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351 Wise Road, Howard, PennsylvaniaPA 16841

Latest Recipes

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 Valley Sharp 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 Kase
  • 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 Kase 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

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 Kase, 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 Kase
  • ½ cup of Butta Schaf Kase, 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 Kase, and Butta Schaf Kase 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 Kase and pepper.

Serves 8

Ham Cheese and Potato Recipe

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 Kase
  • 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.
  • Sprinkle1 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

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Noodles with Smoked Der Alpen Kase

Noodles with Smoked Der Alpen Kase

Ingredients

  • 1 lb thin noodles
  • Salt and pepper
  • 5 large egg yolks
  • 1 Tbsp extra virgin olive oil
  • 1 large egg
  • 6 oz slab bacon, finely diced
  • 1 cup finely shredded Smoked Der Alpen Kase

Instructions

  • In a large pot of salted water, cook pasta until al dente. Drain, reserving one cup pasta water.
  • In large bowl, beat egg yolks and whole egg, add cheese, 1 teaspoon salt 1½ tsp teaspoons pepper.
  • Gradually whisk in 1 cup pasta water to temper eggs.
  • Meanwhile, in large pot, heat olive oil. Add bacon and cook 5-7 minutes. Add pasta and 1/4 reserved pasta water.
  • Cook, tossing, until pasta is coated, 1-2 minutes.
  • Scrape pasta mixture into egg mixture and toss until creamy, 1-2 minutes, add more pasta water if needed.
  • Add 1 tsp salt and ½ tsp pepper.
  • Serve with Smoked Der Alpen slices.

Serves 8

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Rita’s Alpine Eggs with French Sauce

Rita’s Alpine Eggs with French Sauce

Ingredients

For the French Sauce:

  • 2 Tbsp (1/4 stick) unsalted butter
  • 2 Tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup grated Der Alpen Kase
  • 1 Tbsp Dijon mustard
  • Pinch of ground nutmeg
  • Salt and pepper

For the Swiss eggs:

  • 2 tablespoons (1/4 stick) unsalted butter
  • 4 3/4-inch thick slices sandwich bread
  • 1/2 cup grated Der Alpen Kase
  • 8 slices country ham, thin sliced
  • 4 large eggs

Instructions

  • In a medium heavy saucepan, melt butter. Stir in flour and cook, stirring frequently, for 2 minutes, or until well blended and beginning to smell toasted.
  • Gradually stir in half the milk and bring mixture to a boil, stirring constantly. Stir in other half of milk and bring back to boil.
  • Simmer and stir until sauce thickens.
  • Remove from heat and stir in Der Alpen Kase until melted.
  • Stir in mustard and nutmeg, and season to taste with salt and pepper. Cover to keep warm.
  • Preheat broiler. Line a heavy baking sheet with foil.
  • In a large heavy skillet, heat ½ tablespoon of butter over medium heat until bubbly. Add 2 pieces of sandwich bread and toast about 3 minutes on each side.
  • Transfer bread to prepared baking sheet and repeat with other 2 pieces of bread and another ½ Tbsp of butter.
  • Divide half of the grated Der Alpen Kase among the toasts, then top each with 2 slices of ham, then scatter remaining cheese on top of ham.
  • Broil about 3 minutes, or until cheese is brown and bubbling. Transfer cheese toasts to plates.
    Meanwhile, in a heavy nonstick skillet, melt ½ Tbsp butter over medium heat. Crack 2 eggs into the skillet and fry about 3 minutes, or until egg whites have set and the yolks have thickened but not set.
  • Place on top of cheese covered toasts.
  • Cook remaining 2 eggs for other 2 toasts.
  • Pour the warm French sauce evenly over all toasts and serve immediately after adding a dash of paprika over each egg.

Serves 4

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Pennsylvania Dutch Herbed Cheese Spread

Pennsylvania Dutch Herbed Cheese Spread

Ingredients

  • 2 cloves garlic, crushed
  • ¾ tsp kosher salt
  • 8 oz cream cheese
  • 8 oz Der Mutter Schaf Kase
  • 8 oz Marn Vom Berge Kase
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp fresh chopped chives
  • 1 Tbsp fresh marjoram leaves
  • 1 heaping tsp fresh tarragon leaves
  • Freshly ground black pepper

Instructions

  • Combine garlic, salt, cream cheese and Der Mutter Schaf Kase, Marn Vom Berge Kase, and olive oil in food processor and blend until smooth.
  • Add chives, marjoram, tarragon, and black pepper to taste and process until combined.
  • Serve.

Makes 2½ cups

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Cheese and Baked Potato Soup

Cheese and Baked Potato Soup

Ingredients

  • 5 lb potatoes
  • 2 1/2 tsp salt
  • 1 large onion
  • 2/3 tsp black pepper
  • 5 tsp minced garlic
  • 8 oz Mountain Valley Sharp Cheddar
  • 1 lb bacon
  • 8 oz Der Alpen Kase
  • 4 cups heavy cream
  • 1 tsp fresh parsley
  • 2-8 oz packages of cream cheese
  • 2 tsp fresh chives

Instructions

  • Chop potatoes to approximately ½ x ½ inch cubes.
  • Chop onion and garlic to approximately ¼ x ¼ inch cubes.
  • Cook chopped potatoes, onion and garlic until tender.
  • Fry bacon and add fried bacon and dripping and heavy cream.
  • Add cream cheese and mash lightly to blend.
  • Season with salt and pepper.
  • Heat thoroughly, but be careful not to boil.
  • Add cheeses and blend, stirring constantly.
  • Garnish with parsley and chives.

Serves 8

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