Play ball! Baseball is back. So, grab some string cheese, and head out to the ball fields. It’s the perfect snack to keep your little sluggers swinging.
What if I don't want my cheese or butter to go to SLC by it going to Utah Food Bank? Can it somehow be sent to Community Action Services and Food Bank to help those in Utah, Summit, Wasatch, and other southern counties? Utah food bank ONLY goes to SLC county.
wow this is wonderful. I already love all your cheese products..now butter? Make some heavy whipping cream next, and your own brand of milk, and sour cream...that would be wonderful.
Heading to Hogle Zoo, catching a Salt Lake Bees game, grilling out – spring is full of excitement. What are your favorite springtime activities around town?
This week, tell someone how much they mean to you. Cache Valley can help. Feel free to utilize one of our cheesy greetings. We’ll be posting them the rest of the week. Be on the look out.
Fred, thank you for your inquiry. Dairy Farmers of America is committed to providing the highest quality products to its customers and manufactures cheese using fresh milk from our dairy farmer owners. We add microbially-derived rennet to coagulate the milk during the manufacturing process. While all of our natural cheese products are manufactured using microbial enzymes, some of our processed cheese items may contain ingredients that were treated with animal-derived enzymes. If animal by-products are of concern to you, please read the ingredient list on our product packaging. The use of “gelatin” or “enzyme-modified cheese” means the product could contain animal by-products.
Hi Cache Valley Cheese! Cabot Creamery has launched this Facebook application with MyWebGrocer that allows their fans to find Cabot cheese in their local grocery store (with geo location), see if products are on sale as well as start online grocery shopping or list planning right from their Facebook page. Do you think this would be something your fans would be interested as well? http://www.facebook.com/cabot?sk=app_144093868945524
I don't know where you all have been, but the zoo hasn't had lions in years. Every time the zoo builds a new exhibit you have another place to eat, and fewer animals than before. I wish they still had the hippos instead of the stupid merry-go-round. When I go to the zoo I go to see the animals. Not to eat or go on rides.
Our Hometown Favorite Recipes Cookbook is good for dinner and good for the community. Download your copy during the month of March, and we'll give $1 to the Utah Food Bank (up to $500). Also, did you see Cache Valley on KSL last week? http://www.ksl.com/?nid=204&sid=19398707
Gloria and Kay, you should be able to download the Recipe Book as a PDF. If you are still having trouble please email recipes@cachevalleydairy.com and we can try to work through your issues. Thank you for your patience.
Shantell, although it is possible to freeze Cache Valley’s Natural Cheese, we don’t recommend doing so as it can affect the quality of the cheese. If you have additional questions please feel free to reach out to us via email at recipes@cachevalleydairy.com. Thanks!
Paul, Cache Valley is always thinking of new and innovative products to please our customers; however, Some things we do have to keep a surprise. :)
We would love to hear what some of your favorite exotic cheese flavors are. Let us know!
Dairy Farmers of America is committed to providing the highest quality products to its customers and manufactures cheese using fresh milk from our dairy farmer owners. We add microbially-derived rennet to coagulate the milk during the manufacturing process. While all of our natural cheese products are manufactured using microbial enzymes, some of our processed cheese items may contain ingredients that were treated with animal-derived enzymes. If animal by-products are of concern to you, please read the ingredient list on our product packaging. The use of “gelatin” or “enzyme-modified cheese” means the product could contain animal by-products.
Hi, I was checking the page and I thought to ask for your opinion, we are developing this local market site, I like cache valley and I would like to know what you think about it. The facebook page is http://www.facebook.com/?sfrm=1#!/osobid however please give me some input on the auctions. http://www.osobid.com
Who would I contact for a donation(of product or a certificate) for our sheltie fundraiser? We are a 501 c3 and I can send you a letter with all of the info. Thanks
Cheesy Chicken Enchilada Recipe:
Leftover Turkey Slices
Tortilia Chips12- 16 oz depending on size of dish
Cache Valley Monterey Jack Cheese One to two cups - can mix with pepper jack for spicy dish
Cache Valley Butter
Dice One Green Pepper, dice one White Onions, sliver quarter cup black olives, chop one large tomato
One cup Chopped lettuce, l quarter cup CV sour cream, 12 jalapano's (optional), 1 chopped avocado
Turkey drippings and 1 or 2 cans condensed soup ( cream of chicken or mushroom -choice)
Sautee green pepper and onion in butter til onion is clear.
Warm and mix soup, turkey drippings, green peppers, onions, tomatos, olives until soup is thick
Layer crushed chips on bottom of pan
Cover with soup mix , sprinkle liberally with cheese mix,
Repeat to three or four layers
Cover top with remainder of cheese
Cook uncovered at 350 degrees 20 min or until cheese is super bubbly
Or Microwave until dish is hot throughout and cheese is bubbly
Take out and cover with lettuce, avocado, jalapano, and top with sour cream
It’s time for our first-ever leftover recipe challenge. Share a recipe with us that utilizes traditional Thanksgiving leftovers and of course, Cache Valley Cheese or Butter.
Turkey and Pumpkin Enchiladas
Ingredients
cooking spray
4 cups chopped cooked turkey
1 (15 ounce) can refried beans
1 (29 ounce) can pure pumpkin puree
1/4 cup taco seasoning mix
1 (29 ounce) can tomato sauce
1 chipotle pepper in adobo sauce, or more to taste
2 tablespoons chicken bouillon granules
8 (10 inch) whole wheat tortillas
1 (8 ounce) package Cache Valley shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Mix the cooked turkey, refried beans, pumpkin puree, and taco seasoning in a bowl. Pour tomato sauce into a blender, and add chipotle pepper and chicken bouillon granules; blend until smooth, about 30 seconds.
Lay a tortilla out onto a work surface, and generously spoon turkey filling in a line down the middle of the tortilla. Fold a top and bottom flap of the tortilla towards the middle, and fold the sides inward to enclose the filling. Lay the enchilada, seam side down, into the baking dish. Repeat with remaining tortillas and filling. Pour the sauce over the filled tortillas, and sprinkle with Cheddar cheese.
Bake in the preheated oven until the cheese has melted and the sauce is bubbling, 35 to 45 minutes.
Turkey Dinner Muffins
Ingredients
1-3/4 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1 egg
3/4 cup turkey gravy
1/3 cup Cache Valley Butter, melted
3/4 cup diced cooked turkey
2 tablespoons jellied cranberry sauce
Directions
In a bowl, combine the flour, sugar, baking powder, salt and poultry seasoning. In another bowl, combine the egg, gravy and oil; mix well. Stir into dry ingredients just until combined. Fold in the turkey.
Fill greased muffin cups two-thirds full. Top each with 1/2 teaspoon cranberry sauce. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 10 muffins
Turkey Noodle Casserole
2 cups chopped turkey
3 cups cooked pasta - I like whole wheat rotini
1 1/2 cups gravy
1 cup mixed veggies
1 1/2 cups shredded cheddar or pepper jack cheese (cache valley of course!)
Combine all ingredients and dump in a greased or foil lined 9x13 pan and bake at 350 for 15 minutes
Turkey Stuffing Casserole
1 box stove top stuffing (prepared as packaged)
2 C shredded Swiss cheese (Cache Valley of course)
1 8 oz pkg cream cheese
1 can evaporated milk
1 can cream of chicken soup
3-4 C chopped, cooked turkey/chicken
Place turkey/chicken in the bottom of a 3 quart casserole dish.
Mix soup and milk together and pour over the turkey/chicken.
Next layer the cubed the cream cheese and shredded Swiss cheese. Then top with the stuffing, and bake @ 350 degrees for 30-45 minutes until the cheese is bubbly.
oops sorry.... so we have been taking our leftover turkey, some of the amazing cache valley gouda singles, and some of my cranberry salsa grilled in my panini press on some ciabatta rolls brushed with olive oil. mmmmm.... so so easy and super delish!!!
Sissy, thank you for checking. The finalists have not been contacted yet. They will be contacted by end of day tomorrow. So please be sure to check your email. Thank you!
Contest Update: All finalists will be notified by the end of next week. We will announce the finalists and winner publicly December 9. Thank you for everyone's participation!
Ashley Santistevan at 7:09pm April 20
