Favorite Recipes

Cheese plates are great, but here are some great ideas for creating dishes with our cheeses.
These recipes are from our farms & friends to you and yours.
We hope you enjoy these family-tested recipes!

Holiday Bar Cookie: Praline Crumb Caramel Cheesecake Bars
Courtesy of Carmella Hoffman, Sunset View Creamery, Odessa

INGREDIENTS: Cookie Base and Topping:
1 pouch (1lb 1.5 oz. ) Betty Crocker Sugar Cookie mix
1/2 c. cold butter 
1/2 c. chopped pecans
1/2 c. toffee bits

2 packages (8 oz. each) cream cheese softened
1/2 c. sugar
2 tblsp. all purpose flour
1/2 c. caramel topping
1 tsp. vanilla
1 egg

1. Heat oven to 350.  Spray bottom and sides of a13x9" pan with cooking spray. 
Place cookie mix in bowl; cut in butter using pastry blender until mixture is crumbly. 
Reserve 1 1/2 c. mixture for topping.  Press remaining mixture in bottom of pan. 
Bake 10 minutes.

2. Meanwhile, in large bowl, beat cream cheese, sugar, flour,
1/4 c. of the caramel topping, vanilla and egg with
electric mixer on medium speed until smooth.

3    Spread cream cheese mixtrue evenly over partially baked cookie base.
Sprinkle with reserved crumb topping, pecans and toffee bits.

4.  Bake 35 to 40 minutes or until light golden brown.
Cool 30 minutes. Refrigerate about 2 hours or until chilled.
Drizzle with remaining 1/4 c. caramel topping. 
For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Makes 36 bars.

Game Day Nosh: Chevre Spread
Courtesy of Sue Messmer, Lively Run Goat Dairy, Interlaken

1 lb LIVELY RUN chevre, plain
local honey
toasted almonds
Spread chevre in oven safe dish.
Cover with honey, top with almonds.
Put in oven on very low for 10 minutes, just to warm it up.
Spread on crackers, bread or shortbread cookies! 

Quick Snack: Parmesan Rosemary Crackers
Courtesy of Carmella Hoffman, Sunset View Creamery, Odessa

1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup finely grated Sunset View Creamery Heritage Cheese
3 sprigs rosemary (removed from the stem for approx 1 tsp)
4 Tbsp unsalted butter
1/4 cup cream or half & half (milk is ok if that's all you have)
Coarse salt, pepper, sesame or poppy seeds for sprinkling

Heat oven to 400.

Line a baking sheet with parchment paper (or lightly dust with flour)
Put flour, salt, rosemary, butter and cheese in a food processor or mixing bowl.
Pulse until butter and flour are combined.
Add 1/4 cup of cream, and mix or process until dough forms.
(If doesn't come together add more cream tsp at a time until it comes together, but not sticky.)

Roll out dough on a floured surface until 1/4 thick or less, adding flour as needed.
Cut into 1 1/2 inch squares and place on baking sheet about 1/2 inch apart.
Stab all crackers with fork and sprinkle with salt & other toppings.
(TIP: stab prior to cutting, it's easier)

Bake until moderately brown, about 12 minutes.
Cool on rack.

Store in a tin.

About 30 crackers

Summer Fave: Apple Onion Chutney with Brie
Courtesy of Chef Lindsay Freeman, Crystal Lake Cafe at Americana Vineyards, Interlaken

Here's a fantastic light summer tapas using Kenton's Cheese Co.'s Bianco (brie)
and pairs beautifully with Americana's Cayuga white or any Finger Lakes Chardonnay.


3 Tablespoons olive or vegetable oil 

3 medium sized onions, sliced 

6 apples, peeled, cored and sliced
¼ cup brown sugar
¼ cup cider vinegar 

1 Tablespoon mustard seeds 

salt to taste 

Kenton's Cheese Co. Bianco Brie


Heat the oil in a large skillet over medium heat.
Add onions and apples and lightly sauté until
onions begin to caramelize and apples begin to soften.
Add brown sugar, cider vinegar, mustard seeds and a pinch of salt.
Reduce heat and simmer until the liquid is absorbed
and the apples and onions are soft and brown.
Stir frequently to keep from burning.
Taste and season with salt, if desired.
Place a slice of Kenton Brie on a cracker with a dab of chutney.

Amazing Party Fare: Creme Brulee 3-Cheese Fondue
Courtesy of Chef Sean Agate, Our Heritage Cafe at Holiday Inn, Waterloo 

Here's one of the most amazing fondues we've ever tasted! 
It uses cheeses from Muranda, Lively Run and Kenton, 
and a rare and wonderful Ice Wine from Sheldrake Point Winery. 
And an added bonus? Virtually all the ingredients are local!  


1/2 cup 2010 Sheldrake Point Riesling Ice Wine
1 lb. Muranda Cheese Co. Colby, shredded
1 lb. Lively Run Goat Dairy Chevre
1 lb. Kenton's Cheese Co. Bianco (Brie) with or without rind
4 Tbs. Red Jacket Orchard Apricot Stomp Fruit Nectar
1 Tbs. Sugarbush Hollow Maple Syrup
1 Tbs. Bee Attitudes Honey
1 Tbs. Caramel
1 tsp. Pure Vanilla Extract
Seneca Salt Culinary Flake Salt


In a medium sauce pan, combine Ice Wine and Nectar. Reduce by 1/4.
Add the softest cheese first (Chevre) and stir gently with a whisk. Mix completely
Do the same with the Brie, followed by the Colby.
Fold in maple syrup, honey, caramel and vanilla.
Stir gently under very low heat for 5 minutes to allow flavors to develop.
If fondue is too thick, add more Ice Wine. If too thin, add equal amounts of cheeses.
Finish to taste with salt.

DINNER FAVE: Chipotle Cheddar Mac & Cheese
Courtesy of Lisa Engelbert, Engelbert Farms

Here's a twist on a family favorite!


1 lb elbow macaroni
2 cups milk
2 - 8 oz bars Engelbert Farms Organic Chipotle Cheddar
1 - 8 oz bar Engelbert Farms Organic Extra-Sharp Cheddar
Salt and Pepper



Preheat oven to 350 degrees.

Cook macaroni according to package directions, and drain.
While macaroni is cooking, grate chipotle cheddar and extra sharp cheddar together. 
Butter a 9 x 13" baking pan. 

Spread 1/3 of the cheese in the bottom of the pan, followed by 1/2 of the macaroni. 
Spread the next 1/3 of the cheese over the macaroni, followed the the rest of the macaroni.  
Top with the remaining cheese.  Pour milk over.  Salt and pepper the top.
Bake for 45 minutes to 1 hour (until bubbling and top is starting to brown).
Serves 8 to 10

ANY MEAL FAVE: Quiche A La Keeley
Courtesy of Keeley McGarr, Keeley's Cheese Co.

Real Cheese Lovers eat quiche! Here's a delish twist that you can make for any meal today...


1 round pie crust (use store bought or make your own)
1 tbsp olive oil
1 onion, peeled and chopped
8 oz lean bacon, cut into small pieces
8 oz Keeley's Across the Pond Cheese
4 eggs
1/3 cup dry white wine
1 cup creme fraiche (or substitue 1 cup whipping cream)
1 1/2 tsp ground cumin
1/4 tsp each salt and pepper


Begin by blind baking the quiche crust.
Fit the pie crust to a 9 or 10 inch quiche pan and prick it about 20 times with the tines of a fork.
Place the pan in the freezer for 20 minutes while the oven preheats to 400F.
Bake the frozen crust for 10 minutes, then remove it from the oven and allow to cool.

Meanwhile, heat the olive oil on medium heat and add the onion.
Cook, stirring occasionally, until the onion softens some - about 5 minutes.
Add the bacon and continue to cook until the bacon is cooked through.
Remove from heat.

Whisk together the eggs, white wine, creme fraiche (or whipping cream), cumin, and salt and pepper.

Cut the cheese in about 30 pieces.
Distribute the cheese and bacon bits evenly onto the cooled crust.
Pour the egg mixture on top and bake at 325F for 40 minutes.

Makes 6 to 8 pieces of quiche.

COMFORT FOOD: Potatoes Au Gratin Across the Pond
Courtesy of Keeley McGarr, Keeley's Cheese Co.

We all love comfort food during the winter. Here's how we do it on the Cheese Trail.
Give this side dish a try.


1 lb. potatoes
5 ox Keeley's Across the Pond cheese, rind removed and diced
4 tbsp heavy cream
5 oz milk
2 tbsp sniped fresh chives or chopped fresh parsley
Freshly grated nutmeg
Salt & ground Pepper


 Peel the potatoes and slice them. Then take a pot, fill it with water and boil them.
Drain and put them in a 9x9 glass baking dish.
Preheat the oven broiler. 
Prepare the saucepan and add the cheese, cream and milk.
Heat gently until all ingredients are combined,
being careful not to let it come to a boil.
Place in baking dish and put dish under the broiler on a middle rack,
for 5 minutes, or until browned. Serve hot. 

Serves 4

Gatherings: Three Cheese Fondue
Courtesy of Chef Mary Reed, Tastes of Wine Country


Here's a wonderful throwback to the 70s with a modern twist. Perfect for evenings with friends by the fire!


1 large clove garlic, sliced in half lengthwise
3/4 cup Buttonwood White or Chardonnay wine
4 oz. Engelbert Farms mozzarella, shredded
4 oz. aged Finger Lakes Farmstead's Schuyler Gouda cheese, shredded
4  oz. Sunset View Creamery sharp cheddar, shredded
1 Tbs. cornstarch
2 Tbs. Kirsch  (optional)
Freshly ground black pepper
Freshly grated nutmeg


Rub the inside bottom of a fondue pot or enameled cast-iron casserole with the cut sides of the garlic halves,
then discard the garlic. Put the pan over high heat and immediately add the wine, stirring and scraping
with a wooden spoon to dissolve the garlic residue.  

In a mixing bowl, toss the three cheeses together with the cornstarch, until evenly combined.
Reduce the heat under the pot or casserole to low and add the cheese-cornstarch mixture.
Stir continuously in a zigzag motion until the mixture is thoroughly melted and smooth.
Stir in the Kirsch (optional) and season with a little freshly ground black pepper and just a small pinch of nutmeg. 
Carefully transfer the pot or casserole of fondue to the table, placing it above a gentle tabletop heat source
that will keep the fondue warm during eating. Serve the fondue immediately.

Serve: With crusty bread or toasted bread cubes, blanched vegetables like broccoli
or asparagus, ham  or sausage chunks, apple slices.

NER: Baked Penne with Swiss Chard and Sausage
Finger Lakes Dexter Creamery

A quick delicious dinner to help you through this hectic time of year!


16 oz. sweet or hot or hot Italian sausage
1 bunch fresh Swiss Chard (or any other fresh green you have handy)
1 lb. penne pasta
Olive oil
Butter (hand made from fresh farm cream if you can get it)
1 onion
1 tablespoon garlic salt
1 ½ cups fresh farm milk
2 fresh farm eggs, lightly beaten
1 cup freshly chopped tomatoes
1 cup grated Kefir cheese


Preheat oven to 350 degrees.

Lightly butter two, deep 10 ¼ inch casserole dishes (or one large ceramic cooking vessel).

Heat a skillet over medium heat. Add two tablespoon of olive oil and two tablespoons of butter.
Chop onions thinly and sauté them until clear and juicy. Add a teaspoon or so of garlic salt and stir.

Chop the fresh Swiss chard into very small pieces and add them to the onions. When the Swiss Chard is cooked, remove the skillet from the stove top and take the contents out of the skillet and put them in a bowl.
Make a large long cut down each sausage so that it is split open. Then cook the sausage in the same skillet as you
used for the onions and chard. Do not add anymore oil, the skillet will be sufficiently oiled.
Cook the sausage at medium heat until done. Remove from the skillet and cool.
Once cooled, take the sausage out of the casings and crumble.

Next, the Penne. In a large stockpot, heat approximately six quarts of water until boiling.
Then add the Penne and cook al dente. Drain the pasta.

Meanwhile, break the two eggs into the milk and stir until the eggs are completely mixed with the milk.

Mix all the ingredients, including the chopped tomatoes and grated Kefir cheese.
Put all ingredients in the stock pot and mix together. 
Fill the casserole dishes and transfer to the oven and
bake until the top looks crunchy. Should not take more than 20-25 minutes.


LUNCH: Grilled Schuyler Cheese and Tomato Sandwich
Finger Lakes Farmstead Cheese

A new twist on an old favorite!


Thickly Sliced Bread
                                               Sliced Schuyler Cheese
                                  Fresh Tomato
                                         Olive Oil or Butter


Start with a hearty bread, my favorite is Ithaca Bakery’s Italian Bread, and slice it thick, about an inch works nicely.

Brush the bread with olive oil, though you could use room temperature butter. This will keep the bread from burning as you “grill” it.

Assemble the sandwich right on the grill, over medium heat. Charcoal works best, but if you are in the suburbs, you can use a gas grill. Put thin slices of cheese, as you like, on the first piece of bread, butter side down, or oiled, and then top that with a fresh slice of tomato.

Top that with another thick slice of bread, and brush the top will olive oil.

Close the grill cover to help the cheese melt.

When the bottom slice of bread is browned nicely, and the cheese has started to melt, flip it carefully, and grill the other side. The Schuyler cheese melts nicely, and pared with the tomato, and Ithaca Bakery’s Italian bread, you have one hearty sandwich!

Feel free to experiment, by adding mustard, ham or even onions to spice things up.

BREAKFAST: Breakfast Muffins
Sunset View Creamery

These can be made ahead and refrigerated until just before needed!


8-10 lg. eggs
1 lb. bacon or breakfast sausage
8 oz. shredded cheddar cheese
Salt & Pepper to taste
1 8 pk and 1 5 pk of Grands Buttermilk Biscuits


Cook Bacon (or sausage) drain and chop with food chopper. 

Scramble the eggs, add salt & pepper—add eggs to the sausage. 
Shred the cheese, and add  the cheese, mix well. 
Roll out the biscuits into 5” circles (on a floured surface). 
Put a large scoop of the egg/bacon/cheese mixture in the center and pull up the edges of the biscuit. 
Turn with pinched side down in a muffin pan.
Bake in preheated over at 350 degrees for 10-12 minutes.



Here's a holiday family favorite!
This frozen salad makes a lovely side dish!

1-7oz pkg Morning Glory original 
2 Tbsp mayo
2 Tbsp sugar
1-1 lb can whole cranberry sauce
1 C crushed pineapple, drained
1/2 C walnuts, chopped (optional)
1 C heavy cream, whipped

Beat cheese, mayo, & sugar til smooth. Stir in cranberry sauce, pineapple, & walnuts.
Fold in whipped cream. Pour into a salad mold or a 11"x7" baking pan.
Freeze until firm, or overnight. Allow to soften slightly before unmolding & serving.


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