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'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.


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 5x10” rectangle, roll with rolling pin

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

mix flour, sugar, and salt 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}   

pinch together the opposite corners into the center

place on a lightly floured baking sheet

brush each pastry with the egg wash

set aside for an hour and a half

bake at 350 for 20 minutes, or till golden

cool then enjoy with coffee, tea, as a midnight snack or give to a friend



2 slices of bread

1/2 cup fromage blanc  

10 asparagus/assorted greenery grilled {chard, brussel sprouts, garlic spears, fresh herbs, etc} 

salt, pepper, extra virgin olive oil to taste


{poached egg}

toast or grill up a piece of fresh bread 

smear on a healthy dose of fromage blanc

coarsely chop vegetables and shower atop {add poached egg if desired} 

sprinkle with salt, pepper, and olive oil

pour a glass of dry cider for you and a pal, and enjoy this little bite 


Fromage Blanc Pound Cake 

1 1/4 cup whole wheat pastry flour

2 tsp baking powder

pinch of kosher salt

1 cup light brown sugar

grated zest from 1 lemon

1/2 cup fromage blanc

3 fresh eggs

1/2 teaspoon vanilla extract

1/2 cup unsalted butter, melted


mix flour, baking powder, and salt, then set aside

mix sugar with lemon zest {using your fingers works best}

add fromage blanc, eggs, and vanilla to the zesty sugar

fold in dry ingredients, then fold in butter

pour into prepared loaf pan {buttered and dusted with flour}

bake at 350 for 50 minutes, or till golden 

cool and enjoy with fresh berries, whip cream, coffee, a berry compote, or simply with a fork