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Pan Fried Seastack Stuffed Chicken

Serving Size: 4

2 chicken breasts depending on size
1 wheel of Seastack
2 T parsley
1 egg
1 cup Panko breadcrumbs
1 cup all purpose flour

Wash and chop parsley. Cut a quarter of a wheel of Seastack into 1-inch pieces. Slice chicken breasts lengthwise ¾ of the way through to make a pocket. Place Seastack inside pocket and top with parsley. Set up three plates; one with flour, one with a beaten egg and one with breadcrumbs. Coat chicken with flour and pat off excess. Dip chicken in egg, let excess drip off and thoroughly coat with Panko. Heat ¼ inch of canola oil on medium-high heat. When chicken breasts are golden brown on both sides, move to 350-degree oven on a sheet pan. Cook to an internal temperature of 165 degrees. If cheese oozes out and browns on the pan, its okay… it’s delicious!

Serving Suggestions: Pasta or Israeli couscous and greens.

Recipe courtesy of Allie Bernheimer

Trailhead Grilled Cheese

Serving Size: 1

2 slices bread of your choice
1 slice of tomato
1 slice of bacon
1/8 # Trailhead
Butter, bacon fat or olive oil

Cook bacon until crispy and reserve fat if desired. Heat butter, oil or bacon fat on medium high heat. Add 1 slice of bread to pan and top with cheese. When bottom is almost golden brown add bacon and tomato. Top with second slice of bread. Flip and brown other side. Serve immediately.

Recipe courtesy of Allie Bernheimer

Cirrus, Bacon and Potato Casserole

Serving Size: 2

2 russet or Yukon gold potatoes
3 slices of bacon
1 wheel of Cirrus
Olive oil
Salt and black pepper

Boil potatoes until just cooked through. While potatoes are cooking, heat oven to 350-degrees and cook bacon until crispy. Reserve bacon fat. Cut cooked bacon into 1-inch pieces. When potatoes are cool, slice into 1/8-inch rounds. Slice cirrus into 1/4-inch pieces. Coat bottom of casserole dish with bacon fat. Add slices of potato to cover bottom and layer salt, pepper, olive oil, bacon and cirrus. Bake in oven covered for 15 minutes and broil uncovered until golden brown.

Recipe courtesy of Allie Bernheimer

New Moon Quesadilla

Serving Size: 4

8 flour tortillas
½ # New Moon (Campfire can be substituted for a smoky flavor)
2 chicken breasts
Chilies, amount will depend on type, size, and desired spiciness (poblano, pasilla, anaheim, or jalapeno recommended)
Salt and black pepper

Preheat oven to 450 degrees or heat sauté pan on medium heat with enough oil to coat surface. Roast chilies until thoroughly charred on all sides. When cool enough to handle, peel and cut to desired size. Sauté chicken breasts on medium-high heat until golden brown on both sides and until they reach an internal temperature of 165 degrees. Rest until cool, slice into 1-inch pieces. Grate cheese on large holes of box grater. Heat sauté pan on medium-high heat and add enough butter to thoroughly coat the bottom of pan. Assemble quesadilla and place in hot pan. When golden brown and crispy, flip and brown other side. Let rest 1 minute, cut and serve.

Serving Suggestion: Salsa Fresca

Recipe courtesy of Allie Bernheimer

Shrimp and Campfire Grits

Serving Size: 4

1 C grits
4 C water or stock
1/4 # Campfire
1# shrimp, peeled and deveined
½ cup scallions, thinly sliced
Salt and black pepper
Butter or oil

Bring water or stock to a boil. Stir in grits; reduce heat and simmer, stirring occasionally until cooked. Approximately 40 minutes. Grate Campfire on large holes of box grater. Season shrimp with salt and pepper and sauté in butter or oil. When grits are cooked, stir in Campfire until melted. Serve shrimp over grits with a green vegetable of your choice and garnish with scallions.

Serving Suggestions: Spinach or asparagus.

Recipe courtesy of Allie Bernheimer

Red Alder Egg Muffin

Serving Size: 1

½ wheel Red Alder
2 slices of bacon
1 English muffin
½ C cooked spinach
2 eggs
Salt and black pepper

Cook bacon slices until crispy. Slice Red Alder into ¼ inch pieces. Sauté spinach in bacon fat, olive oil or butter. Poach or fry eggs to desired doneness and season with salt and pepper. Toast English muffin halves and top with spinach, bacon, cheese and top with an egg. Serve immediately.

Recipe courtesy of Allie Bernheimer

Off-Kilter Burger

Serving Size: 4

1 wheel of Off-Kilter
1# ground beef
4 hamburger buns
Salt and black pepper

Distribute 1 T salt and a pinch of pepper evenly throughout beef without over-mixing. Form patties and lightly season with salt and pepper on outside. Heat oil over medium-high heat. Sear until a nice crust is formed on each side. Toast buns and top burger with slices of Off-Kilter.

Serving Suggestion: Pike Brewing Kilt Lifter Scotch Ale

Recipe courtesy of Allie Bernheimer

Bare Naked Curds Panzanella

Serving Size: 4

½ baguette, preferably 1-3 days old
½ pint of heirloom grape tomatoes
1 handful raw spinach, cleaned and stemmed
Balsamic vinegar
Chopped herb of your choice (parsley or basil)
Olive oil
Salt and black pepper
4 oz Bare Naked Curds

Cube bread and lay on baking sheet. Preheat broiler or oven to 400 degrees. Slice tomatoes into 1-inch pieces. Add olive oil, balsamic vinegar, salt and pepper to taste. Let marinate.

Toast bread until golden brown, remove and toss with tomato mixture, spinach, herbs, and cheese. Serve immediately.

Recipe courtesy of Allie Bernheimer

Truffled Fromage Blanc Canneloni

Serving Size: 4

6 sheets of lasagna noodles
4 C tomato sauce
8 oz. Truffled Fromage Blanc

Cook lasagna in salted boiling water until al dente. Lay on flat surface to cool slightly. When cool enough to handle, cut each sheet in half. Top with 1 ½ Tablespoons of cheese on one end. Roll tightly and lay in baking dish seam side down. Top with tomato sauce. Bake in 350-degree oven, covered, for 15-20 minutes.

Recipe courtesy of Allie Bernheimer

Fromage Blanc Recipe Suggestions

• Fig, Balsamic vinegar, candied walnuts, olive oil, salt and pepper crostini’s
• Spinach and Fromage Blanc omelet
• Cranberry sauce and fresh turkey slices on nutty bread
• Fromage Blanc and Cirrus macaroni and cheese
    ~whisk Fromage Blanc and Cirrus together over medium-low heat to make a
     cheese sauce and pour over macaroni. Top with cheese and breadcrumbs
     and broil until golden brown.
• Add to a quesadilla
• Substitute for cream cheese
• Or just enjoy over toasted bread!

Recipe courtesy of Allie Bernheimer