Category: Cheese

April 21, 2022

Spanakopita Grilled Cheese on Moo-Na Lisa Cheese Bread

Oregano Balsamic-Roasted Tomatoes with Burrata

Cheese / Recipes / Sigona's Olive Oil & Balsamics

April 5, 2022

Oregano Balsamic-Roasted Tomatoes with Burrata

Simply saying burrata in front of a cheese lover will make them swoon. Burrata is similar to mozzarella, but the center is gooey and spreadable...

Cheese / Recipes

December 31, 2021

Traditional Swiss Fondue

Traditional Swiss Fondue To make Fondue for four people, use the following recipe using 5 to 7 oz. of cheese per person. Make sure to...

Cheese / Holiday

December 14, 2021

Cheesemas 2021 at Sigona’s

For the 12 days leading up to Christmas we will feature a different outstanding cheese for either $5 off per lb. or $5 off a...

Warmed Brie with Caramelized Cinnamon Pear & Pecan Compote

Cheese / Dried Fruit & Nuts / Recipes / Sigona's Olive Oil & Balsamics

November 2, 2021

Warmed Brie with Caramelized Balsamic, Pear & Pecan Compote

Warmed Brie with Caramelized Balsamic, Pear & Pecan Compote Win over your holiday guests with this delicious Brie topper! It comes together in just minutes...

Dream of the Mountain Ravioli with Lemon, Spring Vegetables and Crumbled Bacon

Cheese / Recipes

August 6, 2021

Recipe Roundup: Dream of the Mountain Ravioli

What makes Dream of the Mountain Ravioli so unique? It’s filled with our exclusive, customer-favorite mountain cheese, Dream of the Mountain, is made by our friends at...

Cheese / Grocery Specials / Weekly Specials

May 5, 2021

Cheese & Charcuterie Creations

To order, please stop by our cheese department or call us at: Redwood City Store: (650) 368-6993Stanford Shopping Center Store: (650) 329-1340 Please note: During...

Raw Energy Bars with Medjool Dates, Almonds & Heirloom Blenheim Dried Apricots

Cheese / Dried Fruit & Nuts / Sigona's Olive Oil & Balsamics

April 26, 2021

Heirloom Blenheim Dried Apricot Recipe Round Up

It’s no secret that the very best apricots in the world are grown locally in the Santa Clara and San Benito counties, and the very...

Fresh Crab Melts on Sigona’s Moo-Na Lisa Cheese & Herb Bread

Cheese / Recipes / seafood

January 30, 2021

Fresh Crab Melts on Sigona’s Moo-Na Lisa Cheese & Herb Bread

These open-faced crab melts are absolutely delicious. Don’t skimp on the lemon zest! That is what really enhances the flavor and the brightness of the...

Carmelo’s Homemade Gnocchi with a Dream of the Mountain and Dolce Gorgonzola Cheese Sauce Homemade gnocchi doesn’t need to be intimidating! You may need to experiment with a potato-flour ratio before you get it just right, but once you get the hang of it you’ll make gnocchi all the time! Dream of the Mountain is a xxxx-type cheese that our cheese buyer, John Nava, brought over from Switzerland JUST for Sigona’s. He met the maker and even named this cheese while in Switzerland, so it is exceptionally special. It melts well and creates a lovely sauce. Adding a little dolce gorgonzola adds a fantastic, rich flavor and creamy texture. If you want to try the gnocchi without a cheese sauce, see an alternative serving suggestion below. Gnocchi: • Two medium-large russet potatoes • Salt and pepper, to taste • 1 large egg • 1/4 cup shredded Dream of the Mountain cheese • 1 cup, plus at least 1/2 cup more, flour Cheese Sauce: • 2 to 3 Tbsp butter • 4 fresh sage leaves • 1/4 cup milk • 1/4 cup heavy cream • 1/2 cup shredded Dream of the Mountain cheese • 1/2 cup crumbled or lightly packed Dolce Gorgonzola cheese Sauce-less Option: • A couple tablespoons olive oil • 8 to 10 fresh sage leaves Directions: Either boil the potatoes until fork tender (about 20-30 minutes) or prick the skin of the potatoes and bake at 350°F for an hour. While they’re still warm, scoop out the potato and discard the skin. Run the potato through a ricer or use a masher to mash the potatoes. Make a well in the potatoes and add the egg, cheese, salt and pepper. Mix together with a fork. Make a mound of 1 cup of flour on a large cutting board; keep the remaining flour nearby. Turn out the potato mixture out on top of the flour. Use your hands to kneed the mixture together until a dough forms. If it is sticky, add more flour as needed. Roll the dough into a rounded mound and divide into 4 equal portions. Using one portion at a time, roll out the dough into a long rope, aiming for about a ½ to 1 inch diameter (cut the rope in half if it becomes too long). Slice the rope into pieces about 1 inch long and set aside; make sure the new surface is well floured. Optional: to give the gnocchi an artistic touch, place a for on the work surface and gently side each gnocchi over the fork prongs to make a decorative shape. The ribs on the gnocchi help the sauce adhere better for a deliciously saucy bite. Place the gnocchi on a sheet pan and place in the freezer while infusing the butter preparing the cheese sauce. Set a pot of salted water to boil. In a large skillet, melt the butter with the sage leaves over medium-low heat. Once melted, add the milk and heavy cream; when warmed through, add the cheeses and stir continuously as the cheese melts. Remove the sage. While the cheese is melting, add the gnocchi to the boiling water, working in batches if necessary. As the gnocchi float to the top, use a round mesh skimmer to remove from the water and stir into the cheese sauce (continue to stir the cheese sauce). Once all the cheese is melted and the sauce is smooth, you can remove the sauce from the heat. Serve the gnocchi while warm. Sauce-less option: Heat a couple tablespoons of olive oil over medium-high heat. Add about 10 sage leaves and allow to cook and infuse the oil with flavor. Meanwhile, boil the gnocchi as directed above. Remove to a paper or other towel and pat dry. Add the dried gnocchi to the hot oil and sear on both sides until lightly browned and slightly crisp. Serve with the seared sage leaves.

Cheese / Recipes

November 25, 2020

Carmelo’s Homemade Gnocchi in a Dream of the Mountain & Dolce Gorgonzola Cheese Sauce

Homemade gnocchi doesn’t need to be intimidating! You may need to experiment with a potato-flour ratio before you get it just right, but once you...

Carmelo Sigona emigrated in 1912 from Sicily, bringing with him the tradition of making his own wine. His grandson and namesake, Carmelo Sigona, co-owner of Sigona's Farmers Market, has fond memories of his grandfather making wine and serving it at family meals on Sundays. After years of wanting to make his own wine just like Grandpa Sigona, present-day Carmelo has finally made his dreams come true. Tune in for more.

Nothing is more rewarding to Rob Sigona, our passionate produce buyer, than taking a road trip to visit one of Sigona's favorite farmers. About a five hour drive from the Bay Area, nestled in the Sierra Nevada foothills, is the town of Springville. There you will find a place seemingly untouched by time; a place called home to orange grower Ron Matik of Pleasant Oaks Ranch. Since 1984 Ron has grown some of the best heirloom navel oranges in the state, if not the world: the heirloom Washington Navel. "I have yet to taste an orange that is better than ours,” says Matik. “Maybe some with the same sweetness, but never better.” And Sigona's agrees! Heirloom Washington Navels are the variety that got the whole California citrus market booming all those years ago. It takes special attention from the farmer to tend to the soil and the variety to produce such outstanding fruit. "Small farmers, such as Ron, are a dwindling breed,” says Rob Sigona. “They’re passionate caretakers of the the land that produce exceptional quality; they are the rare gems." It is an achievement to find such great tasting oranges to bring in for our customers. We are excited to announce we’ll get a load of specially picked and packed heirloom Washington Navels in our store this week, delivered directly from Pleasant Oaks Ranch. So, come on by Sigona's to enjoy a slice of California’s prized history…for FREE! You can get a bag of free Pleasant Oaks Ranch oranges starting today through March 5th with your coupon when you spend $30 or more in the store.

Category: Cheese

Spanakopita Grilled Cheese on Moo-Na Lisa Cheese Bread

Oregano Balsamic-Roasted Tomatoes with Burrata

Traditional Swiss Fondue

Cheesemas 2021 at Sigona’s

Warmed Brie with Caramelized Balsamic, Pear & Pecan Compote

Recipe Roundup: Dream of the Mountain Ravioli

Cheese & Charcuterie Creations

Heirloom Blenheim Dried Apricot Recipe Round Up

Fresh Crab Melts on Sigona’s Moo-Na Lisa Cheese & Herb Bread

Carmelo’s Homemade Gnocchi in a Dream of the Mountain & Dolce Gorgonzola Cheese Sauce

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