We offer party trays and gift boxes – custom made to meet your specific needs. 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 knowledgable 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!!
Rice Krispy Treat No-Bake Cheesecake
Cream Cheese Danish Squares
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9×13 inch pan.Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Broccoli Cheddar Casserole
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.
Swiss Cheese & Chicken Casserole
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.
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.
Salami & Cheese Panini
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.
Cheesy Broccoli Soup
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.
Beer Cheese Soup
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.
Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and 4 Cheese blend & mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
Fettuccine with Ricotta,
Tomato and Basil
Cook and drain fettuccine as directed on package. Return to saucepan. Mix butter, Ricotta cheese and 1/3 cup Parmesan cheese. Toss with fettuccine. Top fettuccine with tomato, basil and Parmesan cheese.
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