Fried Green Tomatoes with Herbed Goat Cheese


1/2 cup all-purpose flour
2 eggs, beaten
1 log herbed goat cheese by Natural and Kosher
1 cup panko bread crumbs
¼ cup parmesan cheese grated by Natural and Kosher
4-6 green tomatoes, sliced 1/2 inch thick
1/2 cup canola oil


1. Place the flour, eggs, and panko bread crumbs mixed with parmesan, in 3 separate shallow bowls.
2. Pat each slice of the tomato dry to remove any moisture.
3. Spread a ½ a tablespoon of goat cheese over one slice of tomato.
4. Dip the tomato/goat cheese slice, first in the flour, then in the eggs (letting any excess drip off), then the panko-cheese mixture, pressing gently to help it adhere.
5. Set aside each crumbed tomato slice on a tray lined with parchment paper and continue to batter up the rest of the tomatoes.
6. Heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomatoes until golden, 1 to 2 minutes per side. Transfer to a paper towel–lined plate.
Serve immediately.

Recipe by Naomi Nachman, The Aussie Gourmet for Natural & Kosher Cheese You can visit her blog at:

Photo by Melinda Strauss, KitchenTested


Falafel Mozzarella Sticks


Baked Falafel Mozzarella Sticks
    1. 1 16 oz. can chickpeas (around 1 1/2 cups) drained and rinsed
    2. 1 small yellow onion, chopped
    3. 1/2 cup fresh parsley
    4. 1/2 cup fresh basil
    5. 3 cloves garlic, minced
    6. 2 Tbsp olive oil
    7. 1 tsp baking powder
    8. 1 tsp kosher salt
    9. 1/2 tsp pepper
    10. 1/2 tsp cumin
    11. 4-5 mozzarella sticks, cut in half
Tomato Tahini Sauce
    1. 1 cup of cherry tomatoes (around 15 tomatoes)
    2. 1/2 cup tahini paste
    3. 1/4 cup water
    4. 2 Tbsp tomato paste
    5. 2 Tbsp apple cider vinegar
    6. 2 Tbsp olive oil


Baked Falafel Mozzarella Sticks
    1. Freeze mozzarella sticks in an airtight container overnight, or for at least 4 hours.
    2. Preheat the oven to 450 degrees F. and line a baking sheet with parchment paper. Spray the parchment with cooking spray or drizzle with a bit of olive oil to coat.
    3. Blend all falafel ingredients, except for the mozzarella, in a food processor until very smooth.
    4. Remove mozzarella sticks from the freezer and using your hands, cover each piece of cheese with around 1/4 cup of the falafel mix. Make sure the cheese is completely covered and place the sticks on the parchment lined baking sheet. Spray the tops of the falafel sticks with cooking spray or drizzle with a bite more olive oil to create a nice brown top on the sticks and to seal in the cheese.
    5. Bake the falafel mozzarella sticks for 15 minutes then remove from the oven, carefully flip with a spatula and cook for another 10 minutes. Some of the cheese might ooze out but that’s okay! That cheese will toast up and it’s great for snacking.
Tomato Tahini Sauce
  1. Blend all ingredients in high speed blender and serve with falafel mozzarella sticks.

Recipe by Melinda Strauss, Kitchen Tested for Natural & Kosher Cheese You can visit her blog at:


Peach Panzanella Salad with Fresh Mozzarella

Peach Panzanella Salad

2-3 slices of bread*
2 ripe peaches, halved and pitted
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 bunch parsley, finely chopped
1 Natural and Kosher Cheese fresh mozzarella
1-2 tablespoons balsamic vinegar
Extra virgin olive oil
salt and pepper

If using fresh bread, brush each side with olive oil and toast for 3-4 minutes or until golden brown.

Heat a nonstick pan over medium heat and grill the peaches face down until they let out some juices and are slightly charred, about 3-5 minutes. Remove from heat and let cool until comfortable to handle. Slice into 4 parts and cut across each peach half.

In a wide bowl, combine the peaches, cherry tomatoes, red onion, parsley and bread cubes. With your hands tear pieces of mozzarella and scatter around. Season everything generously with salt and pepper. Pour a generous glug of olive oil and the balsamic. Give everything an informal toss with a spoon and serve.

*Panzanella is best served with day old rustic bread that’s soaked in olive oil. If you have that around, even better, otherwise toast makes a nice alternative.

Recipe by Sina Mizrahi, The Kosher Spoon for Natural & Kosher Cheese You can visit her blog at:


Goat Cheese Salad with Raspberry Vinaigrette

Cheese mixture
2 packages Cranberry Pecan goat cheese (Natural and Kosher brand)
½ cup all purpose flour
2 eggs, beaten
3/4 cup plain panko crumbs
1 tablespoon black sesame seeds
1/4 cup canola oil

Set up three dishes on the counter: Fill the first with flour, the second with the egg and the third with the panko crumbs mixed with the sesame seeds.

Slice the goat cheese into quarter inch rounds and form each slice into disc about the size of a quarter. Coat each disc in flour, then in egg, then in the panko crumb mixture. Once they’re all coated, set them aside while your pan heats up.

Place a sauté pan over medium heat and bring 1/4 cup oil to 360 degrees using an oil thermometer. Once the oil is hot, place the coated discs of goat cheese into the pan and cook until golden brown on both sides, about 1 minute. Drain on paper and cool. Set aside and prepare dressing.

1 tablespoon shallots (about 1/2 a small shallot)
3 Tablespoon raspberry preserves
2 tablespoons balsamic vinegar
1/3 cup olive oil
Salt and ground black pepper

Place shallot in food processor and mince finely. Then add preserves and vinegar.
Then in a steady stream while machine is running add the olive oil. Add salt and pepper to taste. You can do this by hand with a whisk but it is a smoother consistency in a food processor.

3 cups mixed greens
½ cup honey glazed pecans or terra chip stixs, (optional)

Place salad greens on a large platter, add the cheese rings around them and drizzle with dressing.
Top with pecans or terra chip stix if using.

Recipe by Noami Nachman, The Aussie Gourmet for Natural & Kosher Cheese You can visit her blog at:


Beet Feta Salad with Cranberries, Almonds and Sunflower Seeds

This beet salad features our Crumbled Feta!

It is perfect for the summer ~ light, refreshing, sweet, salty and crunchy all at the same time! Yum!

 2-3 large or 6-8 small/medium beets
2 tablespoons extra virgin olive oil
1 clove of garlic, minced
1 tablespoon vinegar
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 container of Natural and Kosher Crumbled Feta
1 tablespoon chopped cilantro or parsley
1 tablespoon slivered almonds, roasted
1 tablespoon sunflower seeds, roasted
1 tablespoon dried cranberries

1. Slice the stem off each beet and scrub well. Place beets in a pot and pour enough water to cover entirely. Bring to a boil over medium high heat and cook until the beets are tender and a fork easily pierces through.

2. Peel and dice the beets. In a large bowl, combine the diced beets, oil, garlic, salt, and pepper.

3. To serve, spoon the beets onto a serving platter or in a bowl and sprinkle the feta, cilantro, almonds, seeds, and cranberries over it generously. Serve warm or cold.

Note: I choose to sprinkle the toppings over the beets rather than toss everything together so that the feta stays sparkling white and the nuts and seeds don’t become soggy if waiting too long.

Instead of boiling the beets, you can also roast them in a 425F oven for 40-45 minutes.

Recipe by Sina Mizrahi for Natural & Kosher Cheese You can visit her blog at for more beautiful photos.

Parmesan Crisps


These Parmesan Crisps are a great addition to your salad!

1. Preheat oven to 400˚F.

2. Line a large baking pan with parchment paper.

3. Pour a heaping tablespoon of Natural & Kosher grated Parmesan cheese onto the baking sheet and gently flatten with a spatula. You can mold it to any shape you desire by using a cookie cutter.
Repeat with the remaining cheese, leaving about 2 inches between them.

4. Bake about 10 minutes . Take it out of the oven and let it cool on the baking sheet and gently remove with a thin spatula.

Variation: you can add some extra kick to this recipe just by adding a few ingredients to the grated cheese.  Try thinly chopped rosemary leaves, or add 1/8 Tbsp. of cayenne pepper or garlic powder.

Recipe and photo by Miri Oren!

Tomato and Parmesan Cheese Bruschetta

These tomato and parmesan cheese are delicious for lunch!


1 baguette

2 large cloves of garlic

Natural  & Kosher Cheese grated parmesan cheese

2 lbs of small round tomatoes

30 leaves of basil

2 tbsp oregano

Half cup tbsp olive oil

Pinch Salt and pepper


1. Slice baguette diagonally, lay them on a baking tray. Brush with olive oil and sprinkle with salt. Toast the bread.

2. Take one or two large cloves of garlic, cut it in the middle, and rub it o top of the toasted bread, while it is still hot. Place the bread in your serving dish.

3. Dice the tomatoes, and place in a bowl. add the oregano,  olive oil, and chopped basil leaves. Mix all the ingredients together.

4. Pour the tomato mixture on top of each piece of bread. Pour parmesan cheese on top.

5. Serve and enjoy!

Recipe and photo by @thekosherchef on Instagram!

Broccoli Parmesan Poppers

A kid-friendly recipe for your children. Adults will love these Broccoli Poppers too!!

Gluten Free Broccoli Parmesan Poppers

32oz. bag frozen broccoli
2 eggs
1/2 cup Natural & Kosher grated parmesan cheese
1/2 cup almond meal
1/2 tsp garlic powder
salt and pepper, to taste
1 cup flaxseed meal
1 tsp smoked paprika
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp kosher salt
Marinara sauce or Greek yogurt ranch dip (recipe follows), for dipping


Add broccoli to a pot of salted water and bring to a boil. Drain well, pushing down on the broccoli to remove moisture. Pulse the broccoli in the food processor until finely chopped, but not ground. Place the chopped broccoli in a mixing bowl and add eggs, Parmesan, almond meal, garlic powder, salt and pepper. In a separate bowl, mix the flaxseed meal and spices. Roll 2 tablespoons of broccoli batter into balls and dip into the flaxseed mixture. Place on a greased baking sheet and spray with cooking spray. Bake at 400 degrees for 20-25 minutes, or until golden and crispy.

Yield: 27 poppers

VARIATION: For more cheesy goodness, use Natural & Kosher cheese shredded cheddar instead of the parmesan.

NON GLUTEN FREE OPTION: roll the broccoli balls in flavored panko bread crumbs.

NUT FREE OPTION: use bread crumbs instead of almond meal.

Recipe by Busy in Brooklyn for Natural & Kosher Cheese You can visit her blog at for more beautiful photos.

Pesto Alfredo with Goat Cheese

Pesto Alfredo with Goat Cheese
1 box Fettucine, cooked according to package
5 tablespoon butter
1 clove garlic, crushed
¼ cup flour
1/4 cup sour cream
2 oz goat cheese by Natural and Kosher
4 tablespoon prepared pesto (I used Sabras brand)
1 1/2 cups whole milk
Kosher salt and fresh cracked pepper to taste

In a deep sauté pan on low heat, melt butter and then add in clove of  garlic and stir.
Add ¼ cup flour and mix in with butter till it becomes a thick paste. This is called a roux. Cook for 1 minute on low.
While continuously stirring add the sour cream and goat cheese, then and pesto until it also becomes thick.
Add in the milk slowly, and continue to whisk till it becomes thickened, which will happen at boiling point.
Season with salt and pepper.
Toss in cooked pasta and mix well. Serve with a poached egg on top.
The sauce can be made up to 3 days in advance and placed in the fridge. When reheating the sauce which may have thickened from being in the fridge, add a little milk to loosen the sauce, and re-season with salt if needed.

Recipe by Naomi Nachman, The Aussie Gourmet for Natural & Kosher Cheese You can visit her blog at:

Photo by Melinda Strauss, KitchenTested