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recipies 1

Ruben Sandwitch

Delicious Sandwich made with Founder 56 Emmentaler Swiss Cheese

Ingredients

  • 2slices rye & pumpernickel swirl bread
  • 4slices Founder 56 Emmentaler Swiss
  • 2oz. corned beef, thinly sliced
  • Thousand Island dressing
  • Sauerkraut

Preparation

  1. Preheat a skillet or griddle on medium heat.
  2. Lightly butter one side of each of the bread slices.
  3. Spread Thousand Island dressing on one side of one slice of bread.
  4. Place the slice of bread with the buttered side on the bottom.
  5. Layer the ingredients in the following order: one slice of Swiss, corned beef, sauerkraut, and the other slice of Swiss. Top with the second slice of bread with the dressing inside the sandwich.
  6. Grill the sandwich until each side is a pleasing golden brown. Serve hot.
recipies 1

Fondue with Founder 56 Emmentaler and Gruyere

Delicious pieces of French bread speared on a fondue fork.

Ingredients

  • 1lb. Founder 56, shredded
  • ½lb. Gruyere, shredded
  • 2cups buttermilk
  • 1garlic clove
  • 1¼cups dry white wine
  • 3Tbsp. cornstarch
  • 3small whisky glasses of kirsch
  • Ground white pepper
  • ¼tsp. ground nutmeg

Suggested

  • 1 loaf French bread, cut into cubes
  • Assortment of raw vegetables cut into bite-size pieces: broccoli, cauliflower, carrots, cherry tomatoes
  • Thin slices of apple
  • Steamed red potatoes, cut into bite-size chunks

Preparation

  1. Rub a heavy stainless steel saucepan or heatproof clay fondue pot with split garlic clove.
  2. Dissolve the cornstarch in the kirsch.
  3. Put the cheese and wine into the pan and slowly bring to a boil, stirring constantly.
  4. When the cheese is completely melted, add the kirsch and cornstarch mixture, stirring vigorously.
  5. Continue to cook.
  6. Season with white pepper and ground nutmeg.
  7. Serve over an alcohol lamp. The cooking should continue on low heat.
  8. Stir constantly with small pieces of French bread speared on a fondue fork.
FOUNDER 56™ Emmentaler Queso Cheese Dip

FOUNDER 56™ Emmentaler Queso Cheese Dip

Delicious queso cheese dip made with Founder 56 Emmentaler Swiss Cheese

Ingredients

  • 22 cups shredded FOUNDER 56™ Emmentaler
  • 1cup shredded sharp cheddar cheese
  • 1tablespoon butter
  • 1small onion, finely diced
  • 1jalapeño pepper, seeded and finely diced (optional, for heat)
  • 1cloves garlic, minced
  • 1tablespoon all-purpose flour
  • 1teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro (optional, for garnish)
  • Tortilla chips for serving

Preparation

  1. Sauté the vegetables:
    In a medium saucepan, melt the butter over medium heat. Add the diced onion, jalapeño (if using), and garlic. Cook, stirring frequently, for about 3-4 minutes, until the onion becomes soft and translucent.
  2. Make the roux
    Stir in the flour and cook for another 1-2 minutes, stirring constantly, until the flour is lightly browned.
  3. Add the milk
    Slowly whisk in the milk, ensuring it’s well blended with the flour mixture. Continue to stir until the mixture thickens, about 2-3 minutes.
  4. Melt the cheese
    Reduce the heat to low. Gradually add the shredded FOUNDER 56™ Emmentaler and sharp cheddar cheese to the milk mixture, stirring constantly until the cheese is fully melted and smooth. If the dip is too thick, you can add more milk, a little at a time, to reach your desired consistency.
  5. Season the dip
    Stir in the ground cumin and add salt and pepper to taste. If you like extra heat, you can also add a pinch of chili powder or cayenne.
  6. Serve and garnish
    Remove from heat and transfer the queso to a serving bowl. Garnish with fresh cilantro, if desired, and serve warm with tortilla chips.
recipies 1

Ruben Sandwitch

Delicious Sandwich made with Founder 56 Emmentaler Swiss Cheese

Ingredients

  • 2slices rye & pumpernickel swirl bread
  • 4slices Founder 56 Emmentaler Swiss
  • 2oz. corned beef, thinly sliced
  • Thousand Island dressing
  • Sauerkraut

Preparation

  1. Preheat a skillet or griddle on medium heat.
  2. Lightly butter one side of each of the bread slices.
  3. Spread Thousand Island dressing on one side of one slice of bread.
  4. Place the slice of bread with the buttered side on the bottom.
  5. Layer the ingredients in the following order: one slice of Swiss, corned beef, sauerkraut, and the other slice of Swiss. Top with the second slice of bread with the dressing inside the sandwich.
  6. Grill the sandwich until each side is a pleasing golden brown. Serve hot.
recipies 1

Fondue with Founder 56 Emmentaler and Gruyere

Delicious pieces of French bread speared on a fondue fork.

Ingredients

  • 1lb. Founder 56, shredded
  • ½lb. Gruyere, shredded
  • 2cups buttermilk
  • 1garlic clove
  • 1¼cups dry white wine
  • 3Tbsp. cornstarch
  • 3small whisky glasses of kirsch
  • Ground white pepper
  • ¼tsp. ground nutmeg

Suggested

  • 1 loaf French bread, cut into cubes
  • Assortment of raw vegetables cut into bite-size pieces: broccoli, cauliflower, carrots, cherry tomatoes
  • Thin slices of apple
  • Steamed red potatoes, cut into bite-size chunks

Preparation

  1. Rub a heavy stainless steel saucepan or heatproof clay fondue pot with split garlic clove.
  2. Dissolve the cornstarch in the kirsch.
  3. Put the cheese and wine into the pan and slowly bring to a boil, stirring constantly.
  4. When the cheese is completely melted, add the kirsch and cornstarch mixture, stirring vigorously.
  5. Continue to cook.
  6. Season with white pepper and ground nutmeg.
  7. Serve over an alcohol lamp. The cooking should continue on low heat.
  8. Stir constantly with small pieces of French bread speared on a fondue fork.
FOUNDER 56™ Emmentaler Queso Cheese Dip

FOUNDER 56™ Emmentaler Queso Cheese Dip

Delicious queso cheese dip made with Founder 56 Emmentaler Swiss Cheese

Ingredients

  • 22 cups shredded FOUNDER 56™ Emmentaler
  • 1cup shredded sharp cheddar cheese
  • 1tablespoon butter
  • 1small onion, finely diced
  • 1jalapeño pepper, seeded and finely diced (optional, for heat)
  • 1cloves garlic, minced
  • 1tablespoon all-purpose flour
  • 1teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro (optional, for garnish)
  • Tortilla chips for serving

Preparation

  1. Sauté the vegetables:
    In a medium saucepan, melt the butter over medium heat. Add the diced onion, jalapeño (if using), and garlic. Cook, stirring frequently, for about 3-4 minutes, until the onion becomes soft and translucent.
  2. Make the roux
    Stir in the flour and cook for another 1-2 minutes, stirring constantly, until the flour is lightly browned.
  3. Add the milk
    Slowly whisk in the milk, ensuring it’s well blended with the flour mixture. Continue to stir until the mixture thickens, about 2-3 minutes.
  4. Melt the cheese
    Reduce the heat to low. Gradually add the shredded FOUNDER 56™ Emmentaler and sharp cheddar cheese to the milk mixture, stirring constantly until the cheese is fully melted and smooth. If the dip is too thick, you can add more milk, a little at a time, to reach your desired consistency.
  5. Season the dip
    Stir in the ground cumin and add salt and pepper to taste. If you like extra heat, you can also add a pinch of chili powder or cayenne.
  6. Serve and garnish
    Remove from heat and transfer the queso to a serving bowl. Garnish with fresh cilantro, if desired, and serve warm with tortilla chips.
recipies 1

Ruben Sandwitch

Delicious Sandwich made with Founder 56 Emmentaler Swiss Cheese

Ingredients

  • 2slices rye & pumpernickel swirl bread
  • 4slices Founder 56 Emmentaler Swiss
  • 2oz. corned beef, thinly sliced
  • Thousand Island dressing
  • Sauerkraut

Preparation

  1. Preheat a skillet or griddle on medium heat.
  2. Lightly butter one side of each of the bread slices.
  3. Spread Thousand Island dressing on one side of one slice of bread.
  4. Place the slice of bread with the buttered side on the bottom.
  5. Layer the ingredients in the following order: one slice of Swiss, corned beef, sauerkraut, and the other slice of Swiss. Top with the second slice of bread with the dressing inside the sandwich.
  6. Grill the sandwich until each side is a pleasing golden brown. Serve hot.
recipies 1

Fondue with Founder 56 Emmentaler and Gruyere

Delicious pieces of French bread speared on a fondue fork.

Ingredients

  • 1lb. Founder 56, shredded
  • ½lb. Gruyere, shredded
  • 2cups buttermilk
  • 1garlic clove
  • 1¼cups dry white wine
  • 3Tbsp. cornstarch
  • 3small whisky glasses of kirsch
  • Ground white pepper
  • ¼tsp. ground nutmeg

Suggested

  • 1 loaf French bread, cut into cubes
  • Assortment of raw vegetables cut into bite-size pieces: broccoli, cauliflower, carrots, cherry tomatoes
  • Thin slices of apple
  • Steamed red potatoes, cut into bite-size chunks

Preparation

  1. Rub a heavy stainless steel saucepan or heatproof clay fondue pot with split garlic clove.
  2. Dissolve the cornstarch in the kirsch.
  3. Put the cheese and wine into the pan and slowly bring to a boil, stirring constantly.
  4. When the cheese is completely melted, add the kirsch and cornstarch mixture, stirring vigorously.
  5. Continue to cook.
  6. Season with white pepper and ground nutmeg.
  7. Serve over an alcohol lamp. The cooking should continue on low heat.
  8. Stir constantly with small pieces of French bread speared on a fondue fork.
FOUNDER 56™ Emmentaler Queso Cheese Dip

FOUNDER 56™ Emmentaler Queso Cheese Dip

Delicious queso cheese dip made with Founder 56 Emmentaler Swiss Cheese

Ingredients

  • 22 cups shredded FOUNDER 56™ Emmentaler
  • 1cup shredded sharp cheddar cheese
  • 1tablespoon butter
  • 1small onion, finely diced
  • 1jalapeño pepper, seeded and finely diced (optional, for heat)
  • 1cloves garlic, minced
  • 1tablespoon all-purpose flour
  • 1teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro (optional, for garnish)
  • Tortilla chips for serving

Preparation

  1. Sauté the vegetables:
    In a medium saucepan, melt the butter over medium heat. Add the diced onion, jalapeño (if using), and garlic. Cook, stirring frequently, for about 3-4 minutes, until the onion becomes soft and translucent.
  2. Make the roux
    Stir in the flour and cook for another 1-2 minutes, stirring constantly, until the flour is lightly browned.
  3. Add the milk
    Slowly whisk in the milk, ensuring it’s well blended with the flour mixture. Continue to stir until the mixture thickens, about 2-3 minutes.
  4. Melt the cheese
    Reduce the heat to low. Gradually add the shredded FOUNDER 56™ Emmentaler and sharp cheddar cheese to the milk mixture, stirring constantly until the cheese is fully melted and smooth. If the dip is too thick, you can add more milk, a little at a time, to reach your desired consistency.
  5. Season the dip
    Stir in the ground cumin and add salt and pepper to taste. If you like extra heat, you can also add a pinch of chili powder or cayenne.
  6. Serve and garnish
    Remove from heat and transfer the queso to a serving bowl. Garnish with fresh cilantro, if desired, and serve warm with tortilla chips.
recipies 1

Ruben Sandwitch

Delicious Sandwich made with Founder 56 Emmentaler Swiss Cheese

Ingredients

  • 2slices rye & pumpernickel swirl bread
  • 4slices Founder 56 Emmentaler Swiss
  • 2oz. corned beef, thinly sliced
  • Thousand Island dressing
  • Sauerkraut

Preparation

  1. Preheat a skillet or griddle on medium heat.
  2. Lightly butter one side of each of the bread slices.
  3. Spread Thousand Island dressing on one side of one slice of bread.
  4. Place the slice of bread with the buttered side on the bottom.
  5. Layer the ingredients in the following order: one slice of Swiss, corned beef, sauerkraut, and the other slice of Swiss. Top with the second slice of bread with the dressing inside the sandwich.
  6. Grill the sandwich until each side is a pleasing golden brown. Serve hot.
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