Golden Age Cheese

CHEESY RECIPE OF THE MONTH

There are tons of ways to use cheese with all your favorite foods in the fall. Whether you’re considering baking a delicious apple pie and tossing a slice of sharp cheddar over top, or putting a pot of cheddar and ale soup on the stove to slowly cook all day, there is sure to be a recipe that reminds you of home. Here are just a few:
Fall Cheese Ball
Mixing aged cheddar cheese with the softer cream cheese is a very delicious addition to all the fall apple slices as well as baguette slices. These are also perfect for fall football parties.
Ingredients:
· 16 ounces of shredded aged cheddar cheese· 8 ounces of cream cheese· 8 ounces of onion and chive cream cheese· 2 teaspoons of paprika· ½ teaspoon of red pepper· Broccoli stalk· Green and red apple wedges· Sliced baguette
Instructions:
Combine the cheddar cheese, cream cheeses, paprika and red pepper making sure to blend in a food processor. Roll the cheese into a ball and keep it in the refrigerator for 4 hours. The mixture can be shaped into a ball which looks like a pumpkin. Use a knife to score the sides and a broccoli stalk as the pumpkin stem. Serve with baguette and apples.
Fall Salad Radicchio With Green Olives And Smoked Provolone
This fall salad is simple and with a low number of ingredients. This salad is colorful and perfect for the season.
Ingredients:
· 1 small red radicchio· 2 tbsps. virgin olive oil· 1 cup of Castelvetrano olives (brine reserved)· 1 tablespoon balsamic vinegar· 2 ounces smoked provolone· Salt and pepper to taste
Instructions:
Core the radicchio making sure to get rid of the outer leaves. The rest should be in bite size pieces. Pit olives and half them. Smash them to flatten. Add the olives to the radicchio while massaging the leaves with your hands. Put together the olive oil, vinegar and brine and taste it for sweetness. You can add honey if you want and use the dressing for the radicchio.
Aged Gouda Dressing For Fall Salads
Aged Gouda dressing is some of the best for a fall salad and this take on it is delicious and simple. It makes a great change to traditional bleu cheese. Summer means light dressings that just top the crisp vegetation, fall means you can enjoy heavier recipes that stick to the ribs.
Ingredients:
· Sour cream, 1 pint· 2 tbsps. white vinegar· ½ cup of mayonnaise· ½ tsp. of salt· ½ tsp. of garlic powder· ½ tsp. of celery salt· ½ tsp. of ground black pepper· 6 oz. of Aged Gouda
Instructions:
Combine the sour cream with the mayonnaise, vinegar, garlic powder, celery salt and salt then crumble cheese to your desired fineness and whisk to make dressing.
Spaghetti And Roasted Tomato Sauce
This is an easy spaghetti recipe which includes parmesan cheese and has the colors of the leaves in the changing season. Nothing tastes better to ring in the season than delicious, homemade spaghetti.
Ingredients:
· ¾ pounds of spaghetti· cup of roasted tomato sauce, warm· shredded parmesan cheese
Instructions:
Cook the spaghetti in boiling salt water to al dente texture. Drain and return to the pot. Use the roasted tomato sauce and toss it with the pasta then divide the pasta in serving bowls. Use grated parmesan cheese to finish.
Green Turkey And Cheese Casserole
It is the season for left overs! There is nothing better than having unique recipes to turn those leftovers into new meals. If you have any leftover turkey then here is an easy and delicious recipe.
Ingredients:
· 1 pound of spinach, chopped and rinsed· 10 oz. of shredded aged cheddar cheese (or Swiss)· 1 and a half cup of cooked turkey, cubed
Instructions:
Preheat your oven to a temperature of 350 degrees. Grease casserole dish, 10 inches. Place the spinach in casserole dish and top with the turkey. Add the grated cheese on top. Bake for 30 minutes and serve.

Login

Register | Lost your password?