Christmas Pine Cone Cheese Ball
8 oz. cream cheese
3 oz. Cache valley sharp cheddar cheese, shredded
3 oz. Cache valley gouda, shredded
3 Tbs finely chopped onion
1 tsp fresh rosemary, finely chopped
2 tsp Worcestershire sauce
Salt and black pepper to taste
½ C whole almonds or pecans
Rosemary sprigs for garnish
1) Allow all three cheeses to soften at room temperature. Meanwhile, sauté onions in a
small amount of extra virgin olive oil and Cache Valley butter (1 tsp. total) for 3-5 minutes
or until translucent. Allow to cool slightly.
2) Combine all ingredients and mix well with an electric hand mixer at medium speed until
fluffy.
3) Cover mixture and chill for 4 hours or overnight.
4) Remove chilled mixture from refrigerator and form into conical pine cone shape.
5) Place nuts one by on atop outer surface until cheese ball looks like a pine cone. Top
with rosemary sprigs to resemble pine needles.
6) Chill until ready to serve. Serve with assorted crackers or breads
Rosemary, Apples, and Cheese Puff Pastry Appetizer
1 cup Cache Valley Swiss cheese, shredded (4 oz)
1/3 cup chopped and toasted pecans
1 oz cream cheese, softened
1 teaspoon fresh rosemary leaves, crushed or 1/2 teaspoon dried
2 medium apples, peeled and sliced
1 box puff pastry sheets
1. Mix Swiss cheese, pecans, cream cheese and rosemary. Cut each apple into 16
wedges; set aside.
2. Roll pastry sheets into a rectangle. Cut horizontal rows, the make each row into a
triangles, Cut each triangle in half lengthwise, for each triangle: Spread 1 tablespoon
cheese mixture over each triangle; place 2 apple slices along wide end of each triangle. Roll
up each triangle from wide end and place point side down 1 inch apart on ungreased
cookie sheet.
3. Bake at 375°F 18 to 22 minutes or until golden brown. Serve warm.
*Should make 16-17 appetizers
Classic Cheese Fondue by Cache Valley
1 C dry white wine
2 Tbs flour
7 ounces Gruyere cheese, shredded
7 ounces sharp Cache Valley Cheddar cheese, shredded
7 ounces Cache Valley Swiss cheese, shredded
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1 garlic clove
1. Combine shredded cheeses with flour in a zip bag and shake to combine.
2. Season fondue pot by rubbing garlic clove along the bottom and sides. Simmer wine
in fondue pot.
3. Slowly add cheese mixture, ¼ pound at a time, stirring constantly. When all the
cheese has melted, season with salt and freshly grated nutmeg. Serve with dippers.
For more information, you can visit their facebook site, facebook.com/cachevalleydairy
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