Now you can find a local version of this Scandanavian treat –a sweet,nutty farmstead raw cow’s milk cheese from Pleasant Valley Dairy,where artisan cheese makers make a limited supply (roughly 130 lbs) of cheeses per year. The cheese has a flaky,delicate texture that makes it great for melting and crumbling over salad.
Family farmers at Pleasant Valley have been making wholesome,artisan raw milk and cheeses in Whatcom County for over 40 years. The Grade A Dairy is a 3rd generation owned and operated farm located in Ferndale. Founded on sustainable principles,the Cheese is made fresh on the farm. Cattle graze on lush green pastures from the spring to fall and are fed high quality homegrown hay in the winter.
Use mutschli cheese in a variety of ways in the kitchen,including in this local inspired recipe from Sustainable Connections:
Mushroom Scalloped Potatoes
- 4 medium potatoes,cut in 1/8 to ¼ inch slices (russets and fingerlings work best)
- 1 medium onion,chopped
- 1-cup shredded young Samish Bay Cheese gouda cheese
- 1/4-cup grated Pleasant Valley Mutschli cheese
- 1 cup heavy cream
- 1 cup half and half
- ¼ cup milk
- 5 ounces shitake mushrooms,sliced (or other mushrooms)
- ½ teaspoon fresh rosemary,chopped
- ½ teaspoon fresh thyme,chopped
- ½ teaspoon fresh sage,chopped
- 2 garlic cloves,minced
Heat oven to 400 degrees. In a buttered,large 6-cup (1.5 liter) casserole dish,arrange half of the potatoes and half of the onions. Sprinkle with half the gouda and half the mutschli cheese. Repeat layers. In a small bowl,combine;mushrooms,cream,half and half,milk,fresh herbs,and garlic. Spoon the mixture over potatoes. Cover and bake for 1 hour. Uncover and bake 10 more minutes or until potatoes are tender and cheese bubbles. Serve with green salad.