Try these easy fall recipes that are sure to become fan favorites!

Welsh Rarebit

Cook Time: 10 minutes
Yield: Serves: 4

Ingredients
2 tablespoons butter
2 tablespoons flour
1 teaspoon Dijon mustard
1/2 cup beer
1/2 cup milk or cream
1-1/2 cups (6 oz.) Sargento® Artisan Blends™ Shredded Double Cheddar Cheese
2 drops hot sauce (optional)
4 slices rye bread, toasted

Directions

1. Melt butter in medium saucepan over low heat. Add flour and whisk until smooth. Cook 2 to 3 minutes, whisking constantly.
2. Whisk in mustard and beer. Add milk and whisk until mixture is smooth and begins to bubble.
3. Gradually add cheese, stirring constantly until melted.
4. Add hot sauce, if desired, and pour over toast.

Double Cheese Stuffed Sliders

Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: Serves: 4

Ingredients
1 pound lean ground beef
1 cup (4 oz.) Sargento® Artisan Blends™ Shredded Double Cheddar Cheese or Sargento® Artisan Blends™ Shredded Mozzarella & Provolone Cheese
8 small buns
Condiments as desired

Directions

1. Preheat broiler. Shape beef into 16 mini-patties about 3 inches in diameter and 1/4-inch thick.
2. Top each of 8 patties with 1 tablespoon cheese. Top with remaining patties and seal edges by pressing together.
3. Place patties on a foil-lined baking sheet. Broil patties 3 to 4 inches from heat source for 4 to 5 minutes per side or until no longer pink.
4. Serve in rolls with optional toppings as desired.

Judy Ferril of Local Food Connections and Baking with Lemons submitted her Cowboy Caviar Nachos recipe to Artisan Cheese Center to share with you.

If you have a recipe to share incorporating Artisan Blends, please leave a comment or send and email to cheeseadventurer@gmail.com. We’d love to hear from you!

Cheese pairings with wine are popular, but have you tried pairing cheese with beer? Learn about beer and cheese pairings with Sargento Chef Guy Beardsmore as he visits  Lakefront Brewery. 

 

 Micro Beer and Cheese Pairings: Play Now | Play in Popup | Download (443)

As the summer kicks in to high gear with the BBQ parties and get-togethers , this Sweet Onion Tart is a fresh summer dish that will become a favorite.

Hello! We are back from gorgeous Aspen, Colorado where we spent a few fun days at the Food & Wine Classic. If you didn’t get to go, check out our pictures below!

We got to rub elbows with some well-known chefs and food personalities, including Iron Chef Michael Symon., chef-owner of Lola and Lolita. He loved the Mushroom and Herb Flatbread Pizza with Sargento® Artisan Blends™ Shredded Whole Milk Mozzarella & Provolone Cheese.

Overall, it was a great event we were proud to be a part of. Can’t wait till next year!

We had great weather throughout the entire event.

Guests enjoyed a variety of food from crab claws to Sargento cheese.

Iron Chef Michael Symon proudly displays the flatbread pizza - he came back for seconds after a cooking competition.

Greetings from the Food & Wine festival in Aspen, Colorado!

We arrived last night and attended a fabulous opening party at the St. Regis. It was full of good eats, good wine and great conversation. We rubbed elbows with food personalities such as Padma Lakshmi and Tom Colicchio from Bravo TV’s Top Chef!

We also shared a glass of wine with Sissy Biggers, who is hosting “The Classic Cook-off” at Food & Wine Sunday morning. She frequently appears in cooking segments on the The Today Show, CBS Early Show and has been showcased on Food Network’s Ready, Set, Cook! and ABC’s Extreme Home Makeover. We talked about her activities and about Sargento. She loves the Sargento Artisan Blends and her daughter enjoys Sargento Mozzarella String Cheese snack sticks. We look forward to keeping in touch with her.

Today was the first day of tasting and it turned out great. Everyone enjoyed our Mushroom and Herb Flatbread Pizza. The tasters agreed it paired very well with the Cavit Pinor Noir. Many people came back for second or thirds - yes, we know who you are!

We are excited for another day of tastings tomorrow and will come back to dish up the details. Stay tuned!