you don’t have to put in the extra effort to churn it. Cheese in your ice cream might seem…well…a little unusual. But the smooth texture and subtle flavor of Reny Picot Brie adds a new dimension to ice… Read more about No Churn Strawberry Rhubarb Brie Ice Cream
Reny Picot Camembert Wrapped Figs & Camembert - Wrapped Figs & Camembert Yield: 2 servings Ingredients 4 figs 2 ounces camembert cheese cut into chunks 8 slices pancetta 1 dash port wine Drizzle balsamic vinegar 3 fresh thyme or 3 basil leaves Directions 1. Preheat the oven to 425°F. 2. Split open the figs and stuff each one with a piece of camembert.… Read more about Wrapped Figs & Camembert
Reny Picot Camembert Tomato & Camembert Tart - Tomato & Camembert Tart Yield: 12 servings Ingredients Tart Dough 1 1⁄2 cups flour 6 tablespoons cold unsalted butter cut into 1/2-inch pieces 1⁄2 teaspoon salt 1⁄2 teaspoon fresh coarse ground black pepper 2 tablespoons add more as needed extra virgin olive oil 1 tablespoon water Tart 1 tablespoon Dijon mustard 1⁄2 cup grated gruyere… Read more about Tomato & Camembert Tart
Reny Picot Brie Brie-Leek Tarlets - Brie-Leek Tarlets Yield: 15 appetizers Ingredients 1 medium leek (white portion only), finely chopped 3 tablespoons butter 1 garlic clove, minced 1/2 cup heavy whipping cream Dash salt and white pepper Dash ground nutmeg 1 package (1.9 ounces) frozen miniature phyllo tart shells 2 ounces Brie cheese, rind removed Directions 1. In a small skillet,… Read more about Brie-Leek Tarlets
Reny Picot Brie Brie & Sausage Brunch Bake - Brie & Sausage Brunch Bake Yield: 12 Servings Ingredients 1 pound bulk Italian sausage 1 small onion, chopped 8 cups cubed day-old sourdough bread 1/2 cup chopped roasted sweet red peppers 1/2 pound Brie cheese, rind removed, cubed 2/3 cup grated Parmesan cheese 2 tablespoons minced fresh basil or 2 teaspoons dried basil 8 large… Read more about Brie & Sausage Brunch Bake