Etorki is the leading Basque cheese in America, made with only the finest-quality sheep’s milk. It symbolizes all the strengths and riches of its rustic origin.

Etorki has a smooth, velvety texture and rich, hazelnut (almost burnt caramel-like) flavor. Its aroma is sweet and buttery, and the cheese is voluptuous on the tongue. Because of its supple texture, Etorki is perfect in recipes calling for grated or melted cheese. For those allergic to cow’s milk, Etorki makes an excellent substitute




Grilled Duck Breast & Etorki Charcuterie Dish Etorki Stuffed Pork Loin Roast duck fillet with apples and St. Agur cheese Etorki Cheese Stuffed Veal Schnitzel Cordon Bleu Chocolate-Dipped Berries & Etorki Cheese Comforting Lentil & Etorki Casserole



Grilled Duck Breast & Etorki Charcuterie Dish

Prep Time: 20 minutes · Total Time: 40 minutes · Serves 6 * Ingredients: * 2 D'Artagnan duck breasts, 1 lb. * each, skin and fat removed * and reserved * 1 Tbsp. fresh thyme, lightly chopped * 1 Tbsp. fresh parsley, chopped * 1/2 tsp salt * 1/4 tsp black pepper * 3 Tbsp. olive oil * 14 oz. Etorki cheese Direction * Heat grill or grill pan over medium. * In a small bowl, mix together the thyme, parsley, salt and pepper and olive oil. Rub 1/2 Tbsp. of oil mixture onto each duck breast and rub all over. * Place duck breasts on preheated grill; cook and turn over in 3-minute intervals until duck reaches medium doneness, about 12-15 minutes. Remove duck from grill and let rest 5-7 minutes. * Slice Etorki into 1/8 inch thick slices, and slice duck breast into 1/4 inch thick slices. Divide cheese and duck breast evenly between 6 serving plates, or arrange them on a large platter to serve buffet-style. Drizzle remaining oil mixture over all and serve.





torki Stuffed Pork Loin

Serves 6 * Ingredients: * 2 Tbsp. butter * 2 Tbsp. olive oil * 1 small onion, diced * 2 stalks celery, diced * 1 green bell pepper, diced * 1 Tbsp. fresh thyme, chopped * 1/2 cup ham, diced * 2 cups French bread, cubed * 1/4 cup chicken stock * 4 oz. Etoki cheese, cubed to 1/4 inch * 1 egg * 2 tsp. salt * 1tsp. pepper * 1-3 lb. pork loin, butterflied, and * pounded flat butcher's string Direction * In a large saute pan, melt the butter and oil over moderate heat. Add the onions, celery, and pepper and cook until the onions are wilted , about 5 minutes, stirring frequently * Add the thyme and ham and cook, stirring for 2 more minutes. Add the bread cubes and mix thoroughly. Stir in the chicken stock and remove from the heat. When cool, mix in the cheese, egg,and seasonings and stir to combine well. * Lay the pork loin cut side up and vertical, season with salt and pepper. Place the stuffing in a vertical row in the center of the loin. Wrap the meat around the filling and secure with the butcher's string. Season the exterior with additional salt and pepper. * Roast on a roasting rack in a preheated 350°F oven for 1 hour, or until a meat thermometer inserted in the center of the loin reads 145°F. * Remove from the oven and let standfor 15minutes. Remove strings, then slice and serve.



Etork Cheese Stuffed Veal Schnitzel Cordon Bleu

Serves 4 * Ingredients: * 4 veal cutlets (1 lb.) * ground black pepper * salt * 8 thin slices ham (6 oz.) * 1 1/4 cups Etoki cheese, * shredded (5 oz.) * 1 egg, beaten * 1/4 cup flour * 2/3 cup seasoned bread crumbs * 1/4 cup canola oil * 2 Tbsp. butter Direction * Preheat oven to 200°F. Between sheets of waxed paper, pound each cutlet to 1/8" thick. Season both sides with pepper and salt. * Place two folded ham slices on top of each cutlet, leaving 1/4" around the edges empty. Top each evenly with ¼ cup cheese. Brush exposed edges of veal with egg. Fold cutlets in half. Pound edges slightly to seal. * Dust folded cutlet with flour. Dip in egg and coat with bread crumbs. * In a large skillet, over medium heat, combine half the oil and half the butter, cooking until butter is melted and oil is hot. Cook two cutlets until golden brown, about 5 minutes, turning once during cooking time. Remove to small baking sheet and place in oven to keep warm. * Add remaining oil and butter to skillet. Heat until butter melts and oil is hot. Cook remaining cutlets. Place on baking sheet. Top cutlets with remaining cheese. Bake 5 min. or until cheese is melted. Serve immediately.





Chocolate-Dipped Berries & Etorki Cheese

Prep Time: 30 Minutes · Cooking Time: 1 Hour · Serves: 8 * Ingredients: * 8 oz. Etoki cheese * 1 cup semisweet chocolate chips * 1 lb. strawberries * 1/2 pint raspberries * 1/2 pint blackberries Direction * Cut cheese into 1/4" thick slices, and then into 1" squares or triangles. Set aside. * In a small, microwave-safe bowl, microwave chips on HIGH (100%) power for 1 minute. Stir. Microwave at 10 to 20 second intervals, stirring to keep the chocolate smooth, until melted. * Dip cheese and some of the strawberries halfway into the chocolate, shaking off excess. Place on a sheet pan lined with wax paper to cool and set chocolate. Drizzle chocolate over raspberries and blackberries. Place the entire pan into the freezer for about 10 minutes to fully set the chocolate. * Creatively arrange cheese and fruit on a plate decorated with chocolate. Decorating Tip: To easily drizzle fruit or decorate a plate using chocolate, place 1/4 cup chocolate in heavy-duty ziplock sandwich bag. Close bag tightly. Microwave on HIGH about 30 seconds. Knead. Microwave an additional 10 to 20 seconds or until chocolate is melted. Fold down top of bag tightly and snip 1/8" off one corner. Holding bag tightly, drizzle or dot where desired.





Comforting Lentil & Etorki Casserole

Prep Time: 30 Minutes · Cooking Time: 1 Hour · Serves: 6 * Ingredients: * 1 Tbsp. extra virgin olive oil * 1 cup chopped onion * 1/2 cup chopped red pepper * 1/2 cup chopped green pepper * 1/2 cup shredded carrots * 3 large garlic cloves, minced * 1 1/2 cups vegetable or chicken broth * 1 can (14.5 oz.) diced tomatoes * 3/4 cup lentils * 1/4 tsp. each curry powder, salt, oregano and basil * 1 1/2 cups fresh broccoli florets, chopped into bite-size pieces * 6 oz. Etorki cheese, grated (1 1/2 cups), divided Direction * Preheat oven to 350ºF. In a 4 qt. pot over high heat, cook and stir onion, peppers, carrots and garlic in hot oil until onions are tender, about 2 minutes. Add broth, tomatoes with juice, lentils and seasonings. Bring to a boil. Reduce heat to medium low. Cook 5 minutes. Add broccoli. Return to a boil and remove from heat. Stir in 1/2 cup of Etorki. * Lightly spray a 2 1/2 qt. casserole dish with vegetable oil. Pour lentil mixture into the dish. Top with remaining cheese. Cover and bake 40 minutes. Uncover and bake 20 minutes or until almost all of the liquid is absorbed.