Christmas Cheddar will be available November, 7th, 2015.
We now offer Shredded Cheddar in 1 pound Bags.
• 8 oz of corkscrew pasta
• 8 ounces cooked ham, cut into half-inch dice.
• 1 cup of Farm Country Hot Pepper Cheese, grated
• 1 cup of Farm Country Monterey Jack Cheese, grated
• 1 red pepper, cut into julienne strips
• 1 red onion, diced
• 1 clove of garlic, crushed
• 3 tablespoons of chopped parsley
• 2 tablespoons of olive oil
• 1 teaspoon of Tabasco sauce
• 1teaspoon of salt
1. Cook the pasta as directed on its packaging; then drain.
2. Heat up the olive oil in a large skillet over a medium heat.
3. In the skillet, cook the red pepper, red onion and the garlic until they are crisp (takes 5-6 minutes).
4. Add the cubes of ham and cook for another 3 minutes, stirring a few times.
5. Toss cooked pasta with ham and vegetable mixture, cheese, parsley, Tabasco sauce and salt in bowl; mixing thoroughly.
(May substitute Hot pepper cheese with Habanero cheese.)
• 2 tablespoons (1/4 stick) butter
• 3 cups thinly sliced onions (about 2)
• 1 pound mushrooms, sliced
• 1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup whipping cream
• 12 ounces Farm Country Cheese House Fennel Cheese, grated
• 1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
• 1 3/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 pounds Yukon Gold potatoes, unpeeled, very thinly sliced
• 4 cups very thinly sliced cored fennel bulbs, fronds chopped and reserved
Preheat oven to 375°F. Lightly oil 13” x 9” x 2-inch glass baking dish. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add mushrooms and sauté until mushrooms are brown, about 10 minutes. Stir in garlic, then flour.
Gradually stir milk and cream into mushroom mixture. Simmer over medium heat until sauce thickens slightly, stirring often, about 5 minutes. Add half of Farm Country Fennel cheese, 1/3 cup Parmesan, salt and pepper. Stir until Fennel cheese melts, about 1- 2 minutes. Remove from heat.
Mix potatoes sliced, fennel and mushroom mixture in large bowl. Transfer to prepared baking dish. Cover dish with foil. Bake until potatoes are almost tender, about 1 hour. Sprinkle with remaining grated Fennel cheese and 2 tablespoons Parmesan, then paprika. Bake uncovered until vegetables are very tender, about 30 minutes longer. Remove from oven; let stand 15 minutes. Top with reserved chopped fennel fronds.
• 2 pounds of broccoli, stems removed (use a vegetable peeler to peel, then slice and eat like celery) large florets cut, yield about 8 cups
• Salt for blanching water
• 2 strips of thick-cut bacon (2 ounces), cut crosswise into ¼ -inch wide strips
• 1/3 cup all-purpose flour
• 5 eggs, beaten
• 1/2 cup of cream
• 1 cup whole milk
• 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
• 1/2 teaspoon salt
• 2 teaspoons mustard
• 8 ounces Farm Country Cheese House Cheddar, grated
1. Bring a large pot of salted water to a boil (1 Tbsp. of salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
2. While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb excess fat. Set aside.
3. Preheat oven to 425⁰ F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt and mustard. Mix in about a third of the cheese.
4. Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
5. Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
• 3 cups self-rising flour*
• 1/2 cup shredded Farm Country Cheese House Cheddar cheese (2 ounces)
• 1/2 cup shredded Farm Country Cheese House Hot Pepper cheese (2 ounces)
• 2 tablespoons sugar
• 1 teaspoon dried dill weed
• 1 12-ounce can beer
1. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside.
2. In a large mixing bowl stir together the flour, cheddar cheese, Hot Pepper cheese, sugar, dill seed, and dill weed. Add beer and stir until well combined. Spread batter in the prepared pan.
3. Bake in a 350 degree F oven about 45 minutes or until bread sounds hollow when lightly tapped. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Serve or wrap and store in the refrigerator for up to 3 days. Makes 1 loaf (16 servings)
*Note: If desired, substitute 3 cups all-purpose flour plus 1 tablespoon baking powder, 1 teaspoon salt, and 3/4 teaspoon baking soda for the self-rising flour.
Option: May use Farm Country Cheese House Dill Cheese and omit the Jalapeno pepper cheese and use ½ of the dill weed. May also us Farm Country Cheese House Pepper Cheddar in place of the Hot Pepper Cheese.
• 1 1/2 cups 2% milk
• 3 tablespoons all-purpose flour
• 2 cups Michigan Asparagus trimmed, cut into 1/2″ pieces
• 2 cup Farm Country Cheese House’s Sharp White Cheddar shredded
• 2 lbs. of Michigan white potatoes, thinly sliced
salt and pepper
• 1/2 cup Farm Country Cheese House’s Sharp White Cheddar shredded (for topping)
1. Preheat the oven to 375 degrees.
2. Coat a 10″ baking dish with cooking pan spray
3. In a mixing bowl, whisk together the milk and flour.
4. In second mixing bowl, toss the potatoes with salt and pepper
5. To assemble, in bottom of baking dish, layer 1/3 of potatoes, top with half the asparagus, top with 1 cup of cheese, repeat finish with remaining potatoes.
6. Pour the milk over the top.
7. Bake 60 min or until potatoes are tender.
8. Top with remaining 1/2 cup of cheese last 15 min of baking
• 4 ½ ounces Farm Country Cheese House Cheese Curds
• 2 Peaches
• ½ A Lemon
• 4-5 Tablespoons Extra Virgin Olive Oil
• Salt and freshly ground Black Pepper
• ½ Head Romaine Lettuce, in strips
• 2 ½ ounces Lamb’s Lettuce
• 1 cup Strawberries, halved
• 1 Tablespoon fresh Basil Leaves, sliced
Halve the peaches and remove the pit. Remove the skin and slice the flesh thinly.
Squeeze the juice out of the lemon and mix into a dressing with the olive oil, salt and black pepper to taste. Using a large salad bowl, toss the Romaine lettuce with the Lamb’s lettuce, and half of the dressing. Divide the salad among four soup plates or wide bowls. Divide the cubed cheese over the salads and top with sliced peaches, strawberries and basil. Sprinkle the rest of the dressing over the salads. Perfect with a whole wheat baguette.
(Serves 4 People)
• ¼ cup Black walnuts or English walnuts
• 2 Tablespoons grape seed or vegetable oil
• 1 lb Sugar Snap peas (4 cups)
• 3 oz. Farm Country Cheese House Cheese Curds
• 2 cups bunch watercress, coarse stems discarded
• ½ cup thinly sliced radishes
• ¼ cup finely chopped mint
• 2 Tablespoons white balsamic vinegar
• 1 or 2 teaspoons kosher salt (optional)
Preheat oven to 350 degrees with rack in middle. Toast walnuts in a shallow baking pan until pale golden, 5 to 8 minutes, then toss warm nuts with oil in a small bowl and cool completely.
Cook sugar snaps in a saucepan of salted boiling water until just bright green, about 1 minute. Drain sugar snaps and transfer to an ice bath to cool, then drain again and pat dry. Thinly slice diagonally and transfer to a large bowl.
Add cheese, radishes, mint, vinegar, and nuts (with oil) and toss. Season with salt.
Salad can be made 4 hours ahead and chilled.
Serves 3-4 people
• Heavy Cream 1 quart
• Bells Two Hearted 6 fl. Oz.
• Farm Country Cheddar Cheese 4.5 oz. by weight.
• Flour 1.5 oz. by weight
• Butter 1.5 oz. by weight
• Rendered Pancetta ½ cup
• Scallion 1 bunch
• Nutmeg pinch
• Garlic Powder ½ teaspoon
• Salt and Pepper to taste
In a sauce pot melt butter when completely melted add flour and cook on med-low to med heat for 5-7 minutes constantly stirring. Cream 1 cup at a time until all liquid has thickened. Reduce heat to low and fold in cheese. Add beer, garlic powder, nutmeg, salt and pepper to taste. Garnish soup with rendered pancetta and shaved scallion. As always bread is great to serve with soup.