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Need to use up some of those fresh garden tomatoes and have some of Ewetopia’s Philosopher cheese that your wanting to try in a new recipe.

Sandra Souza-DeSimone  contacted us on Facebook with the following modified recipe from Harvest to Heat, by Darryl Estrine and Kelly Kochendorfer.  She used Eweptopia Philosopher cheese mixed with manchego in her tomato galette.  What a great way to use up some of those fresh garden tomatoes.  Thank you for sharing and using our product.

Tomato Galette with Ewetopia Philosopher Cheese
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  1. 1 C all purpose flour + extra for work surface
  2. 1/2 t coarse salt + extra for tomatoes
  3. 1 t baking powder
  4. 1 stick chilled, unsalted butter cut in 1/2 inch cubes
  5. 1/2 C chilled creme fraiche
  6. 1/3 pound cheese- I mixed manchego and Ewetopia’s cheese from farmer’s market.
  7. 2 C heirloom tomatoes sliced and patted dry
  1. Combine flour, salt, butter and baking powder in the bowl of a food processor. Blend w/o over mixing.
  2. Mix in creme fraiche. Do not over mix
  3. Turn out on cutting board, push together in to a ball, wrap tight in plastic wrap and refrigerate 2 hours.
  1. Slice heirloom tomatoes, sprinkle with salt, spread on paper towels to drain.
  2. Heat oven to 425 degrees
  3. Dust work surface with flour and roll out ball of dough into a 12 inch circle about 1/8 inch thick.
  4. Place on baking sheet covered with parchment paper.
  5. Leaving a 2-3 inch boarder, cover with shredded/crumbled cheeses. Pat tomatoes dry and place on top of cheese.
  6. Fold the edges of the dough owner tomatoes leaving the center open.
  7. Bake until the dough is golden brown, 30-40 minutes. Let cool on a wire rack then slide on to a serving platter.
Adapted from Harvest to Heat by Darryl Estrine and Kelly Kochendorfer
Ewenity Creamery Inc. http://ewenitycreamery.com/

Denair, California

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