Recipes with unsweetened cheeses

A refined Italian-inspired comfort dish

Delicate pasta tubes generously filled with baby spinach and truffle-infused Caprino Fresco are layered with velvety tomato sauce and finished with melted mozzarella. The result is an oven-baked masterpiece with a golden crust and aromatic basil finish.

Serving: 4

Tomato sauce - 500 ml

Fresh basil - 2 sprigs + extra for serving

Baby spinach - 250 g

Caprino Fresco with truffle - 600 g

Cannelloni - 10 tubes

Hard cheese (to taste) - 50 g

Mozzarella - 200 g

Salt and pepper - to taste

Bake at 180°C until bubbling and golden. Serve immediately with fresh basil for an elevated Mediterranean presentation.

A refined brunch recipe with soft artisan cheese

This airy oat pancake pairs creamy Caprino Fresco infused with Malabar black pepper and ripe tomatoes for a sophisticated yet comforting breakfast or brunch experience.

Ingredients (serves 2):

Instant oatmeal — 60 g

Egg — 1

Milk — 40 ml

Vegetable oil — 1 tbsp

Caprino Fresco soft cheese with Malabar pepper — 150 g

Tomato — 1

Fresh basil — ½ bunch

Salt and ground black pepper — to taste

Serve warm to highlight the contrast between creamy cheese and fresh herbs.

A Mediterranean classic elevated

This light, oven-finished frittata blends sweet roasted cherry tomatoes, tender spinach, and creamy sheep’s milk cheese for a naturally elegant, protein-rich dish.

Ingredients (serves 2):

Extra virgin olive oil with chocolate chili pepper - 2 tbsp

Onion - 1 onion

Black cherry tomatoes - 300 g

Baby spinach - 100 g

Basil - ½ bunch

Fromage frais de brebis with garlic and dill - 100 g

Eggs - 6

Salt - to taste

Ground black pepper - to taste

Bake at 180°C for 10–12 minutes until softly set and golden on top.

A premium appetizer or brunch centerpiece

Smoked bacon wrapped around warm spinach and aromatic soft cheese creates a luxurious balance of crisp texture and creamy interior.

Ingredients (serves 4):

Butter - 1 tbsp

Fromage frais de brebis cheese with garlic and dill - 70-80 g

Baby spinach - 200-250 g

Smoked bacon - 150-200 g

Salt - to taste

Ground black pepper - to taste

Melt the butter in a frying pan and lightly sauté the spinach for just 1-2 minutes, until the leaves are soft and crisp. Season with salt and pepper and let cool. Mix the spinach with the soft cheese before adding the first fillings. Spoon a portion of the filling onto the bacon strips and carefully roll them up. Place the rolls on parchment paper and bake at 190°C for 15-20 minutes, until golden brown and crispy. Juicy on the inside and crispy on the outside, they're perfect for breakfast or a light snack.

A refined bakery-style savory pastry

Golden, flaky puff pastry filled with herb-infused Caprino Fresco and caramelized cherry tomatoes delivers a sophisticated brunch or wine-pairing snack.

Ingredients (serves 2):

Puff pastry (yeast-free) - 500 g

Caprino Fresco soft cheese with basil and oregano - 150 g

Sweet Millions cherry tomatoes - 250 g

Fresh thyme - 3 sprigs

Egg - 1

Flour - 2 tbsp (for working with the dough)

Sesame seeds - to taste

Salt - to taste

Ground black pepper - to taste

How to make:

Roll out the dough and cut into squares. Place a spoonful of cheese, cherry tomato halves, thyme leaves, and a pinch of salt and pepper in the center of each square. Fold the corners toward the center and pinch gently. Brush the surface with beaten egg, sprinkle with sesame seeds, and bake at 200°C for 20-25 minutes until golden brown. The puff pastries are airy and crispy on the outside and soft on the inside, with a warm cheesy center and juicy tomatoes that create a contrast of textures and flavors.

A modern take on a European classic

Crisp on the outside, tender within — these herb-infused potato pancakes are finished with a luxurious spoonful of fennel-infused Fromage Blanc and a hint of lemon zest.

Ingredients (serves 2):

Potatoes - 2 medium

Egg - 1

Flour - 1 tbsp

Dill, green onions, and parsley - finely chopped to taste

Healthy Farm rosemary salt - to taste

Malabar black pepper - generously

Frying oil - to taste

Fromage Blanc with ground fennel - 2 tbsp

Lemon zest - a pinch for serving (optional)

How to make:

Grate the potatoes finely, gently squeeze out excess moisture, and combine with the egg, flour, fresh herbs, salt, and pepper. Form small pancakes in a hot frying pan with butter and fry until golden brown on both sides, crispy on the outside and tender on the inside. Serve immediately, while still warm, topped with a spoonful of soft Fromage Blanc cheese, a pinch of freshly crushed pepper, and a little lemon zest, if desired—the aroma and flavor are even more vibrant.

A wholesome premium family dish

Tender zucchini filled with savory minced meat, mushrooms, and creamy Malabar pepper cheese — baked to golden perfection.

Ingredients (serves 4):

Zucchini - 3

Ground meat - 400 g

Onion - 1

Champignons - 200 g

Vegetable oil - 2 tablespoons + extra for greasing

Sour cream - 2-3 tablespoons

Caprino Fresco with Malabar black pepper - 150-170 g

Salt, pepper, and herbs - to taste

How to make:

Slice the zucchini lengthwise and carefully remove the core. Add a little salt and let sit for 5 minutes to release excess liquid. Fry the onion until soft, add the ground beef and cook until golden brown, season with salt and pepper. Chop the mushrooms and combine with the ground beef, simmering for 5-7 minutes. Stir in sour cream to make the filling tender and creamy. Fill the boats with the ground beef, top with slices of Caprino Fresco with Malabar black pepper, and bake at 180°C for 25-30 minutes, until the cheese is melted and deliciously golden. Serve hot, sprinkled with herbs.

A modern gourmet street-food concept

Golden waffles layered with creamy Caprino Fresco, sausages, crisp lettuce, and pickled cucumber create a playful yet premium snack.

Ingredients (serves 2):

Eggs - 3

Milk - 60 ml

Flour - 70 g

Salt and pepper - to taste

Vegetable oil - 1 tbsp + extra for greasing

Sausages - 6

Pickled or marinated cucumber - 1

Lettuce - to taste

Cheese - a few slices

Caprino Fresco with sun-dried tomatoes - 50 g

How to make:

Whisk the eggs with milk, salt, and pepper, add flour and butter, and mix into a waffle batter. Bake the waffles until golden brown. Fry or boil the sausages. Spread a layer of soft Caprino Fresco on a warm waffle, then top with lettuce leaves, cucumber slices, cheese, and sausage. Top with a second waffle and press lightly.

An elegant fusion appetizer

Juicy shrimp, sautéed vegetables, and melting soft cheese wrapped in rice paper and fried until delicately crisp.

Ingredients (serves 2):

Peeled shrimp - 200 g

Baby carrots - 100 g

Chinese cabbage - 200 g

Garlic - 1-2 cloves

Green onions - 3-4 stalks

Vegetable oil - 1 tbsp + extra for frying

Soy sauce - 2 tbsp

Sesame oil - 1 tsp

Ground black pepper - to taste

Flour - 1 tbsp

Water - 2 tbsp + extra for soaking

Rice paper - 10-15 sheets

Caprino Fresco soft cheese with Malabar pepper - 50 g

Dried shiitake mushrooms - 3-4 can be added

How to cook:

Finely chop the vegetables and chop the shrimp so their flavor is evenly distributed throughout each serving. Heat oil in a frying pan and sauté the garlic and green onions until fragrant and slightly sweet. Add the carrots and cabbage, and optionally, shiitake mushrooms. Stir and add soy sauce with a drop of sesame oil to ensure the vegetables are tender and juicy. Finally, carefully fold in the shrimp and pieces of soft cheese—the cheese melts, creating a creamy texture around the filling. Wrap the mixture in softened rice paper and fry until golden and crispy.

A refined bakery-style delicacy

Buttery shortcrust pastry filled with cream, eggs, Parmesan, ham, and basil-infused Caprino Fresco — topped with caramelized cherry tomatoes.

Ingredients (serves 2):

Sweet Millions cherry tomatoes — 300-400 g

Extra virgin olive oil with basil — 1-2 tbsp

Salt — to taste

Ground black pepper — to taste

Flour — 180 g + extra for dusting

Butter — 100 g

Water — 2-3 tbsp

Chicken yolks — 6

Chicken whites — 1-2

Ham — 80 g

Parmesan — 100 g

Eggs — 3

Dairy cream — 250 ml

Basil — ½ bunch

Caprino Fresco soft cheese with basil and oregano — 80-100 g

How to make:

Slice the cherry tomatoes and bake them with olive oil, salt, and pepper until caramelized. Prepare a dough from flour and cold butter, add ice water, form the quiche base, and lightly bake it. Beat the eggs with cream, add the yolks, grated Parmesan, sliced ​​ham, and basil, and mix with the soft cheese. Divide the filling among the molds and carefully arrange the baked cherry tomatoes on top. Bake for 20-25 minutes until golden brown on top.