Recipes

Serves 4 Ingredients 1 ½ pounds flank steak or skirt steak 1 pkg Hudson Valley Cheese company Vintage or Traditional cheddar 10 oz fresh baby spinach leaves 12 oz jar roasted red peppers, drained and sliced into thin strips 2 tablespoons of olive oil 1 sweet onion cut into slices 8 slices of ciabatta bread Dijon mustard Salt (to taste) Pepper (to taste) Directions Preheat pan on medium/high heat. Season steak with salt and pepper, drizzle with olive oil. Cook steak 4-5 minutes, flip and cook 3-4 more minutes Transfer steak to cutting board and let it rest 5 minutes, slice against the grain. Reduce heat on pan to low, add 1 tablespoon oil and sauté spinach until soft. Spread Dijon on each slice of bread and layer with sliced steak, Vintage or Traditional cheese, sauteed spinach and roasted red peppers. Place each sandwich back onto oiled grill pan and press down with spatula until bread is browned and crisped. Serve warm.

Serves 10 Prep: 20 mins | Cook: 13 mins | Total: 33 mins Ingredients 1 can refrigerated biscuits 1 pound lean ground beef ½ onion finely chopped 3 slices bacon (chopped) 1/3 cup cream cheese 1 tablespoon ketchup 2 tablespoons barbecue sauce 1 teaspoon yellow mustard 1 teaspoon Worcestershire sauce 7 oz Hudson Valley Cheese Company Vintage cut into 1” squares 1 egg 1 tablespoon melted butter Sesame seeds Salt (to taste) Pepper (to taste) Directions Preheat oven to 350 degrees. In large skillet, brown ground beef, bacon and onion until cooked. Drain any grease. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce, cook on low heat until cream cheese is melted allow to cool. Roll each biscuit out very thin. Place 2 tablespoons of beef mixture on each biscuit and add 1 square of Vintage cheese. Wrap the biscuit around the beef and cheese and seal the edges. Place biscuits on a parchment lined pan seam side down. Brush each one with egg white and sprinkle with sesame seeds Bake at 350 degrees for 13-17 minutes or until lightly browned. Serve warm.

Serves 4 Prep: 15 mins | Cook: 30 mins | Total: 45 mins Ingredients ½ pound elbow macaroni 1 tablespoon olive oil 1 tablespoon butter 1 ½ tablespoons flour ¼ cup fresh chopped chives ¾ cup whole milk 3 cups shredded Hudson Valley Cheese Company Vintage Cheddar Cayenne pepper (just a dash) 1/8 cup plain bread crumbs Salt (to taste) Pepper (to taste) Directions Preheat oven to 375 degrees and butter a large baking dish. Boil macaroni about a minute less than the instructions on the box recommend, drain pasta and set aside. Then, in a large, deep skillet, melt oil and butter together over medium heat. Whisk in flour until mixture is smooth, cook about 3 minutes. Slowly add milk, whisking continuously and bring mixture to a slow bubble for about 10 minutes, until thickened into a sauce. Slowly stir in about 2/3 of shredded Vintage Cheese, so that it stays smooth. Season to taste with salt, pepper and cayenne. Remove skillet from heat and add cooked pasta. Stir pasta until completely coated with sauce. Pour macaroni and cheese into large baking dish, with the remaining cheese and bread crumbs evenly top the macaroni. Bake for 30 minutes or until golden brown.

Prep: 10 mins | Cook:15 mins | Total: 25 mins Ingredients 1 cup Hudson Valley Cheese Company Traditional Cheddar (grated) 1 cup mozzarella (grated) Red onions (thinly sliced) BBQ sauce One package of prepared pizza dough (or your own homemade pizza dough) Olive oil Salt (to taste) Pepper (to taste) Directions Preheat oven to 425 degrees F Prepare dough either by instructions on package or by your own recipe. While dough is rising. Place the chicken on a lightly greased baking sheet and season the chicken with salt and pepper. Brush the chicken with about 2 tablespoons of barbeque sauce. Bake chicken for about 12-15 minutes or until internal temperature is 165 degrees. Cut chicken in to small pieces and set aside. Using either a pizza stone or a lightly greased bake sheet stretch out the pizza dough using your hands. Brush the barbeque sauce on top of the dough leaving about ½ inch border . Sprinkle the cheddar and mozzarella over the barbeque sauce, then add the chicken and red onions. Bake for 20-25 minutes until the crust is and cheese are golden.

Prep: 10 mins | Cook:15 mins | Total: 25 mins Ingredients 1 cup Hudson Valley Cheese Company Aged Cheddar (grated) 1 cup mozzarella (grated) Red onions (thinly sliced) BBQ sauce 1 package of prepared pizza dough (or your own homemade pizza dough) Olive oil Salt (to taste) Pepper (to taste) Directions Preheat oven to 425 degrees F Prepare dough either by instructions on package or by your own recipe. While dough is rising. Place the chicken on a lightly greased baking sheet and season the chicken with salt and pepper. Brush the chicken with about 2 tablespoons of barbeque sauce. Bake chicken for about 12-15 minutes or until internal temperature is 165 degrees. Cut chicken in to small pieces and set aside. Using either a pizza stone or a lightly greased bake sheet stretch out the pizza dough using your hands. Brush the barbeque sauce on top of the dough leaving about ½ inch border . Sprinkle the cheddar and mozzarella over the barbeque sauce, then add the chicken and red onions. Bake for 20-25 minutes until the crust is and cheese are golden.

Serves 6-8 Prep: 25 mins | Cook: 5 mins | Total: 30 mins Ingredients 1 – 12 oz bag of tortilla chips 1 – 15 oz can of black beans, drained and rinsed 2 – 7 oz packages of Hudson Valley Cheese Company Classic Cheddar, sliced or grated ½ cup of sour cream 2 jalapenos, sliced 1 ripe avocado, chunked 1 small red onion, chopped 1 medium tomato, chopped 2 scallions, sliced ¼ cup chopped cilantro Directions Preheat oven to 400°F. Spray a baking sheet or oven-safe platter with nonstick spray. While the oven preheats, assemble the nachos. Nacho assembly: In a single layer, arrange half of the chips in a single layer onto the prepared baking sheet or platter. Top with half the black beans, then sprinkle (if grated) arrange (if sliced) Hudson Valley Cheese Company Classic Cheddar. Repeat the layers with the remaining chips, beans and cheese. Bake until the cheese is melted, about 5 minutes. Top with sour cream, sliced jalapenos, chopped red onions, diced tomatoes, sliced scallions, chunks of avocado and chopped cilantro, and serve immediately. Serve with sides of salsa and sour cream.

12 Muffins 1 cup Unbleached all-purpose flour 1 cup whole wheat flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon slat 1 cup peeled, chopped apple 1 cup Hudson Valley Cheese Company Classic cheddar, grated 2 large eggs 1 cup milk 4 tablespoons salted butter, melted Directions Preheat oven to 400°F. Coat muffin tin with nonstick cooking spray or place your muffin cups in the muffin tin. Combine together in a mixing bowl the all-purpose flour, whole wheat flour, sugar, baking powder and salt. Stir until well mixed. In a separate bowl whisk eggs, milk and butter. Make a well in the center of the dry ingredients and egg mixture and gently stir until combined. Pour mixture in to greased tin, or muffin cups. Bake for 20 minutes, or until muffins feel firm when lightly pressed on the top.

Serves 4 Prep: 10 mins | Cook: 15 mins | Total: 25 mins Ingredients 3 medium apples, cored and diced 2 tablespoons butter 1 tablespoon extra virgin olive oil 2 teaspoons walnut oil (optional) 2 oz pecan 2 oz walnut halves and pieces 1 bag spring mix lettuce 1 teaspoon of lemon juice Pinch of salt and pepper 3 oz of Hudson Valley Cheese Company Classic Cheddar, grated or crumbled Instructions Heat butter, walnut oil and olive oil in a large, heavy skillet Add the apples and nuts, sauté for several minutes until the apples begin to color. Season with a pinch of salt and pepper. Place the salad greens on plates, then using a slotted spoon, place apples and nuts on the greens Add the lemon juice in the skillet and mix with the leftover butter and oil to make a quick dressing. Spoon the dressing over the salads. Top with cheese and allow the cheese to soften from the heat of the fruit. Notes Makes a wonderful side to smoked sausage or kielbasa, or to a cup of soup

Serves: 4 Prep: 10 mins | Cook: 1 hour 15 mins | Total: 1 hour 25 mins Ingredients 4 medium sized russet potatoes 1 tablespoon olive oil 1 tablespoon salt (divided) 4 tablespoons salted butter (melted) ¼ cup warm milk ½ cup sour cream ½ teaspoon garlic powder ¼ teaspoon paprika ¼ teaspoon pepper Dash cayenne pepper 4 oz Hudson Valley Cheese Company Aged Cheddar 5 strips bacon cooked (chopped and divided) Chives (for garnish) Sour cream (for garnish) Directions Heat oven to 400 degrees Pierce each potato with a fork 6-8 times. Drizzle each potato with olive oil and sprinkle salt on them. Bake for 45-60 minutes or until the potato can be poked easily with a fork. Let potatoes cool enough to handle. Once the potatoes can be handled, slice them in half lengthwise and scoop out the insides leaving about ¼ inch of the shell. Placing the insides in a large bowl. Return the potato shells to the oven, while you are making the filling. Combine the potatoes with butter, milk, sour cream and spices mash until they reach a creamy consistency. (add additional milk and butter if necessary) Fold in half of the bacon and cheese. Spoon mash potatoes back into the potato skins. Top with remainder of cooked bacon and return potatoes to the oven and bake for an additional 15 minutes. Serve immediately.