• 5 cups 2% milk
• 6 tbsp butter
• 1/2 cup all-purpose flour
• 2 tsp sea salt
• 1/4 tsp ground nutmeg
• 1/2 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper
• 4 cups shredded sharp White Cheddar cheese
• 1-1/2 cup shredded Guggisberg Amish Butter Cheese
• 1/2 cup shredded Guggisberg Baby Swiss
• 1 pound pasta
• 1/2 cup breadcrumbs

1. Preheat oven to 375 degrees F.
2. Spray a large casserole dish with nonstick spray and set aside.
3. In a medium saucepan, warm the milk over medium heat.
4. In a large skillet, melt the butter. Once the butter has melted and starts to slightly brown and bubble, add the flour and whisk until the flour is fully incorporated.
5. Continue to whisk and add the hot milk slowly. Whisk for about 10 minutes until the milk and flour mixture has thickened. 
6. Remove from heat and add the salt, nutmeg, pepper, cayenne, White Cheddar, Butter Cheese, and Baby Swiss cheeses. Stir to combine until the mixture is smooth. Set aside.
7. Place a large pot of water on the stove to boil. 
8. Cook the pasta 1 minute short according to the package directions. Drain pasta, rinse with cold water. Stir the pasta into the cheese mixture, and pour into the prepared casserole dish.
9. Sprinkle the top with the breadcrumbs and bake for about 25-30 minutes until the edges just begin to brown. Remove from oven and let sit for a few minutes before serving.

Ingredients:

• 4 oz Gruyere Cheese, Shredded
• 10 oz Guggisberg Baby Swiss, Shredded
• 1 tbsp. Cornstarch
• 1/2 oz Dry Sherry
• Pinch Minced Garlic
• 6 oz White Wine

Directions:

1. In a medium pot, over medium heat, saute garlic for 10 secomds. Do not brown!
2. Add white wine and bring to a boil.
3. Add the two cheeses and cornstarch, stirring constantly with a whisk until melted.
4. When the cheese is melted and smooth, mix in teh dry sherry.
5. Enjoy!

Guggisberg Swiss Rösti

4 tbsp butter

1 cup shredded potatoes

1 large slice or 1 cup shredded Guggisberg Baby Swiss

1. Heat 2 tbsp butter in a small, heavy-based frying pan until sizzling, and then add the grated potato. Allow to cook for a minute, and then shape it into a flat cake, pressing down lightly. Cook for 1-2 minutes, then gently shake the pan to loosen the potato.
2. Continue to cook for about 10 minutes until golden and crisp. Place a plate on top of the pan and invert it so the cake is now sitting cooked-side up on the plate.
3. Add 1 tbsp butter to pan, and slide rösti back into pan with the underside now facing up. Cooke for 5 minutes.
4. Lay slice or sprinkle shredded Baby Swiss on top of potatoes, and allow to cook until cheese becomes melted and bubbly (about 5 minutes).
5. Once Rösti is a golden, crispy brown and cheese has melted, remove from heat. Add items like scallions, a fried egg, chopped ham, and peppers on top for a fun twist!  Dig into Rösti, and enjoy!

Swissghetti Recipe

Ingredients:

1 box Spaghetti Noodles

1 cup Guggisberg Baby Swiss

1 can Tomato Paste

2 tbsp butter

¼ cup chopped yellow onion

2 tbsp Maggi liquid cooking seasoning

Prepare spaghetti noodles as instructed on box.  For extra flavor, add 1 tbsp of Maggi to boiling water before adding the noodles.

While spaghetti noodles boil:  Melt butter in saucepan.  Add chopped onion to pan & cook until golden and soft.

Add can of tomato paste to saucepan & stir until well mixed.  Fill empty paste can with water & add to saucepan.  Stir until smooth consistency.  Add 1 tbsp of Maggi seasoning to sauce.

Once noodles are cooked, drain & return to pot.  Add sauce to pot & stir.  Add a half-cup of cheese & stir until melted, set aside remaining cheese.

Plate spaghetti & sprinkle remaining cheese atop each pile of spaghetti (according to your liking).

Top with parsley & enjoy!  Note:  You can add cooked ground beef to pot for a meatier option!

Baby Swiss Patty Melt

Ingredients (makes 2 sandwiches):

• 1 pound Ground Beef (seasoned with salt & pepper)
• 4 slices Guggisberg Baby Swiss Cheese
• ½  Large Onion (Sliced)
• 4 tablespoons Butter
• Worcestershire Sauce
• 4 slices bread of choice

1. In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Add sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.
2. In a bowl, mix the ground beef and a dash of Worcestershire. Form into 2 patties.
3. Melt a tablespoon of butter in a separate skillet over medium heat. Cook the patties on both sides until fully cooked in the middle.
4. On a clean griddle or skillet, melt 2 tablespoons of butter. Layer your sandwich in this order:  Slice of bread, slice of Baby Swiss, hamburger patty, half of the cooked onions, another slice of Baby Swiss, and another slice of bread.
5. Grill sandwiches over medium heat until golden brown. Melt remaining butter, flip sandwich, and grill on other side until golden brown and cheese is melted. Repeat with second sandwich.  Slice in half, and enjoy!

Ingredients:

• 1 loaf frozen bread dough
• 1/2 cup Guggisberg Baby Swiss Cheese
• 1/2 cup Guggisberg Amish Butter Cheese
• 50 pieces sliced Pepperoni
• Handful of diced ham, bacon, or sausage
• ½ cup stick butter
• Marinara sauce

Preheat oven to 350 degrees Fahrenheit.
Defrost & roll out dough into rectangle shape on greased cookie sheet.

If you like, spread marinara as your first layer. My family prefers none inside the Stromboli. Sprinkle both cheeses down the middle of the dough. Layer Pepperoni on top of cheese, then sprinkle remaining meat choices. Start with the middle and bring up sides to pinch shut. Fold over ends to create closed log-shaped Stromboli. Slice butter into ½ inch cubes and lay across top of Stromboli Bake for 30 minutes, or until top is golden brown. (I like to pour browned butter from the pan back onto Stromboli.) Cut into slices and enjoy with Marinara sauce! You can get creative with different cheeses, and add in peppers, onions, and banana peppers! The possibilities are endless! Another favorite combo is Guggisberg Thunder Jack Cheese, pepperoni, sausage, peppers, and onions!