​Lomage is Delectable

The co-inventor of Lorraine Cheese developed a new cheese, Lomage, that is creamy, nutty and has a delicate texture. Dave Grigsby and his father Charley received a patent for their innovative work. Dave explained that there is nothing like Lomage. It is great on sandwiches, especially Lomage on Reuben! Check out the Quiche Lomage and Lomage Reuben recipes below.
Working with his father at an early age, Dave quickly learned from his father's days at Kraft Foods. "I learned both the Art and Science behind making high quality cheese" Dave stated. When asked why the interest in cheese, he replied "It's in my blood. They say that cheese is addictive, and maybe that is why I find it so fascinating to make something so delicious." Having tasted cheese from around the world, Dave learned about the appetizing flavors that cheese can provide.

Introducing quiche "lomage"

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Quiche “Lomage”
Ingredients:
1/2 (14.1-ounce) package refrigerated piecrusts
1 pound bacon, cut into 1/2-inch pieces
1/4 cup green onions, chopped
8 ounces Lomage Cheese, grated and divided
6 large eggs, beaten
1 cup heavy cream
1/2 teaspoon table salt
Dash of ground red pepper
Dash of white pepper
1/8 teaspoon ground nutmeg

Directions:
Preheat oven to 425°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool piecrust on a wire rack with preparing filling.
Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon; sprinkle half of Lomage Cheese over onions.
Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.
Bake at 350° for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.

“LOMAGE” REUBEN
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INGREDIENTS:
Rye Bread
Thousand Island Dressing
LOMAGE cheese slices
Corned Beef slices
Sauerkraut, drained

Lightly toast bread on both sides. Spread each slice with dressing. Top one with Lomage, corned beef and sauerkraut, then do the same with second slice of toast. Heat in 400 degree oven three or four minutes, or until cheese melts.