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Latest Recipes

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 Kase, 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 Kase 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

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 Kase 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 Kase.
  • Bake for 10 minutes, or until golden and bubbly. Let cool slightly before removing from tins and serving.

Serves 12

Der Alpen Kase 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 Kase, 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 Kase, 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 Kase, and mozzarella layers. Top with noodles, remaining sauce, mozzarella, and Der Alpen Kase.
  • 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 Kase.

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 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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