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Recipes
 

Gouda and Red Onion Pizza
This recipe appeared in the July-August
issue of Midwest Living Magazine

Even cheese makes an appearance at farmers markets across the Heartland. At North Market (Columbus, OH), Jean King from Oakvale Cheese passes along this appetizer pizza recipe with shredded gouda and caramelized onions.

Prep: 25 minutes
Bake: 12 minutes

-- 2 tablespoons olive oil
-- 1 large red onion, halved lengthwise and thinly sliced (about 2 cups)
-- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
-- 1/4 teaspoon salt
-- 1/4 teaspoon freshly ground black pepper
-- 1 tablespoon cornmeal
-- 1 10 to 13.8 ounce package refrigerated pizza dough
-- 8 ounces Gouda or Edam cheese, shredded (2 cups)

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add onion. Cook for 5 to 7 minutes or until onion is tender, but not brown, stirring often. Remove from Heat. Stir in thyme, salt and black pepper; set aside.

2. Grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8 inch rectangle on the baking sheet. Brush pizza dough with the remaining 1 tablespoon oil. Sprinkle pizza dough with cheese to within 1/2 inch of edges. Spoon onion mixture over the cheese.

3. Bake, uncovered, in a 400 degree oven for 12 to 15 minutes or until crust is golden. Cut into 12 pieces. Makes 12 appetizers.

Nutrition facts per serving: 146 cal, 8g fat, 21 mg chol, 278 mg sodium, 11g carbo, 1g fiber, 6g pro.

Fongouda!

A Fondue for Oakvale Farmstead Gouda, Aged
or Young cheese

1 lb. Oakvale Farmstead Gouda, chopped
1 cup milk
1/2 teaspoon cornstarch
1 T butter
4 egg yolks

Put the cornstarch into a small bowl, add 1 T of the milk and stir until dissolved-- this is called “slaking”. Put the remaining milk into the top section of a double boiler, then add the cheese and slaked cornstarch.

Put over a saucepan of simmering water and heat, stirring constantly, until the cheese melts. Stir in the butter and remove from heat. Put the egg yolks into a bowl and beat lightly. Beat in a few tablespoons of the hot cheese mixture to warm the yolks.

Pour this mixture back into the double boiler, stirring vigorously. Return the saucepan to the heat and continue stirring until the mixture thickens. Serve with crusty bread cut into bite size pieces. Also fresh vegetables.

Zucchini Italiano

1 lb. Sausage, seasoned
1 cup chopped onion
1 clove garlic, minced
1 green pepper, sliced in thin strips
1 1/4 tsp salt
1/4 tsp cayenne pepper
1 tsp oregano
1 lb. whole tomatoes
1 - 8 oz tomato sauce
1 cup wide noodles
1 cup water
1 zucchini, sliced 1/4”
1 cup Oakvale Gouda, shredded

Brown sausage in dutch oven. Add onion, garlic, and green pepper, saute. Add tomatoes, sauce, salt, oregano, pepper, uncooked noodles, water and zucchini.  Bring to a boil; reduce heat. Cover and allow to simmer 15 minutes. Add Gouda and allow to melt on top for 1 minute before serving. Serves 6.

Elizabeth Lahmer’s Summer Salad
(Our herd veterinarian and good friend)

1 bunch of broccoli
1 bunch of cauliflower
1 cup mayonnaise or Miracle Whip
1 cup sugar
1 cup shredded Oakvale Farmstead Gouda
1 T minced onion
1/2 cup cashews (optional)

Cut broccoli and cauliflower into small pieces. Mix rest of ingredients with vegetables in large bowl. Refrigerate for 1 hour or more before serving. Makes a wonderful summer side dish.

Judy’s Potato Soup

6 slices bacon, cut into 1 inch pieces
3 lbs. russet potatoes (about 5 large)
3 ½ teaspoons salt
1 cup sour cream
¼ lb. butter (1 stick)
2 2/3 cups of whole milk
½ teaspoon black pepper
4 scallions, thinly sliced
¾ cup shredded Oakvale aged or regular gouda cheese

Cook the bacon until crisp, drain on paper towels, set aside. Peel and cut the potatoes into thirds, place in a large pot, cover with water and add 2 teaspoons of salt. Bring to a boil, reduce heat to a simmer and cook until potatoes are very soft, about 45 minutes. Drain the potatoes, discarding the water, return to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter, stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. (Do not boil)

Divide among 8 bowls and serve hot, garnished with the scallions, cheese and bacon.

Protein: 6.8g, Fat: 21.6g, Carbs: 35.8g, Fiber: 2.4g, Sodium: 653mg, Cholesterol: 53.9mg, Calories: 358

Tips on storing cheese

• Allow cheese to warm to room temperature for about an hour or two before serving for optimum flavor.
• Recommended temperatures for storing cheese range from 35-45 degrees F. Best place is the warmest place in the refrigerator, for instance the door.
• Cut off mold growth ½ inch below mold to insure its entire removal; the rest of the cheese will be fine.
• Always rewrap cheese in fresh wrapping after cheese has been opened to avoid having cheese dry out or pick up other flavors in the refrigerator. Most people prefer using plastic wrap for sealing cheese; however, there are some tyrophiles (cheese lovers) who prefer butcher paper, which allows the cheese to breathe.
• Double wrap strong cheeses like Limburger and Blue so they do not impart their flavor on other foods in the refrigerator.
• Do not freeze cheese. If you must, use it for cooking only. The texture becomes crumbly after it is defrosted.