Gouda Cheese Fondue

 

Serve with veggies, breads, meats or fruit dippers. May we suggest: crisp bacon, green apples, broccoli, cauliflower, breadsticks, pretzels, beef sticks, and grape tomatoes.

Gouda Cheese Fondue

Rich creamy smooth cheese sauce to accent your favorite dippers.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauces

Ingredients
  

CHEESE SAUCE

  • 1 cup dry white wine
  • 1 tsp lemon juice
  • 16 oz. shredded Gouda cheese
  • 2 tbsp cornstarch
  • 1 pinch nutmeg
  • 1 pinch cayenne pepper

Instructions
 

  • Combine wine & lemon juice over medium heat.
  • In a separate bowl toss cheeses & cornstarch together.
  • When wine comes to boil, slowly add cheese mixture, whisking continuously until smooth. Season with nutmeg & cayenne.
  • Transfer to Boska Fondue Pot (or slow cooker on low).
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Inside & Outside Grilled Cheese Sandwich

 

Inside & Outside Grilled Cheese Sandwich

Yummy gooey cheese filling sandwiched between crunchy toasted bread.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sandwiches
Servings 1

Ingredients
  

OVERALL

  • 2 slices of your favorite bread
  • 1 tbsp butter
  • 0.25 cup shredded parmesan cheese

SANDWICH FILLINGS

  • 1 oz. Double Gloucester Cheddar Cheese, sliced
  • 1 oz. cream cheese

Instructions
 

  • Heat pan over medium heat. Place enough Parmesan in pan in one spot, about the size of your bread.
  • Butter one side of your bread and place butter side down on top of Parmesan.
  • Layer of Double Gloucester Cheddar on top of bread.
  • On the other piece of bread, spread a layer of cream cheese on one side, and butter the other side. Place bread with butter side facing out on top of Double Gloucester Cheddar.
  • Top with more Parmesan. Heat until Parmesan is golden on the bottom. Flip and heat until second side is golden brown.
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Ultimate Grilled Cheese

 

You can add any additional ingredients if desired, such as tomatoes, bacon, or onions. Or you may choose to keep it more traditional which highlights the flavor and texture of the cheese.  You can also experiment with different cheese combinations.

Ultimate Grilled Cheese

Rich melted cheese between golden cheese toasted bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sandwiches
Servings 1

Ingredients
  

OVERALL

  • 2 slices sour dough bread
  • 1 oz. cheese curd crumbles
  • 1 tbsp butter - unsalted
  • 0.5 tsp olive oil

SANDWICH FILLING

  • 1 oz. sharp cheddar - slice thin
  • 1 oz. gouda - slice thin
  • 1 oz. pepper jack - slice thin

Instructions
 

  • Preheat 10” cast iron skillet or nice heavy bottom sauté pan over medium heat. Melt butter in pan and toast both slices of bread on one side. Remove bread from pan.
  • Drizzle a small amount of olive oil in pan and place an even layer of cheese curd crumbles on bottom of pan. Return pan to heat and place bread toasted side down directly on top of cheese curd crumbles in an open-faced style.
  • Place sliced cheese on top of bread to cover evenly.
  • Cook over medium heat. Cheese curd crumbles will start to form a golden brown crust on bread as sliced cheese begins to melt.
  • Once the sliced cheese is melted and crust is golden brown you sandwich slices together and remove from pan. Place on a cutting board to let rest before slicing in half. This will help to prevent excess cheese from oozing out.
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Olive Oil Marinated Cheese Curds

 

Olive Oil Marinated Cheese Curds

Natural white cheese curds infused with fresh herbs.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Snack
Servings 5

Ingredients
  

OVERALL

  • 1 cup extra virgin olive oil
  • 3 large sprigs fresh thyme
  • 2 sprigs fresh rosemary - about 4 inches long
  • 1 small dried red chile, cut in three pieces

CHEESE

  • 5 oz. Bag Ellsworth Natural Cheese Curds

Instructions
 

  • In a small saucepan, heat olive oil, thyme, rosemary and chile over medium heat until the oil is hot - about two minutes. Remove from heat and cool to room temperature.
  • Put cheese curds in a glass bowl. Pour the olive oil mixture over curds, cover and refrigerate for at least 4 hours.
  • Remove from refrigerator and allow to come to room temperature before serving. Note: Can marinate up to three days - the longer the better for more flavor!
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