Recipes with Specialty Cheeses
This is a collection of our favorite recipes featuring the full flavors of God's Country Creamery cheeses. Â Please do not hesitate to ask us for other recipes and serving ideas. Â 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. Â Meanwhile, melt the butter in a medium saucepan over medium low heat. Â Add the wine to the butter once the wine has boiled. Â Combine all the shredded cheeses in a separate bowl and toss with the flour. Â Slowly add the cheese to the butter/wine mixture. Â Allow newly added cheese to completely melt (continue stirring) before adding additional cheese. Â Once all the cheese has been melted, transfer cheese mixture to fondue pot. Â Keep warm over low flame.
Place thawed chicken breasts in the bottom of a 9x13 pan. Â Top with thousand island dressing. Â Then top with sauerkraut. Top with 7 ounces shredded Ludington Lace and 7 ounces shredded Caraway Havarti. Â Bake at 350 degrees for 35-45 minutes. Â 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). Â Add walnuts, dried cranberries, and dried apricots (or your favorite nuts and dried fruits). Â Mix one part honey and two parts balsamic vinegar; drizzle on top of the cheese, nuts, and dried fruit.
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
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. Â Add next 5 ingredients. Â Simmer uncovered 30 minutes, stirring occasionally. Â Cook noodles in large amount boiling salted water till tender; drain; rinse. Â Beat eggs; add remaining ingredients, except Gouda. Â 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. Â Repeat. Â Bake at 375 degrees about 30 minutes (or assemble early, refrigerate, bake 45 minutes). Â 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. Â Combine ingredients thoroughly in a bowl and spread in a small baking dish (8x8). Â Bake for 25-30 minutes until bubbly. Â Serve with chips or bread.
God's Country Creamery | 439 Pushersiding Rd. Ulysses, PA 16948 | Phone 814-848-7262 | godscountrycreamery.com