July Cheese of the Month: Point Reyes Farmstead TomaRashi Cheese
Each month, we introduce you to a delicious, unique cheese that you may not have discovered otherwise. We partnered with a local specialty cheese supplier to help curate farmers-market-quality cheese from independent producers from around the world. Whether you’re a cheese novice or connoisseur, this is a fun way to try a variety of cheese. No subscription needed! Simply add it to your delivery order like you would any other product.
Point Reyes TomaRashi Cheese
Point Reyes Farmstead TomaRashi Cheese, with its blend of heat, umami, and nutty flavors, is a total standout. The key to the flavor is Shichimi Togarashi, a Japanese spice blend containing nori, toasted sesame, poppy & hemp seeds, chili flakes, and ginger. The result is a gentle heat that warms your palate gradually, making you want more!
TomaRashi is the perfect unexpected cheese for snacking and cooking. Melt into eggs, wrap it in seaweed for a snack, and use it in all types of Mexican food. Pair with a gin & tonic, a light pilsner, or Japanese-style beer. We're selling each 6-ounce wedge for $8.99, while supplies last.
Crispy Sheet-Pan Ramen with Tofu, Bok Choy, Egg and TomaRashi
What you need
- 2 blocks plain ramen noodles (about 10 ounces, no flavor packets)
- 2 tbsp. hoisin
- 3 tbsp. sesame oil, divided
- 1 tbsp. maple syrup
- 1 garlic clove, minced
- 1 tsp. sesame seeds
- 2 tbsp. canola oil, divided
- 2 tbsp. soy sauce
- 1 tsp. salt, divided
- 1 14-oz. package extra-firm tofu, patted dry, and cut into 1/4-inch thick slices
- 3 baby bok choy, trimmed and sliced vertically into 4 pieces
- 4 oz. Point Reyes TomaRashi, finely grated (we use a Microplane)
- 3 tbsp. chopped cilantro
- 4 jammy eggs (see recipe below)
Heat the oven to 450F degrees and place one rack on the top and one on the bottom. Boil about 8 cups of water. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside.
Pat tofu dry then slice into ¼-inch thick slices, cutting on the rectangular side of the block. Cut slices in half, forming square pieces.
In a medium bowl, whisk hoisin sauce, 2 tablespoons sesame oil, maple syrup, garlic, and sesame seeds to combine.
Place drained noodles on a sheet pan. Add the remaining 1 tablespoon sesame oil, 1 tablespoon of canola, soy sauce, and ½ teaspoon salt. Toss to combine, then spread the noodles out evenly on the pan.
Dip each tofu slice into the marinade, coating both sides, then nestle among the noodles on the sheet pan, so that tofu is touching the pan. Place on the bottom rack of the oven and bake for 15 minutes.
In a medium bowl, toss baby bok choy with the remaining tablespoon of canola and salt, coating evenly.
Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges). Put the bok choy on top of noodles and tofu and return the pan to the top rack of the oven. Bake for 5 to 7 minutes until the bok choy is bright green with crispy edges, and the top of the noodles are crispy.
Serve in bowls making sure to get noodles, tofu, and bok choy in each. Top with a jammy egg, TomaRashi and cilantro.
Place 4 eggs in the bottom of a saucepan and fill with enough water to 1 inch above eggs. Bring to a boil over high heat. Cover, turn off heat, and cook for 4-5 minutes. Drain and place eggs in ice water to cool. Gently peel and cut in half.
Recipe courtesy of Point Reyes Farmstead Cheese