Fresh Mozzarella Winter Orzo Salad with Roasted Grapefruit and Tangerine


Fresh Mozzarella Winter Orzo Salad with Roasted Grapefruit and Tangerine

1lb orzo pasta
3 tablespoons extra virgin olive oil
juice from half a lemon
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 large beet, peeled
1 grapefruit, peeled and sliced
1 tangerine, peeled and sliced
3-4 slices Natural and Kosher fresh mozzarella
parsley, for garnish

Preheat oven to 400F. Place the beet on a rimmed baking sheet and roast for 40-45 minutes or until a fork easily pierces through. Meanwhile prepare pasta according to package instruction.
Once the pasta is cooked, drain and toss in olive oil, lemon juice, salt, and pepper. Fifteen minutes before the beet is cooked, place the grapefruit and tangerine slices on the baking sheet to roast. Cook them until the edges are nicely caramelized, about 15-20 minutes. Remove the beet and citrus and let cool. With gloved hands, dice the beets.
To assemble the salad, toss the orzo with the grapefruit and tangerine slices as well as the beets. With your hands, tear the mozzarella slices and sprinkle throughout. Lastly, garnish with the parsley and serve. This salad can be served warm, room temperature or cold. Enjoy.the kosher spoon : fresh mozzarella winter orzo salad with roasted grapefruit and tangerine

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


Natural & Kosher’s Italian Blend Cheese, Eggs and Avocado Stuffed Arepas

Arepas are a great choice for lunch or weekday dinner!

Natural and Kosher Italian Blend Cheese, Eggs and Avocado Stuffed Arepas


4 ripe Hass Avocados

Juice of 3 limes

2 teaspoons kosher salt

½ small bunch cilantro, finely chopped

¼ cup extra-virgin olive oil, plus ¾ cup for frying

2 tablespoons Natural and Kosher Grated Parmesan Cheese

3 cups Natural and Kosher Italian Blend Shredded Cheese

½ teaspoon freshly ground black pepper

3¾ cups warm water

4 cups masarepa (pre-cooked white or yellow cornmeal)

6 large eggs

½ cup oil-cured black olives, pitted and roughly chopped


  1. Peel and pit the avocados, cut the flesh vertically into ¼-inch slices, and place them into a flat bowl.
  2. Quickly cover the avocados with lime juice, sprinkle with ¼ teaspoon of the salt and the minced cilantro, and turn gently to coat. Cover with plastic wrap and set aside.
  3. Preheat the oven to 350°F. Spray 2 rimmed baking sheets with nonstick vegetable oil spray, line with parchment paper, and set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons Natural and Kosher Parmesan cheese, 1 cup Natural and Kosher Italian Blend Cheese, the remaining salt, the pepper, and cornmeal. With the mixer running at low speed, add the water. When it is fully incorporated, turn off the mixer. Remove the paddle, cover the bowl with plastic wrap, and let stand for 5 minutes. Replace the bowl and paddle and mix at medium-low speed for 5 minutes, until the mixture forms a soft pliable ball that easily pulls away from the side of the mixer and feels silky smooth. (If the dough does not form a ball easily, then add more water, drizzling in 1 tablespoon at a time and kneading well to incorporate after each addition.) Turn off the mixer, remove the paddle, cover the dough with plastic wrap, and let stand for 10 minutes.
  5. To form the arepas, divide the dough into 6 equal parts. Moisten your hands with cold water, and roll each into a smooth ball. With the palm of your hand, gently pat them into flat rounds about 5½ to 6 inches in diameter and ½ inch thick. Place on one of the prepared baking sheets, in layers separated by parchment paper, cover with plastic wrap, and set aside.
  6. Heat 1 tablespoon of the oil in a heavy, 8-inch skillet over medium heat until it shimmers. Cook the arepas, one at a time, for 1½ to 2 minutes per side, or just until a crust has formed and it is golden brown and crisp. Return the fried arepa to the other prepared baking sheets and place in the oven to keep warm.  Repeat with the remaining arepas, adding oil to the skillet as necessary, and stacking the finished arepas on the baking sheet in the oven, separated by sheets of parchment paper. (Reserve 1 tablespoon of oil.) When all of the arepas are cooked, remove the pan from the heat and reserve.
  7. Transfer 1 arepa to a cutting board. Holding it with your fingertips on top (not at the sides), slice the arepa in half  horizontally to make 2 circles, with a sharp, large knife. Repeat with the remaining arepas and sprinkle ⅓ cup of the Italian Blend cheese on the 6 bottom pieces. Return the 6 cheesy bottoms to the baking sheet and place in the oven. Reserve the 6 arepa tops.
  8. Pour the remaining 1 tablespoon oil into the reserved pan and set over high heat until it shimmers. Fry the eggs, 2 at a time, to desired doneness, transferring the fried eggs to a large platter.
  9. Remove the cheesy arepa bottoms from the oven and place a fried egg on each. Top each egg with 3 avocado slices and 1 teaspoon olives and place the reserved arepa tops gently on top of each. Serve immediately.

Kitchen Tips

  • The arepas, uncut and unfilled, will keep, wrapped individually and refrigerated, for up to 2 days. They can be frozen for up to 2 weeks.

Recipe by Tami Weiser for Natural & Kosher Cheese 

You can visit her blog at

Sweet Potato Latkes with Creamy Cheddar Sauce

Here’s a twist on the traditional latke recipe! Sina Mizrahi makes sweet potato latke’s with a creamy cheddar dipping sauce, featuring Natural & Kosher’s Artisan Cheddar Cheese. This recipe combines the sweet taste of yams with the savory taste of cheese. This recipe makes our mouth water!

Sweet Potato Latkes with Creamy Cheddar Sauce

2 large sweet potatoes, shredded
1 medium russett potato, shredded
1/2 cup all purpose flour
3 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
oil, for frying

1/2 stick butter
2 tablespoons all purpose four
1 cup milk
1 8oz. bag Natural and Kosher Artisan Cheddar Cheese
1 teaspoon salt

In a large bowl, mix the sweet potato, white potato, and flour. In another bowl, beat the eggs with the garlic, onion, salt, and pepper. Combine the egg mixture into the potato mixture. Heat the oil in a heavy-bottomed frying pan to 350F. Once the oil is hot enough, scoop handfuls of the potato mixture with your hands, form a ball and drop into the oil. Flatten with a spatula and cook 2-3 minutes per side, or until the bottom caramelizes and turns a golden brown. Transfer to a paper towel-lined plate to drain. Serve immediately or keep the oven on at 200F and keep the latkes there until ready to serve.

For the dipping sauce, melt the butter in a saucepan over medium heat. Once melted, whisk in the flour and keep whisking vigorously so the flour doesn’t burn. Add the milk and continue stirring. Reduce the heat to low and add the cheese and salt, stirring until melted. Serve warm alongside the latkes.


Recipe by Sina Mizrahi for Natural & Kosher Cheese 

You can visit her blog at for more beautiful photos.



Camembert Mac and Cheese

Have you ever made skillet mac and cheese? Now is your chance to try Sina Mizrahi’s unique recipe, featuring Natural & Kosher’s Camembert Cheese!

Sina’s recipe includes other Natural & Kosher cheese products as well but when she adds the Camembert cheese it adds an interesting depth and dimension to the dish, bringing this classic comfort food to the next level.


Camembert Skillet Mac and Cheese

1lb whole wheat elbow pasta
8 oz shredded Natural and Kosher mozzarella cheese (about 2 cups)
3.5 oz. Natural and Kosher Camembert cheese, rind removed and cut into small chunks
2oz. Natural and Kosher Parmesan cheese, grated
1/4 cup unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
1/4 cup Panko crumbs
1/4 teaspoon dried thyme
fresh thyme, for garnish (optional)

Bring a large pot of salted water to a boil and cook pasta until al dente, about 5-6 minutes. Strain, mix in a drop of oil to reduce sticking and set aside. 

In a mixing bowl, combine the mozzarella, camembert, and parmesan cheeses. In a different bowl, combine the panko and thyme.

In a large 10-inch ovenproof skillet, melt the butter over medium heat. When butter starts to foam, whisk in the flour. Whisk continuously until the flour is well incorporated, about 2 minutes. Slowly pour in the milk and continue whisking vigorously taking care that no clumps form. Continue whisking until the sauce has thickened to the consistency of heavy cream. Stir in the mustard, salt, pepper, and cayenne pepper. Reduce heat to the lowest setting. Meanwhile, preheat the oven to 500F or broil.

Slowly add the cheese mixture by the handfuls, whisking in between until just melted. The sauce should be thick, creamy and smooth. Remove from heat and fold in the pasta, stirring slowly until coated in sauce. Sprinkle the panko mixture and bake or broil for 4-5 minutes, until the top browns and the cheese is bubbly. Remove from oven and let it cool for 5-7 minutes before serving. 

Recipe by Sina Mizrahi for Natural & Kosher Cheese 

You can visit her blog at for more beautiful photos.


Poutine Latke’s by Busy in Brooklyn


In preparation for Chanukah we were looking for an original latke recipe. Busy in Brooklyn came up with an extremely creative idea! Poutine Latke’s! Poutine is a Canadian dish generally made with French Fries, cheese curds and gravy. This Poutine by Busy in Brooklyn is made with mini potato latkes, topped with Natural & Kosher’s Fresh Mozzarella cheese and a Parmesan gravy using Natural & Kosher’s Parmesan wedge. Yum! Now that is creative! (If you can’t make the latke’s you can buy mini latke’s in stores).


Potato Latkes:

4 large russet potatoes, peeled and grated
1 small white onion, grated
2 large eggs, lightly beaten
2 tablespoons matza meal
2 tsp kosher salt
Freshly ground black pepper
Vegetable oil, for frying


Put potatoes and onions in a cheesecloth and squeeze out as much juice as possible into a bowl. Let the mixture sit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add eggs, matza meal, salt and pepper and stir to combine. Mix in the grated potatoes and onions. Heat oil in a skillet and fry until golden brown on both sides. Drain on paper towels.

Yield: 12-14 medium latkes.

Parmesan Gravy:

1 tbsp butter
1 clove minced garlic
1 tbsp flour
1 cup vegetable stock
2 tsp soy sauce
2 tbsp freshly grated Natural & Kosher Cheese parmesan
salt and pepper, to taste


Add butter to a saucepan and melt over medium heat. Add garlic and stir until softened and fragrant, but not browned. Add flour and whisk continuously over medium heat until deeply golden. Be careful not to burn it! Slowly add stock, whisking continuosly, and continue to whisk until the mixture comes to a boil. Add soy sauce and parmesan and continue to cook, whisking as you go, until mixture is smooth and thickened. Season, to taste, with salt and pepper (it shouldn’t need more than a pinch of salt because the soy sauce and parmesan are salty). Pour through a fine mesh sieve, if desired, for silky smooth gravy.

Yield:  3/4 cup (you may want to double it)

VARIATION: to make it pareve, omit parmesan and use vegan butter.

Poutine Latkes:

potato latkes (recipe above) or store-bought mini latkes (as pictured)
parmesan gravy
Natural & Kosher Cheese Fresh Mozzarella, pulled apart into shreds


Set the potato latkes out on a platter (warm them, if needed). Scatter the fresh mozzarella over it and drizzle generously with gravy (make sure the gravy is hot so it can melt the cheese).

VARIATION: You may use this recipe over french fries, potato wedges or tater tots.
QUICK & EASY: buy a packet of gravy mix and prepare according the package directions. Use shredded mozzarella cheese.

Recipe by Busy In Brooklyn for Natural & Kosher Cheese 

You can visit her blog at for more beautiful photos.


Winter Caprese Salad by Busy In Brooklyn

Busy in Brooklyn created an original and stylish Winter Caprese Salad featuring Natural & Kosher’s Pre-sliced Fresh Mozzarella Cheese. Her choice of ingredients is what makes this salad so original! She creatively paired together persimmon, beet, arugula and pomegranates in her salad. This salad incorporates a variety of flavors. Take a look at the presentation in her beautiful photos!

Winter Caprese Salad

1 medium purple beet
1 fuyu persimmon
4 slices Natural & Kosher Cheese fresh sliced mozzarella
2 cups loosely packed arugula
1/2 cup pomegranate seeds
pomegranate molasses
good quality olive oil
sea salt, to taste


Wash the beet well and pat dry. Wrap in foil and roast at 400 degrees until fork-tender, about 45 minutes. Set aside to cool (leave it wrapped).

Peel and slice the persimmon the same thickness as the cheese. Unwrap the beet, and remove the peel by pushing it off with your hands. It should slide off easily. Slice the beet the same thickness as the cheese and persimmon.

Layer the stacks by placing slicing of beet, persimmon and mozzarella on top of each other. Top with some arugula, and repeat. Sprinkle the stacks with pomegranate seeds and drizzle with pomegranate molasses and olive oil. Finish with a touch of sea salt.

Makes 2 caprese salad stacks.

NOTE: for the prettiest presentation, look for beets and persimmon that are roughly the same width as the sliced cheese.

VARIATION: For a large party, create a caprese salad platter instead of stacks (double the recipe if necessary). Place the arugula on the platter and layer the beets, persimmon and cheese so that they overlap all around the platter. Sprinkle with pomegranate seeds and drizzle with olive oil and pomegranate molasses. Finish with sea salt.

OFF SEASON VARIATION: If you want to make these when persimmon are not in season, you can use golden beets, mangos or canteloupe instead.

Recipe by Busy In Brooklyn for Natural & Kosher Cheese 

You can visit her blog at for more beautiful photos.



Spinach & Feta Lasagna for Passover

Pesach is a good time to get inventive with recipes – like this take on a lasagna. It’s made with softened matzo in place of lasagna noodles – add some cheese and veggies and you’ve got a delicious lunch or dinner dish! This recipe is gebroks.

Passover Cheese Lasagna


4 to 6 sheets matzo

1 large egg, beaten with a pinch of salt (for brushing)

2 cups Natural & Kosher cheddar cheese

1 cup cottage cheese

1 cup Natural & Kosher feta cheese, crumbled

1 small bunch fresh dill, finely chopped (about 1/4 cup)

1 finely chopped onion

1 bag of fresh spinach

Salt and pepper, to taste

2 large eggs, lightly beaten

2 tbs olive oil


1.Heat the olive oil in a large skillet over medium heat.

2. Sauté the onion until golden. Add the spinach to the skillet and cover; allow it to cook 5-10

minutes. Stir in salt and pepper- remove from heat.

3. Preheat the oven to 350 degrees F, and oil an 8- or 9-inch square casserole dish

4. Mix together the Natural & Kosher feta, cottage cheese, dill, onion & spinach. Check seasoning— it should be somewhat strongly seasoned but be careful as the feta will add a lot of salt. Mix in the eggs.

5. Soften the matzo sheets, either by dipping them in a dish of water or running them under the faucet, until they are just starting to soften (you don’t want to over soak them, or they will become mushy). Set it aside in a clean dishtowel for about 5 minutes, then check to see that they have become bendable. If not, moisten them further and set them aside for another few minutes to absorb.

6. Cover the entire bottom of the baking dish with a layer of matzo (you will have to break some matzo in pieces to fill in the gaps). Gently spread half of the filling over the matzo. Top with another layer of matzo, then the remaining filling and then a final layer of matzo. Pour the beaten egg over the top, and spread to evenly glaze the top layer of matzo. Bake until the matzo is golden and the filling is hot and set, about 45 minutes. Allow to cool and set for 15 minutes, then serve.

Pizza with Brie

Pizza is a delicious dish for young and old alike. Adding brie to it amps up the sophistication, and takes Pizza beyond its humble beginnings.
If you love the nuttiness of brie then you’ll love this pie!
Use your favorite dough recipe or use store bought, whichever you prefer.
Pizza with Brie
1 store bought pizza dough
4-5 tablespoons olive oil
3 onions thinly sliced
10 oz assorted mushrooms (such as oyster, crimini), cut into bite-size pieces
3 garlic cloves, minced
Natural and Kosher Cheese Brie, cut into wedges
1 tablespoon minced, fresh rosemary, if desired
Mushrooms and Onions
1. Preheat the oven to 425 degrees F.
2. Heat 2 tablespoons olive oil in a skillet over medium-high heat.  Use  a wide, thick-bottomed saute pan for maximum pan contact with the onion.
Add the onion, sprinkle with salt, and cook, stirring occasionally, until they wilt completely and begin to stick to the bottom of the pan, approximately 10 to 20 minutes.
Reduce the heat to medium-low and cook, stirring and scraping the pan every few minutes. You can add 2 tablespoons of water if the pan begins to look like it’s burning and the onion is drying out.
Cook, stirring, scraping, and adding water as needed, until the onions caramelized.
3. Heat 2 tablespoons of olive oil or butter in another heavy large skillet over medium-high heat. Add mushrooms and  minced garlic clove.
Sauté until all liquid is absorbed, stirring frequently, about 10 to 15 minutes. Add 1 tablespoon of minced fresh rosemary, season with salt and pepper.
4. Divide the dough into half. On a lightly floured surface, roll out dough into a round shape; Transfer to a baking sheet and add and arrange your toppings as you desire.
5. Add NK Brie cheese wedges . You can add almonds if you want to add crunch to your pizza.


Chilaquiles is a traditional Mexican dish that combines tortillas with layers of salsa and cheese. This makes a perfect group dish for the Super Bowl or Sunday Brunch, because of the tortilla chips. Serve with margaritas for best results :)



8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed

1 jalapeño pepper, stem and seeds removed

1 white onion, halved again

4 garlic cloves

1 bunch of fresh rinsed and dried cilantro leaves (with stems)

Salt and freshly ground black pepper

1 bag of Tortilla Chips 13 ounce

2 cups of Natural and Kosher  Mozzarella shredded cheese



1. Put in a food processor the tomatillos, garlic, jalapeno, onion, cilantro, salt and pepper and process until you get a pretty smooth salsa.

2. Combine salsa and equal amount of vegetable broth OR water in a medium saucepan. cover and bring to boil over high heat then reduce to a simmer for about 30 minutes

3. Preheat the oven to 350 degrees. Place half the chips in a 3- Qt baking dish- squish them together so the bottom of the dish is covered ,spread a layer of  cheese, then a layer of salsa

Repeat the layering with the remaining chips, salsa mixture, and cheese on top- Bake until the casserole is hot and the cheese melts, 20 to 30 minutes.