Category: Sharp Cheddar

Ingredients

Scale

1 lb nectarines, halved and pitted
¼ cup extra virgin olive oil
Sea salt and freshly ground pepper
2 tbsp fresh lemon juice
5 oz baby arugula
½ block shaved Truly Grass Fed Sharp Cheddar
3 oz prosciutto

Instructions

Light a grill or preheat a grill pan. Brush the nectarines with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.
In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the nectarines and arugula. Transfer to a platter and top with the sharp cheddar and prosciutto. Enjoy!

Find out more about the product and where to find it in store!

Natural Sharp Cheddar Cheese Wedge

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Cheddar-and-Carmelized-Onion-Barely-Risotto

Dinner

Cheddar and Caramelized Onion Barley Risotto

Home » Recipe » Sharp Cheddar

Creamy Mac & Cheese

Meal Type: Dinner
Product Type: Creamy Salted Butter

Creamy Mac & Cheese

Ingredients

Scale

1lb cavatappi pasta (can also use elbow macaroni)
8 tbsp (4oz) Truly Grass Fed Salted Butter, divided
1 cup panko breadcrumbs
6 tbsp all-purpose flour
4 cups whole milk
2 blocks Truly Grass Fed Natural Sharp Cheddar, coarsely grated
⅓ block Truly Grass Fed Natural Aged Cheddar, finely grated
1 tsp salt, plus more to taste
1 tsp fresh cracked black pepper, plus more to taste
Fresh parsley, finely chopped, for garnish

Instructions

Preheat oven to 350 degrees.
Bring a large pot of water to a boil, season generously with salt. Add the pasta and cook until just al dente, about 6 minutes, drain and set aside.
Add 2 tbsp (1 oz) butter to a medium skillet set over medium-high heat. Once melted, add the breadcrumbs, stirring often until evenly coated and lightly golden brown; about 3 – 5 minutes. Set aside.
In a large skillet or sauce pan, melt the remaining 6 tbsp (3 oz) butter over medium heat. Whisk in the flour until smooth, continue to whisk frequently for 2 – 3 minutes, allowing the flour to cook down; color may turn more golden.
Slowly add the milk in batches, whisking constantly until there are no lumps. Increase heat, bringing to a simmer (continue whisking to prevent burning). Simmer for 3 – 5 minutes, whisking regularly, allowing sauce to thicken.
Remove pan from heat and whisk in the cheeses until melted and smooth. Add salt and pepper, plus more to taste.
Add the drained, cooked pasta, stirring until evenly coated. Alternatively, this can be done in a large mixing bowl if pan is too small.
Transfer mac and cheese to a 9×13 baking dish and top with toasted breadcrumbs. Bake for 15 – 20 minutes.
Serve immediately. Garnish with fresh parsley.

Find out more about the product and where to find it in store!

Creamy Salted Butter

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Home » Recipe » Sharp Cheddar

Homemade Apricot Jam with Cheddar

Meal Type: Appetizer
Product Type: Natural Aged Cheddar Cheese Wedge

Homemade Apricot Jam with Cheddar

Author: Truly Grass Fed
Yield: 4–6 1x

Ingredients

Scale

For the Jam:

8 Cups fresh apricots – peeled, pitted and crushed
1/4 cup lemon juice
6 cups white sugar
5 canning jars with lids and rings

For the Snack Board:

Truly Grass Fed Natural Sharp Cheddar Cheese
Truly Grass Fed Natural Aged Cheddar Cheese
Various crackers and bites

Instructions

Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
Pour hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.
Slice up Truly Grass Fed Natural Sharp and Natural Aged Cheddar Cheeses for a snack board. Pair cheese slices with various crackers or crostini’s. Add a dollop of apricot jam to a cracker and top with a slice of cheese for the perfect sweet and savory pairing! Enjoy.

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Natural Aged Cheddar Cheese Wedge

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Home » Recipe » Sharp Cheddar

Cheddar and Caramelized Onion Barley Risotto

Serves: 4
Meal Type: Dinner
Product Type: Creamy Salted Butter

Cheddar and Caramelized Onion Barley Risotto

Author: Truly Grass Fed
Yield: 4 1x

Ingredients

Scale

2 tbsp Truly Grass Fed Salted Butter
1 onion, finely chopped
2 garlic cloves, finely sliced
300g / 10 ½ oz pearl barley
100ml / 3 ½ fl oz cider
1 tsp chopped thyme
1000ml / 33 ¾ fl oz chicken or vegetable stock
1 tsp Dijon mustard
120ml / 4 fl oz pouring cream
90g / 3oz Truly Grass Fed Natural Sharp Cheddar Cheese, grated
Salt and freshly ground black pepper

For the top

2 tbsp Truly Grass Fed Butter
100g / 3 ½ oz cherry tomatoes on the vine

For the chive butter

100g / 3 ½ oz Truly Grass Fed Butter, melted
5 tbsp roughly chopped chives
4 tbsp Truly Grass Fed Natural Sharp Cheddar Cheese, grated

Instructions

Heat a large saucepan over a medium heat and add the Truly Grass Fed Butter. When the butter is foaming, add the onion, lower the heat and cook for 10 minutes, until the onion is caramelised and fully cooked.
Add the garlic and pearl barley and stir well.
Pour in the cider, add the thyme and simmer for 1 minute, stirring constantly.
Pour in all the stock, bring to the boil and turn down the heat to a low simmer for 30 to 35 minutes, stirring from time to time, until all the liquid has been absorbed and the barley is tender.
Stir in the in the Dijon mustard, cream and grated Truly Grass Fed Natural Sharp Cheddar Cheese and remove from the heat. Season with salt and freshly ground black pepper, to taste.

For the topping

Heat the Truly Grass Fed Butter in a frying pan over a medium heat. Add the cherry tomatoes, season with salt and freshly ground black pepper and sauté for about 7 to 8 minutes until they burst slightly. Remove from the heat.

For the chive butter

Place the chopped chives and melted Truly Grass Fed Butter into a blender and blend until smooth. Season with salt and freshly ground black pepper.

To serve

Ladle the barley risotto into bowls, sprinkle over a little Truly Grass Fed Natural Sharp Cheddar Cheese, spoon the cherry tomatoes on top and drizzle over some chive butter. Serve immediately.

Find out more about the product and where to find it in store!

Creamy Salted Butter

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Grilled Nectarines with Sharp Cheddar, Arugula and Prosciutto

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Charred Fava Bean Salad with Lemon & Natural Aged Cheddar

Dinner

Creamy Mac & Cheese

Home » Recipe » Sharp Cheddar

Pumpkin Soft Bread Rolls

Meal Type: Sides
Product Type: Creamy Salted Butter

Pumpkin Soft Bread Rolls

Author: Truly Grass Fed
Total Time: 6hours
Yield: 8 1x

Ingredients

Scale

14 oz pumpkin, peeled, seeded, and diced
½ cup water for the purée (or just a little bit more)
1 sachet rapid rise active yeast
1 tbsp sugar
1 cup lukewarm water for the dough
4 cups bread flour
2 tsp fresh thyme leaves
1/4 cup Truly Grass Fed salted butter, melted and at room temperature
½ cup sharp cheddar cheese, grated
2 tsp salt
¾ cups unpeeled pumpkin seeds, toasted
1 egg yolk to brush
Vegetable oil to grease

Instructions

Place the pumpkin, water, and a pinch of salt in a medium saucepan. Cook over low heat until they are very soft. Break pieces with a spatula, turn heat to high, and let them dry completely. Press pieces through a potato ricer to obtain a smooth purée. Measure 1 cup of the purée and leave the remaining purée for another recipe.
With a fork, combine yeast, sugar, 1 cup flour, and lukewarm milk into the bowl of a stand mixer. Let it rest for 10 minutes until the mixture is foamy.
Using the hook attachment, stir the pumpkin purée, thyme, melted butter, cheese, and salt into the starter mixture. Add 2 ½ cups flour and mix until it turns into a sticky dough. Little by little, incorporate the remaining flour and keep kneading for about 10 minutes, working the dough until it is smooth and no longer sticks to the bowl. Stir in the pumpkin seeds.
Transfer the dough to a large bowl lightly greased with vegetable oil, cover with plastic film and let rest for about 2 hours, until doubled in size.
Line a medium baking tray with parchment paper (8×11”).
Divide dough into 12 equal pieces and shape them into balls. Place them close together into a prepared pan, cover, and let rest for 1 hour, or until double in size.
Fifteen minutes before baking, heat the oven to 350ºF/medium/180ºC.
Brush rolls with egg yolk and bake for 25 minutes, until risen and golden brown.
Remove rolls from the oven, let them cool on a wire rack for at least 15 minutes, and serve.

Find out more about the product and where to find it in store!

Creamy Salted Butter

Learn More Where to Buy

Natural Sharp Cheddar Cheese Wedge

Learn More Where to Buy

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Grilled Nectarines with Sharp Cheddar, Arugula and Prosciutto

Lunch

Charred Fava Bean Salad with Lemon & Natural Aged Cheddar

Dinner

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Home » Recipe » Sharp Cheddar

Ham, Cheese, And Tomato Rolls

Meal Type: Sides
Product Type: Natural Sharp Cheddar Cheese Wedge

Ham, Cheese, And Tomato Rolls

Author: Truly Grass Fed
Total Time: 3hours

Description

This ham, cheese, and tomato rolls recipe is delicious, easy to make, and is a crowd-pleaser, mostly with kids. It’s perfect for quick meals and picnics. Replace ham for pepperoni, smoked turkey breast, or use just cheese.

Ingredients

Scale

1 packet active dry yeast (1/4oz /7g/ 2 ¼ tsp)
1 tbsp sugar
1 cup lukewarm water
3 cups bread flour, approximately
2 tbsp melted Truly Grass Fed Unsalted Butter, room temperature
1 tsp salt
Flour to dust and butter to grease

filling

1/2 cup tomato marinara sauce
16 oz sharp cheddar cheese, shredded
12 oz g thinly sliced ham
18 basil leaves
2 tbsp unsalted butter, room temperature
Salt and black pepper to taste
2 tbsp

Instructions

Start preparing the dough 3 to 4 hours before serving. In a small bowl, combine yeast, sugar, lukewarm water, and 1/2 cup flour; let sit for about 15 minutes, until mixture is foamy. Mix in melted butter and salt, and then add flour, little by little, working the dough until it is smooth and does not stick to your hands.
Cover the dough with plastic wrap and let rest for 1 hour, or until it has doubled in size.
Grease a large baking sheet with butter.
Dust work surface and dough – if too sticky – with flour. Using a rolling pin, roll the dough out into a 12x15in/30x40cm rectangle.
Spread the tomato marinara sauce on the dough, leaving about ⅜ in border all around the edges. Cover with cheese and ham slices and place basil leaves on top.
Roll it like a jelly roll and press firmly to seal. With a sharp knife, cut across roll making 12 rounds about 2in thick.
Place the rolls into the prepared baking pan, with their cut sides facing up, and close together. Let them rise for 1 hour.
Fifteen minutes before baking, preheat the oven to 350ºF/180ºC/high. Put the pan into the oven and bake for about 25 minutes, until risen and golden brown on all sides.
Remove from the oven and immediately brush all top with butter. Let the rolls cool for about 5 minutes before serving.

Prep Time: 1hour

Find out more about the product and where to find it in store!

Natural Sharp Cheddar Cheese Wedge

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Home » Recipe » Sharp Cheddar

Cheesy Corn Fritters with Sharp Cheddar

Meal Type: Sides
Product Type: Natural Sharp Cheddar Cheese Hand Cut Slices

Cheesy Corn Fritters with Sharp Cheddar

Author: Truly Grass Fed

Ingredients

Scale

3 cups corn kernels, freshly cut off the cob
¼ cup cilantro, chopped
¼ cup green onion, chopped
1 jalapeno, deseeded and minced
Juice from 1 lime
1 cup flour
1 tsp baking powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
2 eggs, beaten
¼ cup milk
1 ½ cup Truly Grass Fed Sharp Cheddar, shredded
Olive oil
Fresh parsley, chopped for garnish
Sour Cream

Instructions

Add the corn to a large bowl then add cilantro, green onion and jalapeno. Squeeze lime juice on top. In a separate bowl, mix dry ingredients. Add the dry ingredients to the corn. Then stir in eggs and milk. Lastly stir in cheese.
Heat oil in a large skillet over medium/low heat. Take ¼ cupful’s of batter and add to skillet. Flatten down to form a disk. Allow to fry in oil for 3-4 minutes then flip to the other side.
Check your first fritter for doneness then apply timing to the rest of the fritters. Serve with sour cream and parsley

Keywords: Truly Grass Fed Sharp Cheddar

Find out more about the product and where to find it in store!

Natural Sharp Cheddar Cheese Hand Cut Slices

Learn More Where to Buy

Natural Sharp Cheddar Cheese Wedge

Learn More Where to Buy

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Appetizer

Grilled Nectarines with Sharp Cheddar, Arugula and Prosciutto

Dinner

Creamy Mac & Cheese

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Home » Recipe » Sharp Cheddar

Gougères With Cheesy Filling

Meal Type: Sides
Product Type: Natural Sharp Cheddar Cheese Wedge

Gougères With Cheesy Filling

Author: Truly Grass Fed
Total Time: 1 hr
Yield: 6 1x

Description

This recipe is made with a pâte à choux, but it is nothing like an éclair. The gougères are crunchy on the outside, and the grated cheese brings so much flavor! The taste and fragrance of the nutmeg make all the difference in this recipe. Prepare the gougères beforehand and, before serving, fill them with the cream of cheese. Take it to the oven for a few minutes and serve! Irresistible

Ingredients

Scale

Gougères

1 cup water
100 g Truly Grass Fed Unsalted Butter, chilled and cubed
1 tsp salt
1 and 1/3 cup flour
4 eggs
4 oz Truly Grass Fed Sharp Cheddar Cheese, shredded
1 egg yolk to brush
White pepper and nutmeg
Butter to grease

Cheesy filling

1 and 1/3 cup milk
2 egg yolks
2 tbsp Truly Grass Fed Unsalted Butter
4 tbsp flour
4 oz Truly Grass Fed Sharp Cheddar Cheese, shredded
Salt and white pepper

Instructions

In a small pan, heat the water, butter, and salt. Let it boil, add the flour all at once, and mix nonstop with a wooden spoon until it becomes a ball that unsticks of the pan.
Place the ball into a bowl and, always mixing, add the eggs (one by one), 3/4 of the cheese, pepper, and nutmeg.
Heat the oven to 392Fº/200ºC (medium-high), and grease a large baking sheet with butter – or line it with parchment paper.
Using a pastry bag with a 0.8” tip or 2 small spoons (one for taking a small portion of the pastry and the other for releasing it from the first spoon), drop little balls onto the prepared baking sheet. Brush them with egg yolk and bake for about 20 minutes; avoid opening the oven until they are golden on all sides and have risen.
Remove them from the oven, let them rest for 5 minutes, and remove them from the baking sheet.
For the filling, mix 2 tbsp of milk and the egg yolks in a small bowl; set aside. In a medium-sized pan, heat the butter and flour, mixing nonstop with a whisk, making sure to scrape the bottom as well. When you obtain a white roux, add the remaining milk and salt at once, mixing nonstop. Using medium-low heat, cook for about 5 minutes until it boils and thickens. Out of the heat, stir in egg yolk and milk mixture, season with salt and pepper, return to medium-low heat, and, still whisking nonstop, cook for another 5 minutes until flavorful. Turn off the heat, mix in the cheese and let it cool to room temperature.
Put the creamy filling in a pastry bag with a medium star tip. With a paring knife tip, make a 1/4” hole on the underside of each gougère. Insert piping bag tip into the hole and pipe with medium pressure until filled. Place them once again on a baking sheet.
Five minutes before serving, heat gougères in the oven for about 5 minutes. Transfer gougères to the serving plate, sprinkle remaining cheese on top, and serve immediately.

Keywords: Truly Grass Fed Sharp Cheddar, Truly Grass Fed Unsalted Butter

Find out more about the product and where to find it in store!

Natural Sharp Cheddar Cheese Wedge

Learn More Where to Buy

Creamy Unsalted Butter Sticks

Learn More Where to Buy

Creamy Salted Butter

Learn More Where to Buy

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Appetizer

Grilled Nectarines with Sharp Cheddar, Arugula and Prosciutto

Lunch

Charred Fava Bean Salad with Lemon & Natural Aged Cheddar

Dinner

Creamy Mac & Cheese

Home » Recipe » Sharp Cheddar

Corned Beef Quesadillas

Meal Type: Dinner
Product Type: Natural Sharp Cheddar Cheese Wedge

Corned Beef Quesadillas

Author: Truly Grass Fed
Total Time: 15 minutes
Yield: 4 1x

Ingredients

Scale

4 Flour Tortillas
1 cup Truly Grass Fed Sharp Cheddar Cheese, grated
1/2 lb. Corned Beef, sliced
2 tbsp. Truly Grass Fed Unsalted Butter
1/2 cup Sauerkraut, drained
4 tbsp. Dijon Mustard

Instructions

Heat a medium skillet over medium heat.
Warm one tortilla for about 1 minute, flipping halfway. Sprinkle one-half of the tortilla with cheddar cheese, corned beef and sauerkraut.
Quickly brush the top of the quesadilla with the butter, then carefully flip it with a spatula.
Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes.
Brush the top with butter, then flip it and cook until the second side is golden and crispy.
Serve with Dijon mustard.
Repeat with the rest of the quesadillas.

Keywords: Truly Grass Fed Sharp Cheddar Cheese, lunch, easy meal

Find out more about the product and where to find it in store!

Natural Sharp Cheddar Cheese Wedge

Learn More Where to Buy

Natural Sharp Cheddar Cheese Hand Cut Slices

Learn More Where to Buy

Creamy Unsalted Butter Sticks

Learn More Where to Buy

Creamy Unsalted Butter

Learn More Where to Buy

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Appetizer

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Home » Recipe » Sharp Cheddar

Pearl Barley and Tomato Risotto

Meal Type: Dinner
Product Type: Natural Sharp Cheddar Cheese Wedge

Pearl Barley and Tomato Risotto

Author: Truly Grass Fed

Ingredients

Scale

1 tbps. Truly Grass Fed Unsalted Butter
½ cup Sundried Tomatoes, finely chopped
1 cup Onion, finely chopped
3 Garlic Cloves, crushed
1 cup Pearl Barley
1 ½ cup Crushed Tomatoes (tinned)
3 cup vegetable Stock
½ cup Truly Grass Fed Sharp Cheddar Cheese
Fresh Thyme

Instructions

Heat the butter in a large saucepan over a medium-low heat.
Add the onion and garlic and cook, stirring occasionally, for 5-7 mins until soft and translucent.
Stir in the pearl barley, sundried tomatoes, crushed tomatoes and stock.
Bring to the boil, then cover and reduce the heat to low. Simmer for 30-40 mins, stirring occasionally, until the barley is just cooked and all the liquid has been absorbed.
Add ¼ cup grated cheddar and stir heavily until risotto is creamy. Season with salt and pepper.
Serve with the rest of the cheddar cheese and fresh thyme.

Keywords: unsalted butter, sharp cheddar, main, pasta

Find out more about the product and where to find it in store!

Natural Sharp Cheddar Cheese Wedge

Learn More Where to Buy

Creamy Unsalted Butter Sticks

Learn More Where to Buy

Creamy Unsalted Butter

Learn More Where to Buy

Suggested Recipes

Appetizer

Butternut Squash Apple Curry

Sides

Brussel Sprouts with Bacon Fig Jam

Desserts

Pumpkin Tart with Dark Chocolate Crust