Jersey Gold - The Epitome of Raw Cow's Milk Cheese
Jersey Gold is the perfect choice for a raw cow's milk cheese with its creamy and smooth texture. Its full-flavored taste will set it apart from other varieties even when young, making it an excellent snacking cheese.
Whether you're looking for something to munch on or something delicious to top off your favorite dishes, Jersey Gold is sure to please everyone at the table. And don't forget how great it tastes when melted! Give it a try, you won't be disappointed.
*Made with vegetable rennet.
Baked Jersey Gold Mac and Cheese!
This baked mac with Jersey Gold cheese sauce is a delicious, crowd-pleasing meal. The creamy cheese sauce and flavor of the Jersey Gold make it an extra special treat that your family and friends will love.
Ingredients:
- 1 pound penne pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 6 ounces sharp cheddar cheese, grated
- 8 ounces Jersey Gold cheese, grated
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions:
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Cook the penne according to package directions in salted water until al dente. Drain, rinse with cold water, and set aside.
- In a medium saucepan over medium heat, melt butter then add the flour and whisk until blended. Cook for one minute while continuing to whisk. Slowly add the milk while whisking continuously until blended and smooth. Increase heat to medium-high and bring mixture to a boil while stirring occasionally until thickened; about 5 minutes. Reduce heat to low and stir in cheeses one handful at a time until melted in between each addition; about 3 minutes total. Remove from heat then season with garlic powder, salt and pepper then stir in cooked penne noodles until coated in sauce; about 1 minute more. Pour mixture into prepared baking dish then smoothen out top surface with spoon or spatula if desired before baking.
- Bake for 25 minutes or until top begins to brown lightly around edges; center should still appear slightly soft when done baking as it will firm up after removed from oven.. Let cool for 10 minutes before serving warm with additional grated cheese on top if desired, enjoy!
About Spring Gap Mountain Creamery
Penelope Sagawa and Jurgen Schelzig started Spring Gap Mountain Creamery on a 32-acre farm in Paw Paw, West Virginia in 2009. What was originally planned as a weekend getaway from DC office jobs turned into a business and a new life as cheesemakers and farmers. After spending a year building the cheese house and obtaining all the required permits, licenses and certifications, they began making raw (unpasteurized) cow’s milk cheeses in April 2010.
All the milk used in the cheese making at Spring Gap Mountain Creamery comes directly from our herd here at Triple E Farm, so you can feel absolutely confident that you are getting the best quality cheese!
