Open Faced Sandwich with Westbrook White and Capers:
- Sweet Onion
- Rustic Bread
- Olive Oil
Preheat oven /broiler Slice the tomato and cut the onion into half round slivers. Slice the Westbrook White into slices (about 6-8). Cut the bread down the center horizontally, and lay out so that the cut side is face up. Layer slices of onion and tomato on the open faced bread and lay the slices of Westbrook White on top. Scatter some capers (drained) on top and place the open faced sandwiches beneath the broiler until bread is heated and cheese has melted. Slice the bread on a diagonal and serve. Can be accompanied by olive oil with a sprinkling of kosher salt or a small vessel with marinara sauce if you are so inclined.
Tomato Soup and Fried Sweet Potato with Rosemary's Waltz:
- Homemade tomato soup (canned may be substituted in a pinch)
- 5-8 oz. Rosemary's Waltz
- 1-3 cloves garlic
- 2-3 Sweet Potatoes
- Good quality olive oil
Preheat oven to 350 or broiler. Peel and mince garlic Slice sweet potato into rounds and sauté in olive oil and garlic until tender. Place in baking pan and top with slices of Rosemary's Waltz. Heat in a hot oven until cheese is melted, and serve. Would be well accompanied by a warm bowl of tomato soup, garnished with a crumbling of Rosemary's Waltz of course!
Baked Apples with Crème Fraiche:
- 4 firm crisp apples (Granny Smith or Golden Delicious would work)
- 1/4 c Maine maple syrup
- 1/4 c brown sugar
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- 1 tsp. Vanilla
- Juice of one lemon
- Unsalted butter to grease baking dish
Preheat oven to 350 Grease a baking dish with unsalted butter. Core apples and cut into 1 inch cubes. Combine cinnamon, nutmeg, vanilla, brown sugar and maple syrup in a bowl. Add apple cubes and toss to coat evenly. Place mixture in greased baking dish and cook until apples are soft. Spoon out the apples into individual serving bowls, top with a dollop of crème fraiche and a sprinkling of brown sugar and cinnamon and voila!
Quesadilla with Fresh Cheddar Curd:
I love quesadillas because of their absolute versatility. You can throw in grilled onions, mushrooms... I've even used left over baked beans as a filling.
- Tortillas (two for each quesadilla)
- Fresh Cheddar Curd (herbed or Smokey Maple Barbecue would work too)
- Refried beans
- 1 Sweet Onion
- Your favorite salsa
- Sour Cream (Crème Fraiche could be used as a smoother, richer alternative)
- Fresh cilantro
- Olive Oil
Peel and slice the onion and sauté in olive oil with a bit of minced garlic until the onion is glassy. You will use the same fry pan to fry the quesadillas. Chop the cilantro and set aside. Spread refried beans onto one side of each of the tortillas. Scatter the onions on one side of half the tortillas and then sprinkle with cheddar curd. Place the other tortilla on top of the cheese (bean side down) so that you now have a flat tortilla sandwich. Place this in the fry pan and press down with a spatula to make sure the entire tortilla has contact with the hot surface. Heat over medium high heat flipping until both sides are golden brown (I like mine a little bit charred personally). Remove from pan and use a pizza cutter to cut into wedges. Scatter fresh cilantro over the slices and serve with salsa and sour cream (hot sauce too if you are so inclined).
Pasta with Herbed Curd (French or Tuscan):
Simple and delicious!
- French or Tuscan Herbed Curd
- Tomato Sauce (if desired)
Cook pasta as you normally would. Drain and add tomato sauce if desired. Add a container of French or Tuscan Herbed Curd (olive oil too) and toss lightly before serving. Voila!
Smokey Maple Chicken:
- Boneless Chicken Breast
- Smokey Maple Barbecue Curd
- Maine maple syrup
- Good quality olive oil
Preheat oven to 350 Wash chicken breast and pat dry. Drizzle maple syrup onto chicken breast. Peel and mince garlic. Slice onion into quarters. Pour 1 Tbsp. olive oil into a baking pan, and top with the onion quarters. Set chicken breast on top of onions, and drizzle maple syrup over chicken. Bake at 350 for 30 minutes. Remove from oven and sprinkle chicken with Smokey Maple Barbecue Curd. Return to oven until cheese has melted. Would be well paired with sweet potatoes, fresh greens and a pint of your favorite brew!
Camembert and Brie with Preserves:
Easy to prepare and even easier to enjoy. This makes a nice appetizer or can be served as post-dinner fare. Is also nice with a pot of tea in a sunny spot or by fireside.
- Camembert or Brie from Smiling Hill Farm
- Raspberry Preserves (or other preserve of your choice)
- Crackers or Fresh White Bread
Remove cheese from cooler and allow to rest on counter for 10-15 minutes to come to room temperature. This will ensure you get to enjoy the full flavor of your cheese. Slice Camembert into wedges. Place preserves in small vessel. If serving as a sit down affair, place a small dollop of preserve on each person's plate and then 3 slices of Camembert or a small section of brie. If serving for a table to share place preserves in small vessel and transfer cheese to a cheese board along with a light mild bread or crackers.
Grilled Apple Sandwich with R&R Cheddar:
- 5-8 oz R&R Cheddar
- Loaf of Rustic Bread (walnut raisin would be superb)
- 2 apples (pears may be substituted when in season)
Slice apple into thin wedges. Slice R&R Cheddar. Slice bread. Butter one side of each slice. For each sandwich lay apple slices on one slice of bread and top with the other slice of bread. Grill in a hot fry pan pressing flat with a spatula and cut in half before serving. Would go well with spiced pumpkin soup or a salad.
Our Cheese Recipes
Behold the power of cheese, as they say in that wonderful advertisement for cheese.
These are recipes that I have found easy and delicious when made with Silvery Moon cheeses.
Try them out and let me know how you like them. Also, let me know if you have one to share. (click here to Email Jennifer).
Use the "Recipes Menu" to the left to navigate through our delicious recipes.
In the News:
- Crème Fraiche – Second Place, American Cheese Society, 2008
- Tuscan Herbed Curd – First Place, American Cheese Society, 2007
- Crème Fraiche – Second Place, American Cheese Society, 2007
- Tally Ho w/ Peppercorn – Second Place, American Cheese Society, 2004
- Rosemary’s Waltz – Second Place, American Cheese Society, 2004
- French Herbed Curd - Second Place, American Cheese Society, 2004