Local cheesemakers create popular artisanal cheeses that please the palate.
The inclusion of Gorm Ailig, a raw ewe milk cheese, creates a tart with a twist
This unique blue cheese butter made with Gorm Ailig, a raw ewe milk cheese, can be frozen and used in pasta, on steak or even in a lamb burger. If you don’t have Gorm Ailig, use Roqueforte or Danish Blue.
This rich, but not too rich, cheesecake features local quark cheese instead of the more traditional cream cheese
The cheese adds to the richness of this squash soup.
Aligot is a French dish of potatoes, garlic and cheese. These are no ordinary mashed potatoes!
This is a fun way to use jalapeño peppers. They have a cheesy zing!
The gnocchi features two local cheeses: quark, plus Old Growler Gouda from That Dutchman’s Farm.
Lauchie’s Tomme, a raw ewe milk cheese with a lovely nutty finish, is named after cheese maker Ron’s son Lauchlan. For a sharp twist, add fresh chilies, coriander and lemon zest to the lamb.
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