Swiss Chard Gratin

Cheese Puffs

Mac & Cheese

Cheese & Fresh Herb Scones

Ham & Broccoli Quiche

Cauliflower & Cheese Gratin

Cheese Crackers

Swiss Chard Gratin

2 pounds chard
1 large shallot, chopped
3 Tbl. butter
2 cups warm milk
3 Tbl. flour
Salt & Pepper to taste
1 cup grated Orb Weaver Cheese

1 cup Panko* or  bread crumbs
¼ cup grated Orb Weaver Cheese
1 Tbl. olive oil
salt and pepper to taste

Preheat  oven to 375

•Prepare topping by mixing ingredients in a small bowl and set aside

•Wilt chard in a large pot. Rinse well with cold water, squeeze excess liquid and finely chop.

•In large sauté pan, melt the butter, and sauté shallot. Add chopped chard and sauté 20 minutes.

•Add salt and pepper to taste

•Sprinkle 3 Tbl. of the flour over the chard a bit at a time, stirring to incorporate. Cook 4 minutes to cook the flour. Slowly add the warm milk, stirring as you add the milk. Simmer until mixture thickens slightly, about 5 minutes

•Remove pan from heat and stir in grated cheese

•Put in buttered 9” pan, top with panko mix.

•Bake 45- 50 minutes. Till bubbly and browned

* Panko : Japanese bread crumbs. You can also use regular bread crumbs
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Orb Weaver Farm Cheese Puffs

1 ½ quart, heavy bottomed saucepan
1 cup water
3 ounces ( 6 TBS) unsalted butter
1 tsp. salt
1/8 tsp. ground pepper
¾ cup all purpose flour
4 large eggs  
4 ounces grated orb weaver cheese ( half farmhouse, half cave)

2 baking sheets covered with parchment paper
a standing Kitchen Aid type mixer with paddle attachment

heat oven to 425

Bring water to a boil with the butter and seasonings, and boil until butter is melted. Meanwhile, measure out the flour.
Remove from heat, and stir in the flour all at once. Beat with a wooden spoon for a few seconds, then return to heat, and stir over med. high heat for a minute or two.

Put hot mixture in the bowl of the beater, and start beating with the paddle . Add eggs, one at a time, making sure each egg is incorporated before adding the next one.
Add the grated cheese to the warm mixture.

Put scant tablespoons on parchment paper . You should have around 40.
Bake until they are golden brown, and have doubled in size, about 20 minutes
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Orb Weaver Mac and Cheese

1 Lb. penne or elbow pasta, cooked
3 cups cheese sauce*
3/4 cup Orb Weaver Cheese
1 cup bread crumbs **

Preheat oven to 375. Butter a 2 1/2-3 quart casserole. Put the cooked penne  into the casserole, pour the cheese sauce over it, and mix gently. Sprinkle the grated cheese evenly over the top and spread the bread crumbs over the cheese. Bake uncovered, until the top is golden, and the sauce is bubbling, about 30 minutes.

*Cheese Sauce
4 tablespoons butter
4 tablespoons flour
2 cups hot milk
salt & pepper to taste
1 cup Orb Weaver Cheese
pinch cayenne pepper

Melt butter in a saucepan, stir in flour and cook stirring constantly for 2 minutes. Add hot milk, and stir until sauce thickens. Bring to a boil, add salt and pepper ,lower heat. Stir in1 cup Orb Weaver Cheese, and cayenne. Cook  2-3 minutes, until cheese melts

**Bread Crumbs
Mix 1 cup bread crumbs with 2 tablespoons olive oil and toast in a 300 oven for 30 minutes
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Cheese and Fresh Herb Scones

2 cups all-purpose flour
1 cup whole wheat pastry flour
1 T baking powder
1 t. baking soda
2 t. dry mustard
1 t. salt
1 stick (8 T) cold, unsalted butter
1 cup grated Orb Weaver Farmhouse cheese
1 heaping cup chopped fresh herbs (I like parsley and chives)
2 eggs
1 cup milk
¼ cup grated hard cheese Orb Weaver Cave-aged cheese

400-degree oven.  Mix all dry ingredients in a large bowl.  Cut in butter with a pastry cutter, forks or fingers.  Toss in 1 cup grated cheese and fresh herbs.  Beat eggs into milk in a 4-cup liquid measuring cup (or another bowl).  Add to large bowl and mix gently, not too much.  Turn out onto a floured counter and knead once or twice to combine, then divide into three pieces.  Flatten each piece into a disk and cut into 8 wedges.  Now you can freeze some to bake later if you want.  Space out on a cookie sheet and sprinkle with grated hard cheese.  If you’re freezing them, leave on sheet in freezer until hard, then put in an airtight container or Ziploc bag.  Otherwise, bake until medium brown, about 15 minutes.  Best warm.
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Ham and Broccoli Quiche

Pre-baked nine-inch pie crust
1 cup coarsely chopped, steamed broccoli florets, patted dry
Three-quarters cup coarsely chopped ham
1 cup heavy or light cream or half and half
3 large eggs
One-half cup (2 ounces) coarsely grated waxed Orb Weaver cheese
One-half teaspoon coarse kosher salt
Freshly ground pepper to taste

Preheat oven to 375 degrees. Spread broccoli and ham evenly over pre-baked pie crust. In a medium bowl, whisk together cream, eggs, cheese, salt, and pepper. Pour custard into crust and bake for about 35 minutes until puffed and golden brown. Let sit at least 5 minutes before slicing.
Serves 4
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Orb Weaver Cauliflower and Cheese Gratin

For cheese sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 and three-quarter cups milk, any fat level
2 cups (8 ounces) coarsely grated waxed Orb Weaver cheese
1 teaspoon coarse kosher salt
Freshly ground pepper to taste

For cauliflower and gratin:

1 large head cauliflower (about 3 pounds), trimmed of leaves and stalk and broken into bite-size florets
1 teaspoon coarse kosher salt
6 slices bacon, cooked crisp and coarsely chopped (optional)
1 cup coarsely chopped breadcrumbs from a crusty European-style loaf
One-quarter cup (1 ounce) finely grated cave-aged Orb Weaver cheese
1 tablespoon olive oil

Preheat oven to 375 degrees with a rack set in the upper third of the oven.

Make cheese sauce: In a medium saucepan set over medium heat, melt butter. When butter just starts to bubble, whisk in flour and cook, stirring constantly for about 2 minutes. Add the milk to the pan, whisking constantly, and bring the sauce to a simmer. Cook until the mixture is thick enough that a line drawn by your finger across a coated spoon leaves a mark, another 1 to 2 minutes. Take the pan off the heat and stir in the cheese, salt, and pepper to taste. Set aside.

Make cauliflower and gratin: Sprinkle cauliflower with 1 teaspoon salt and steam until just tender in a microwave, 5 to 6 minutes on high, or over a pot of simmering water, 8 to 10 minutes. Put steamed cauliflower in a shallow 2-quart baking dish. Scatter bacon, if using, evenly over cauliflower and then pour cheese sauce over the top. In a small bowl, stir together breadcrumbs, cheese, and olive oil. Sprinkle evenly over cauliflower. Bake for 15 minutes until golden-brown and bubbly. Let sit at least 5 minutes before serving. Serves 4 as a main dish, 6 to 8 as a side dish.



Orb Weaver Cheese Crackers

8 Tablespoons ( 1 stick) cold butter cut into 16 pieces
1/4 pound cheese  ( 1/2 cave aged, 1/2 farmhouse), grated
1/2 teaspoon salt
1/8 teaspoon dried hot pepper
1/8 teaspoon ground pepper
1 cup plus 2 tablespoons white flour

Put butter, cheese, salt, hot & ground pepper in a food processor and pulse until the mixture makes small curds.
Add the flour until mixed and curds form again ( can take up to1 minute).

Turn onto work surface, shape into 2 logs, and wrap in saran. Chill for at least 1 hour.

Preheat oven to 350º.
Line a baking sheet with parchment paper.
Cut logs into 1/4 “ disks.
Place on baking sheet and back till golden, about 25 minutes or so.
Cool on a rack.


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