INGREDIENTS

Sauce:

6 tablespoons Petaluma Unsalted Butter

2 3/4-3 cups Petaluma Smoked Gouda (shredded)

4 tablespoons Flour

1/2 teaspoon Garlic powder, 

Pinch Sea Salt 

Shake of paprika

Dash of white pepper

2 teaspoon Dijon mustard

1 heaping teaspoon Worcestershire sauce

4 cups whole milk 

Panko topping:

1/2-3/4 Panko Breadcrumbs (measurement depending on how much topping you want)

2 tablespoon Olive Oil

2 teaspoons parsley 

Base:

3 cups shell pasta

To make:

Preheat oven to 375 degrees Fahrenheit’s

Cook your shells to box directions but undercook by 3 minutes (they will become more done in the oven.) Drain and set aside.

While pasta is cooking, mix all ingredients for your breadcrumb topping in a bowl and set aside.

Grease a cast iron skillet (or heavy bottom skillet if that’s what you have on hand.)

In a small sauce pan take your 6 tablespoons of butter and heat to medium-low. Allow butter to melt and then add in four flour. Whisk this mixture for about 1 minute to incorporate but do not allow to brown.

Slowly add a little milk at a time and continue to whisk until mixture start to thicken. Continue adding in a little milk at a time while whisking and to make sure no lumps are present. Continue you this step until you’ve used your milk and sauce is thick but pourable. 

Once your roux is done, add your spices, Worcestershire and mustard then stir to combine. Turn off your heat and slowly add your shredded Gouda in stages, allowing cheese to completely melt before adding next stage of cheese. Continue mixing until it’s fully melted.  Your sauce should be thin enough to pour but thick enough to coat the back of a spoon.

Place your pasta in your oven-proof skillet, pour on cheese sauce and gently combine. 

At this time you will sprinkle your panko mixture evenly across the top of the pasta dish. Add more or less as desired.

Place skillet into oven at 375 Fahrenheit for 10-15 minutes or until bubbly and lightly golden brown. 

To increase crispiness to the top of this dish, finish skillet off in the broiler (set to low) for approx 2 minutes, checking often to make sure it does not burn. 

Spring is upon us and summer is around the corner! Enjoy the fresh flavors of this time of year paired with our favorite cheese, Petaluma Creamery’s Peppercorn Goat Cheddar. This bright salad accompanied by the saltiness of cheese and crispy mushrooms will have you feeling like you’re walking on sunshine! The fun thing with this salad is fruits and dressings can be swapped to your liking and it only takes minutes to assemble.

Ingredients:

Salad

1 bag of arugula (or your spring/salad mix of choice)

6-8 Strawberries (cut into slices)

Blueberries (1 handful or more depending on your preference)

1 oz Petaluma Creamery Peppercorn Goat Cheddar (crumbled)

1/2 Avocado (sliced or cut into chunks)

2 tablespoons Balsamic reduction (or your favorite light/acidic dressing)

Crispy Mushrooms

1 package Shiitake mushrooms

Olive Oil

1-2 sprigs of thyme

Salt and pepper

Steps:

These mushrooms are fun as they act as a sort of crouton/bacon bit for your salad.  Pre-heat your oven to 350 degrees Fahrenheit.

Clean and slice your Shiitake mushrooms so they are relatively even in thickness.

Play your Shiitake mushrooms in an even layer on a foil lined baking sheet. Drizzle with olive oil and toss to make sure all are evenly coated. Season lightly with salt and pepper. Add your sprigs of thyme on top of the mushrooms and place in the oven for 35-40 minutes or until desired crispiness. The mushrooms will continue to get crispier as they cool. Set aside until ready to assemble your salad.

In a large bowl add your salad mix and 1 tablespoon of your dressing. Toss salad with hands until evenly coated. You may now add your 2nd tablespoon of dressing if desired or leave as is if you’re wanting a lightly dressed salad. Once you’re satisfied with your dressing amount, add in your berries and toss again. Plate your salad and top with avocado, crumbled cheese and your crispy mushrooms. Serve and enjoy. This salad is wonderful when eaten outside with a glass of iced tea or our favorite, rose wine!

*Edible flowers can be added to this salad for an extra pop of color and nutrition. Most grocery stores carry these in the produce section. We used nasturtium leaves and flowers for this recipe*

Preparation and cooking time: 1 1/2 to 1 3/4 hours

Ingredients:

2 1/2 lb starchy potatoes, peeled and thinly sliced into 1/8 rounds

1 large leek (or 2 small leeks), thinly sliced

2 cups milk

1 2/3 cups cream

1 clove garlic, grated

3 oz Petaluma Creamery smoked gouda (grated)

2 oz Petaluma Creamery cheddar (grated and of your choice, we used 2 year aged for ours)

0.5 oz Petamula Creamery asiago (grated, optional)

salt and white pepper

Preheat oven to 350 f and position rack to upper third for more even browning.

In a round or square baking dish layer the potato slices and leeks. Season with salt and white pepper as you layer. Mix your cream, milk, and garlic and pour liquid into your baking dish until liquid almost covers your potato and leek mixture. Sprinkle on your grated cheese and place uncovered in the oven. Allow gratin to bake for at least 45 minutes. Remove from oven when cheese topping is well colored and sides are bubbling. Let rest before serving. 

Sometimes you want something savory and sweet without all the fuss and prep. This makes a great plate for summer or holidays and is a definite crowd pleaser. 

Ingredients:

1 block Petaluma Creamery 2 Year Aged Cheddar (or similar)

1 Tablespoon Walnuts (chopped and toasted)

1 Tablespoon Pecans (chopped and toasted)

2 Tablespoons Dried Fruit (chopped, we used figs and cherries)

1.5 Tablespoons Honey (Raw preferred)

Steps:

Allow cheese to come to room temperature for about 30 minutes. Place on your favorite serving board.

Mix together your chopped nuts and dried fruit and add to top of cheese. Drizzle with honey and serve with cheese knife readily available. Eat as is or paired with fresh fruit and crackers. 

Ingredients:

2 lbs fresh shrimp (peeled and deveined, preferably wild and sustainably caught)

3 tablespoons Petaluma Creamery Butter (unsalted)

1 garlic clove (minced)

1/2 cup White Wine

2 cups Petaluma Creamery Garlic Jack cheese (grated)

2 tablespoons fresh parsley (chopped, reserve some for garnish)

1 package long pasta (such as linguine, spaghetti, fettuccini)

Directions:

Preheat your oven to 350 degrees Fahrenheit. 

Cook your desired pasta to package directions and keep covered to stay warm until serving time. *This can be done in advance and warmed up when you’re ready eat.*

In a separate large skillet, heat your butter until melted and and your garlic and shrimp. Cook shrimp until barely pink on both sides (flipping over after 1-2 minutes depending on shrimp size.) 

*You do not want to fully cook your shrimp. The shrimp will continue to cook in the oven*

Remove shrimp from pan and transfer to a slightly greased baking dish, reserving liquid in pan.

To your pan, add white wine to your remaining butter/garlic liquid and bring to a boil. Cook down your white wine until reduced by half. You may add more white wine and butter if desired for more sauce. Pour your sauce over your shrimp, sprinkle with the garlic jack cheese and parsley. 

Bake your shrimp dish in the oven, uncovered, until cheese is melted (around 6 minutes.) Once done, remove from oven and serve over pasta. Top with more parsley if desired.

Who doesn’t love a good grilled cheese? They’re comforting, nostalgic and easy to create. You can keep them simple or add-in what you’re craving. For this recipe we elevate your simple grilled cheese and make it sweet and savory by adding apples, two cheeses, and some caramelized onions. 

Ingredients:

4 Slices sourdough bread

Petaluma Creamery unsalted butter (Roomtemp or melted. This is to be used for buttering the bread. If using melted butter, apply to bread with  a basting brush.)

4 oz Petaluma Creamery Yellow or White Cheddar Cheese (grated)

4 oz Petaluma Creamery Sage Cheddar Cheese (grated)

1/2 Apple, cored and thinly sliced (We used 1/4 Fuji and 1/4 Granny Smith for different colors, consider cutting right before you get started cooking for less oxidation)

1/2 cup Caramelized Onions* (you can make these a day before hand if desired for a quicker grilled cheese, or omit if you’re not a fan. Recipe is attached or use one that you already prefer)

Steps:

Assemble your sandwich. Butter outside of each bread slice, place desired amount of caramelized onions, apple slices, followed by layer of desired cheese (about a 1/2of full recipe amount will ensure equal distribution but you can add more or less depending on preference.)

Give your sandwich a slight press to ensure the sandwich has some stability to stay together. 

Heat your skillet to low-medium heat and gently add your assembled sandwich and let sandwich cook until bread is a toasty golden brown and cheese is melty (3-5 minutes.) *Temperature may need to be adjusted based off individual stovetop strengths.

Take a stiff spatula and gently but confidently flip the sandwich over and allow to toast for an additional 3 minutes or until desired doneness.

Use spatula to remove sandwich and place on plate, cut vertically and serve immediately! :) 

*Simple Caramelized Onion Recipe:

2 large yellow onions

2 tablespoons unsalted butter or extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

pinch of salt.

*The lower and slower you can cook these onions, the better flavor you will build and the softer they will be.

Peel and cut both onions into half moon shapes and thinly slice. 

Heat your butter/oil in a skillet over medium heat and add sliced onion and give a gentle stir to ensure they are coated with your butter/oil. Give onions a pinch of salt to help them give up their moisture and cook down.

Allow onions to cook down for 5-10 minutes and give a good stir to keep onions from sticking to the bottom of the pan. 

Once onions have started to give up some of their moisture and become softer, add your balsamic and sugar and turn down heat to low setting. Let onions lightly breakdown and gently stir every few minutes.

Once onions have gained color and moisture is lessened, turn pan off and transfer to a bowl until ready to use.

*You will need a cast-iron pan for this recipe*

Ingredients:

Dutch Baby:

3 eggs (brought to room temp)

1/2 cup All Purpose flour

4 tablespoons Petaluma Creamery butter

1 tablespoon sugar

1/2 cup whole milk (organic preferred)

1 tablespoon chives (finely chopped)

1 tablespoon fresh thyme (finely chopped)

1/2 cup Petaluma Creamery Asiago 

Braised Mushrooms:

1 package of small mushrooms (Diced. We used cremini, but use what you prefer)

3 tablespoons Petaluma Creamery butter (separated)

2 tablespoons Extra Virgin Olive Oil

1/4 White Wine (and another glass to enjoy while cooking ;) )

1 tablespoon fresh thyme (finely chopped)

4 cloves garlic (minced or grated)

Handful fresh Arugula

Salt and Pepper

Extra Asiago for sprinkling on top

Directions:

Preheat oven to 425 degrees

Combine eggs, flour, milk and sugar and blend in blender for 10-20 seconds or until smooth and incorporated. You may do this step by hand but make sure absolutely no lumps are present. *Meanwhile start your mushrooms, see below for instructions.*

Place your 4 tablespoons of butter into your cast iron pan and place in the pre-heated oven. Once butter has melted, pour batter into the pan and top the middle with your 1/2 cup of asiago. Return pan to the oven to bake for 20 minutes. Your pancake should be raised and golden at this point. Once this has happened, lower your oven temp to 300 degrees and continue baking for an additional 5 minutes. Top with handful of arugula, mushrooms, and additional asiago for sprinkling. Serve and enjoy immediately.

White Wine Braised Mushrooms:

In a heavy bottom skillet, add your 1 tablespoon of butter and 2 tablespoons of olive oil. Allow mixture to melt and then add in your diced mushrooms. Allow mushrooms to brown, undisturbed for 3 minutes, then give a quick stir or toss to flip over. Season with a pinch of salt and a few grinds of pepper. Continue to sauté mushrooms until browned (about 5 minutes.) 

Once mushrooms are browned, reduce heat of pan to medium and add in your minced/grated garlic, another 2 tablespoons of butter and your 1 tablespoon of thyme. Stir this mixture and allow to cook for another 2-3 minutes then add in your 1/4 white wine to help deglaze the pan. Stir mushrooms then allow to sit and cook until moisture is almost evaporated. Once done, remove from pan and set in bowl until ready to use.