Our Cheeses and Recipes
Scroll down for individual cheeses descriptions, but first we’re offering, beginning October 27, Gift Boxes for delivery anywhere in the country, and gift baskets and bags you can pickup from the dairy and deliver to friends and family in person. You can place your order from 9 to 6pm eastern time, Monday through Friday. Just call the creamery number and we’ll work with you to put together your ideal “local” gift.
This insulated shipping container can be shipped anywhere in the country and contains an array of locally produced treats. Along with two approximate half pound Udderly Cool Artisan Cheeses, there is an 8 ounce homemade jam from local Roopville producer, Olivia Marie’s Sweets and Treats; a pound of honey produced from the hives of Ephesus producer, Clyde Cook; and a mouth watering 6 ounces of Roopville producer, Mannie’s Candies’ homemade peanut brittle. Box includes a greeting card with your message, inside box, $44.00 plus shipping charges.
To double the cheese in your box, simply add two more half pound Udderly Cool Artisan cheeses for a total of only $57.00 plus shipping.
To arrange for a custom box with your choice of items, call the dairy, and we’ll work with you to put together a custom combination of product.
This Treat Basket is for pickup at the dairy only, and contains a whopping variety of local food. Along with two approximate half pounds of Udderly Cool hard cheeses and an 8 ounce Fromage Blanc (fresh, French-style cream cheese), 8 ounces of Roopville produced Olivia Marie’s Sweet’s and Treats, a pound of honey from the Ephesus hives of Clyde Cook, and a scrumptious 6 ounces of Mannie’s Candies’ homemade peanut brittle, $44.00 dairy pickup only. Limited quantities available, please call early to reserve your basket.
This truly custom bag can hold two to three locally made treats on a custom order. However, the approximate half pound of cheese, like pictured above, with bag, gold ribbon, gold cow bell and greeting card is only $9.00. please call early to reserve your bag (creamery pickup only)
All items subject to availability.
Semi-Firm to Hard cheeses (See Recipes below!)
New! Applewood Smoked Gouda, Finalist in the “Flavor of Georgia” 2013 Contest (Final judging in March) – Very “gouda”, Bold flavor and mouthwatering aroma
Cool Creek Cheddar – this creamy tasting cheese is perfect for melting and cooking. It is a fabulous accompaniment to herbs and fruit dishes or simply melted with your favorite toppings on a burger. 12/lb
Red Gold Cheddar – Wow! Seasoned with natural cayenne peppers, this cheese has a smooth texture, a delectable bite, and a reputation for “melting beautifully”. It would be an artful attraction to spice up any sandwich, vegetable or cheese platter. 12/lb
Jack- With a beautiful orange wax coating, this Gold Medal award winning cheese is rich and buttery, with a dense yet creamy texture. Its flavor will enhance a limitless number of meats and pastas, and makes any cheese sauce much to be proud of. Grated, sliced, melted, or just cubed, it has an authentic flavor without match. 12/lb
Gouda – This red waxed gem has catapulted in popularity. It’s so creamy, it sticks to the knife when you cut it. A highly versatile cheese with an intense “gouda” flavor. 12/lb
Southern Alpine Tomme Cheese – This cheese originates in the Alps, made with our southern, rich, Jersey cow’s milk. It has a washed, rustic style, natural rind, and varies in texture from crumbly, to having a slightly creamy inside, depending on its age. Served with equally strong wines (Big Red varieties) and foods such as beef or lamb, or even sprinkled on soups and stews, it has an amazingly rich flavor. 12/lb
Dry Jack – This is our original Jack aged over 320 days. With a sharp flavor reminiscent of an aged romano or parmesan, this natural rind, melt in your mouth addition to your favorite Italian dishes will lift every bite to a new level. Or how about a thick slice of Dry Jack on a slice of crusty Italian bread, topped with a roasted tomato and fresh basil? 16/lb
Jack & Dill – Our award winning Jack with a delicate herb flavor. This cheese has the Jack traditional creamy texture with a slight, mild, earthy finish. 13.50/lb
Natural Rind Gouda – Our “sharp” Gouda, a bit firmer and bolder than the red waxed Gouda. Excellent addition to a cheese plate that contains a variety of tastes, textures and flavors, from mild and creamy to dense and sharp. 12/lb
Soft Cream Cheeses (available now!)
Fromage Blanc – French style cream cheese, fresh, tart and creamy. Use in cooking or simply add pepper jelly or your favorite jam to dress up a bagel or bread. 7/lb
Herb & Garlic Fromage Blanc – our original Fromage Blanc with natural herbs and garlic whipped in. 7.50/1b
Creamy Cranberry Fromage Blanc – our original Fromage Blanc with natural cranberries whipped in. 8/lb
Udderly Cool Baked Halibut
- 2 pounds halibut
- 1 cup mayonnaise
- 2 cups Udderly Cool Jack and Dill, shredded
- 1 tablespoon dried dill weed
- 1 teaspoon mustard powder
- Preheat oven to 350 degrees F (175 degrees C).
- Place halibut in a baking dish. In a medium bowl, mix together mayonnaise, shredded Jack and Dill cheese, and mustard. Spread cheese mixture over halibut. Sprinkle more dill on top if you like.
- Bake in preheated oven for 30 minutes, or until fish is done, and cheese is golden brown and bubbly.
Georgia Onion Pie
1 sleeve of Ritz crackers (about 35 crackers)
4 tbsp (1/2 stick) unsalted butter
1 large Vidalia onion, thinly sliced
1 garlic clove, minced
2 tbsp olive oil
2 large eggs
½ cup milk
¾ tsp Sea Salt
¼ tsp freshly ground black pepper
½ cup shredded Udderly Cool Creamery “Cool Creek” or sharp cheddar cheese
Preheat oven to 350 degrees F.
Place the crackers in a food processor and pulse until finely ground. Combine the cracker crumbs and the melted butter. Press into a 9-inch pie plate to form a crust. Refrigerate for 40 mins.
Meanwhile, sauté the onions and garlic in olive oil in a medium skillet over medium heat, until tender.
When the crust is cold, place the onions in the crust. Combine the eggs, milk, salt and pepper. Mix well and pour over the onions. Top with the cheese.
Bake for 45 mins, or until a knife inserted in the center comes out clean. Let the pie rest for 10 mins. Before slicing and serving. Yield: 4 to 6 servings