Yields 4 Servings

• 1 cup balsamic vinegar
• 4 teaspoons sugar
• 12 (2/3-ounce) spears Real California aged Gouda cheese
• Watercress sprigs, for garnish

1. In small saucepan over high heat, bring vinegar to simmer. Reduce heat and simmer until vinegar is reduced to 1/4 cup. Whisk in sugar; set aside to cool.

Yields 6 Servings

• One 8-inch round loaf crusty sourdough bread, 1-1/14 pounds
• 1/4 cup butter, melted and divided
• 3 cups thinly sliced yellow onion
• 1 cup chopped pasilla or 1 4-ounce can diced green chilies
• 1 cup nonfat chicken broth, divided
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme leaves

Yields 8 Servings (24 mushrooms)

• 6 ounces pancetta or Canadian bacon, finely diced
• 2 tablespoons butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 cup packed fresh spinach, chopped
• 2 cups (8 ounces) shredded California Gouda cheese
• 3/4 cup fresh bread crumbs

Yields 6-8 Appetizer Servings

For the fondue: