Blistered, crispy potatoes seasoned with smoky pimentón are a sublime contrast for our triple cream Mt Tam in @fromheadtotable's summery salad. Layered with juicy heirloom tomatoes, tender pea sprouts, baby kale, and a bracingly bright lemon dressing, this "salad-meets-cheese-plate" is perfect for barbeques, potlucks, and picnics. What are you cooking this summer?

Upgrade your hot dogs with Mt Tam, savory bacon jam, and tart pickled cherries with this casually decadent recipe from @thebraise. Buttery, rich Mt Tam melts with the heat of the frankfurter, balanced perfectly with bright, crunchy condiments and a toasty brioche bun. Whether you make the accompaniments yourself (recipes included) or pick them up from your local specialty shop, these loaded hot dogs will make you forget all about the ketchup.

It's "officially" panzanella season and we're adding our organic Fromage Blanc to Peg & Sue's favorite Tomato-Watermelon Panzanella Salad. Ripe summer tomatoes combine with juicy watermelon, fresh basil, shallot vinaigrette, and tart and creamy Fromage Blanc for this summer refresher. Best served poolside with an ice-cold glass of crisp rosé.

We teamed up with our friends at The Real Dill to create this over-the-top grilled cheese recipe, made with their pickle-infused Bloody Mary Mix and Habanero Horseradish Dill Pickles. Loaded with our organic, meltable Wagon Wheel Cheese and herbed Fromage Blanc and crusted with Bloody Mary Spice, this decadent grilled cheese is spicy, savory, oozy, and deeply satisfying.

It's hard to imagine a more perfect breakfast than @fromheadtotable's Rye Crêpes with Smoked Salmon, Fromage Blanc & Eggs. Rye and caraway galettes provide a toasty, savory base for our tangy, spreadable organic Fromage Blanc loaded up with dill, chives, and lemon zest. Top with smoked salmon (or caramelized mushrooms for a veg option) and fold in sides to frame a golden, oozy sunny-side up egg. If you're feeling extra, garnish with a dollop of trout roe or caviar.

One of the greatest joys of the spring garden is the arrival of squash blossoms, bursting with optimism for the season ahead. Here they are delicately filled with a mixture of our Fromage Blanc, blue cheese, and hazelnuts, dredged in cornmeal and fried to golden perfection. Serve over brightly-dressed spring greens and dark levain for a stunning snack or elegant main. What do you like to with squash blossoms?

We're celebrating the launch of Julia Turshen's latest cookbook, Simply Julia: 110 Easy Recipes for Healthy Comfort Food. Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients, with foolproof recipes for more nutritious takes on Julia's favorite comfort foods. This 80s-inspired recipe is a twist on her recipe for Yogurt with Roasted Pineapple Sauce + Toasted Coconut with our award-winning Cottage Cheese.

It’s peak artichoke season in California, and we’re craving bright, textured salads layered with the flavors of spring. Made with all raw ingredients, our co-founder Peggy’s Dry Jack, Artichoke, and Fennel salad is crunchy, briney, and perfectly balanced with fresh herbs, anchovies, and plenty of lemon juice. As an ode to her late Chez Panisse coworker and renowned chef Catherine Brandel, this salad captures the essence of California cuisine. Any hard shaving cheese like Parmigiano or pecorino will do, but for a true American original, we love finishing this salad with Vella Dry Jack. 

Our bite-sized, soft-ripened Inverness is the perfect topping for @fromheadtotable's lush Spring Farro Bowl, loaded with seasonal greenery and a bright dressing with tarragon and citrus. This healthy grain bowl is all about balance: creamy, funky Inverness has a brightness that lends itself to crunchy veg and tender herbs, with nutty, protein-packed farro rounding out the spring bounty.