Garlic & Herb Mac-n-Cheese


  • 2 1/4 cups milk
  • 2 cups (1/2 lb) dry macaroni
  • 1 cup shredded Shtayburne Farm Garlic & Herb Jack
  • 3/4 tsp. salt
  • Pepper to taste


  1. Combine the dry macaroni and 2 cups of milk in a medium pot. Place lid on top and bring to a boil over medium heat. Stir occasionally.
  2. Once it reaches a boil, reduce to low heat and let simmer until pasta is tender. Make sure to stir it often to keep pasta from clumping or sticking to the pot.
  3. Season with salt and pepper. If the mixture looks dry, add 1/4 cup of milk.
  4. Turn off heat and stir in the shredded cheese.
  5. Enjoy!


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Cheesy Chicken Enchiladas


  • 10 small soft flour tortillas
  • 2 1/2 cups cooked and shredded chicken
  • 3 cups Shtayburne Farm Extra Sharp cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz. can diced green chilies (optional)


  1. Preheat oven to 350 degrees.
  2. Combine shredded chicken and 1 cup of cheese.
  3. Fill tortillas with chicken mixture and roll each one. Place them a grease 9×13 pan.
  4. Melt butter in a saucepan over medium heat. Stir in flour and whisk for 1 minute.
  5. Add broth to butter mixture and whisk together. Cook until it’s thick and bubbly.
  6. Take off of heat and let cool for 3 minutes. Add the sour cream and chilies.
  7. Pour the mixture over the enchiladas and add remaining cheese on top.
  8. Bake in the oven for 20-25 minutes. You may want to then broil for 3 minutes to brown the cheese.
  9. Serve and enjoy!

Bacon Ranch Cheddar Cheeseball


  • 2-8oz. packages cream cheese, at room temperature
  • 1 package ranch dip mix
  • 1/4 cup diced green onion
  • 1/2 cup shredded Shtayburne Farm Mild Cheddar
  • 1 cup bacon, crumbled and divided



  1. Place cream cheese in a medium-sized mixing bowl. Mix with a mixer until they are combined.
  2. Add in ranch dip mix and green onion. Mix well.
  3. Fold in shredded cheddar and 1/2 cup of bacon.
  4. Use your hands to form the mixture into a ball. Roll the ball in the remaining bacon.
  5. Refrigerate 1 hour before serving.
  6. Serve and enjoy!!!

Sharp Cheddar Pizza Dip


  • 8oz. Cream Cheese, softened
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon basil
  • 2 cups mozzarella cheese, divided
  • 1/2 cup grated Shtayburne Farm Sharp Cheddar Cheese
  • 1/4 cup fresh parmesan cheese
  • 1 cup pizza sauce
  • Pepperoni slices to taste (approx. 1/4 cup)
  • Tortilla Chips for serving


  1. Preheat oven to 350 degrees.
  2. Mix cream cheese, oregano, basil, cheddar cheese, and 3/4 cup mozzarella cheese.
  3. Spread into a pie pan or casserole dish. Top cream cheese mixture with pizza sauce.
  4. Sprinkle remaining cheeses on top, followed by the pepperoni slices.
  5. Bake 25 minutes, or until bubbly and cheese is browned.
  6. Serve hot with tortilla chips.
  7. Enjoy!

4-Cheese Fondue

1 clove garlic
4 ounces each cheese, shredded:
      Side Hill Acres Goat Cheddar
      Shtayburne Farm Mild Cheddar
      Shtayburne Farm Sharp Cheddar
4 ounces Side Hill Acres fresh Chevre
1 cup Red Jacket Orchard Cider
3/4 cups Finger Lakes Dry Riesling
3 T Corn Starch
1 tsp sodium citrate (optional – but helps with melting)
2 T Kirsch or Pear Williams (distillate, not liquor)
Rub a heavy (enamel) pan with a garlic clove.
Shred hard cheeses on a coarse grater.
Combine all cheeses, wine, cider, cornstarch and sodium citrate in the pan.
Slowly warm over medium heat for stir constantly.
When it comes to a boil, add the distillate and stir to incorporate.
Serve with apples, sliced raw veggies and cubed bread.
You can use all wine or all cider for the liquid.
You can use a crockpot instead of enamel pan.

Shtayburne Farm

Shtayburne Farm is a family-owned Finger Lakes dairy farm with over 4 generations of experience. We are a proud member of the Finger Lakes Cheese Trail. Visit us today!

Finger Lakes

Shtayburne Farm is a family-owned Finger Lakes dairy farm with over 4 generations of experience. We are a proud member of the Finger Lakes Cheese Trail. Visit us today!