Ultimate Grassfields Cheese Sauce

Finally a cheese sauce recipe that is easy to make and will make everything taste awesome. This sauce is excellent for homemade mac-n-cheese, cheesy potatoes and even makes a wonderful dipping sauce.

Grassfields Cheese Sauce

1 oz        Butter or oil
1 oz        All Purpose Flour
2 cups    Milk
1 lb        Cheese (any style, I use Lamont Cheddar)
salt & pepper

1. Shred cheese and set aside
2. Heat oil in medium sauce pan over medium heat
3. Add flour and whisk to make a roux
4. Cook on medium heat for 5 min stirring frequently
5. Add 1/2 of the milk stirring constantly
6. Once blended add remainder of milk stirring constantly
7. Continue to heat until milk thickens stirring frequently
8. Remove from heat and whisk in shredded cheese in small batches
9. Season with salt and pepper to taste and enjoy

Give it a try and let us know what you use this sauce for. We are always interested to see how people use our cheeses.

Happy Cooking!!!
Cheese Maker Evan

MICHIGAN'S HIGH-WELFARE GRASSFIELDS CHEESE ENTERS CHICAGO MARKET

Here's the Animal Welfare Approved press release about us!

--Chicagoans can now buy high-welfare, pasture-raised cheese at over 20
stores and restaurants across the city, including Bin 36 and Eataly--

 CHICAGO, IL (October 15, 2014)--Chicago restaurant-goers, shoppers, and cheese-lovers alike can now purchase delicious, locally-produced cheese from Grassfields Cheese made using milk from cows raised outdoors on pasture according to the highest welfare standards in the U.S. and Canada. 

Now available at more than 20 stores and restaurants across Chicago--including Eataly, Bin 36, Longman & Eagle, West Town Bakery, Bangers & Lace, and the Dill Pickle Food Co-op--Grassfields' nine varieties of cheese are made and aged on the 250-acre dairy farm, near Coopersville, MI, using raw organic milk from dairy cows raised outdoors on pasture and fed an entirely grass and forage-based diet-resulting in delicious, flavorful cheeses.

Luke Meerman is the fifth generation to manage AWA-certified Grassfields Cheese, which has been owned by his family since 1882. Meerman is proud to offer cheeses that stand out--not only for their flavor, but for their certified organic and AWA production practices. "I love being able to tell my customers 'I'm the farmer', to taste the cheese alongside them, and then let my certifications help fill in the story of our farm and the origin of the cheese in a meaningful way," he says. "It's a powerful thing."

Matt Reilly, Manager of Salumi and Formaggi at Eataly, says "Understanding what we eat is the only way to develop healthy relationship with our food. As a cheese monger, my goal is to know and build a direct trust relationship with both the producer and my customers. Responsible farming makes this easy and pleasurable. Grassfields Cheese has a long tradition of understanding their animals and cares for them in a loving way. This translates into great products that I am happy to encourage my customers to bring home to their families."  

Antonio RamÍrez, Cheese Director at award-winning Bin 36, says Grassfields' cheeses are "unique and unexpected" and that his customers agree: "Luke Meerman is not running a typical business. He and his family are truly part of the terroir," says RamÍrez. "Grass feeding produces added flavors and sweetness, makes the flavor more interesting, and keeps animals happy and healthy. Happy cows make happy cheese, and we get the happiest cheese from Grassfields."

For a full list of stores carrying Grassfields Cheese visit www.grassfieldscheese.com. For retail inquires, contact Luke Meerman on (616) 997-8251 or email grassfieldscheese@gmail.com.

   

One of our customers posted this to our Facebook page.  Thank you so much Stephanie Thomas for sharing.

Lamont Cheddar & Polkton Corners Philly Cheese Steak Sandwich

Stephanie says:
"Oh dear! I'm not exactly a recipe kind of girl but ... I used locally raised beef sizzler steak thinly sliced, onions from my neighbor, mushrooms from a nameless grocery store (I really need a local source for these), sautéed in butter from Grassfields (yummy), seasoning (I used a splash of New Holland Brewery beer, garlic, Worcestershire, pepper - I forgot one thing I think, lol! Use what you like) slapped it on some homemade bread. For the cheese sauce, I started with a roux and added 1/2 package Lamont & 1/2 package Polkton. It melted into beautiful swirling CHEESY sea of deliciousness. My only regret is not making a double batch of sauce for Mac & cheese today. Next time I'll know better!"

Saturday was one of those days.  I got to spend it with people I love.  I got to get away from the farm and tell people about our cheese.  It was a great day.

Bright and early Saturday morning, Heidi, Necia, Evan, and I loaded up and headed to Chicago.  Heidi demoed cheese at both Standard Market locations.  Evan, Necia, and I demoed our cheeses at Eataly.  In store demos are a great way to get in touch with our customers.  I have so much fun explaining our  selling points; grass-fed, raw milk, organic, farmstead, and Animal Welfare Approved.  I always learn something as I listen to Evan talk about the flavor profiles of each cheese and about what makes each cheese unique.

My favorite moment was when 2 siblings sampled the cheeses, a boy of about 13 and his sister who had to be around 10 years old.  They grabbed their grandparents who they were shopping with and dragged them to the cheese counter to buy our cheese.  That was great feedback!

Unfortunately, we are limited by time and distance when it comes to in store demos.  We do try to do as many as possible.  Even Luke, Vicky, and family got away from the farm for the weekend.  Luke and his daughter, Esther, demoed cheese at 2 Ann Arbor area Kroger stores and Vicky was at Greenfield Village selling our cheeses at the Farmer's Market.  It was a great weekend for Grassfields Cheese and we all had a wonderful time.

Angela~The Cheese Shop Mafia