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George and Katharine Elder make goat’s and cow’s milk cheeses, along with operating a restaurant, a cafe, a blackberry-picking operation, and a sawmill.
The ubiquitous carrot, which is seemingly always in season in one variety or another, can be prepared with imagination in myriad ways.
Having a single jar of crema in your fridge will help you solve many of your condiment quandaries. Or you can just eat it with a spoon.
A bright spread that can be simply enjoyed on grilled bread or used as a condiment on sandwiches.
Welcome this nutty sheep’s milk cheese to your table for a taste of Spain.
For this recipe, the Manchego is marinated ahead of time with citrus and herbs. Use a good quality tuna for the best results.
Serve this omelette for breakfast or as a part of a tapas menu. A 10-inch cast iron skillet is perfectly sized for this dish.
Saffron and paprika inspire paella flavors inside these Manchego- and chorizo-filled roasted peppers.
These hand pies are filled with the classic combination of membrillo (quince paste) and Manchego.
Young or aged, this Dutch classic yields a spectrum of flavor and texture. Learn how to play to Goudas’ many strengths in the kitchen.
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