‘Tis the Season for Apple Cider

But! That’s all (more or less) changed! I discovered that apple cider is surprisingly easy to make at home.
If you’re like me, you’re looking for an easy way to make your own apple cider. Thanks to a simple recipe from Food.com, turns out all I need are:

  • 8-10 apples
  • A large stock pot
  • Water
  • ½ -1 cup sugar (optional)
  • 4 tablespoons cinnamon (or 4 cinnamon sticks)
  • 4 tablespoons allspice
  • Access to a stovetop
  • Potato masher
  • Strainer
  • Cheese cloth
  • Large bowl
  • Storage container

Thank goodness the directions were simple, too:

Cut your apples into quarters.  You don’t have to remove peel or seeds.  Add apples to your large stock pot and add enough water to cover the apples.

Next, add the sugar.  Fold the cheese cloth, and use it wrap your cinnamon and allspice. Tie it up and drop it in the pot. Boil the whole thing uncovered on high for one hour, checking frequently.

After one hour, reduce heat, cover and simmer for two hours. After two hours, turn off heat and let the pot cool. Then, remove spices. Use your potato masher to mash the apples to a pulpy consistency.

Pour the cider into a strainer over a large bowl. When the juice has separated, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.

Store your cider in an air-tight container in your fridge and there you go!                  

On choosing the right apples:  It may be a no-brainer, but is it worth mentioning that your cider will follow the taste of your apples. Tart apples will make tart cider. Our Produce Experts recommed Winesap and Haralson apples as the best for making cider. 

Give it a go, and let us know how it turns out! 

‘Tis the Season for Apple Cider

But! That’s all (more or less) changed! I discovered that apple cider is surprisingly easy to make at home.
If you’re like me, you’re looking for an easy way to make your own apple cider. Thanks to a simple recipe from Food.com, turns out all I need are:

  • 8-10 apples
  • A large stock pot
  • Water
  • ½ -1 cup sugar (optional)
  • 4 tablespoons cinnamon (or 4 cinnamon sticks)
  • 4 tablespoons allspice
  • Access to a stovetop
  • Potato masher
  • Strainer
  • Cheese cloth
  • Large bowl
  • Storage container

Thank goodness the directions were simple, too:

Cut your apples into quarters.  You don’t have to remove peel or seeds.  Add apples to your large stock pot and add enough water to cover the apples.

Next, add the sugar.  Fold the cheese cloth, and use it wrap your cinnamon and allspice. Tie it up and drop it in the pot. Boil the whole thing uncovered on high for one hour, checking frequently.

After one hour, reduce heat, cover and simmer for two hours. After two hours, turn off heat and let the pot cool. Then, remove spices. Use your potato masher to mash the apples to a pulpy consistency.

Pour the cider into a strainer over a large bowl. When the juice has separated, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.

Store your cider in an air-tight container in your fridge and there you go!                  

On choosing the right apples:  It may be a no-brainer, but is it worth mentioning that your cider will follow the taste of your apples. Tart apples will make tart cider. Our Produce Experts recommed Winesap and Haralson apples as the best for making cider. 

Give it a go, and let us know how it turns out! 

Your Inner Child Will Love Our Grown-Up Mac & Cheese

Five Cheese & Bacon is packed with creamy, nutty, Red Barn Heritage 3 Year White Cheddar, grated Parmesan, blue cheese crumbles, shredded mild Cheddar, elbow macaroni, and garlic & herb Boursin— all topped with an herb panko topping. 

Newly created Mushroom Mac & Cheese is a down-home casserole masquerading as a side dish. Fresh cremini mushrooms and Red Barn Cheddar are blended with whole wheat pasta, minced garlic and Red Barn Cheddar cream sauces for a comfort food that may steal the spotlight at your dinner table. 

If you want to give your mac & cheese a more healthy spin, try our Green Mac & Cheese made with broccoli florets and spinach blended with Red Barn Cheddar cream sauce and shredded mild, white Cheddar. (Hint: This one is a good way to sneak some green veggies into your go-to favorite dish for kids!)

With six new varieties in all, you can have a different chef-prepared Mac & Cheese almost every day! 

Your Inner Child Will Love Our Grown-Up Mac & Cheese

Five Cheese & Bacon is packed with creamy, nutty, Red Barn Heritage 3 Year White Cheddar, grated Parmesan, blue cheese crumbles, shredded mild Cheddar, elbow macaroni, and garlic & herb Boursin— all topped with an herb panko topping. 

Newly created Mushroom Mac & Cheese is a down-home casserole masquerading as a side dish. Fresh cremini mushrooms and Red Barn Cheddar are blended with whole wheat pasta, minced garlic and Red Barn Cheddar cream sauces for a comfort food that may steal the spotlight at your dinner table. 

If you want to give your mac & cheese a more healthy spin, try our Green Mac & Cheese made with broccoli florets and spinach blended with Red Barn Cheddar cream sauce and shredded mild, white Cheddar. (Hint: This one is a good way to sneak some green veggies into your go-to favorite dish for kids!)

With six new varieties in all, you can have a different chef-prepared Mac & Cheese almost every day! 

Fresh Cheddar Sausages Are Something You Need

Fresh, whole cuts of all-natural pork, Natural Angus beef, and the leanest chicken are hand-blended and seasoned daily with our custom-created mixture of herbs and spices. Then, our sausage meisters add in a few ounces of specialty Cheddar.

Stay faithful to every-day favorites like JalapeƱo-Cheddar. Or treat yourself to the sizzle of something deliciously new—Aged Irish Cheddar & Bock Bratwurst; Spanish-Style Chorizo Picante with Cheddar; Spicy Ranchero & Cheddar, and more!

Bread + Cheese + Chives = Ultimate Comfort

You’re going to want this one at first glance anyway. But wait 'til you here at how it’s made!

Our Master Bakers created the comfort food you didn’t know you were waiting for. Diced chives are mixed into fresh dough, along with almost 2 ounces of sharp Cheddar. Then another couple ounces of sharp Cheddar are sprinkled on top of the bread before it’s put in the oven.  

Well, not really “sprinkled on top.” Our bakers actually cut a trough into the bread, and fill that with Cheddar. Then it’s all baked to a golden, cheesy perfection.

Now, not only can you see the Cheddar and chives all over and inside the bread, you're in for a full-on mouth swoon when you take a bite. Chessy, chivey goodness is a given. But you'll also taste a hint of sweetness. That's from a pinch of sugar and a dash of molasses mixed in the dough. 

If you want to do something other than nosh on this one by itself (and by yourself), our Bakery Expert recommends heating it in the oven (no, not the microwave) and serving it with a side of your go-to Fall soups, chilis, or stews. We could even see this bread being a hit at your next tailgating party. Imagine the sandwiches or sliders you could make! 

That is, of course, if you feel like sharing it. We'll keep our opinions to ourselves on that one … 

Bread + Cheese + Chives = Ultimate Comfort

You’re going to want this one at first glance anyway. But wait 'til you here at how it’s made!

Our Master Bakers created the comfort food you didn’t know you were waiting for. Diced chives are mixed into fresh dough, along with almost 2 ounces of sharp Cheddar. Then another couple ounces of sharp Cheddar are sprinkled on top of the bread before it’s put in the oven.  

Well, not really “sprinkled on top.” Our bakers actually cut a trough into the bread, and fill that with Cheddar. Then it’s all baked to a golden, cheesy perfection.

Now, not only can you see the Cheddar and chives all over and inside the bread, you're in for a full-on mouth swoon when you take a bite. Chessy, chivey goodness is a given. But you'll also taste a hint of sweetness. That's from a pinch of sugar and a dash of molasses mixed in the dough. 

If you want to do something other than nosh on this one by itself (and by yourself), our Bakery Expert recommends heating it in the oven (no, not the microwave) and serving it with a side of your go-to Fall soups, chilis, or stews. We could even see this bread being a hit at your next tailgating party. Imagine the sandwiches or sliders you could make! 

That is, of course, if you feel like sharing it. We'll keep our opinions to ourselves on that one … 

Beehive Cheese Co.�From Corporate American to Cheesemakers

By all accounts, the switch has been a success! Pat and Tim have won award after award in every single cheese competitions in which they have taken part. 
 
Based in Utah, Pat and Tom’s Beehive Cheese Co., produces  award-winning cheeses with milk from Wade’s Dairy (also in Utah)  using traditional Cheddar techniques.  Some of their flavorful Cheddars are then hand-rubbed with spices and other ingredients.  
 
In fact, Beehive’s most popular cheese, Barely Buzz, is rubbed with espresso and lavender, a delight for the most demanding palates. 
 
Other cheeses from Beehive are: 
  • Seahive: Rubbed with local honey and Redmond sea salt
  • Teahive: Rubbed with tea and Bergamot
  • Big John’s Cajun: Rubbed with Cajun spices
  • Promontory: Irish-style Cheddar
  • Apple Walnut Smoked: Cold-Smoked in small batches with walnut wood and slices of red apple
You can find all these cheese at during our Choose  Cheddar event, October 14 through October 27. Come and for a sample!
 

Beehive Cheese Co.�From Corporate American to Cheesemakers

By all accounts, the switch has been a success! Pat and Tim have won award after award in every single cheese competitions in which they have taken part. 
 
Based in Utah, Pat and Tom’s Beehive Cheese Co., produces  award-winning cheeses with milk from Wade’s Dairy (also in Utah)  using traditional Cheddar techniques.  Some of their flavorful Cheddars are then hand-rubbed with spices and other ingredients.  
 
In fact, Beehive’s most popular cheese, Barely Buzz, is rubbed with espresso and lavender, a delight for the most demanding palates. 
 
Other cheeses from Beehive are: 
  • Seahive: Rubbed with local honey and Redmond sea salt
  • Teahive: Rubbed with tea and Bergamot
  • Big John’s Cajun: Rubbed with Cajun spices
  • Promontory: Irish-style Cheddar
  • Apple Walnut Smoked: Cold-Smoked in small batches with walnut wood and slices of red apple
You can find all these cheese at during our Choose  Cheddar event, October 14 through October 27. Come and for a sample!
 

Go Ahead, Choose Cheddar!

Whether you stop by any number of in-store tastings and demos hosted by our Foodies or register for our Cheddar-inspired cooking school classes, you'll have two delicious weeks to discover new ways that Cheddar makes everything better.

Don't even get us started on the store-full of delectable, Cheddary products our chefs and experts have disccovered or created. Fresh Cheddar sausages, buttermilk cheddar biscuits, potato chips, even cookies—all ready to become your new favorite cheesy thing! 

While you're tasting the world's Cheddars, you'll have be able to up your Cheddar-cation. For instance, did you know Cheddar originally hails from Cheddar, England? That it has to be crafted to very specifically to qualify as Cheddar? Or that it can be either orange or white (and various shades in between)? Spend the next two weeks with us, and we guarantee you will! 

So if you love that choicest of cheeses, join us October 14th as we kick our salute to Cheddar! For more details on what's happening during the entire festival, feast your eyes on our Choose Cheddar headquarters!