Spinach Dip Hot Bread
Ingredients
- 6 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 ¼ teaspoons kosher salt, divided
- ¾ teaspoon ground white pepper, divided
- 1 ½ cups chopped yellow onion (about 1 medium onion)
- 10 ounces fresh baby spinach
- 14 ounces Der Smoked Alpen Cheese, shredded
- 1 (24-ounce) round sourdough boule
- 1 tablespoon chopped Calabrian chiles (from a jar)
- ⅓ cup shredded low-moisture part-skim mozzarella cheese
Instructions
- Preheat your oven to 450°F. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour until smooth, about 1 minute.
- Slowly add the milk and cream, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally, until thickened. Stir in ¾ teaspoon salt and ¼ teaspoon white pepper, then remove from heat.
- Meanwhile, melt the remaining ¼ cup of butter in a large Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 6 minutes.
- Add the spinach and cook, stirring often, until the liquid evaporates and the pot is dry, about 4 minutes.
- Pour the milk mixture into the Dutch oven with the spinach and onion. Stir well to combine.
- Mix in the Der Smoked Alpen Cheese and the remaining salt and pepper. Remove from heat.
- Cut the sourdough boule into 5 slices, each about 1-inch thick. Cut almost all the way through, leaving the bottom crust intact. Slice each piece in half lengthwise, again leaving the bottom crust intact.
- Arrange the boule on a baking sheet lined with parchment paper or foil. Spoon the spinach-cheese mixture evenly between the bread slices. Top with Calabrian chiles and mozzarella.
- Bake in the preheated oven until the top is golden brown and the filling is hot and bubbly, 7-10 minutes.
Three-Cheese Mini Macs
Ingredients
- ½ pound elbow macaroni
- 1 ½ tablespoons unsalted butter, plus more for greasing
- ¼ cup grated Der Alpen Cheese, plus more for topping
- 2 tablespoons all-purpose flour
- ¾ cup milk
- 1 cup shredded Mountain Valley Sharp Cheddar
- 4 ounces Old German Weissa Cheese, crumbled
- 1 large egg yolk
- ¼ teaspoon smoked paprika
Instructions
- Preheat oven to 425°F. Cook macaroni according to package directions for al dente pasta. Drain well.
- Grease four 12-cup mini muffin tins with butter. Sprinkle 2 tablespoons of Der Alpen Cheese into the cups, tapping out any excess.
- In a saucepan, melt 1 ½ tablespoons butter. Whisk in flour and cook for 2 minutes over medium heat. Gradually whisk in milk until smooth, then bring to a simmer. Cook, whisking often, until thickened (about 5 minutes).
- Remove from heat and whisk in both cheddar and Old German cheeses until melted. Whisk in egg yolk and paprika. Gently fold in the cooked macaroni.
- Spoon the mac and cheese mixture into the prepared muffin cups, packing lightly. Sprinkle with the remaining Der Alpen Cheese.
- Bake for 10 minutes, or until golden and bubbly. Let cool slightly before removing from tins and serving.
Serves 12
Der Alpen Cheese Lasagna
Ingredients
- 1¼ pounds mild Italian Sausage (about 3 links), casings removed
- 1 pound fresh cremini mushrooms, sliced (about 6 cups)
- 4 garlic cloves, minced
- 1 (28 ounces) can crushed tomatoes
- 1 cup water
- 2 (6 ounce) cans tomato paste
- ¾ cup lightly packed fresh basil leaves, divided
- 1 tablespoon kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 1 pound whole-milk ricotta cheese
- 10 ounces Der Alpen Cheese, finely grated (about 1¼ cups), divided, plus more for serving
- 1 (1 pound) box dry lasagna noodles
- 1 pound whole-milk mozzarella cheese, sliced
- Cooking spray
Instructions
- Brown sausage in a Dutch oven, breaking it up with a spoon. Add mushrooms and garlic, cook until softened and liquid is released.
- Add tomatoes, water, tomato paste, basil, salt, and pepper. Simmer for 1 hour for flavors to meld.
- Chop basil, then mix with ricotta, Der Alpen Cheese, and salt.
- Boil noodles for 8 minutes, rinse briefly with cold water, and separate.
- Spread 2 cups of sauce in a 13×9 inch baking dish. Add a layer of noodles, then half the ricotta mix, then a third of the mozzarella.
- Repeat sauce, Der Alpen Cheese, and mozzarella layers. Top with noodles, remaining sauce, mozzarella, and Der Alpen Cheese.
- Cover with foil (sprayed with cooking spray) and bake for 30 minutes.
- Remove foil and bake until cheese is browned and bubbly (about 25-30 minutes).
- Let rest 10-15 minutes, slice, and serve with extra Der Alpen Cheese.
Der Vauden Swiss Potato Soup
Ingredients
- 5 bacon strips, diced
- 1 medium onion, chopped
- 2 cups water
- 4 medium potatoes, peeled and cubed
- 1½ teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup all-puporse flour
- 2 cups milk
- 1 cup Der Vauden Swiss
Instructions
- Cook bacon until crispy. Remove bacon, leaving 1 tablespoon of drippings in the pan.
- Sauté onion in the bacon drippings until soft. Add potatoes, water, salt, and pepper. Boil, then simmer until potatoes are tender.
- Whisk together milk and flour. Add to potato mixture and cook until thickened. Remove from heat and stir in Der Vauden Swiss until melted.
- Sprinkle with the reserved bacon and serve.
Serves 4
Spiced Ham and Cheese Toasts
Ingredients
- 2 tablespoons rendered bacon fat or unsalted butter
- 1 medium onion, chopped
- 2 tablespoons minced sage
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 2 cups finely diced smoked ham
- ½ pound cream cheese at room temperature
- ½ cup shredded Mountain Meadow Mild Cheddar
- 4 scallions — 2 thinly sliced, 2 julienned
- 2 tablespoons Henry’s Horseradish Mustard
- 1 teaspoon apple cider vinegar
- 6 slices of firm white bread, crusts removed
- 2 tablespoons unsalted butter, melted
- Kosher salt
Instructions
- Heat bacon fat in a skillet. Add onion, sage, and spices. Cook until onions are soft.
- Stir in the ham and cook briefly. Cool to room temperature.
- Combine the cooled ham mixture, cream cheese, Mountain Meadow Mild Cheddar, scallions, Henry’s Horseradish Mustard, and vinegar in a food processor. Pulse until it forms a spreadable texture.
- Preheat oven to 400°F.
- Brush bread slices with butter and sprinkle with salt. Cut into triangles and bake until golden (about 5 minutes).
- Spread the ham mixture onto the toasted triangles and bake until browned in spots (about 10 minutes).
- Garnish with scallions and serve.
Serves 6
Baked Mac and Cheese
Ingredients
- 6 tablespoons unsalted butter divided, plus more for greasing baking dish
- 1 sweet onion, sliced
- Pinch sea salt
- 1 tablespoon balsamic vinegar
- 1 pound cavatappi
- 16 ounces Der Weichen Gehl
- 6 ounces Old German Weissa Cheese
- ¼ cup all-purpose flour
- 1½ teaspoons dried thyme
- 1 teaspoon garlic powder
- 4 cups whole milk
- 1¼ cups panko breadcrumbs
- 1 tablespoon grated parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Melt butter in a skillet. Add onions and salt, and cook until soft and darkened (20-30 minutes).
- Stir in balsamic vinegar, then chop onions and set aside.
- Boil Cavatappi for half the package instructions. Drain and set aside.
- Combine Der Weichen Gehl and Old German Weissa Cheese in a bowl.
- Melt butter in a saucepan, then add flour and cook until golden. Add spices.
- Whisk in milk slowly, then add cheeses, and whisk until melted and smooth.
Serves 8
Cranberry Crostini
Ingredients
- 1 small loaf of crusty whole grain bread, sliced into ½-inch thick slices
- 2+ tablespoons olive oil
- Sea salt
- 10 ounces of Marn Vom Berge Cheese
- Rebecca’s Strawberry Cranberry Preserve
Instructions
- Preheat the oven to 400ºF.
- Lightly brush both sides of each slice of bread with olive oil and arrange them in a single layer on a baking sheet. Lightly sprinkle the slices with salt.
- Toast the bread in the oven for 10-12 mins. Turn halfway until the slices are lightly golden on both sides. Set the pan aside to cool.
- Top each slice of toast with a generous spread of Marn Vom Berge Cheese, a dollop of Rebecca’s Strawberry Cranberry Preserves, and a light sprinkle of orange zest.
Serves 8
Pasta Carbonara
Ingredients
- 16 ounces of spaghetti
- 5 ounces of slab pancetta, guanciale, or best-quality bacon, ¼-inch cubes
- 3 large eggs and 3 large yolks at room temperature
- ½ cup of Der Alpen Cheese
- ½ cup of Butta Schaf Cheese, plus extra for serving
- 1½ tablespoons of olive oil
- Coarsely ground black pepper
- Salt
Instructions
- Place a large pot of lightly salted water (no more than 1 tablespoon) over high heat. Bring to a boil.
- Add pasta and cook according to package directions until just al dente. Drain, reserving 2 cups of pasta water.
- Meanwhile, in a medium bowl, whisk together eggs, yolks, Der Alpen Cheese, and Butta Schaf Cheese until well combined. Season with a pinch of salt and lots of black pepper.
- Heat oil in a large skillet over medium heat. Add pancetta and sauté until just beginning to crisp – about 5 minutes.
- Reduce heat, add drained pasta, and toss to combine and finish cooking.
- Remove from heat and add in the egg-cheese mixture. Add just enough reserved pasta water to form a creamy sauce.
- Serve topped with more grated Butta Schaf Cheese and pepper.
Serves 8
Ham, Cheese, and Potato Frittata
Ingredients
- 1 lb diced ham
- 2 cups chopped potatoes (approximately 3/8 x 3/8 inch cubes)
- 1/2 cup chopped onion
- 1 1/2 cup Der Gouda Cheese
- 3/4 cup milk
- 6 eggs
- 2 Tbsp chopped green bell pepper
- Salt and pepper to taste
Instructions
- Preheat oven to 350ºF.
- In medium or large oven safe skillet, add ham, onion, and potatoes and cook 4-5 minutes.
- In separate bowl, add eggs and milk and whisk until blended.
- Sprinkle 1 cup cheese over ham mixture, then pour egg mixture over the casserole.
- Top with remaining cheese, then cook in oven 35-40 minutes.
Serves 6