We hope a few of our cheese-inspired family recipes will find their way onto your table!
Mexican Grilled Corn

Servings: 6                  Prep Time: 10 Minutes                  Total Time: 25 Minutes


1 cup Quinoa

1-10oz. can Enchilada sauce

1-4.5 oz. can chopped green chiles, drained

1⁄2 cup corn kernels

1⁄2 cup canned black beans

2 tablespoons chopped fresh cilantro leaves

1⁄2 teaspoon cumin

1⁄2 teaspoon chilli powder kosher salt & freshly ground black pepper, to taste

3⁄4 cup shredded cheddar cheese

3⁄4 cup Milano’s Shredded Romano Cheese

1 Avocado, halved

1 Roma tomato, diced


In a large saucepan of 2 cups water, cook quinoa; set aside. Preheat oven to 375 degrees. Lightly oil 8 x 8 basking dish. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1⁄2 cup cheddar cheese and 1⁄2 cup Milano’s Shredded Romano cheese. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes. Serve immediately. Garnish with avocado and tomato, if desired.

Zucchini Truffle Parmesan Pizza

Servings: 6         Prep Time: 10 Minutes         Total Time: 30 Minutes


1 tablespoon cornmeal

1/2 cup all-purpose flour

3 medium zucchini

2 clove garlic

For the pizza dough:

1 1/2 cups warm water

2 packets active dry yeast

2 tablespoons sugar

1/4 cup olive oil

2 teaspoons coarse salt

4 cups all- purpose flour


Heat oven to 425 degrees F. Dust a baking sheet with cornmeal. On a lightly floured surface, shape the dough into 14 to 16-inch oval, circle or rectangle, and place on the prepared baking sheet.

Using a vegetable slicer, slice the zucchini. In a large bowl, toss the zucchini, garlic, olive oil, Milano's Crushed Red Pepper, 4 tablespoons Milano's Grated Truffle Parmesan, and 1/2 teaspoon salt.

Scatter the zucchini mixture over the dough, sprinkle with the remaining 2 tablespoons of Milano's Grated Truffle Parmesan cheese and coat the crust with sesame seeds. Bake until the crust is golden brown and crisp, 20 to 25 minutes.

Stuffed Parmesan Portobello Mushrooms with White Wine

Servings: 4                   Prep Time: 15 Minutes                    Total Time: 40 Minutes


4 Portobello mushrooms, cleaned and stems removed

1/2 yellow onion (grated)

1/2 sticks butter

1-2 teaspoons minced garlic

1/2 cup Milano's Grated Parmesan Cheese

Basil for seasoning

1/2 cup Italian breadcrumbs

1 can sliced Cremini mushrooms

1/3 cup all-purpose flour

1/4 cup heavy cream

1/2 cup white wine


Sauté onion & garlic in melted butter. Wash mushrooms & remove stems, chop stem very fine. Add stems to sautéed onion & garlic. Add basil, salt & pepper to taste. Sauté stems until soft. Add Milano's Grated Parmesan Cheese. Remove from heat and add breadcrumbs until a paste like mixture forms. Fill caps with mixture. Bake at 350 degrees in a shallow pan rubbed with butter until mushrooms are soft & dark. While the mushrooms are baking, sauce garlic in a little butter. Add flour until a thick mixture forms. Slowly add heavy cream to thin the sauce. Add 1/2 cup of white wine & one teaspoon pepper. Once the sauce and mushrooms are done cooking, pour the sauce over the hot mushrooms and serve.