Recipes with the taste of Colțești
At De Colțești, we believe good cheese deserves to be part of dishes that rise to the occasion.
So we’ve joined forces with Chef Adrian Truță, a man who loves pure flavors just as much as we do. He helps us transform our cheeses into recipes that have something special: simplicity, balance, and that flavor that makes you smile for no reason. Here, you’ll find ideas for peaceful meals, shared joys, and moments when you want to put something good and honestly made on the table.
Everything you see here is thought out and cooked with heart — from good cheese and people who put love into what they do.
Shrimp in cherry tomato, white wine, and Colțești cream sauce with mixed cow and sheep milk feta cheese
A delicious and easy-to-prepare recipe.
Peeled shrimp – 150g
Cherry tomatoes – 100g
Olive oil – 20ml
Authentic Colțești sour cream – 20ml
Mixed cow and sheep milk cheese – 70g
Salt – 2g
Pepper – 1g
Fresh dill – to taste
White onion – 30g
Colțești butter – 10g
Dry white wine – 20ml
Heat the olive oil in a pan, add the shrimp, and cook for 1–2 minutes until they turn pink. Remove and keep warm. In the same pan, sauté the onion in butter, add the tomatoes, and cook until softened. Deglaze with white wine and let simmer for 2–3 minutes. Add the heavy cream, stir, then return the shrimp to the pan. Season and sprinkle with the crumbled telemea cheese.
Serve in bowls or deep plates, garnish with fresh dill. Serve hot, as an appetizer or a light main course
Produse folosite în această rețetă
Celery cream soup with Real Colțești Sour Cream, jamon flakes, and Cremă Focșani chips
Tasty and healthy
Celery – 150g
Onion – 50g
Authentic Colțești sour cream – 30ml
Egg yolk – 20g
Olive oil – 10ml
Salt – 2g
White pepper – 1g
Jamon – 20g
Cremă Focșani chips – 20g
Sauté the celery and onion in butter, then simmer in vegetable stock until soft (20–25 min). Blend until smooth. Add the heavy cream and egg yolk, stirring without bringing to a boil. Season to taste.
Bake the prosciutto between sheets of parchment paper at 170°C for 8–10 minutes, then break into flakes. Bake the Cremă Focșani chips for 6–8 minutes at 180°C, until crispy.
Pour the hot cream into bowls, sprinkle with jamon flakes and Cremă Focșani chips, then garnish with beetroot powder. Serve hot, immediately after plating.
Produse folosite în această rețetă
Tasting of De Colțești spiced cheeses with jamón and fresh fruit
Delicious and easy to prepare.
Aged cheese with chilli – 20g
Aged cheese with walnut – 20g
Aged cheese with basil – 20g
Aged cheese with caraway – 20g
Aged cheese with wild thyme – 20g
Aged cheese with lavender – 20g
Aged cheese with pistachio – 20g
Aged cheese with truffles – 20g
Aged cheese with pepper – 20g
Jamon – 80g
Strawberries – 30g
- Select 9 different varieties of Colțești aged cheese (with chili, caraway, walnut, basil, thyme, lavender, pistachio, truffles, pepper). Slice into various shapes – cubes, sticks, or triangles. Remove the ham from the refrigerator 15 minutes before serving and fold it artistically. Slice the strawberries thinly and sprinkle with a little lime. Optionally, lightly oven-roasted walnuts can be added.
Arrange on a large platter or a flat plate, alternating the cheeses by color. Arrange the ham in small clusters, and intersperse the fruits and nuts decoratively. A teaspoon of honey can be added in the center. Serve cold, at room temperature.
Produse folosite în această rețetă
Lava Cake with smoked kneaded cheese and Focșani cream with black cherry jam and pistachios
A must-try!
Colțești kneaded cheese 80g
Focșani cream cheese 50g
Colțești butter 110g
White chocolate 130g
Whole eggs 150g (3 pieces)
Egg yolks 50g (2 pieces)
Powdered sugar 60g
Flour 80g
Black cherry jam 180g
Pistachios 90g
-
Preparing the chocolate and cheeses:
Melt the white chocolate and butter in a heat-resistant bowl using a bain-marie (a bowl placed over a pot of hot water, ensuring the bottom of the bowl does not touch the water). Stir until smooth. Add the grated aged cheeses to the warm chocolate mixture and stir until melted and fully incorporated. -
Mixing the eggs:
In another bowl, whisk the eggs, egg yolks, and powdered sugar until you get a light, frothy mixture. Gradually incorporate the melted chocolate and cheese mixture into the egg mixture, stirring gently with a spatula. -
Adding the flour:
Sift the flour over the mixture and fold in gently until completely incorporated, being careful not to deflate the mixture. -
Preparing the molds:
Grease and flour 4 individual molds (ramekins or aluminum molds). Pour the mixture into the molds, filling them about two-thirds of the way. -
Adding the filling:
Place a teaspoon of melted white chocolate and a small piece of soft aged cheese (e.g., Cremă Focșani) into the center of each mold. Cover with a little more of the lava cake batter. -
Baking:
Preheat the oven to 200°C (top and bottom heat, no fan). Bake the lava cakes for 10-12 minutes, until the edges are set but the center remains slightly soft.
- Remove the molds from the oven and let them cool for 1-2 minutes. Invert the lava cakes onto individual plates and decorate with black cherry jam, pistachios, and a dusting of powdered sugar.
Note: Aged cheeses add a subtle salty note that contrasts pleasantly with the sweetness of the white chocolate, creating a surprisingly harmonious combination.
Enjoy your meal!
Produse folosite în această rețetă
