Farmhouse Artisan Cheese

farmhouseartisancheese.com · Kerr Village, Oakville

Recipes from Farmhouse Artisan Cheese

From the counter

Recipes

Seasonal cooking, built around artisan cheese

Good cooking is generous, unhurried, and built around things worth sharing. These recipes are designed around the cheeses you will find at our counter in Kerr Village: each one approachable to prepare, and open to adaptation. Browse the full list below, or jump directly to the one that catches your eye.

Roasted baby potatoes under melted, stretching Raclette in a cast-iron skillet, with cornichons, pickled onions and fresh thyme
01

Roasted Potatoes with Melted Raclette & Pickled Onions

Golden roasted potatoes under bubbling Raclette, with cornichons and pickled onions: a simple, comforting November dish.
Roasted butternut squash and sage with melted Gruyère
02

Roasted Butternut Squash & Sage with Melted Gruyère

Caramelized squash and crisp sage under melted, nutty Gruyère: a cozy fall appetizer or side.
Apple, aged cheddar and caramelized onion tart
03

Apple, Aged Cheddar & Caramelized Onion Tart

Sweet Ontario apples, sharp aged cheddar, and rich caramelized onions on a golden puff pastry base.
Burrata with heirloom tomatoes, basil and peach
04

Burrata with Heirloom Tomatoes, Basil & Peach

Light and fresh with almost no cooking required. A ten-minute dish that feels like a proper occasion.
Summer corn and aged cheddar fritters
05

Summer Corn & Aged Cheddar Fritters

Crisp edges, tender centres, and a nutty aged cheddar that gives sweet summer corn real depth.
Blue cheese steak salad with cherry tomatoes and crispy potatoes
06

Blue Cheese Steak Salad with Cherry Tomatoes & Crispy Potatoes

A hearty dinner salad with grilled steak, crispy potatoes, and just enough blue cheese to tie it together.
Comte and summer vegetable galette
07

Comté & Summer Vegetable Galette

A rustic free-form tart built on buttery dough, summer vegetables, and the quiet depth of a good Comté.
Roasted baby potatoes under melted, stretching Raclette in a cast-iron skillet, with cornichons, pickled onions and fresh thyme
Recipe 01

Roasted Potatoes with Melted Raclette & Pickled Onions

Best for Cozy November dinners, easy sharing
Serves 4
Time 40 minutes

Some cheeses are made for melting, and Raclette may be one of the best. Rich, savoury, and wonderfully creamy when warm, Raclette turns simple roasted potatoes into the kind of comforting November dish that feels special without being complicated.

Approximate times are 10 minutes prep and 30 minutes cooking. Serves 4.

Ingredients

  • 1½ lb small or baby potatoes
  • 6 to 8 oz Raclette cheese, sliced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • Cornichons, for serving
  • Pickled onions, for serving
  • Fresh thyme (optional)

Method

  1. Preheat the oven to 425°F (220°C).
  2. Halve the potatoes and toss them with olive oil, salt, and black pepper.
  3. Arrange the potatoes cut-side down on a baking sheet and roast for about 25 to 30 minutes, until golden and tender.
  4. Transfer the potatoes to an oven-safe serving dish and arrange the Raclette slices over the top.
  5. Place under the broiler for 2 to 3 minutes, watching closely, until the cheese is melted and bubbling.
  6. Finish with fresh thyme if you like and serve immediately with cornichons and pickled onions.

Raclette is prized for the way it melts. Traditionally, the melted cheese is served over warm potatoes with pickled onions and gherkins, making this an easy way to enjoy the classic combination at home. Simple, warm, and made for sharing. Raclette is also one of the aged Alpine-style cheeses covered in our guide to cheese and lactose, and for more easy ways to use a good melting cheese, see our weeknight cheese ideas.

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Roasted butternut squash with crisp sage and melted Gruyère in a skillet, served with crusty bread
Recipe 02

Roasted Butternut Squash & Sage with Melted Gruyère

Best for Shareable appetizers, cozy fall dinners
Serves 4
Time 45 minutes

This dish works beautifully as a shareable appetizer or a cozy side to any fall dinner. It’s rustic, warm, and just the right amount of indulgent.

Ingredients

  • 1 small butternut squash, peeled and cubed
  • Olive oil, salt, and pepper
  • A handful of fresh sage leaves
  • A pinch of cinnamon or nutmeg (optional, but lovely)
  • Gruyère cheese, sliced or torn into pieces
  • A drizzle of maple syrup or brown butter
  • Crusty bread or crostini, for serving

Method

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed squash with olive oil, salt, pepper, and a light pinch of cinnamon or nutmeg. Roast for 25–30 minutes, until tender and caramelized at the edges.
  3. In the last 5 minutes of roasting, scatter a few sage leaves over the squash so they crisp up slightly in the oven.
  4. Transfer the roasted squash to a small baking dish or cast-iron skillet, and layer the Gruyère pieces over the top.
  5. Return to the oven for 5–7 minutes, just until the cheese is melted and bubbly.
  6. Finish with a drizzle of maple syrup or a spoonful of brown butter, and serve warm with crusty bread for scooping.

We love Gruyère here because it melts like a dream: smooth, gooey, and just a little nutty. It doesn’t compete with the sweetness of the squash; instead, it wraps around it, creating that perfect creamy-savoury balance. For a bolder option, a young Taleggio or a soft goat cheese also works wonderfully, especially if you want something with a bit more tang to contrast the sweetness. Serving it as part of a spread? Our guide to how much cheese per person helps with quantities.

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Apple, aged cheddar and caramelized onion tart, sliced and garnished with fresh thyme
Recipe 03

Apple, Aged Cheddar & Caramelized Onion Tart

Best for Fall entertaining, weekend lunches, cheese-board pairings
Serves 6
Time 55–60 minutes

A simple savoury tart that brings together sweet Ontario apples, sharp aged cheddar, and rich caramelized onions.

Ingredients

  • 1 sheet puff pastry, thawed
  • 2 medium apples, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 1 1/2 cups aged cheddar, grated
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves, plus extra for garnish
  • 1 teaspoon grainy Dijon mustard
  • 1 egg, beaten
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Heat the butter and olive oil in a skillet over medium-low heat. Add the sliced onion and a small pinch of salt. Cook slowly for about 15–20 minutes, stirring occasionally, until the onions are soft, golden, and caramelized.
  3. Place the puff pastry on the prepared baking sheet. Lightly score a border about 1 inch from the edge, being careful not to cut all the way through.
  4. Spread the Dijon mustard inside the scored border.
  5. Sprinkle about two-thirds of the grated aged cheddar evenly over the pastry.
  6. Arrange the caramelized onions and sliced apples over the cheese, slightly overlapping the apple slices.
  7. Sprinkle with thyme, black pepper, and the remaining cheddar.
  8. Brush the exposed pastry border with the beaten egg.
  9. Bake for 20–25 minutes, or until the pastry is puffed and golden and the cheese is melted.
  10. Allow the tart to rest for about 5 minutes before slicing. Garnish with a little extra fresh thyme and serve warm.

A sharp, nutty aged cheddar works especially well here because it balances the sweetness of the apples and onions without disappearing into the pastry.

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Burrata with heirloom tomatoes, fresh basil and sliced peach on a serving plate
Recipe 04

Burrata with Heirloom Tomatoes, Basil & Peach

Best for Easy entertaining, patio lunches, first-course sharing
Serves 4
Time 10 minutes

Creamy, delicate burrata is made for summer. Its soft centre pairs beautifully with ripe tomatoes and sweet peaches, creating a dish that feels special without being complicated.

Ingredients

  • 1 ball burrata
  • 2 cups heirloom tomatoes, sliced
  • 1 ripe peach, thinly sliced
  • Fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze or aged balsamic vinegar
  • Flaky sea salt
  • Freshly cracked black pepper
  • Optional: toasted sourdough or crisp crackers for serving

Method

  1. Arrange the tomatoes and peach slices on a serving plate.
  2. Place the burrata in the centre and gently tear it open just before serving.
  3. Drizzle with olive oil and balsamic.
  4. Finish with basil, flaky salt, and black pepper.
  5. Serve with toasted sourdough or your favourite crisp crackers.

Look for tomatoes that feel heavy for their size and smell fragrant at the stem. This is a simple dish, so the quality of each ingredient really shines.

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Crispy summer corn and aged cheddar fritters served with herb yogurt
Recipe 05

Summer Corn & Aged Cheddar Fritters

Best for Casual dinners, cottage weekends, family-style meals
Serves 4
Time 25 minutes

Aged cheddar brings depth and a savoury finish to sweet summer corn. These fritters are crisp at the edges, tender in the middle, and lovely with a simple herb yogurt on the side.

Ingredients

For the fritters

  • 2 cups fresh corn kernels
  • 1 cup grated aged cheddar
  • 2 eggs
  • 1/2 cup flour
  • 2 green onions, finely sliced
  • 2 tablespoons chopped parsley or chives
  • 1/2 teaspoon baking powder
  • Salt and pepper
  • Olive oil or neutral oil, for frying

For serving

  • 1/2 cup plain yogurt or sour cream
  • 1 tablespoon chopped chives
  • Squeeze of lemon juice
  • Pinch of salt

Method

  1. In a bowl, combine corn, aged cheddar, eggs, flour, green onions, herbs, baking powder, salt, and pepper.
  2. Stir until the mixture holds together.
  3. Heat a thin layer of oil in a skillet over medium heat.
  4. Spoon small portions of batter into the pan and flatten slightly.
  5. Cook for 2 to 3 minutes per side, until golden and cooked through.
  6. Stir together the yogurt, chives, lemon juice, and salt.
  7. Serve fritters warm with the herb yogurt.

A cheddar with a little age gives these fritters more character. Ask us for one with a nutty, savoury finish that melts well.

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Blue cheese steak salad with cherry tomatoes, crispy potatoes and arugula on a platter
Recipe 06

Blue Cheese Steak Salad with Cherry Tomatoes & Crispy Potatoes

Best for Dinner salads, summer grilling, hearty entertaining
Serves 4
Time 35 minutes

Blue cheese brings a bold, savoury richness to this summer salad. A little goes a long way, adding depth to grilled steak, ripe tomatoes, and crisp potatoes.

Ingredients

  • 150 g blue cheese, crumbled
  • 1 flank steak or striploin steak
  • 4 cups mixed greens or arugula
  • 2 cups cherry tomatoes, halved
  • 2 cups baby potatoes, cooked and halved
  • 2 tablespoons olive oil
  • Salt and pepper

For the dressing

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper

Method

  1. Toss cooked potatoes with olive oil, salt, and pepper.
  2. Roast or pan-fry until golden and crisp.
  3. Season steak with salt and pepper, then grill or sear to your preferred doneness.
  4. Let steak rest for 5 to 10 minutes before slicing.
  5. Whisk together all dressing ingredients.
  6. Arrange greens, tomatoes, crispy potatoes, and sliced steak on a platter.
  7. Scatter blue cheese over top.
  8. Drizzle with dressing just before serving.

If you are new to blue cheese, start with a milder, creamier style. It gives the dish richness without overwhelming the other flavours.

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Comte and summer vegetable galette with zucchini, tomato and fresh thyme
Recipe 07

Comté & Summer Vegetable Galette

Best for Rustic entertaining, weekend lunches, seasonal dinners
Serves 6
Time 50 minutes

Comté is a firm French cheese with nutty, buttery notes and a beautiful melt. It adds quiet depth to this free-form summer galette filled with zucchini, tomato, and herbs.

Ingredients

  • 1 sheet pie dough or galette dough
  • 1 cup grated Comté
  • 1 small zucchini, thinly sliced
  • 1 tomato, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 egg, beaten
  • Fresh thyme
  • Salt and pepper

Method

  1. Preheat oven to 400°F.
  2. Roll dough onto a parchment-lined baking sheet.
  3. Spread Dijon mustard over the centre, leaving a 2-inch border.
  4. Sprinkle grated Comté over the mustard.
  5. Layer zucchini, tomato, and red onion on top.
  6. Drizzle with olive oil and season with thyme, salt, and pepper.
  7. Fold the edges of the dough over the filling.
  8. Brush the crust with beaten egg.
  9. Bake for 30 to 35 minutes, until golden and bubbling.
  10. Let rest for 10 minutes before slicing.

Comté is a lovely cheese to keep on hand because it works well both for cooking and for a simple cheese board. Its nutty flavour is easy to enjoy, but still feels special.

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These recipes are meant to be flexible. Our cheese selection changes often, and that is part of the pleasure of shopping from a curated counter. If a recipe catches your eye, visit us in Kerr Village and we will help you choose the right cheese for the dish, whether you are planning a quiet summer dinner or a table full of friends.

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