Category Archives: Amish Cheese
By Chef Lippe
We have our line up! 13 different blue cheeses…. And this is just a drop in the bucket for what is available to choose from.
Our Line Up:
Blu Di Bufala – Italy – water buffalo
Blue Cheese (regular) – Italy – cow
Gorgonzola – Italy – cow
Danish Blue – Denmark – cow
Cabrales – Spain – mixed cow, sheep and goat
Verde Capra – Italy – goat
Roquefort – France – Ewe
La Peral – Spain – cow and ewe
Mist’O Blue – Lancaster PA – raw goat
Monterey – Lancaster PA
Blue de Ewe – Lancaster PA
Maytag – Newton IO – cow
Valdeon Azul – Spain – cow and sheep
So come hungry there are a lot of cheese to taste! Where to start? Let’s see if we make the list into either strong or mild will that help? But no that will not work because I know that what I think is strong some of you will not think so. So the only way is to try them and find the ones you like. Maybe cow vs. goat vs. sheep, soft and creamy vs dry and crumbly? Well which ever way you like it we should have it covered.
We will have green olives stuffed with both Valdeon and Gorgonzola to choose also. So remember to wear your blue for the 10% discount, come hungry to try out all the different ones and they REALLY do taste different.
See you this weekend.
Day 3 Amish Blue Cheese
The Amish have been making cheese the same way for hundreds of years. The animals are hand milked twice a day, grass feed, are sustainably raised. The cheeses are farmer-certified rBGH free. Because of the wonderful care given the these animals the cheese is rich in calcium, contains no preservatives or chemical additives.
We will have Amish blue cheese made from cows, sheep and goats. This cheese is great served with wine and crackers, as a dessert with fresh fruit or in dips and pasta. Our friends at Farris Farms have some WONDERFUL grass fed steaks that the blue cheese will taste great on. Make sure to wear BLUE for your discount this weekend.
We have paired it with the following: Stout, Sherry, Scotch, Sauternes, Porter, Port, and late harvest Riesling.
18 fresh figs, cut in half
1 cup Amish Blue cheese, softened
18 slices Serrano ham, cut 1/16” thick by 2” wide
1-1/2 cup arugula leaves
1/3 cup extra virgin olive oil
Juice of 1 lemon
1/2 cup slivered almonds, toasted
Preheat oven to 500° F. Scoop a small amount out of the center of each fig half and fill each half equally with the Amish Blue cheese. Put the halves back together and wrap each fig with Serrano. Bake until the Serrano begins to crisp, about 4 minutes. Remove from the oven and set aside.
Whisk together the lemon juice and olive oil and toss with the arugula. Place three warm figs on each plate. Place 1/4 cup of arugula in the center. Sprinkle with the almonds and serve
Raw Milk Amish Cheeses
By Chef Lippr
Raw-milk cheese is made with milk that is unpasteurized. Since 1949, the US government has forbidden the sale of cheeses made from unpasteurized milk unless the cheese is aged at least 60 days. The 60-day ban is meant to protect consumers from potentially harmful pathogens. After 60 days, the acids and salts in raw-milk cheese naturally prevent listeria, salmonella, and E. coli from growing.
Some cheesemakers believe that using raw milk creates more flavorful and more healthful cheeses. Many cheesemakers believe there is no reason to be fearful of raw-milk and no reason to wait 60 days to eat cheese made from it. Our raw cheeses have been aged to comply with the 60 day waiting period or longer.
In terms of nutrition, the difference between organic cheese from grass-fed and the cheese from grain-fed animals you find in most stores and restaurants is as opposite as two different forms of the same food gets.
Though cows, sheep and goats are naturally grass-feeding animals, 85-95% of all dairy animals are raised in confinement on a diet of grain, particularly corn, because it is far more cost-efficient. Because this grain-based diet is highly abnormal and disruptive, it changes the pH in the animals. This then sets up an environment and terrain in the animal for many abnormal physiological conditions in the animal which can increase the need for the use of antibiotics. Further, to promote faster growth and more excessive milk production, many of these dairy animals are fed a variety of growth hormones. All of this makes for the severely unhealthy dairy products that you’ll find on virtually all grocery store shelves.
Cheese from grain-fed animals is very high in the omega-6 fats that most people get far too much of and can lead to a variety of diseases. Meanwhile, it is quite low in the omega-3 that most people are dangerously deficient in. It is also very low in “conjugated linoleic acid,” or CLA, that people need.
This cheese from grass-fed animals, on the other hand, is:
- One of the few foods that contains a perfect balance of omega-3 and omega-6 fats, a ratio ideal for your health
- Very high in “conjugated linoleic acid;” in fact, it contains five times more CLA than dairy from grain-fed animals!
- Considerably higher in beta-carotene, vitamin A, vitamin D, and vitamin E than cheese and other dairy from grain-fed sources.
- High in the healthy calcium and protein your body needs
The reason this cheese is higher in all the vitamins (it’s four times higher in vitamin E, for instance) is in part because fresh pasture provides more of these nutrients than grains. Another reason, is because animals on a grass diet naturally produce considerably less milk than those fed grain.
These modest yields of milk from grass-fed animals are part of the reason almost all agribusiness has shifted to grain-feeding (greater yield = more money for them), but the dairy from grass-fed animals is a great blessing for you.
Dairy producing animals only have a limited amount of vitamins to transfer to their milk, so what people get with grain-fed dairy is a drastically watered-down product in terms of vitamins. With cheese from grass-fed animals, you are getting a considerably higher concentration of vitamins — and the omega-3, and the CLA — in every bite.
Raw cheese has 500% more CLA than cheese and other dairy products from grain-fed cows is alone an incredibly compelling reason to make it your dairy of choice!
Happy, Healthy Grass-Fed Animals Also Means Exceptional Taste
The cows that are grass-fed and graze on 100% organic grasses — meaning grasses that are not treated with pesticides, herbicides or other chemicals — in un-crowded pastures are happy cows. There are no tight quarters and food competition as with grain-fed cows, meaning the cows are unstressed, which also translates to their milk’s health value is higher.
Furthermore, their pastures include various “weeds” that are actually like medicinal herbs to the grazing cows. They can, in effect, pick and choose the grasses they naturally need for their optimal health, and therefore their milk’s optimal health. In addition to the dramatically high level of nutrition the resulting cheese provides, being raised in this entirely natural state also results in a much better tasting cheese. You will immediately notice that the flavors are more pronounced than any cheese you’ve tried before, and the texture is also far smoother and more pleasing to your palate. The Amish Cheeses we carry have been made the same way for generations. The Amish community does not believe in feeding grain, or giving growth hormones to its animals. The cows are let out to graze in large pastures in the mornings and can munch on grasses and “weeds” to their hearts content.
We currently offer a line of Raw Amish cheese that includes cheeses from cow, goat and sheep in many degrees of hardness. From soft and creamy brie type of cheeses to aged cheddars that are full of flavor and creamy on the tongue.
Stop by and get a taste of cheese made the way cheese should taste and compare it to your favorite store bought cheese and see if you can tell the difference.