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Latest Recipes

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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Beet Salad With Marn Vom Berge Kase and Arugula

Ingredients

  • 2 pounds beets, trimmed, peeled, and cut into ¾ inch pieces
  • ½ tsp salt, plus more later
  • 4 oz Marn Vom Berge, crumbled (1 cup)
  • 2 tablespoons minced fresh chives, divided
  • ½ tsp grated lemon zest, plus 5 tsp juice, divided, plus extra juice for seasoning
  • ½ tsp caraway seeds
  • ¼ tsp ground black pepper
  • 5 oz (5 cups) baby arugula
  • ¼ cup sliced almonds, toasted, divided
  • 1 tablespoon extra virgin olive oil, divided

Instructions

  • In a large bowl, stir together beets, 1/3 cup water, and 1/2 tsp salt
  • Cover with plate and microwave until beets can be easily speared with paring knife, 25-30 minutes, stirring halfway.
  • Drain beets and let cool.
  • In medium bowl, mix Marn Vom Berge, 1 Tbsp chives, lemon zest, 2 tsp lemon juice, caraway seeds, pepper and 1/8 tsp salt
  • Slowly stir in 1/3 cup water until mixture has consistency of yogurt.
  • Season with salt, pepper, and lemon juice to taste. Spread over serving platter.
  • In large bowl, combine arugula, 2 Tbsp almonds, 2 tsp olive oil, 1 tsp lemon juice, and a pinch of salt. Toss to coat.
  • Add beets to now empty bowl, and toss with 2 tsp lemon juice, 1 tsp olive oil, and a pinch of salt.
  • Place beet mixture on top of arugula mixture, and sprinkle with 2 Tbsp almonds and remaining chives, before serving

Serves 6

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Prosciutto Wrapped Dates with Walnuts and Marn Vom Berge Kase

Prosciutto Wrapped Dates with Walnuts and Marn Vom Berge Kase

Ingredients

  • ½ cup softened Marn Vom Berge Kase goat cheese
  • ¾ cup finely chopped toasted walnuts
  • 1 Tbsp fresh chopped parsley
  • 1 Tbsp lemon zest
  • 1 tsp minced shallots
  • Salt and pepper to taste
  • 20 whole dates, pitted
  • 10 slices prosciutto (5 oz), halved lengthwise

Instructions

  • Combine Marn Vom Berge Kase, walnuts, parsley, zest, and shallots in a bowl. Season with salt and pepper.
  • Fill dates, about 1 heaping tsp. per date
  • Wrap dates with halved prosciutto slices and secure with toothpicks
  • Cover with plastic wrap, and chill 30 minutes or up to overnight. After chilling, preheat oven to 350ºF.
  • Bake dates until cheese is bubbly and prosciutto is crisp, about 15 minutes.

Makes 20 dates

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Der Weichen Gehl Stuffed Chicken Breasts with Mushrooms

Der Weichen Gehl Stuffed Chicken Breasts with Mushrooms

Ingredients

  • 1 tsp poultry seasoning or rubbed sage
  • ½ tsp granulated garlic
  • ¼ tsp ground black pepper
  • ¼ tsp salt
  • 4 boneless, skinless chicken breasts (7 to 8 oz each)
  • 6 oz Der Weichen Gehl cut into 4 proportional strips of 1 ½ oz
  • 8 oz sliced fresh cremini mushrooms (about 3 ¼ cups)
  • ¼ cup sliced red bell pepper
  • 4 tsp extra virgin olive oil
  • 4 tsp fresh lemon juice
  • 2 Tbsp Coarsely chopped fresh parsley
  • Dash of coarse salt
  • 4 medium sized roasting bags

Instructions

Pre-heat oven to 400ºF

  • In a small bowl, combine seasoning, garlic, salt and pepper. Set aside.
  • Cut a horizontal pocket in each chicken breast, and insert cheese slice, then sprinkle each chicken breast with seasoning mixture.
  • Divide pepper and mushrooms into four equal portions, put with chicken breasts in roasting bags, placing all ingredients in rear of bag.
  • Sprinkle 1 tsp. of oil and lemon juice in each bag. Fold and crimp and put on baking sheet.
  • Bake until chicken is cooked through (test one bag, chicken should read 165 degrees) about 25 minutes. Let rest 10 minutes, then open bags.
  • Transfer chicken to plates, spoon sauce from bags on top, garnish with parsley and sea salt.

Serves 4

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