Skagit Food Co-op blog:

the Cheese Whisperer

The Cheese Whisperer: Local Mutschli Recipe

Mutschli is a traditional semi-hard Swiss cheese, characterized by a smooth texture and nutty flavor.

Now you can find a local version of this Scandanavian treat – a sweet, nutty farmstead raw cow’s milk cheese from Pleasant Valley Dairy, where artisan cheese makers make a limited supply (roughly 130 lbs) of cheeses per year.  The cheese has a flaky, delicate texture that makes it great for melting and crumbling over salad.

Family farmers at Pleasant Valley have been making wholesome, artisan raw milk and cheeses in Whatcom County for over 40 years. The Grade A Dairy is a 3rd generation owned and operated farm located in Ferndale. Founded on sustainable principles, the Cheese is made fresh on the farm. Cattle graze on lush green pastures from the spring to fall and are fed high quality homegrown hay in the winter.

Use mutschli cheese in a variety of ways in the kitchen, including in this local inspired recipe from Sustainable Connections:

Mushroom Scalloped Potatoes

Ingredients:

  • 4 medium potatoes, cut in 1/8 to ¼ inch slices  (russets and fingerlings work best)
  • 1 medium onion, chopped
  • 1-cup shredded young Samish Bay Cheese gouda cheese
  • 1/4-cup grated Pleasant Valley Mutschli cheese
  • 1 cup heavy cream
  • 1 cup half and half
  • ¼ cup milk
  • 5 ounces shitake mushrooms, sliced (or other mushrooms)
  • ½  teaspoon fresh rosemary, chopped
  • ½  teaspoon fresh thyme, chopped
  • ½  teaspoon fresh sage, chopped
  • 2 garlic cloves, minced

Directions:

Heat oven to 400 degrees. In a buttered, large 6-cup (1.5 liter) casserole dish, arrange half of the potatoes and half of the onions. Sprinkle with half the gouda and half the mutschli cheese. Repeat layers. In a small bowl, combine; mushrooms, cream, half and half, milk, fresh herbs, and garlic. Spoon the mixture over potatoes. Cover and bake for 1 hour. Uncover and bake 10 more minutes or until potatoes are tender and cheese bubbles. Serve with green salad.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.