Artisinal, Farmstead Cheeses

Cheese Lovers Blog

Day as a Cheese-Lover

With autumn quickly approaching, we are in the mood for some comforting, melty cheese dishes!

Breakfast: Bacon Chive Cheddar Quiche


Frozen Pie Crust

4 Eggs (lightly beaten)

1 Cup of Half and Half

1 Cup of Shredded Gold Creek Farms Bacon Chive Cheddar

¼ Cup of Chopped Chives

Salt and Pepper


Preheat oven to 400 degrees. In a medium bowl, mix eggs and half and half. Season with salt and pepper. Pour into pie crust. Sprinkle mixture with cheese and chives. Bake for 15 minutes. Reduce temperature to 350 degrees. Bake for an additional 35 minutes or until quiche begins to turn golden brown.

Day as a Cheese-Lover 1

Lunch: Parmesan Crusted Grilled Cheese Sandwich


1 Cup of Shredded Gold Creek Farms Parmesan

8 Slices of Your Favorite Bread

½ Cup of Olive Oil

4 Teaspoons of Dijon Mustard

4 Tablespoons of Apricot Jam

1 ½ Cups of Shredded Gold Creek Farms Aged White Cheddar

2 Cups of Baby Arugula


Place shredded Parmesan onto a plate. Brush one side of bread with olive oil and press oiled side onto the Parmesan. Cheese side down, place bread onto a work surface. Spread half the bread slices with Dijon mustard, and spread the other half with apricot jam. Assemble sandwiches with Aged White Cheddar and baby arugula. On a non-stick griddle, cook sandwiches on medium heat until the bread is golden brown and cheese is thoroughly melted.


Dinner: Truffle Mac n’ Cheese


1 (16 ounces) of Corkscrew Macaroni

6 Tablespoons of Butter

½ Cup of Flour

5 ½ Cups of Milk (divided)

6 Cups of Shredded Gold Creek Farms Truffle (Chartufo) Cheddar

1 ½ Cups of Shredded Gold Creek Farms Romano

½ Cup of Panko or Breadcrumbs

½ Tablespoon of Truffle Oil


Preheat oven to 350 degrees. Butter a 9×13 inch baking dish. Bring a large pot of salted water to a boil. Cook macaroni until cooked but still slightly firm to the bite, about 8 minutes. Drain. Melt butter in a large pot over medium heat. Whisk in flour until the mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk in 2 cups of milk until smooth. Whisk in remaining milk, increase heat to medium-high, continue letting mixture cook while constantly whisking until mixture has a thick consistency, about 5-10 minutes. Stir in Truffle Cheddar and 1 cup of Romano into mixture until cheese has melted and the sauce is smooth. Fold in macaroni. Pour mixture into prepared baking dish. Stir remaining Romano and Panko in a small bowl. Sprinkle breadcrumb mixture over macaroni mixture and drizzle with truffle oil. Bake until golden brown, about 30 minutes. Cool for at least 10 minutes to ensure mixture has set.

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