God’s Country Creamery hand-made artisan cheeses
Recipes with Specialty Cheeses

This is a collection of our favorite recipes featuring the full flavors of God's Country Creamery cheeses.  Please do not hesitate to ask us for other recipes and serving ideas.  Also, if you have new recipe ideas, we'd love to hear from you.

Alpine Cheese Fondue
1 cup white wine
1 tablespoon butter
1 tablespoon flour
7 ounces Gridley Gruyere, shredded
7 ounces Golden Harvest Gouda, shredded
7 ounces Ludington Lace, shredded

Bring the wine to a boil in a small saucepan.  Meanwhile, melt the butter in a medium saucepan over medium low heat.  Add the wine to the butter once the wine has boiled.  Combine all the shredded cheeses in a separate bowl and toss with the flour.  Slowly add the cheese to the butter/wine mixture.  Allow newly added cheese to completely melt (continue stirring) before adding additional cheese.  Once all the cheese has been melted, transfer cheese mixture to fondue pot.  Keep warm over low flame.

Chicken Reuben
Place thawed chicken breasts in the bottom of a 9x13 pan.  Top with thousand island dressing.  Then top with sauerkraut. Top with 7 ounces shredded Ludington Lace and 7 ounces shredded Caraway Havarti.  Bake at 350 degrees for 35-45 minutes.  Let stand 5 minutes before serving.

Honey Balsamic Cheese Drizzle
This is a quick and yet sophisticated appetizer great for last minute get-togethers.

Cube your favorite God's Country Creamery cheese (we like using Boondocks Cheddar).  Add walnuts, dried cranberries, and dried apricots (or your favorite nuts and dried fruits).  Mix one part honey and two parts balsamic vinegar; drizzle on top of the cheese, nuts, and dried fruit.

Lasagne
1 pound ground beef
1 clove garlic, minced
1 tablespoon whole basil
1 1/2 teaspoons salt
1 pound can of tomato
2 6-ounce cans tomato paste
10 ounces lasagne noodles
2 eggs
3 cups fresh Ricotta
1/2 cup grated Parmesan cheese
2 tablespoons parsley flakes
1/2 teaspoon pepper
1 pound Golden Harvest Gouda sliced very thin

Brown meat slowly; spoon off excess fat.  Add next 5 ingredients.  Simmer uncovered 30 minutes, stirring occasionally.  Cook noodles in large amount boiling salted water till tender; drain; rinse.  Beat eggs; add remaining ingredients, except Gouda.  Layer half the noodles in 13x9x2-inch baking dish; spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce.  Repeat.  Bake at 375 degrees about 30 minutes (or assemble early, refrigerate, bake 45 minutes).  Let stand 10 minutes before serving.

Spinach Artichoke Dip
1 1/2 cup cooked spinach
1 14-ounce can artichoke hearts, drained and chopped
1 cup shredded parmesan cheese
1/2 cup shredded Gridley Gruyere
10 ounce prepared alfredo sauce
1 teaspoon minced garlic
4 ounce softened cream cheese
pepper to taste

Preheat oven to 350 degrees.  Combine ingredients thoroughly in a bowl and spread in a small baking dish (8x8).  Bake for 25-30 minutes until bubbly.  Serve with chips or bread.

God's Country Creamery | 439 Pushersiding Rd. Ulysses, PA 16948 | Phone 814-848-7262 | godscountrycreamery.com