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Our new hours are Monday-Saturday 10:00AM to 5:00PM

Welcome to Yaggi’s!

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A family owned and operated business, Yaggi Cheese House can be found at the original location chosen by Grandpa Joseph Yaggi in 1924. Yaggi’s is on their third generation of family service with owners David & Coke Yaggi. Many of the fine cheeses sold here today are made locally. Yaggi’s inventory line now includes locally raised honey, maple syrup and free-range brown eggs. Most of the jams and jellies, specialty mustards, spaghetti sauces and dressings, potato chips and candies are also produced locally.

We offer party trays and gift boxes – custom made to meet your specific needs. Orders can be made by calling 330-339-5067.  We can ship your purchase too!   Check out our current prices and monthly specials. We can help you find what you need for that special recipe, or assist you in following the guidelines of a restricted diet. You can also get a sneak peek at our Cheese recipes from family, friends, and customers.

Come and meet our friendly and knowledgeable staff and enjoy a sample of freshly cut cheese. Don’t be shy – ask for a taste to be sure you like it! And don’t forget to call us for your next party tray or cheese gift box. We ship anywhere in the United States (weather permitting).

Remember, when you are at a loss for what to serve at your next gathering, smile and say “Cheese” – Yaggi Cheese!!

Cheese Recipes

 

1.Preheat oven to 350 degrees F (175 degrees C).

2. Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.

3. Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9×13-inch baking dish.

4. Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.

5. Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

*Recipe from https://www.allrecipes.com/recipe/161869/shannons-smoky-macaroni-and-cheese/?fbclid=IwAR1pckDkPzF1PGxaSGqctoAhz2uvmRjUc6CnLXZJbCiEpN7lLlArEhsHZwM Check here for tips and reviews!

1 (8 oz) package cream cheese, softened

1 cup medium bodied beer like a Boston Lager

½ pound (2 cups) Baby Swiss or Swiss Cheese, shredded

1 teaspoon Worcestershire Sauce

¼ teaspoon ground nutmeg

½ pound bacon, cooked and crumbled

  1. Preheat oven to 400 degrees, place a metal rack on top of a cookie sheet and spray lightly with cooking spray
  2. Add bacon to rack and cook for about 15 minutes or until crispy
  3. Shred cheese and set aside
  4. In a medium saucepan, whisk together cream cheese and beer over medium heat, stirring until combined and smooth, about 2 minutes
  5. Whisk in cheese a little at a time, cooking after each addition until smooth
  6. Stir in Worcestershire and Nutmeg
  7. Pour into serving bowl, sprinkle with crumbled bacon
  8. Serve immediately or keep warm in small Slow Cooker

*Recipe from https://pocketchangegourmet.com/baby-swiss-bacon-and-beer-dip/?fbclid=IwAR1XTaejiAUJ5hG8emEPS3M4ke3cJz3bvoMFvV9CcmH2K0ohu8Aj1ISQhKM  Check here for tips and reviews!

1 Clove garlic, peeled and minced

2 Tablespoon unsalted butter

3 Tablespoons all-purpose flour

1 1/2 Cups whole milk

2 Cups corn kernels

1 Cup shredded smoked cheddar cheese

1/4 Teaspoon black pepper

Scant 1/2 teaspoon salt, or to taste

2 Tablespoons chopped parsley

Topping:

4 Tablespoons unsalted butter, melted

1/2 Cup all-purpose flour

1/3 Cup seasoned panko breadcrumbs

Pinch of salt

  1. Pre-heat the oven to 400 degrees.
  2. Add the butter and minced garlic to a large skillet or cast iron pan. Cook on medium low heat for a minute, just until the garlic softens, then whisk in the flour. Cook for a couple of minutes to remove the raw flour taste.
  3. Slowly whisk in the milk and continue cooking until the sauce begins to thicken.
  4. Stir in the cheese, corn, parsley and seasonings.
  5. To make the topping, combine the melted butter, flour, breadcrumbs and salt in a medium bowl.
  6. Pour the corn mixture into a casserole dish. Using your hands, form clumps of the topping and scatter over the corn mixture. Bake for 30 to 40 minutes or until the crumb topping begins to brown.

*Recipe from https://www.hungrycouplenyc.com/2019/06/smoked-cheddar-corn-gratin.html?fbclid=IwAR1SWYa02OKq53g54X6plzwAVIC15kApb1QklSgQN52vhz14Am5xts9SVuk  Check here for tips!

½ cup butter

4 cloves garlic, minced

¾ cup dry bread crumbs

½ cup freshly grated Parmesan cheese

1 ½ cups shredded Cheddar cheese

¼ teaspoon dried parsley

¼ teaspoon dried oregano

¼ teaspoon ground black pepper

⅛ teaspoon salt

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
  4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
  5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

*Recipe from https://www.allrecipes.com/recipe/70522/garlic-cheddar-chicken/?internalSource=staff+pick&referringId=16107&referringContentType=Recipe+Hub&fbclid=IwAR3cHwj1EwDlr8p5I4-SuY1YjEKGM5UxQHdoz3WK3ksZujBihCw-VWxU6lY Check here for tips and reviews!

1 pound cavatappi pasta

Kosher salt and freshly ground black pepper

1/4 cup finely chopped red onion

1 (15-ounce) jar salad dressing (recommended: Miracle Whip)

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 1/2 teaspoons sugar

10 ounces frozen peas, thawed

1/2 cup shredded sharp Cheddar cheese

6 slices bacon, cooked until crisp and crumbled

  1. Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
  2. To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook’s Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

*Recipe from https://www.foodnetwork.com/recipes/sunny-anderson/peas-and-pasta-salad-recipe-1925173?fbclid=IwAR38cWW_a8ir2unqThhxclf9nkjyHgRLuBgoxDRVnMUXOJK5zsVzhUMKR7k  Check here for tips and reviews!

12 sun dried tomato (large, and basil tortillas, or your favorite flavor)

1 pound lean ground beef

1 packet taco seasoning

15 ounces diced tomatoes (I used diced tomatoes with chilies)

6 tostadas

1 cup colby jack cheese (shredded)

1 cup lettuce (blend)

1/2 cup greek yogurt

1/2 cup salsa

  1. Brown meat, then drain.
  2. Add the packet of taco seasoning and can of diced tomatoes. Stir, then remove from heat.
  3. Heat a clean pan, or griddle, over medium heat.
  4. Place tostada shell on top of a tortilla.  Use tostada as a stencil to trace around to cut out a smaller circle in the center of the tortilla.  Repeat until you have 6 circles. Alternative: Use fajita sized tortillas to skip cutting out circles. 
  5. Onto whole tortillas, divide meat mixture evenly into center of tortilla.
  6. Place a tostada on top of the meat.
  7. Spread Greek yogurt onto tostadas.
  8. Add cheese, salsa, and lettuce on top of the tostada.
  9. Top with the cut smaller tortilla circles, then bend corners of large tortilla around the top to seal shut.
  10. Spray pan or griddle with non-stick cooking spray or brush with oil.
  11. Cook crunch wrap for 3 minutes on each side, or until browned.
  12. Serve immediately.

*Recipe from https://www.yummly.com/recipe/Crunch-Wrap-Supreme-2424306?utm_medium=yummly_amp_site&utm_source=yummly_amp_site&fbclid=IwAR16Shl4EGwUeQDqwOWU4I212dsqoiSivrzvw7HLmG2M4HsgRBZZpegNkYU#directions  Check here for tips and reviews!

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1/2 pound sliced fresh mushrooms

1 medium sweet red pepper, diced

1 medium sweet yellow pepper, diced

1 small onion, chopped

3 green onions, chopped

3 tablespoons olive oil

2 garlic cloves, minced

3 plum tomatoes, seeded and chopped

14 large eggs, lightly beaten

2 cups half-and-half cream

2 cups shredded Colby-Monterey Jack cheese

3 tablespoons minced fresh parsley

3 tablespoons minced fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded Parmesan cheese

  1. Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
  2. In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
  3. Pour into a greased 13×9-in. baking dish. Bake, uncovered, 45 minutes.
  4. Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

*Recipe from https://www.tasteofhome.com/recipes/colorful-brunch-frittata/?fbclid=IwAR1Xclf7zadMXC6GnEW7c6BOliaT-aWenit4AbPmbgiWnHjxuBaJVK3fsYY  Check here for tips and reviews!

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons flour

1/2 cup milk (whole)

2 eggs (separated)

1/4 to 1/3 cup any type of cheese (grated)

2 tablespoons Parmesan cheese (finely grated)

1/2 teaspoon mustard (ground)

1/4 teaspoon salt

1/4 teaspoon white pepper

Optional: 1/4 teaspoon cream of tartar

  1. Heat oven to 425 F. Grease 2 1-cup soufflé dishes/ramekins with butter and dust with Parmesan.

  2. Melt 1 1/2 tablespoon butter over medium-low heat, add flour and cook for 3 minutes stirring constantly.

  3. In the meantime, heat milk in the microwave at medium power for 30 seconds.

  4. Whisk in milk and continue to cook, stirring, until thickened.

  5. Whisk together egg yolks and spices, then add to sauce mixture, whisking steadily to avoid scrambling the eggs.

  6. Stir in the cheese, melt and mix thoroughly.

  7. Mix in any additional ingredients, remove from heat and allow to cool to room temperature.

  8. Beat egg whites to medium-stiff peaks. If you’re not using a copper egg bowl, add cream of tartar.

  9. Thoroughly fold 1/3 of whites into sauce mixture.

  10. Casually fold mixture back into remaining whites.

  11. Pour into soufflé dishes, place in oven, reduce heat to 375 F, and bake 30 to 35 minutes depending on how well done you like your soufflés. Don’t open the oven for the first 20 minutes!

    *Recipe from https://www.thespruceeats.com/basic-cheese-souffle-recipe-913097  Check here for tips and reviews!

4 ounces Jarlsberg or Swiss cheese

3 cups all-purpose flour

3 tablespoons sugar

3 teaspoons baking powder

1-1/2 teaspoons salt

1/2 teaspoon pepper

1 bottle (12 ounces) beer or nonalcoholic beer

2 tablespoons butter, melted

  1. Preheat oven to 375°. Divide cheese in half. Cut half into 1/4-in. cubes; shred remaining cheese. In a large bowl, combine next 5 ingredients. Stir beer into dry ingredients just until moistened. Fold in cubed and shredded cheese.
  2. Transfer to a greased 8×4-in. loaf pan. Drizzle with butter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack.

*Recipe from https://www.tasteofhome.com/recipes/swiss-beer-bread/?fbclid=IwAR3-vGC50-quOx48Gv3C2gEvsilDkl__ZWrxiwki7nI_rjkv_Q5VDwL9LIQ  Check here for tips and reviews!

1 pound uncooked chorizo

2 cups fresh or frozen corn, thawed

1 large red onion, chopped

1 poblano pepper, chopped

8 ounces fresh goat cheese, crumbled

2 cups cubed Monterey Jack cheese

1 cup cubed pepper jack cheese

1 large tomato, seeded and chopped

3 green onions, thinly sliced

Blue corn tortilla chips

  1. Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses.
  2. Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

*Recipe from https://www.tasteofhome.com/recipes/queso-fundido/?fbclid=IwAR38g_YWdYIz7pgZcG3GvhfYAkZhOflvl-PiNlcgKOOkUjP8zno4jhd9uPQ  Check here for tips and reviews!

• 1 pound lean ground beef
• 1 (1.25-ounce) package Taco Seasoning Mix
• 1/3 cup water
• 1 (1-pound) package frozen green, red and yellow peppers and onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 (11-ounce) can whole kernel corn, drained
• 1 (4-ounce) can sliced black olives, drained
• 1/2 cup salsa
• 1 (15-ounce) package refrigerated pie crusts
• 2 cups Colby/Monterey shredded cheese blend
• sliced green onions
• sour cream

1. Preheat the oven to 400 degrees F.
2. In a skillet, add the ground meat, onions, and peppers to it.
3. Brown ground beef mixture in a large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
4. Drain the excess fat off of it.
5. Add taco seasoning mix and water; mix until ground beef is well coated.
6. Add garlic and onion powders, corn, black olive, stir well.
7. Finally, add the salsa, make sure mixed in well, take off the heat and set the filling aside.
8. Line a deep-dish pie plate with a bottom layer of the pie crust.
9. Take a fork and dot the crust with a few holes.
10. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan.
11. Spread 1/2 of beef mixture evenly in a pan over cheese.
12. Then layer up the filling again by Sprinkle 3/4 cup cheese on top that meat mixture then tops that cheese layer with the remaining beef mixture.
13. Finally, top with remaining cheese. Then place the second crust and flute; slit in several places on top of the pot pie.
14. Bake for 30 minutes or until the crust is golden brown.
15. Let stand 10 minutes before serving.
16. Garnish with a dollop of sour cream and green onions and ENJOY!

*Recipe from https://www.seductioninthekitchen.com/taco-pot-pie/?fbclid=IwAR1RvWN4QP_8_h5yDuGfmpfUQHyJ1ydvyfC8-KYyS28rnpagnto48eK7N6I  Check here for tips and reviews!

• 1 package (16 ounces) penne pasta
• 1 pound ground beef
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 2 cups 2% milk
• 1-1/4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 3 teaspoons ground mustard
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 4 green onions, chopped
• 3 cups shredded Colby-Monterey Jack cheese, divided
• 2/3 cup grated Parmesan cheese, divided

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.

3. In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.

4. Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.

*Recipe from https://www.tasteofhome.com/recipes/stovetop-cheeseburger-pasta Check here for tips and reviews!

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

1. Preheat the oven to 400 degrees F.
2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
4. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

*Recipe from Ina Garten- https://www.foodnetwork.com/recipes/ina-garten/croque-monsieur-recipe-1916523  Check here for tips and reviews!

• 1/3 cup olive oil
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 cans (16.3 ounces each) large refrigerated flaky biscuits (8 count)
• 2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 20 slices pepperoni, halved
• 1/2 cup marinara sauce
• Additional marinara sauce, warmed

• 1. Preheat oven to 350°. In a large microwave-safe bowl, combine first four ingredients; microwave, covered, on high for 30 seconds. Cool slightly.
• 2. Cut each biscuit into four pieces; add to oil mixture and toss to coat. Add cheeses and pepperoni; toss to combine. In a heavy 10-in. fluted tube pan coated with cooking spray, layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers.
• 3. Bake about 40 minutes or until golden brown. Cool in pan 10 minutes.
• 4. Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional sauce.

*Recipe from https://www.tasteofhome.com/recipes/pizza-monkey-bread/  Check here for tips and reviews!

 

  • Ingredients:
  • 8 cups of broccoli florets
  • Salt for blanching water
  • 2 strips of thick cup bacon cut into 1/4 inch wide strips
  • 5 eggs beaten
  • 1/3 cup all-purpose flour
  • 1/2 heavy cream
  • 1 cup whole milk
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 teaspoons Dijon mustard
  • 8 ounces of Yaggi’s Cheddar cheese shredded

1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.

3 Preheat oven to 425°F (220°C). Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.

4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.

 

  • Ingredients:
  • 6 boneless, skinless chicken breasts (2lbs of canned chicken drained, can be used)
  • 6 slices of Yaggi’s Mild or Medium Swiss Cheese
  • 1 can creamed chicken soup
  • 1/4 cup of milk
  • 1 box stuffing mix
  • 1/4 cup melted butter

 

Cover bottom of pan with chicken.
Lay Swiss Cheese over chicken.
Mix 1 can cream of chicken soup and ¼ cup milk.
Pour mixture over chicken.
Top with stuffing mix.
Drizzle ¼ cup butter on top.
Bake at 350 for 45-60 minutes.
Serve over rice.

  • Ingredients
  • PASTRY CRUST:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 Tablespoon of shortening
  • 2-3 Tablespoon cold water
  • FILLING:
  • 8 slices of bacon cooked crisp and crumbled (1/2 cup)
  • 1 cup shredded Yaggi’s Swiss or Cheddar Cheese
  • 1/3 cup finely chopped onion
  • 4 large eggs
  • 2 cups whipping cream or half and half
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper

Directions

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425° F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

 Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.

 Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

  • Ingredients
  • 8 slices of rye or sourdough bread
  •  4T Shard Hot Mustard
  •  1/2 head radicchio
  •  1/2 T. Balsamic vinegar
  •  1/4 hard salami
  •  1/2 lb. of your favorite Yaggi’s Cheese (We recommend our mild or medium Swiss)
  •  4T. butter

 

Spread 4 slices of bread with mustard.

Toss the radicchio with the vinegar, place on top of the mustard-spread slices of bread. Layer each sandwich with 3 slices of salami and 3 slices of cheese. Top with the remaining bread. Brush both sides of the sandwich with butter. Grill in a panini press until cheese is melted — about 4 minutes. Serve immediately.

  • Ingredients
  • 4 heads broccoli (cut into 1 inch florets)
  • Olive oil for drizzling
  • Salt & freshly ground pepper
  • 1 stick (4 ounces) unsalted butter
  • 1 whole onion diced
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 2 cups half & half
  • Pinch of nutmeg
  • 3 cups of your favorite Yaggi’s cheese grated (mild Cheddar, sharp Cheddar, Jack, etc.)
  • 1 cup chicken broth

 

Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.

Meanwhile, melt the butter in a pot over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the mild and half-and half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer
until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.)

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse  until smooth.

  • Ingredients
  • 1/2 cup butter or margarine
  • 3/4 cups finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 cup flour
  • 1/2 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cups chicken broth (from a 32 ounce carton)
  • 1 cup whipping cream
  • 4 cups shredded Yaggi’s sharp Cheddar cheese (16 ounces)
  • 1 can beer (12 ounces)

In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.

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