Tipsoo Sandwich

Ever find yourself with a whole beautiful wheel of Tipsoo, and no ideas for its consumption?


We know the conundrum. Here’s one delectable possibility:

good bread (we recommend Bakery Nouveau’s sourdough)
turkey (or your choice of deli meat)
*other sandwich fixings – onions, mustard, spinach, etc.


We like to toast our bread to warm us up on these chilly fall days.


Next, assemble your ingredients, and


Bon Appetit!

5 Peppercorn Chevre Crostini


12 slices small French baguette, toasted
4 oz. container Mountain Lodge Farm Crushed 5-Peppercorn Chèvre
3-4 Tbsp. Trader Joe’s Fig Butter OR aged(syrupy) balsamic vinegar
1 to 2 oz. thin-sliced prosciutto, cut in half crosswise
1 ripe peach or nectarine, pitted and sliced into 12 wedges
Top each bread slice with a schmear of goat cheese, and about 1/2 tsp. fig butter (if using).
Fold on prosciutto slices, tucking in a fruit wedge onto each, if desired, or place a fruit wedge on top.
 Drizzle balsamic vinegar (if using).
Optional: garnish with fresh garden herbs
Makes 12 appetizers
Recipe from Amy Muzyka-McGuire

Fresh Pea Soup with Paradise Croutons


Our creamy Paradise cheese melted on toasted baguette is the perfect foil for this fresh green soup!

Serves 4

  • 2 Tbs unsalted butter
  • 6 cups shelled English Peas (about 6 pounds peas in shell)
  • 2  leeks, chopped (white and light green parts only)
  • 4 cups reduced sodium chicken broth
  • ½ cup chopped fresh herbs like parsley, mint, thyme and chives
  • ½ tsp ground black pepper
  • 2  tsp sea salt
  • 1 Paradise cheese, cold from the refrigerator
  • 1 half baguette sliced on a diagonal into ½ inch pieces

For the Soup:
Heat the butter in a large saucepan. Add the leeks and sauté until softened, but not browned, about 5 minutes. Turn the burner on high and add the chicken stock. Bring to a boil, add the peas and reduce heat to medium. Cook the peas until just tender, about 5 minutes. Remove the soup from the heat and add the fresh herb mixture. Puree the soup in small portions in a blender or in the pot with an immersion blender. Keep warm until serving.

For the Croutons:
Heat the oven to 425°. Drizzle olive oil on both sides of the baguette slices. Using an open blade cheese knife or serrated knife, carefully slice the Paradise on the bias into ¼ inch rounds. Place one round on each baguette slice. Bake on the middle rack of the oven for about 10 minutes or enough to toast the bottom of the bread and melt the Paradise nicely. The croutons can be placed under the broiler for a little more color if you prefer.

Assemble the Dish:
Immediately before serving, ladle the soup into bowls and top with one or two croutons. Drizzle a touch of olive oil over the soup and arrange some chive stems and flowers for garnish if you wish. Enjoy!

Bob’s Potatoes Au Gratin

 Our Wonderland tomme adds a rich and nutty flavor to the classic gratin.


6 Russet potatoes, peeled

2-3 dry (yellow) onions, peeled, sliced ¼” thick into onion rings

1 ½ – 2 cups chicken stock

1 cup Wonderland cheese, grated (approx 1/4 pound)

¼ cup (½ stick) butter cut into slices

Salt, pepper, nutmeg



11” x 13” casserole pan, lightly buttered or sprayed with oil



Slice peeled potatoes crosswise into ¼” slices. Dry between paper towels.

Slice onions into ¼” slices.

In the casserole pan, place one layer of potatoes, overlapping just a bit, on the bottom. Place half the onions over potatoes, then sprinkle half the cheese over top. Add salt and pepper and a hint of nutmeg. Repeat layers starting with potatoes, then onions and ending with cheese, salt and pepper. Pour chicken stock into the casserole, about ¼” up the side of the pan. Dot the top with butter.

Bake at 350 degrees for 45 minutes. If the top turns brown, decrease oven temperature. Potatoes should be tender.

For a crowd, you can use a Paella pan, double the recipe and bake for at least an hour.


Grilled Peaches with Basil & Chevre

Add beautiful color, flavor and freshness to your summer meal with this sweet and savory recipe. Grilled-Peach_02


2 peaches – ripe but fairly firm

2 tablespoons unsalted butter

4 heaping tablespoons of plain chevre

10 basil leaves – julienned

Aged balsamic vinegar

Cracked black pepper

Sea Salt


Turn outdoor grill to medium heat.

Cut peaches in half and remove pit. Melt butter in skillet, and cook until lightly browned. Remove from heat and place first peach half in skillet, cut side down, to coat with the butter. Flip quickly, coating the other side, and remove to a plate. Repeat with other three halves.

Take peaches and remaining butter to the grill. Reduce heat to medium low and place peaches cut side down on the grill. Close lid and grill for 3 minutes. Open grill and rotate each peach 90 degrees to create a crosshatch pattern. Cook another two minutes with the grill lid open.

Flip the peaches over so that the cut side is up, and pour the remaining brown butter into the centers of the peaches. Close the grill lid and cook for 2 more minutes.

Remove peach halves to a plate and let cool for 5 minutes.

Top each peach half with 1 heaping tablespoon of plain chevre and a pinch of basil leaves. Drizzle with a bit of balsamic vinegar and a few grinds of black pepper. Finish with a light sprinkle of sea salt.


Strawberry Chèvre Bites

A Treat for Any Time of Day

As a cheesecake lover, I initially tried this recipe with sweetened cream cheese inside berries, but the simplicity of it offers a lot of room for play.

chevre berriesAll you need is some of our fresh chèvre, sweet strawberries and nuts or graham cracker crumbs. While the subtle tartness of our chèvre compliments berries nicely on its own, you could also try adding a smidge of your preferred sweetener.


      • Slice off the tops of your washed berries. You can also carve out the white flesh inside the berry with a slim paring knife to create more room for filling. 
      • Spoon on our chèvre, adding more to hollowed berries.
      • Gently press the exposed chèvre onto a plate of graham cracker crumbs, slivered almonds or some other crushed nut.
      • ENJOY!

This treat takes mere minutes to prepare and, I’ve found, about as long to devour with friends, family and party guests.


Tipsoo Recipe

Melting Tipsoo and Salami Baguette

This is hardly a recipe, just about the quickest way to a weeknight dinner or game day snack. You could serve with a nice side salad for an entrée or double the cheese and salami for an open-faced  presentation and feed a crowd.



Serves four.

1 baguette sliced in half lengthwise

½ pound Tipsoo sliced into 1/8” thick slices

¼ pound salami sliced very thin

2 Tbls coarse mustard

Optional: assorted pickled vegetables, mostarda or chutney for zing


Place the top rack of the oven about 5 inches down.  Preheat the broiler. Working on a large baking sheet, spread both sides of the baguette with the mustard.  On the bottom half, lay the salami and 2/3 of the sliced Tipsoo, keeping in mind the cheese will spread as it melts.  Arrange the remaining third of cheese on the top half of the bread.  Place the baking sheet under the broiler for 3 to 5 minutes keeping an eye on the cheese.  You want to pull it out once the Tipsoo is bubbling and just starting to color.

Put the baguette back together if you are serving sandwich style and cut into desired portions.  I like to add a layer of pickles to this treat – it’s a nice balance to all the ooey gooey cheese!

Winter Squash Galette with Wonderland & Blue Cheese

For The All-Butter Pie Dough :

1 ½ cups all-purpose flour

½ tsp salt

½ tsp sugar

1 stick (8Tbs) plus 1 Tbs cold unsalted butter cubed

~ 1/4 cup ice water

For the Filling:

2 ½ lb winter squash, such as butternut or sugar pie pumpkin

Olive oil

Salt & pepper

1 small head garlic, pulled apart but not peeled

1 shallot, finely chopped

10 fresh sage leaves, coarsely chopped (or 1 ½ tsp dried)

½ cup freshly grated Wonderland cheese (about 2 oz piece)

2/3 cup crumbled blue cheese (about 4 oz piece)

1 large egg beaten



Start the filling: Preheat oven to 375°. Line a baking sheet with parchment paper, brush with olive oil. Cut squash in half, seed and brush with olive oil, season with salt and pepper.  Place garlic cloves in the cavities and turn squash flesh side down on baking sheet. Bake for 1 hour or until squash is fork tender.  If the squash needs more time, remove the garlic to save from burning and return squash to the oven.

Meanwhile, make your dough: In a large bowl, whisk together flour, sugar and salt.  Cut in butter until you have large pea to lima bean size pieces.  Using a fork, blend ice water one tablespoon at a time until the dough mostly holds together when pressed. Sprinkle any additional water by the teaspoon if required.  Don’t worry too much about the dough coming together – you can make it work when you roll it out.

Flatten your dough into a disk and wrap tightly with plastic wrap.  Refrigerate for at least 15 minutes and up to two days before rolling out.  Roll out dough on a floured surface, working it together and into about a 14 inch round.  Flip the dough and dust the work surface and rolling pin with flour as you go.  Place dough onto a second baking sheet lined with floured parchment.

Back to the filling: Scoop flesh from squash into a large bowl. Squeeze garlic out from skins and mash into squash with a fork.  If you have a very watery squash and liquid puddling in your bowl, you may need to drain in a colander for a half hour.

In a medium sauce pan, heat 2 teaspoons olive oil over low heat, add the shallot and sage and cook, stirring occasionally until soft – 5 minutes.  Fold shallot and sage into squash mixture.  Add grated Wonderland and ½ of the blue cheese.  Season to taste with salt and pepper.

Preheat oven to 400°.  Spread squash over dough, leaving a 2 inch border free.  Fold and pleat the dough over the edge of the filling.  Galettes are wonderful because beautiful and rough around the edges – so no need to be precious with your folding technique. Brush dough with egg. Bake until golden brown – about 40 minutes.  Serve warm.  Reheats nicely in the oven.

“Food for Thought” Gives a Shout Out to Mountain Lodge Farm

Link here, for a short story and audio clip from KPLU show Food for Thought.  Nancy Leson and Dick Stein seem to think it might be a lot of work to make artisan goat cheese?!!

Zucchini Blossoms stuffed with Mountain Lodge Farm Chèvre

Zucchini Blossoms stuffed with Mountain Lodge Farm Chèvre

I would grow zucchini just to make this recipe!

(Makes 6 Blossoms)

For the filling:

  • 6 zucchini blossoms, stems cut off and rinsed for bugs and dirt
  • 4 oz. Mountain Lodge Farm Chèvre
  • 4 Tbls Milk
  • 2 Tbls Chopped fresh herbs (basil, oregano, chives, thyme)
  • 1 minced garlic clove
  • Salt & pepper to taste

For the batter:

  • 2 eggs, beaten
  • 1 Cup flour
  • 2 Tbls salt
  • 1 tsp.  Cayenne
  • 1 tsp.  ground pepper

For frying:

  • About 1 inch of canola or coconut oil in a heavy bottomed skillet



Gently pull the stamen from the flower, being careful to leave the petals intact (if they rip a little, it’s okay, the batter will seal them).  In a small bowl, mix together Chèvre, herbs, milk, garlic, salt and pepper to your liking.  Using a small teaspoon, gently stuff each flower with the Chèvre mixture – 2 to 6 teaspoons depending on the size of the flower.  After stuffing, gently twist the tops of the blossoms to create a little purse of the flower.


In a medium bowl, whisk the flour together with the salt, cayenne and ground pepper.  To batter the zucchini blossoms, I find it helpful to arrange an assembly line from left to right starting with my stuffed blossoms, then the beaten egg, the seasoned flour, and a clean plate on the right.  Working one at a time, dredge each zucchini blossom in egg and shake off the excess.  Next coat the flower in flour (too funny) and place on the clean plate.  While doing this last step, I twist the top of the flower again to seal in the stuffing.


Heat the oil on medium high until a bit of batter dropped in sizzles and rises to the top. Slide the zucchini blossoms into the oil one at a time, giving each plenty of room. Turn the flowers once the bottoms have begun to color.  They are done once they appear a nice golden brown.


Place the zucchini blossoms on a paper towel to blot out any excess oil.  Sprinkle with a pinch of sea salt and serve immediately!