Webstore Ordering is one Shipping Address per Order
Orders received by Saturday, Dec. 20, will be shipped Monday (Dec. 22)
Orders Received Today, Sunday, will be Shipped Tuesday
UPS ground to New England and Mid-Atlantic State has a 1-2 day transit time
Priority Mail does
NOT guarantee delivery dates but allow 2-5 days for delivery.
For guaranteed delivery before Christmas, use UPS AIR, Express Mail or Fed Ex Expedited
Contact us for these Rates by e-mail or phone (603-823-8000) 

Scroll through the entire selection or go directly to your favorite section!

Recipes Using:
Harman's Really-Aged Cheddar Cheese
CrackersMaple SyrupPreserves & Marmalades
Seafood SpecialtiesSalad Dressings
Soldier BeansOther Recipes

RECIPES USING HARMAN'S REALLY-AGED CHEDDAR CHEESE:

Cheese Balls:

  • Cream 1 cup (about 1/4 pound) of grated Harman's Really-Aged Cheddar with 1/2 cup butter or margarine.
  • Mix in 1 cup flour, 1/2 teaspoon Tabasco sauce, and 1 cup of Rice Krispies©.
  • Shape into marble-sized balls and ungreased baking sheet at 350º for 10-12 minutes or until lightly browned.
  • Store the Cheese Balls in a closed container in your refrigerator.

 

Cheese Dollars:

  • Cream 2 cups (about 1/2 pound) grated Harman's Really-Aged Cheddar with 1/2 cup margarine or butter. Add 1 and 1/2 cups flour.
  • Mix in your choice of one of the following: 1 Tablespoon chives, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, or 1/2 teaspoon Tabasco sauce.
  • Roll dough into a 2-inch diameter log, wrap in cellophane or wax paper and refrigerate for at least 2 hours. You may also freeze these logs for baking at a later date.
  • After refrigeration, slice very thin (like coins) and bake on an ungreased cookie sheet at 350º for 15 minutes or until lightly browned.

 

Puffed Cheese (from John Harman's recipe collection):

  • Grate 1 lb. Harman's Really-Aged Cheddar and mix in enough mayonnaise to be able to form walnut-sized balls.
  • Place balls on thin sliced bread shapes.
  • Broil until they puff.

 

Cheese Puff (recipe from 1986 customer J.Mallory, Massachusetts):

8 slices day old bread
6 oz. Harman's Really-Aged Cheddar Cheese
3 eggs, beaten slightly1/8 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon paprika
2 cups milk

  • Remove crusts and cut bread slices diagonally into triangles.
  • In greased 1and 1/2 quart casserole lay bread in pinwheel design of 8 triangles
  • Cover bread with cheddar, sliced 1/4" inch thick.
  • Top with the remaining bread.
  • Beat eggs. Add pepper, salt, paprika, and milk.
  • Pour over bread and cheese.
  • Let stand one hour.
  • Bake at 350º for 30-45 minutes until puffed and brown.

 

Dr. Samuel Johnson's Stewed Cheese (recipe from John Harman's collection):

  • The forerunner to Welsh Rabbit sold in Dr. Johnson's day for a tuppence per plate (3 1/2 cents).
  • Heat to a simmer in a heavy pan (or double boiler) 2 Tablespoons of sweet butter and 1 cup of light cream.
  • Stir in 1 and 1/2 cups grated Harman's Really-Aged Cheddar.
  • Serve piping out over crisp lightly browned toast, with mugs of ale.

 

Best Macaroni and Cheese (recipe from John Harman's collection, makes 6-8 servings):

  • Cook 8 oz. package of macaroni in boiling salted water until tender.
  • Drain macaroni and put in a 2-quart casserole dish.
  • In another dish, beat 3 eggs and add 1and 1/2 cups Harman's Really-Aged Cheddar.
  • Mix Cheddar mixture with 1and 1/2 cups milk, 1/2 teaspoon salt, 1 Tablespoon Worcestershire sauce, and a dash of hot pepper sauce.
  • Pour mixture over macaroni. Place casserole dish in a shallow pan of hot water one-inch deep. Bake in slow (325º) oven for 40-45 minutes.

 

Spinach Squares (recipe from John Harman's sister, Vira Pettipas):

3 eggs
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
2 packages thawed spinach
1 Tablespoon chopped onion
4 Tablespoons margarine 1 pound shredded Harman's Really-Aged Cheddar Cheese

  • Mix together eggs, flour, milk, salt, and baking powder.
  • Once well mixed, add Cheddar, spinach, and onion.
  • Use the margarine to grease well a 9x13 pan and then add the remaining margarine to the mixture.
  • Pour the mixture into pan and bake at 350º for 35 minutes.
  • Cut the mixture into squares for warm canapés or larger pieces for a lunch. You may freeze the Spinach Squares for reheating later.

 

Mittersill's Cheese Soup - makes 2 quarts (from Herbert Pantz, former owner of Mittersill Alpine Village):

6 ounces Harman's Really-Aged Cheddar Cheese, grated 6 ounces of a young cheddar, grated
4 Tablespoons butter
1/2 cup diced carrot
1/2 cup diced green pepper
1/2 cup minced onion 1/2 cup minced celery
1/2 cup flour
1 quart well-seasoned chicken stock
3-4 cups fresh milk
salt and white pepper

  • Melt butter in double boiler, add vegetables.
  • Braise until tender, not brown.
  • Blend in flour. Cook one minute, stirring constantly.
  • Add stock and cook; stir until thick.
  • Add Cheddars; stir until they melt.
  • Thin with milk to creamy consistency.
  • Season with salt & pepper.
  • Strain, Reheat in double boiler.
  • Serve hot - or in warm weather, serve very cold.

Partial funding for development of this website made possible by a Rural Business Enterprise Grant through the Northern Community Investment Corporation from USDA Rural Development.

web development: nekinfo.com