Skagit Food Co-op blog:

the Cheese Whisperer

Hats off to Hatch Pepper Cheddar

Sometimes the combination of two ingredients results in magic. Henning’s Hatch Pepper Cheddar is a mouthwatering marriage of mild, green Hatch chilies and salty, smooth, white Wisconsin cheddar. Made by the esteemed Henning Cheese Company of Kiel, Wisconsin, this cheese showcases the flavor of authentic Hatch Chili Peppers from Hatch, New Mexico. Located just west of the banks of the Rio Grande River, Hatch is home to an annual Hatch Chili Festival that celebrates this mild, sweet, savory pepper.

hatchcheeseNow on sale for $9.99 per lb, regularly $16.99 per lb, enjoy Henning’s Hatch Chile Cheddar melted on vegetables, quesadillas, sandwiches, pasta, soups, and more.

Since 1914, the Henning family has been making cheese. Founders Otto and Norma Henning purchased a rural hometown cheese factory in the heart of dairy country. For 100 years, the Henning Cheese Company has been producing award-winning cheeses. Most recently, Kerry Henning — a graduate of the only Master Cheesemaker program in the United States — heads up the company’s cheese making operation by innovating and fine tuning heirloom recipes.

Hatch Chili Frittata Recipe

Make use of seasonal veggies and Hatch Cheddar in this tasty recipe. Serve as a tasty breakfast or pair it with a green salad for a light lunch or dinner. It’s a great make-ahead dish, and, slices are easy to pack in a lunch, or reheat in the microwave.


  • 1 tablespoon extra virgin olive oil
  • 3/4 cup chopped onion
  • 1 cup broccoli florets, packed
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup shredded greens (kale, chard or spinach)
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot sauce (optional)
  • 9 large eggs, lightly beaten
  • 2 ounces Hatch Chili Cheddar cheese, grated

Directions: Preheat oven to 375 degrees F. Coat a pie pan with a teaspoon of olive oil, then pour the remaining oil in a large sauté pan. Put the pan over high heat. Add onion and bell pepper, and when it sizzles, reduce heat to medium. Sauté until tender, then add the broccoli. Stir and cook for just a minute, the broccoli will be crisp-tender. Add the thyme, salt, and hot sauce and stir. Remove from heat, and set aside.

In a medium bowl, whisk the eggs. Stir in the sautéed mixture, and half the grated cheese and transfer to the pie pan. Top with the remaining cheese. Bake for 30 minutes, or until golden and puffed. Serve warm, or chilled.

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.