Cache Valley® Creamery Seeks to Learn What Utahns Value Most About Their State and Their Food

"At Cache Valley, we believe good cheese comes from a good place. For more than 75 years, we have taken our inspiration from the people, values and beautiful landscape of the Cache Valley region," said Flavia Panza, senior marketing director for the Consumer Brands Division of Dairy Farmers of America. "We know Utahns are just as passionate about cheese as we are! That's why we're renewing our commitment to the community by unveiling a host of new offerings—including a brand new look and strong local culinary partner."

Since 1937, Cache Valley Creamery has been providing Utahns with flavorful, rich cheese made with the essence of the natural, exceptional goodness found in Cache Valley, Utah. To learn a little more about what residents think of their home state and local products, the brand set out to survey 1,000 Utahns. 

Overall, findings overtly show that Utahns take pride in the geography and people of their state. They also value top-quality ingredients in the meals they feed their families and happen to have an overwhelming love of cheese. Armed with these insights, Cache Valley Creamery is launching a fresh new brand look to reflect the wholesome and delicious offerings that have always been a part of the brand's heritage. With all cheese and butter items under redesign, the first wave of new packaging is expected to hit shelves in the first half of 2017.

This year, Cache Valley Creamery hopes to share its love of cheese with even more people by teaming up with a new culinary partner, Utah native Heidi Larsen of FoodieCrush. Heidi started FoodieCrush in 2011 as an online magazine featuring food bloggers and their recipes and photography, but she soon discovered she wanted to create her own recipes and photos – so she did! Nearly six years later, FoodieCrush is now one of the top food blogs in Utah, bringing new recipes to families across the state.

"Using only the highest-quality ingredients to create wholesome family dishes is so important to both me and Cache Valley Creamery," said Larsen. "That's why I'm absolutely thrilled to work with this brand to create unique, delicious and cheesy meals everyone at the table will enjoy."

To officially kick off the partnership, Heidi is sharing her custom recipe for Skillet Cauliflower Mac and Cheese:

Skillet Cauliflower Mac and Cheese
Serves 10

Ingredients:

• 1 pound pasta, I used large shells, but you could use elbows, rotini or cavatappi
• 9 tablespoons butter
• ¼ cup panko breadcrumbs
• ½ teaspoon garlic salt
• 2 cloves garlic, pressed or minced
• 1½ pound cauliflower, cut into ½-inch florets and roughly chopped into smaller pieces
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ¼ teaspoon white pepper
• 3 cups whole milk
• 3 cups Cache Valley® Colby and Monterey Jack cheese, shredded
• 2 cup Cache Valley® Medium Cheddar Cheese, shredded
• Kosher salt

Instructions:

1. Preheat the oven to 400° F. Bring a large pot of water to a boil, season generously with kosher salt and cook the pasta just until al dente (firm to the bite). Drain and place back in the pot or a large bowl.
2. While pasta is cooking, in a large, high-sided non-stick skillet over medium high heat, melt 1 tablespoon of butter and add the panko breadcrumbs. Season with the garlic salt and stir the breadcrumbs often until golden toasted and fragrant. Transfer immediately to a small bowl and set aside.
3. To the same skillet, melt 3 tablespoons of butter. Add the garlic and cook for 30 seconds or until fragrant. Add the cauliflower to the pan, reduce the heat to medium and cook for 5 minutes, stirring occasionally, and add ¼ cup water. Cook for another 5-7 minutes or until the cauliflower is softened and caramelized. Season with kosher salt and freshly ground black pepper then add to the pasta.
4. To prepare the cheese sauce, wipe the skillet clean and melt the remaining butter in the pan. Melt 5 tablespoons of butter in the same skillet over medium heat. Add the flour and whisk to combine, cooking for about 3-4 minutes, until the flour mixture becomes light brown in color. Add the milk while whisking and cook over medium heat for about 5 minutes or until the sauce thickens, whisking often. Lower the heat to and cook for about 5 minutes, whisking occasionally.
5. Once the sauce has thickened, turn off the heat and stir in the cheeses until melted. Pour over the pasta and cauliflower and stir to combine, getting the cheese in all of the nooks and crannies of the pasta. Transfer the mac and cheese mixture back to the skillet and sprinkle with the bread crumb. Bake in the oven for about 5-10 minutes, and serve.

ABOUT CACHE VALLEY® CREAMERY
Since 1937, Cache Valley® Creamery has been offering delicious cheese and butter using only the highest-quality ingredients to Utahns and surrounding areas. Dedication to quality means consumers can expect wholesome, expertly crafted cheese every time. Cache Valley Creamery products are sold at retailers throughout Utah, including Walmart, Smith's, Macey's, Fresh Market, Harmon's and more.

SOURCE Cache Valley® Creamery

Related Links

http://www.foodiecrush.com