Zucchini Chips


  • 2 medium zucchinis, sliced into 1/8″ rounds
  • Kosher salt and fresh ground black pepper
  • 1 1/2 cups Shtayburne Farm Sharp Cheddar, shredded
  • Ranch, for dipping



  • Preheat oven to 400 degrees. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
  • Slice zucchini into thin slices.
  • Optional step: Lay out on a paper towel to dry for 20 minutes. Place another rapper towel on top of the zucchini slices and press lightly. This will remove some moisture which will help the zucchini crisp up a little more.
  • Arrange zucchini in a single layer on the baking sheet. They will shrink during baking, so it’s ok if they are touching.
  • Season with a pinch of salt and pepper. Place some shredded cheddar on top of each slice.
  • Bake at 400 for 20-22 minutes, or until golden brown on top.
  • Cool for a few minutes before transferring to a plate.
  • Serve with Ranch.
  • Enjoy!

School Lunch Ideas #4

  • Apple Cheddar Wraps
  • Veggies and Dip
  • Anything else to make a balanced meal.


Wrap Ingredients

  • Tortilla
  • Cream Cheese
  • Chopped Apples
  • Shtayburne Farm Cheddar, shredded

Spread a thin layer of cream cheese on the tortilla to hold everything together. Top with apples and cheddar. Wrap up and serve!


***There are so many variations to this lunch, and these posts are just to jumpstart the creative side of school moms! Enjoy! ?


School Lunch Ideas #3

  • Pizza Sandwich
  • Pretzels
  • Apple Slices
  • Anything else to make a balanced meal.


Pizza Sandwich Ingredients

  • Bread
  • Salsa or sauce of your choice
  • Shtayburne Farm Pizza Jack
  • Pepperoni



***There are so many variations to this lunch, and these posts are just to jumpstart the creative side of school moms! Enjoy! 🙂

School Lunch Ideas #2

  • Cubed cheese and meat
  • Crackers
  • Carrots
  • Anything else to make a balanced meal.


Cube the meat and Shtayburne Farm Cheese of your child’s choice. Place on skewers or toothpicks. Send them off to school in no time with a yummy lunch!


***There are so many variations to this lunch, and these posts are just to jumpstart the creative side of school moms! Enjoy! 🙂

School Lunch Ideas #1

  • Sandwich
  • Veggies and Dip
  • Anything else to make a balanced meal.


Sandwich Ingredients

  • Bread
  • Mayo
  • Meat of child’s choice
  • Shtayburne Farm Cheese of child’s choice
  • Lettuce


***There are so many variations to this lunch, and these posts are just to jumpstart the creative side of school moms! Enjoy! 🙂

Smoked Cheddar Waffles


  • 2 eggs
  • 1/2 cup + 2 Tbsp. milk
  • 1/4 cup melted butter
  • 1 tsp. salt
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/4 cup chopped green onion
  • 1/2 cup Shtayburne Farm Smoked Cheddar Cheese, shredded


  1. Whisk eggs in a mixing bowl.
  2. Whisk in milk, melted butter, and salt.
  3. Add the flour and baking powder. Stir until combined.
  4. Stir in green onion and cheese. Let sit for about 10 minutes.
  5. Grease and pre-heat your waffle maker.
  6. Bake waffles in waffle maker until golden brown.
  7. Enjoy!

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!


*What recipes would you like to see next? Let us know by shooting us an email!

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.