Yancey's Fancy Cheese Smoked Gouda Cheese, 7.6oz, Refrigerated/Chilled, Plastic

A European style, hand turned, park skim milk cheese. Tangy and slightly sharp in flavor and smooth in texture. Pairs well with: Riesling, Pinot Grigio, Port or Chardonnay wines or Amber Ales. <p><b>Smoked Gouda Slow Cooker Maple-Dijon Pulled Pork Melts</b></p> <p>Prep: 25 minutes</p> <p>Slow Cook: 4 hours</p> <p>Serves: 8</p> <p>Ingredients: </p> <p>1/3 cup Dijon mustard</p> <p> cup maple syrup</p> <p>1 tablespoon brown sugar</p> <p>1 teaspoon chili powder</p> <p>1 teaspoon garlic powder</p> <p>3 tablespoons dried cherries</p> <p>1 boneless pork butt roast (about 2 pounds) </p> <p>3 fresh thyme sprigs</p> <p>2 (10-ounce) French baguettes, halved lengthwise, then cut crosswise into quarters </p><p> cup peach preserves</p> <p>4 green onions, thinly sliced</p> <p>1 package (7.6 ounces) Yancey?s Fancy Smoked Gouda Cheese, shredded</p> <p>Directions: </p> <p>1. In small bowl, whisk mustard, syrup, brown sugar, chili powder and garlic powder; stir in cherries. Makes about cup. </p> <p>2. In 5- to 6-quart slow cooker, add pork; top with thyme sprigs and pour mustard mixture over top. Cover and cook on high 4 hours or low 8 hours or until pork is very tender and falls apart; remove thyme sprigs. </p> <p>3. Preheat oven to 400. Transfer pork to medium bowl; with 2 forks, shred pork. Pour any liquid remaining in slow cooker over pork; toss. Makes about 4 cups. </p> <p>4. Spread bottom halves of baguettes with preserves; top with pork mixture, onions, cheese and top halves of baguettes. Transfer sandwiches to rimmed baking pan; bake 7 minutes or until cheese melts. Makes 8 sandwiches. </p> <p>Approximate nutritional values per serving (1 sandwich): 596 Calories, 23g Fat (11g Saturated), 98mg Cholesterol, 968mg Sodium, 62g Carbohydrates, 2g Fiber, 26g Sugars, 32g Protein</p> <p><b>Smoked Gouda with Bacon Breakfast Quesadillas</b></p> <p>Prep: 10 minutes </p> <p>Cook: 10 minutes </p> <p>Serves: 4 </p> <p>Ingredients: </p> <p>2 tablespoons unsalted butter</p> <p>2 green onions, sliced</p> <p>1/2 medium jalapeno pepper, diced</p> <p>4 large eggs</p> <p>1/4 cup 2% reduced fat milk</p> <p>1/4 teaspoon ground cumin</p> <p>1/4 teaspoon salt</p> <p>1/8 teaspoon ground black pepper</p> <p>4 (8-inch) flour tortillas</p> <p>1/2 (7.6-ounce) package Yancey?s Fancy Smoked Gouda with Bacon Cheese, shredded (about 1 cup) </p> <p>1/2 cup salsa</p> <p>1/4 cup sour cream</p> <p>Directions: </p> <p>1. In large nonstick skillet, melt 1 tablespoon butter over medium heat. Add green onions and jalapeno; cook 3 minutes. In large bowl, whisk eggs, milk and cumin. Pour egg mixture into skillet and gently stir 3 minutes or until eggs are cooked through. Remove from heat; stir in salt and pepper. </p> <p>2. Melt remaining 1 tablespoon butter on griddle over medium heat. Place 2 tortillas on griddle and top each with 1/4 cup cheese, 1/2 the egg mixture, another 1/4 cup cheese and a second tortilla; cook 4 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into 4 wedges and serve topped with salsa and sour cream. </p> <p>Approximate nutritional values per serving (2 wedges): 420 Calories, 25g Fat, 13g Saturated Fat, 234mg Cholesterol, 1196mg Sodium, 31g Carbohydrates, 2g Fiber, 4 Sugars, 1 Added Sugars, 18g Protein</p> <p>Chef Tip: </p> <p>To grill quesadillas, spray 1 side of each tortilla with nonstick cooking spray. Place 2 tortillas, sprayed side down, on work surface; top each with 1/4 cup cheese, 1/2 the egg mixture, 1/4 cup cheese and a second tortilla, sprayed side up. Grill quesadillas on hot grill rack over medium heat 5 minutes or until cheese melts and grill marks appear, turning once. </p>

• Cheese
• Pride of New York
• Size: 7.6oz
• Blended & Smoked.
• New York's artisan cheese.
• Smoked Gouda Cheese
• Our natural gouda cheese
• Pasteurized Processed Cheese
• Refrigerated/Chilled
• Wrap
• Contains Milk
• Plastic