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Vintage 2014 Harman's Cheddar (Aged 2 Years) 
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Recipes Using:
Harman's Really-Aged Cheddar Cheese
CrackersMaple SyrupPreserves & Marmalades
Seafood SpecialtiesSalad Dressings
Soldier BeansOther Recipes


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.

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