Fiscalini Farmstead, Traditional Bandage Cheddar – Marcella The Cheesemonger International Guilde des Fromagers
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Fiscalini Farmstead, Traditional Bandage Cheddar

IMG_20131016_164333_462Made with Raw Milk

On a recent trip to Los Angeles, I scored a substantial wedge of Award-Winning Fiscalini Bandage Cheddar. Considered one of the world’s best traditionally-produced cheddars, Fiscalini Bandage Cheddar is a farmstead cheese made in Modesto, California on a third-generation family dairy farm owned and operated by John Fiscalini and his children along with Head Cheesemaker, Mariano Gonzales. To learn more, visit their website.

This bandage cheddar is salty and sweet, with a nutty creaminess that lingers on the palate. The dense paste crumbles when shredding; it is made with raw cow’s milk and you can taste the just how happy those cows are. It is often true that raw milk cheeses have more complexity in flavors and that’s how it is with this cheese.

First up, The Man and I had this cheese as an appetizer with apples. It turned out to be dinner; not sure if it was filling or we over-indulged and couldn’t stop eating… but which ever, we decided we didn’t need dinner after this tasty appetizer.


Fiscalini Bandage Cheddar Pimento Cheese Spread

The next day I used this cheese to make a pimento cheese spread. Here’s what I did:IMG_20131017_135001_988


1 pound of Fiscalini Bandage Cheddar, shredded

1 Jar of Chopped pimento

1 Dollop of Mayo

Salt and Pepper to taste.


Throw everything into a food processor and process until blended. We prefer it a little chunkier.

Serve with 34 Degree Crispbread Crackers or on Dave’s Killer Bread. (Had it been Master’s Sunday, I would use Wonder Bread in memory of my younger brother, Joel.)

BTW, when you use a cheese like this, the finished product is going to also be superior in taste…


Fiscalini Bandage Cheddar Pancake with Chicken Better Than Broth and Fresh Herbs

IMG_20131020_112423_880This morning, I made another variation of David Eyre’s Oven Pancake using the Fiscalini Bandage Cheddar. I decided to go savory and the final product was amazing… The Man seriously swooned… seriously…

Here’e what I did:


2 Tablespoons Butter

2 Tablespoons EVOO

1/2 Teaspoon Better Than Broth – Chicken Flavor

6 ounces of Fiscalini Bandage Cheddar, shredded and divided into 2 parts – two-thirds and one-third.IMG_20131020_112835_946

4 eggs

1 cup flour

1 cup whole milk

1 teaspoon Mediterranean Fine Sea Salt

Pinch of fresh nutmeg, grated

Snippets of fresh rosemary, parsley and chives


Pre-heat oven to 425 degrees Fahrenheit.

Pre-heat cast iron skillet in oven. Add butter, EVOO and Better Than Broth to skillet. Heat, to melt butter and BTB but don’t allow to smoke.

Whisk eggs, flour, milk, salt. nutmeg and fresh herbs in mixing bowl. Add 2/3 of the cheese.

Pour into pre-heated skillet.

Bake 10 minutes. Top with remainder of cheese and bake 5 more minutes.

Cut into four slices and serve with maple syrup or your favorite jam.

Inspired by the recipe of David Eyre which you can review by clicking here.

If you happen to be on the 6am non-stop this Tuesday from Portland to Minneapolis, I’ll be snacking on this cheese with some fruit and nuts… If you ask really nice, maybe I’ll share…

Fiscalini Bandage Cheddar can only be given 4 Paws out of 4 Paws… it’s that good… to give it less would be sinful…

Serving Suggestions: See above…

Wine Pairing: A full-bodied red.

Beer pairing: IPA

You can read Spaulding interview with John Fiscalini by clicking here. You can also “Like” them on Facebook.

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