Monroe, WI—Klondike’s Odyssey Feta offers just the right flavor profile to bring out the best in fall vegetables. With today’s emphasis on healthful, seasonal recipes, this piquant Feta from Klondike Cheese Company is an ideal ingredient for enhancing vegetable dishes. It’s salty to the taste, never bitter, and adds a little tang to recipes.
For example, Chef Jasper J. Mirabile, Jr. of Jasper’s Ristorante in Kansas City, MO, complements the flavor of seasonal acorn squash with Feta. His recipe for Odyssey Feta Cheese and Balsamic Roasted Acorn Squash requires only a little butter, brown sugar, cinnamon and nutmeg to create a fall sensation. The taste and texture of Feta Cheese, combined with the complexity of balsamic vinegar, add a new dimension to a traditional favorite.
Another signature recipe comes from Chef Christopher Koetke of Kendall Culinary School in Chicago. Odyssey Feta Cheese and Parmesan Potatoes is a robust dish to serve with grilled meat. Redskin potatoes are seasoned with salt and pepper, tossed with extra virgin olive oil and oven-roasted. Just before serving, Odyssey Feta Crumbled Cheese, grated Parmesan and Italian herb blend are tossed with the roasted potatoes. The fresh and tangy flavor of Feta brings this recipe alive.
Klondike Cheese Company’s award-winning signature cheese, Odyssey Feta, is produced in a state-of-the-art facility by the Buholzer brothers, Master Cheesemakers Ron, Dave and Steve. Klondike’s Odyssey Feta demonstrates the farm-to-table connection by starting with the freshest cow’s milk from Wisconsin family farms. Today, third and fourth generation family members operate the Klondike Cheese Company, and are devoted to maintaining the tradition originally started by a farmers’ cooperative 75 years ago.
For more information from Klondike, call 608-325-3021 or visit the website for additional recipes featuring Klondike Feta Cheese.
Source: Klondike Cheese Company
