CHEESY BITES

from sweet to savory our jersey milk cheeses never disappoint

COHO SOUFFLEÉ

ingredients

place oven rack to lowest position then set oven to 400°F*{see note}

using Cherry Valley Dairy unsalted butter grease a 48-ounce ramekin {or similar dish}

dust your dish with the grated Parmigiano-Reggiano making sure you cover all the butter place ramekin/dish into your fridge

now onto making a roux; in a small saucepan melt the unsalted butter over medium-high heat

once melted add the flour in slowly, being sure to whisk constantly

after 1 minute of just stirring the paste begin to slowly add the milk as you continue to constantly whisk

as you stir the sauce it will become thicker, once simmering reduce heat to low and stir for 3 more minutes

transfer your béchamel to a heatproof mixing bowl

whisk into the béchamel the mustard, cayenne, as well as an optimistic amount of salt and pepper

using two bowls separate the egg whites from their yolks, then place the 5 whites in the fridge and the 4 yolks {disregarding one} in a bowl next to your seasoned béchamel

whisk the yokes into your soufflé base one at a time until fully incorporated

place the now chilled egg white and cream of tartar in a large bowl then using a hand mixer or standing mixer beat until firm, glossy peaks form

very gently fold 1/3 of the beaten egg whites into your béchamel base using a silicon spatula until it has a looser consistency

next, again very gently, fold in the Coho followed by the remaining beaten whites until just well combined {this helps leave plenty of fluff/air in the soufflé}

remove soufflé dish from the fridge and set on rimmed baking sheet

now carefully pour and scrape the soufflé batter into the prepared dish {do not fill past the inner ridge of the top so to avoid spilling as it puffs up - discard any excess)

bake until golden and well risen, about 30 minutes *see note

immediately serve before it has a chance to deflate

enjoy this divine dish for brunch or dinner with a bright acidic salad or tomato soup

3 tablespoons Cherry Valley Dairy unsalted butter

Grated Parmigiano-Reggiano

3 1/2 tablespoons all-purpose flour

1 cup Cherry Valley Dairy whole milk

Salt and pepper to taste

1 teaspoon Dijon mustard

2 pinches cayenne pepper

5 large chilled eggs

1/2 teaspoon cream of tartar

3 ounces grated Coho

*note 400°F for a more browned soufflé with a slightly looser center or 375°F for a more gently cooked soufflé that sets all the way through. Also bake for about 30 minutes at 400°F for less set and 35 minute at 400°F for more set. Then 35 minutes at 375°F for less set and 40 minutes at 375°F for fully set

recipe adapted from Serious Eats’ “Savory Cheese Soufflé” https://www.seriouseats.com/recipes/2019/02/savory-cheese-souffle.html

CHERRY VALLEY FRENCH ONION SOUP

ingredients

6 T Cherry Valley Dairy unsalted butter

3 pounds onions thinly sliced

1 teaspoon salt

1 teaspoon fresh ground pepper

1/2 teaspoon sugar in the raw

1 1/2 cups dry white wine

6 cups beef broth {homemade is best but store-bought will do the job too}

1 tsp dried thyme

2 bay leaves

1 loaf of fresh bread

2 T sherry

4 ounces Cherry Valley Dairy Coho

in a large pot melt 4 tablespoons of butter over medium heat

add the onions and cook until softened, about 15 minutes. {stir occasionally throughout this whole recipe to ensure even caramelization}

while onions are cooking grate coho then set aside

add the salt, pepper, and sugar; then continue to cook until onions are deep golden brown and caramelized but not burning, about 45 minutes

while stirring turn the heat to medium high and pour in the wine; let the alcohol and liquid evaporate off, this takes about 8 minutes

add the beef broth, thyme and bay leaves then bring to a boil

next reduce to a simmer for about 20-30 minutes, uncovered, until broth is thickened and flavorful

remove from heat and whisk in remaining 2 tablespoons butter along with any seasoning adjustments

turn on your broiler then cut two 1/2-inch bread slices for each serving of soup

place slices on baking sheet and toast until crisp and dry but not browned, about 1 minute per side

placing bowls on a baking sheet, pour about 1/2 tablespoon of sherry into the bottom of each followed by the hot soup

top each with a piece of toast as well as a generous amount of grated Coho

place in the oven under the broiler until cheese is melted and bubbling, move the pan as needed to be sure each soup is browned evenly

remove from oven and enjoy this perfect winter meal along with a glass of dry white wine

FROMAGE ORECCHIETTE PASTA

12 oz dried orecchiette pasta

4 cloves garlic, minced

1/2 tsp red pepper flakes

3 T cherry valley unsalted butter

3 T olive oil

4-6 fresh sage leaves, roughly chopped

1 bunch broccolini

1/3 cup reserved pasta water

1 lemon, zest and juice

4 oz cherry valley fromage blanc

2 T extra virgin oil for plating

salt and pepper to taste

once a medium pot of water with three pinches of salt comes to a boil add the pasta

in a separate pan melt butter and oil over medium heat

add garlic and red pepper flakes

after two minutes stir in the sage

roughly chop the broccolini florets

sauté till the garlic is translucent then add florets to the pan

drain the pasta being sure to set aside 1/3 cup pasta water

once the florets are al-dante and brilliant in color pour in the pasta water and pasta

finally add the lemon zest and juice

be sure to allow enough time for the acid to cook off before serving {about 3-5 minutes}

smear a heaping spoonful of cherry valley fromage blanc to each plate

scoop pasta atop garnishing to taste with extra virgin olive oil, salt, and pepper

enjoy the beautiful balance of fats, acids, and salt

CHEERY WINTER RISOTTO

in a mortal and pestle grind the dried fennel {or simply use your rolling pin or the back of a spoon}

pour your broth in a small saucepan, turning the heat to medium low

in the meantime set your skillet, I prefer caste iron, to medium high and add the butter

dice your shallot, then toss into the now bubbling butter

as your shallots begin to sizzle stir in red pepper flakes, fresh ground pepper, and your now ground up fennel

once the shallots are translucent stir in the rice till coated in butter

pour in your chosen spirit/wine/vinegar {I prefer gin here} while quickly stirring to work the liquid through the rice for it will be quite sizzly

now turn down the heat to medium

{this is one of those recipes you need to constantly stir thus stand over your stove, therefore persuade a friend to come chat with you, or put a good mixtape on, also each stove varies so if your rice is sticking turn the heat down a touch}

while stirring pour in half a cup of your hot broth

once absorbed add another another half cup of broth

continue this process till the rice has absorbed all your broth, this takes about 20-30 minutes, make sure to not hurry along the rice

fold in the fromage blanc followed by the leafy greens

finish off the dish with the lemon juice and of course a dash of salt and pepper to taste

dish up and be merry

//fancy a drink to pair using your left over lemon juice? A simple gin sour does the trick here like a charm

1/4 cup cherry valley grey salt butter

1 large shallot

1/4 tsp dried fennel seed

1/2 crushes red pepper

a pinch of fresh ground pepper

1 cup arborio rice

1/2 cup locally distilled spirit/dry white or red wine/apple cider vinegar

4 cups stock, homemade bone broth is best

1 cup cherry valley fromage blanc

4 cups winter leafy green {kale, chard, etc}

1 T freshly squeezed lemon juice

salt and pepper taste

TOMATO SOUP AND GRILLED CHEESE

grilled cheese for two

4 slices of bread

1 T grey salt butter

1-2 T favorite mustard {spicy or sweet}

8oz dairy reserve, premium reserve, and/or 1913 {feel free to add any/all our cheeses, the more the better}

butter both sides of bread

smear a healthy dose of mustard on the inner side of both slices of bread

cut the cheese into small slices

generously butter a skillet and set it to medium on your stove

turn oven on to 300’F

arrange the cheese so there is just about as much cheese as the thickness of one slice of bread

close the sandwich up and pop into the now hot skillet

continue to check on the crispy/gold status making sure it is just golden before you flip it

once flipped let the second side see the heat for 2 minutes

then put the skillet into the oven to finish off the melting and crisping up

once you see the cheese start to drip out the sides it is ready

cut in half then serve with the tomato soup for the perfect anytime/any day bite

tomato soup

1/4 cup cherry valley unsalted butter

1 large onion

3 cloves of garlic

1/4 tsp yellow mustard powder

1/4 tsp thyme

dash of pepper, salt, and red pepper flakes {optional}

2 T vinegar/wine/spirit to deglaze

2- 28oz can whole peeled tomatoes {or 8 cups freshly cooked down tomatoes}

1 Bay leaf

1 tsp brown sugar

1/4 cup cherry valley cream {more to taste}

dice onion and garlic, sauté in butter over medium heat till translucent

toss in spices, cook till fragrant {2 minutes}

deglaze with vinegar/spirit to remove stuck on onions/spices, let the harshness of the acid cook off for a few minutes while stirring {each acid/spirit is different so time deglazing will vary}

stir in tomatoes, sugar, and bay leaf

cook for 30 minutes

pour into blender, or use an immersion blender, till smooth

return to stove on low for 5 minutes

slowly stir in cream, or add cream separately to each bowl

serve with grilled cheese

CRANBERRY BLANC DANISH

'Tis the season for entertaining family and friends, and of course for leftovers. This danish recipe is a great place to start if you have oodles of cranberries and cheese left laying around. Making the dough by hand may seem daunting yet it is rather straight forward and a treat to make, the many pictures should clarify all the steps. Store bought puff-pastry would also get the job done.

dough

1 cup (2 4oz tubs) cold cherry valley grey salt butter

2 3/4 cups bread or pastry flour

3 tablespoons granulated sugar

2 teaspoons dry active yeast

1/2 cup cherry valley milk

1/4 cup warm water

1 large egg

egg wash

1 egg

2 T milk

cheese filling

1 8oz fromage blanc {1 cup}

1/4 cup confectioner’s sugar

1 T lemon juice

1 egg

1 tsp vanilla

optional: zest of half a lemon

fruit jam/sauce

1 1/2 cups cranberries

1/2 cup water

1 1/4 cups brown sugar

2 T lemon juice

to make dough

set aside one tablespoon of butter, dump one tub of butter onto a flour dusted piece of parchment and begin slicing it into 1/4” pieces

position the butter into a rectangle and dust with flour, fold the parchment around the butter into a 5x7” rectangle, roll with rolling pin

repeat with second butter tub then refrigerate for about half an hour, or till firm

mix flour and sugar then cut in reserved butter till incorporated

using a fork whisk the yeast and warm water in a small bowl, then add the milk and egg, once all combined pour it into the flour mixture

fold the ingredients together with the fork till the wet and dry marry, then using your hands move the incorporated dough to a floured surface and knead for 8 minutes

use your rolling pin roll the dough into about a 7x30” rectangle {a bit bigger than the butter width, three times as long}

remove the butter from the fridge and place one slab in the middle of the rectangle, then fold one side over the butter, next place the second butter slab atop that folded dough, sandwiching the butter and dough, then finally pull the other side of the dough over to enclose the butter slabs

the process will create a dough/butter/dough/butter/dough layering

press/pinch the open sides together so no butter will escape

gently roll the dough till it is about half an inch, then fold into thirds

repeat this three more times, each rolling out session takes several minutes so play some grand tunes or chat with a pal, if you have a marble rolling pin be very gentle with your dough so to not create cracks, wooden rolling pins are nearly not as heavy so feel free to apply some pressure

once the final fold in complete wrap the dough in wax paper or place in a reusable plastic bag and place in your fridge overnight, or for at least 2 hours

to make fruit sauce

set a saucepan to medium

pour in cranberries, water, sugar, and lemon

allow the sugar to melt while stirring occasionally, about 10 minutes

cranberries should look puffy and start to pop

remove from heat and blend till smooth {in a blender, or an immersion blender}

return to saucepan and stove for 15-20 more minutes

pour into clean mason jar, and keep in fridge

to make cheese filling

mix fromage blanc, lemon juice, sugar, egg, and vanilla

set aside to use, or place in fridge for a couple days

making the danishes

take out the dough allowing it to warm up for five minutes

gently roll out danish dough into a rectangle {1/4” thick}

cut the dough in half

cut into sixths {or fourths depending on your desired danish size}

dollop a teaspoon or two of your desired fillings into the center of each danish {fromage blanc mix, cranberry jam, I also tried slices of dairy reserve, or any other fresh berry mixtures/jams you have available}