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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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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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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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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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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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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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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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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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
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 Kase
- 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 Kase, a dollop of Rebecca’s Strawberry Cranberry Preserves, and a light sprinkle of orange zest.
Serves 8
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
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
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
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.