01/16/2012 10:30 EST | Updated 03/17/2012 05:12 EDT

Fresh cheese curds tasty paired with greens in salad or melted on pan pizza

Here are two recipes using fresh cheese curds.

Fresh Cheese Curd Salad

If pomegranate seeds are unavailable, you can substitute 500 ml (2 cups) grape tomatoes.

750 ml (3 cups) spinach, trimmed

250 ml (1 cup) fresh cheese curds

250 ml (1 cup) red onions, thinly sliced

375 ml (1 1/2 cups) pomegranate seeds, or to taste

Chopped fresh parsley, for garnish


2 ml (1/2 tsp) garlic, minced

2 ml (1/2 tsp) dried oregano

45 ml (3 tbsp) balsamic vinegar

10 ml (2 tsp) Dijon mustard

2 ml (1/2 tsp) salt

1 ml (1/4 tsp) ground black pepper

50 ml (1/4 cup) extra virgin olive oil

In a large bowl, combine spinach, cheese curds, red onions and pomegranate seeds.

In a small bowl, whisk together garlic, oregano, vinegar, mustard, salt and pepper. Gradually add oil, whisking until mixture emulsifies. Toss with salad. Sprinkle with parsley.

Makes 4 servings.

Source: Suzanne Bourret.


Comforting Pan Pizza with Cheddar Cheese Curds and Parmesan

Serve with a spinach salad.

500 g (1 lb) lean ground beef

1 sweet red pepper, chopped

50 ml (1/4 cup) water

125 ml (1/2 cup) chili sauce

250 ml (1 cup) diced zucchini

250 ml (1 cup) diced eggplant

125 ml (1/2 cup) diced red onion

250 ml (1 cup) diced mushrooms

15 ml (1 tbsp) tomato paste

30 ml (2 tbsp) minced fresh basil

500 g (1 lb) homemade or store-bought pizza dough

Cornmeal or flour

175 g (6 oz) fresh cheese curds

50 ml (1/4 cup) grated Parmesan cheese

In a casserole on medium heat, cook ground beef thoroughly.

In a smaller casserole on medium heat, cook red pepper in water and chili sauce for 5 minutes or until tender. Puree to obtain a smooth sauce. Set aside.

Add zucchini, eggplant, onion and mushrooms to beef and cook for 4 to 5 minutes. Incorporate red pepper sauce, tomato paste and basil. Set aside.

Preheat oven to 200 C (400 F).

On a work surface, sprinkle a bit of cornmeal, then roll out pizza dough using a rolling pin. Dough must be large enough to cover the bottom and sides of a skillet roughly 30 cm (12 inches) in diameter and 2.5 cm (1 inch) deep.

Place dough in skillet and fill with beef-vegetable mixture.

Top with cheese curds, fold in any dough exceeding skillet edge, and bake for 30 minutes.

Sprinkle with Parmesan and bake for another 5 minutes.

Makes 6 to 8 servings.

Nutritional information per serving when recipe serves 8: 362 calories; 23 g protein; 31 g carbohydrate; 16 g fat; 3.6 g fibre; 802 mg sodium.

Source: Dairy Farmers of Canada.