Recipe Roundup: Sigona’s Moo-Net California White Cheddar
Sigona’s Moo-Net is a California white cheddar made just for us by Reggie Jones, an award-winning cheesemaker and owner of Central Coast Creamery in Paso Robles, CA.
Moo-Net is creamy and mild with a long flavor finish. It’s great sliced for charcuterie and it melts well so it’s nice for mac’ n cheese, paninis, burgers, flatbreads and more. It pairs well with Frank Family Pinot Noir for a happy hour treat.
“I named this cheese after a great artist because, to me, Reggie and the entire Central Coast Creamery team are artists in the cheese world, creating beautiful, great tasting cheeses,” said John Nava, Sigona’s specialty foods & cheese curator.
Don’t miss your chance to try this outstanding, unique cheese. Our run with Moo-Net is coming to an end, but we will continue to carry its cousin, Moo-Na Lisa, a Gouda-Gruyere style cheese also made for Sigona’s by Central Coast Creamery.
White Cheddar Turkey Burgers with Poached Bartlett Pears and Sigona’s Sweet Red Pepper Relish
- 2 lbs. ground turkey breast
- 4 green onions white parts only, finely chopped
- 2 Tbsp. Dijon mustard
- Grated peel and juice of 1 lemon
- 1 Tbsp. fresh thyme chopped (fresh makes a difference)
- Salt and pepper to taste
- 1 large Bartlett pear firm but ripe, cut lengthwise into six 1/4-inch thick slices (core carefully cut out if necessary)
- 1/2 cup dry white wine
- 1 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
- 2 cups shredded white cheddar such as Sigona’s Moo-Net, a California white cheddar
- Sigona’s Sweet Red Pepper Relish OR jalapeño jelly at least 6 Tbsp.
- 6 extra-large English muffins split and toasted (Sourdough is nice)
- Directions: In a medium-sized bowl, combine the turkey, green onions, mustard, lemon peel and thyme; season with salt and pepper. Shape into six 3/4 inch-thick patties.
- In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.
- Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, about 2 minutes.
- Spread about 1 tablespoon pepper relish on each English muffin bottom; top with a patty and an English muffin top. Serve immediately.
Truffled Butternut Macaroni & Cheese
- 2 cups cubed butternut squash about 1/2-inch cubes
- 16 oz. dry macaroni or pasta shape of choice such as fusilli
- 1 Tbsp Sigona’s Black Truffle Oil plus more for serving, if desired (remember, a little goes a long way).
- 3 Tbsp Sigona’s Garlic Oil plus 1 additional Tbsp for greasing
- 2 Tbsp butter
- 1 large shallot minced
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 2 cups divided, shredded soft, young Gouda, such as Young Farmdal
- 2 cups shredded white cheddar such as Moo-Net, found only at Sigona’s
- 1/2 cup grated Pecorino Romano
- Fresh black pepper for finishing
- Fresh thyme for garnish
- Directions: Preheat oven to 375°F. Grease a 13×9 inch baking dish; set aside.
- Place butternut squash cubes in a medium pot and cover with water. Bring to a boil; cook for 7 to 9 minutes or until fork tender. Drain, set aside.
- Cook pasta to al dente in a large pot of salted water. Drain, transfer to a large bowl, toss with 1 tablespoon of truffle oil and set aside.
- In the same large pot, melt butter with 3 tablespoons garlic oil over medium heat. Add shallot and cook, stirring occasionally, until translucent. Whisk in flour, creating a paste-like texture. Slowly whisk in the milk until combined, then whisk in the heavy cream. Heat, stirring constantly until the sauce thickens; don’t allow it to boil. Reduce heat to low, season with salt and pepper.
- Add 1 cup of cream sauce to a blender or food processor. Add squash and puree until smooth. Add puree to remaining cream sauce, then stir in 1 cup of the gouda, all the cheddar and the Pecorino Romano.
- When cheese is melted, add the pasta to the pot, scraping any remaining truffle oil from the bowl. Gently fold the pasta into the cheese mixture then transfer to the baking dish. Sprinkle remaining Gouda on top.
- Bake for 25 to 30 minutes or until heated through and bubbly. Finish with freshly ground black pepper and garnish with fresh thyme, either as sprigs or stripped from the stem and sprinkled over the top. Allow guests to dot their servings with additional truffle oil, if desired (reminding them a little goes a long way).
Smoky Corn & Zucchini Pancakes with Anaheim Peppers and White Cheddar Cheese
- 1 medium-large zucchini
- 1 1/2 cup all-purpose flour
- 1 tsp. baking powder
- Kosher salt and freshly ground black pepper to taste
- 2 ears of local corn sliced from the cob
- 1 large Anaheim pepper seeded and minced (totaling about 1/2 cup)
- 1 1/2 cups grated about 4 oz. Sigona’s Moo-Net White Cheddar
- 1 large egg
- At least 6 Tbsp. Sigona’s Olive Wood Smoked Olive Oil for frying (see note)
- Optional: Fried eggs for serving
- Working over a clean kitchen towel, grate the zucchini. Wrap the zucchini in the towel, then twist and squeeze, reserving the liquid in a small bowl. Squeeze out as much liquid as possible and set aside both the liquid and the zucchini.
- Set aside a tablespoon or two of the minced Anaheim pepper to use as garnish. Set the oven to warm.
- In a large bowl, mix together the flour, baking powder, salt and pepper. Add in the zucchini, corn, remaining minced Anaheim pepper and Moo-Net white cheddar. Toss with your hands to incorporate well.
- Beat the egg with enough of the reserved zucchini liquid to yield 2/3 cup; add water if necessary to make 2/3 cup. Pour the egg mixture into the flour mixture and stir to incorporate until it becomes a thick batter.
- Add 2 tablespoons olive oil to a large skillet over medium-low heat. Working in batches of 3 or 4 at a time, scoop out 1/3-cup portions of the batter and pat them down into 1/2-inch thick patties (should yield at least 8 patties). Cook on one side for about 5 minutes until golden brown; flip and cook an additional 4 to 5 minutes until golden brown and cooked through. Set cooked patties on a plate or pan in the warm oven. Add more oil to the skillet if necessary before cooking a new batch of patties.
- Transfer cooked patties to a platter, sprinkle with reserved minced Anaheim peppers for garnish and serve immediately. Patties are delicious with a dollop of sour cream or an egg, sunny-side up.
Oyster Mushroom & Roasted Potato Monster Breakfast Burritos with Southwestern Salsa
- 2 tsp plus 1 Tbsp, Sigona’s extra virgin olive oil, divided (such as Sigona’s Baklouti Green Chili Oil — it’s got a hot kick! — or Sigona’s Smoky Chipotle Olive Oil)
- 1 large Russet potato
- 5.5 oz. oyster mushrooms
- A pinch red pepper flakes if not using an infused oil
- Salt and pepper to taste
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 large whole wheat tortilla
- 1/4 – 1/3 cup shredded cheese such as Sigona’s Moo-Net white cheddar
- A few sprigs of cilantro or parsley for garnish, if desired
- 1/4 cup prepared salsa such as Casa Sanchez
- 1/4 cup black beans drained and rinsed
- 1/4 cup corn kernels
- 1 Tbsp BBQ sauce your choice
- Peel the potato and dice into 1/2-inch cubes. Toss with about 2 teaspoons olive oil (try Sigona’s Baklouti Green Chili Oil!) and season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast at 375°F, tossing half way through, for 20 to 25 minutes, or until cooked through and just turning crisp on the outside.
- Meanwhile, add the salsa to a small skillet over medium heat. Add the black beans and corn kernels, and then stir in the BBQ sauce. Season with salt and pepper. Let boil lightly, stirring occasionally, for about 3 minutes. Remove from heat.
- Add 1 tablespoon olive oil (seriously, try Sigona’s Baklouti Green Chili Oil!) to a medium skillet over medium heat. If not using the Baklouti, add a pinch of red pepper flakes to the olive oil. Add the mushrooms, season with salt, pepper and thyme. Sauté for about 5 minutes, then add the roasted potatoes and stir to incorporate. Turn off heat.
- Warm a tortilla for about 15 seconds in the microwave. Sprinkle cheese down the center of the tortilla, and then add the potato and mushroom mixture.
- Fold up the tortilla to make a burrito, tucking in the ends. (Check out this how-to, if needed).
- Slice the burrito in half, if desired, and serve with the salsa. Garnish with cilantro or parsley, if you’re looking to impress.
Macaroni & Cheese with Young Farmdal Gouda and Sigona’s Moo-Net White Cheddar, Topped with Toasted Panko and Crumbled Bacon
- 16 oz. short-cut pasta such as elbows
- 1/2 cup panko
- 2 Tbsp Sigona’s Garlic Olive Oil
- 1 wedge about 8 oz Young Farmdal Gouda, plus more for topping, if desired, shredded
- 1 wedge about 8 oz Sigona’s Moo-Net White Cheddar, shredded
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 scant tsp ground mustard powder
- Salt and pepper to taste
- 2 cups milk
- 6 to 8 pieces cooked bacon crumbled
- Prepare pasta to al dente, according to package directions. Drain, transfer to large bowl or pot and set aside.
- In a small sauté pan, heat the olive oil over medium heat. Add the panko and cook, stirring constantly, for about 3 to 4 minutes until they’re fragrant and lightly toasted, be careful not to burn them. Remove from heat and set aside.
- Meanwhile, in a medium saucepan, melt butter over medium to medium-low heat. Whisk in the flour, mustard powder, salt and pepper until it reaches a paste-like consistency. Slowly add the milk, whisking until smooth, thickened and heated through. Remove from heat and fold in the shredded cheeses. Stir until cheese is incorporated and melted.
- Pour the cheese sauce over the drained macaroni. Stir to incorporate; transfer to a serving dish.
- Sprinkle the top of the macaroni and cheese with the toasted panko and crumbled bacon. Top with additional shredded cheese, if desired.