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How do you eat our Cheddar?
During the month of February, we asked Customers to let us know how they enjoyed our Harman's Cheddar.
On Feb 28, eighteen past and present employees (along with a few friends) chose 3 favorite entries. The 3 entries with the most votes won a free block of Harman's Cheddar. It wasn't an easy choice and almost every entry had at least one vote. The winners were separated by one vote only. It confirmed my prediction that our Harman's team seldom agrees and everyone has a different opinion!
Here are the 43 e-mails we received.
#1 Choice: From RH – "With Memories"
I must say one day back in 1996 at 17 years old while camping in the White mountains with my High school buddies we were really into driving and stumbled into your amazing Cheese shop while driving aimlessly. We came in and in our first three steps into the shop there were samples of cheese. Instantly fell in love with the Best Cheese in the world. Since 96” my whole family stops in when in the area and orders regularly. Most recently I took a 50 mile Diversion on my way to VT to buy your May 19 cheddar and yesterday drove to my family in Massachusetts and handed some out to everyone. Keep up the good work it’s truly the best Cheese in the world!! Thank You.
#2 Choice: From BG – "In my own Hash Brown Omelet"
I created this recipe when I had leftover potatoes.
Recipe: I mash the potatoes. In a skillet I melt 3 tablespoon of butter.
I place the mashed potatoes the skillet to form a "crust".
Whip 5 to 6 eggs with salt and pepper.
Pour over mashed potato crust.
Then shred Harman's cheddar, or whatever your favorite Harman's cheese over eggs.
Cover the skillet and cook on low medium. Until the eggs are cooked and cheese melted.
My family loves this as the potato crust has a nice crispy bottom. With all that yummy melted Herman's cheese!
3rd Place Tie, "Almost Winners":
From JS – "Enjoying Daddy Cheese with granddaughter”
I enjoy your delicious "Daddy Cheese" still with my granddaughter, B. Her Daddy , my son, passed when she was 3. She is 8 now. One memory she still has is eating her Daddy cheese with him. The sharper the better. We all get excited when a well aged cheese is released. Can't wait
|From MM – "Cut off a Chunk"|
My all time favorite way to enjoy your cheese is just to cut off a chunk of it after a long day at work and shove it in my mouth while hunched over the kitchen counter and forget about everything for one delicious cheddary moment. Do this on repeat for an obscene amount of time and it’s almost like the dinner will make itself, wash its dishes and fold the laundry. And maybe share a little with the cats too. Ruth agrees, your cheddar is the best.
And all the rest . . . . (P.S. I think many of these are winners - but I didn't vote . . .)
From RW – With or Without Crackers
I love the cheese with crackers or just plain slicing off pieces to munch on! It is the best cheddar cheese I have ever eaten. Yum! Yum! it is so delicious that I could eat a whole lb. Just by holding it in my hand and biting it with my teeth!!!
From RW – Melted on Cooked Vegetables
I slice it and melt it on cooked veggies, put it in omelets, etc. Love that cheese from Harmans!
From RJ – In my Mom’s Mac ‘n Cheese
Nobody can come close to my Mom’s Macaroni and Cheese because her secret ingredient is Harman’s cheddar…
From JI – In Grilled Cheese and Lobster Grilled Cheese
Recipe: The better the bread you use, the better the sandwich will hold together. White bread thick cut is best but whole grain will give you a healthier sandwich. Use a non stick fry pan, cast iron works great. Put a pad of butter in the pan and melt. Build your sandwich with Harmans slices on both sides. For the Harman's Lobster grilled cheese use 1.5 oz of lobster meat in small chunks, maybe 6-7 small chunks the size of a dime. Put the sandwich together and grill slowly. Butter the top side in the pan before you flip. I usually grill both sides twice for 2 minutes each time. Add butter as needed or desired. Harmans has a high melt point so be patient. Cheese needs to melt soft and gooey. Plate and serve.
For Lobster Grilled Cheese with Harmans follow the same directions but use up to twice as much Lobster. This gives more of a lobster flavor. It is best to use larger chunks, maybe nickle to quarter size. This is harder to make and requires more attention to slow cooking in the fry pan and diligent flipping as the lobster falls out, but pan fried lobster with a taste of Harmans can't be a bad thing. It's OK to eat what falls out as you are cooking. This requires slower cooking and sometimes extra cheese to hold it all together.
For Harman’s non seafood lovers..... substitute bacon for lobster. Everything is great with bacon. If you have trouble holding any of the sandwiches together add a little shredded Harman's between the slices of Harmans... it melts quicker.
From LD – With Truffle Honey
My favorite is cheddar with truffle infused honey... just need a little bit but it goes a long way. Absolutely delicious!
From PL – The Older the Better
I love cheddar. The older and stronger the better.
From JVC – In Scalloped Potatoes
One of my favorite ways to use Harman’s cheese is when I shred it and use it in my scalloped potatoes! So yummy!!
From JN – In Fish Destin
8 fillets local fish (no thicker than 3/4 inch) seasoned with salt, pepper and paprika. (We like a tiny bit of cayenne pepper)
2 cups grated HARMAN’S AGED CHEDDAR CHEESE
3/4 cup Italian style bread crumbs
1/2 cup chopped fresh parsley (or more)
4 tablespoons butter
Preheat oven to 350 degrees
Place seasoned fillets in shallow buttered baking pan.
Sprinkle with the mixture of HARMAN’S AGED CHEDDAR CHEESE, bread crumbs and parsley. Dot with butter.
Bake at 350 until bubbly. Turn on oven broiler if more browning is preferred. Serve immediately.
From SEH – In Cheddar and Bacon Egg Bites
I make cheddar and bacon egg bites. I use caramelized onions &sweet peppers, heavy cream and farm fresh eggs. Serve them with tomato jelly.
From NH – In Crabby Zucchini
Crabby Zucchini from your 50 year Anniversary cookbook. I don't make it anymore unless I can top it with Harman's Cheddar cheese. It's been a favorite of ours since 2005.
From NH – In Keto Hash Browns
Our latest is keto hash browns made with Harman's Cheddar cheese shredded, eggs, riced cauliflower. Best hash brown patties ever.
From ML – In Corn Cheddar Fritters
What I love to make with Harman's cheddar is Corn Cheddar Fritters! They go good with chowder or hot dogs and beans! Harman's cheddar is the best,
From RS – In Challah Bread Toasted Cheese
This is likely a sacrilege on many levels, but my favorite way to enjoy Harman’s cheese is to have it as part of a challah bread toasted cheese sandwich, with two slices of fresh tomato and nothing else but the cheese and bread. Absolute heaven!
From RN – In Poutine
I love to take your cheddar cheese and melt it down with french fries and gravy nothing like eating Poutine. I call it heart attack on a plate
From LC – In my Mom’s Macaroni and Cheese
Our family's favorite for Harman's cheese is when I make my mom's macaroni and cheese recipe. Harman's cheese brings the recipe to the next level. It melts creamy and the sharpness of the cheese tickles the taste buds!
From FP – With Apple on a Bagel
I enjoy my cheddar melted, with apple slices on a toasted everything bagel.
From SM – Eaten at Polly’s and then take some home
We first tried your delicious cheese at Polly’s Pancake, I ordered the Soup and Sandwich for breakfast! It was their delicious Chicken Soup and BLT. I asked our super friendly server about the yummy cheese and she told me all about you. After breakfast, we drove down the hill and bought 10 pounds to have and to give as gifts! It was a hit so the following year, we bought another 10 pounds and a few pounds of the delicious bacon, regular and peppered. The irony was not lost on my husband that it was wrapped in the obituary section of newspaper!
From SB – Discovered at an Inn, now in my Mac ‘n Cheese
My husband and I discovered Harman's cheddar while eating breakfast at an inn in RI. I asked the innkeeper about it to make sure I was able to have it again after we left! While we put cheese on just about anything, my favorite way to use the cheddar is in my macaroni and cheese recipe, alongside some parmesan, gruyere, and fontina. There are also buttery breadcrumbs on top, hand ripped from fresh bread and broiled at the end until a perfect golden brown. The real secret, however, is the loads of garlic, black pepper, and the pinch of nutmeg that pull the whole dish together.
From DT – In Betty’s Party Potatoes
I typically buy the cheese ends because I plan on using the cheese in a recipe. One of my favs is Betty’s Party Potatoes. Betty was my mom’s sister who was an excellent cook and she created this recipe making a creamy white sauce and melting cheddar cheese into it and then stirring it into cubed cooked potatoes. Baking it topped with seasoned breadcrumbs. There are a few other ingredients in there, but you get the idea. Delicious!
From DT – In Broccoli Cheddar Soup
I make a mean broccoli cheddar soup with this cheese that is to die for even if you don’t like broccoli (it’s got crumbled crisp bacon on top)!
From HK – In Fondue
To convey how versatile this cheese can be. I also use it as a third cheese in Fondue as a Swiss friend...secret, oops!!!
From HK – In a Top Crust for Apple Crisp or Apple Pie
I always grate my Harman's Really-Aged Cheddar (1/2c) and toss with a 1/2 cup flour and 1/4 cup sugar, 1/8 tsp salt and 1/4c melted butter. It's a wonderful top crust to an apple pie or apple crisp topping or your favorite apple anything dish!!!
From AH – In Harman’s Cheese Balls
I love making Cheese Balls with it!
- 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.
- If you don’t want to individually roll marble-sized cheese balls, try the following: Roll out little logs, and then slice the logs into 1/4 inch discs. (key word is little – circumference and length of the log).
- Store the Cheese Balls in a closed container in your refrigerator.
From CS – In Poblano Stuffed Peppers
The perfect ending! Poblano Stuffed peppers (chorizo sausage/bell peppers/onion/long grain rice) topped with HARMANS! Broiled for 3 minutes and is heaven. The saltiness and creaminess of the cheese adds the extra edge.
From RM – In Tomato and Grilled Cheese Sandwiches
Our favorite recipe for enjoying Harman’s cheese is: Tomato and Grilled cheese sandwiches (done in the toaster oven). Take 4 slices of bread, sprinkle a few crumbles of cheese on it and lightly toast it in a toaster oven (setting 3 works well). Take the toast out and places thin slices of tomato all across the bread. Now sprinkle more Harmon’s cheese over the tomato. Return to the toaster oven and toast or even broil the open-faced sandwich until the cheese melts or even browns a bit. Serve.
Optional addition: My mother always liked a splash of Worcestershire sauce on top to zip it up before the final melting/browning but I like it just plain. This goes well with a hot mug of tomato soup.
From TS – Off the Block & In Everything
There is NO way that I do NOT enjoy Harman's Cheese -- whether right off the block by itself or with crackers, and in ANYTHING in place of other cheeses. We have had mac & cheese, shrimp scampi, and so many other dishes requiring cheese. At restaurants it's great to hear that they have Harman's Cheese!
From SI – With Apple, Honey or Maple Syrup
In Franconia center beside the river in the fall, with apple slices and a drop of honey or maple syrup on a cracker
From KC – Grilled Cheese with Bacon Sandwich
If I can actually keep myself from eating the whole block just “as is”, my all time favorite & go-to comfort food is a good old fashioned grilled cheese with bacon.
Recipe: Two layers of Harman’s Really Aged Cheddar Cheese on two slices of buttered Market Basket rustic bread with three slices of crispy thick cut bacon tucked between the cheese, grilled on the stovetop until the bread is golden brown & the cheese is super-melty…delicious! If I am feeling a little adventurous, I will spread some of the Ruth’s Chunky Horseradish Mustard on the bread before grilling for an extra “kick”. Thanks for the chance to win…and even if I don’t, hopefully I will inspire someone to try my favorite sandwich!
From JC – Sharing or Not Sharing with Teenagers
We have friends that we invite to our house with 4 children and we put out your cheese with crackers, etc. Well, one day we didn’t put it out because after eating a pound of cheese on their arrival they didn’t eat their dinner so I didn’t put it out. They came rushing into the kitchen expecting the cheese and the disappointment on their face was like death so I couldn’t do that to them again. Then the 15 year old would take any leftover cheese home and hide it the refrigerator just for herself. These kids are all teenagers!
From MM – With a Glass of Wine on Beach
I like to enjoy your cheese with a glass of wine and my feet in the sand at sunset at First Encounter Beach here in our hometown of Eastham where my grandparents ashes are scattered.
From CV – With Westminster Crackers & Wine
With a simple Westminster cracker and a great bottle of wine!
From SL – With Sliced Apple (SL, you did receive votes!)
Not creative and I’m sure not a winner, but the best way to enjoy the cheese is with a sliced apple. Yummy!!
From PS – In a Gender Reveal
Gender reveal cheese and crackers - cracker spread with cream cheese tinted blue or pink Hidden by a slice of Harman’s cheddar on top. Enjoy!
From DP – In my wife’s Mac ‘n Cheese
I enjoy the macaroni and cheese that my wife makes with your 3 year aged Cheddar, so every time we go to New Hampshire we always stop at Harman's Cheese to pick up more cheese. She makes the best macaroni and cheese. I also like your cheese with crackers or just your cheese by itself. But honestly you can't go wrong with any of your Cheese's. I love the horseradish cheese, the pepper cheese, and of course we always pick up your three year aged Cheddar cheese.
From TP – In my Mac n Cheese
I travel 2 hours on my motorcycle or in my car many times a year just to make Mac n cheese. I use medium shells for the pasta because it holds the cheesy sauce so that every bite is delicious. I use not any other cheese. My family thinks my recipe is the best! When dad was dying one of his last meals was my Mac n cheese. Before my husband passed he had a plate too. Whenever my family needs that special feeling of love they ask for Mac n cheese. I will drive to your store just to get the supplies. I hope I win but if I don’t the winner has to be special because of your cheese. There is no other!
From PT – In my Irish Soda Bread
I am so excited to share how I enjoy Harman's Cheddar! Not only am I Irish, I am an Irish dancer and I love to bake for my dance family! One of my specialties naturally, is Irish soda bread so I decided to put a "sharp" (get it? Sharp?) twist on the traditional Soda bread. Irish (Harman's) Cheddar & Bacon Soda Bread! Slainte!!
From BS – Using Proper Technique and Equipment
To savor very slowly using the upmost technique by slicing with the proper equipment "Cheese Knife" and cleansing the pallet before consumption with a pure adult beverage of your choosing to preserve the unique taste that abounds the taste buds! MMM Good!!
From SM – On my Homemade Chili and then Left-over Chili on a Hot Dog
I enjoy cheese on my homemade chili. Then, with leftover chili, I like a hot dog in a bun with cheese on top. Chili Recipe: 2 cans red kidney beans; 1 can tomato sauce; 1 can diced tomatos; a pepper & onion diced & mixed with 1 lb ground meat & browned; mix all above in a crock pot; add to taste chili powder, I start with 1/4 cup & taste after it has cooked a couple hrs to see if I need to add more. I like it a little hot (spicy) but others in family prefer it milder. Cook on high for 3 hrs or on low for 5 or 6 hrs. You may want to add water if cooking down to much or another small can of tomato sauce. Ladle chili into bowl, sprinkle desired amount of cheese over top, I use a hand full. Serve with corn bread. Leftovers are the best. I like to have a roasted hot dog on a bun with chili over the dog & cheese sprinkled over the top.
From MM – In a Hearty Winter Pie
Of course there are so many ways to enjoy your wonderful Worlds Best Cheddar Cheese but one of my favorites is in this hearty winter pie that uses Harman’s cheddar in not one but two ways!! I hope it makes some mouths water, just typing it all up is making me want to make another batch of it!!
Recipe: Harman’s Double Cheddar Chicken Pot Pie
For the crust:
Shortening or lard -1/4 cup-chilled cut into chunks
Unsalted good quality butter like Cabot’s or Kates or Kerry Gold- 2 sticks cut into chunks and chilled
Harmans cheddar-1 cup of pure deliciousness shredded plus a little extra for snacking on while you prepare the pie
King Arthur AP Flour-2 1/2 cups
Salt-1 1/4 teaspoon table salt
Ice water-around 6-13 tablespoons
Maybe have a small piece of cheese to reward yourself for getting all those ingredients out.
Sift the flour and salt together in a large bowl.
Cut 1/2 the shortening and butter into the flour mixture with a pastry blender or lightly with your fingers until it has the texture of coarse cornmeal. Then cut remaining butter/shortening in and the Harman’s Cheddar cheese until pea sized clumps form.
Oops a few shreds of cheese went into your mouth by mistake instead of the bowl.
Sprinkle 6 tablespoons of iced water over dough, working dough minimally until a shaggy dough forms. Add more water sparingly if needed to get dough to just form a rough ball. You can lift the dough with your fingers a little to allow the water to get into all the flour below the surface.
A little more cheese discovered on the counter. Wouldn’t want to waste it. Gulp.
Divide the dough in half and flour lightly. Roll into 10” rounds between two sheets of wax paper. Slide onto a cookie sheet or cutting board and refrigerate until firm and ready to use, a minimum of 30 minutes chill time.
Slice off a tiny wedge of Harman’s…shhh no one will see you.
For the filling:
1 rotisserie chicken-pull all the meat and shred or chop it into roughly bite sized pieces (discard skin and bones or save for chicken stock or another use)
1 small cooking onion
3 ribs celery
1-2 small/medium sized potato; I used 1 large russet because it’s what I had but any kind will do
1 bag frozen green peas
2-3 sprigs fresh thyme-dried is fine too
1 cup chicken gravy-store bought or homemade
2-3 cups chicken stock
1 cup Harman’s Cheddar-shredded
Butter to sauté vegetables in-@4 oz
Season to taste with garlic granules, coarse ground black pepper, kosher salt, celery seed powder, bay leaf, parsley etc,1 tbs flour
Parboil the carrots and potatoes until tender but still a little bit firm. Drain and set aside.
You had to wait for the water to boil so you might as well try some cheese right?
Dice the onion and celery and sauté in butter until tender. Season with salt and pepper. Add flour and stir to combine. Add par-cooked diced carrots and potato. Stir to combine gently. Add thyme, black pepper, salt, and additional spices to taste. Add about 1 cup of chicken stock, one cup of chicken gravy and 1 cup of the magical ingredient-Harman’s Cheddar cheese! If sauce is too thick add a little more chicken stock. Bring mixture up to a simmer and add pulled chicken meat. Allow “stew” to simmer a bit over low heat, about 20 minutes, so you’ve got a nice thick, hearty chicken pot pie consistency and all potatoes and carrots are tender.
Stew is simmering, cheddar is beckoning!
Preheat oven to 375°.
Remove bay leaf (if using) from chicken stew, add bag of frozen peas and stir gently to combine.
Line the bottom of your pie pan with one disc of Harman’s Cheddar cheese dough. Add chicken stew to pan and cover with remaining dough disc. Tuck edges under to form a tight “lid”.
Put the cheddar back in the fridge. Sigh. The pie will soon be done!
For egg wash:
1 egg beaten
1 tsp coarse or flaky sea salt like Maldon
Brush entire top of pie with egg wash and sprinkle with sea salt.
Then cut 4-5 slits in top so it can breathe.
Bake for @35-45min or until crust is golden brown and interior temp is 165°.
Check after 25 mins and if crust is getting too golden loosely cover with tin foil.
Cool a bit and serve up a heaping wedge and enjoy!