Once you make Honeysuckle Red Pico de Gallo, making Honeysuckle Red Queso Dip is a snap! Makes 4 cups (8 servings) 1 cup Honeysuckle Red Pico de Gallo 2 cups (8 ounces) cubed or shredded mild Cheddar cheese 2 cups (8 ounces) cubed or shredded Monterey Jack cheese 1/8 teaspoon cayenne pepper 1 jalapeno pepper,… Read more »
By Amy Myrdal Miller, MS, RDN, FAND National Dairy Council Ambassador AUTHOR’S NOTE: This article is the second is a series about my visit to Jasper Hill Farm in late May 2016 as part of a “Food Writing from the Farm” course I took at Sterling College. You can access the first article here. “Our… Read more »
By Amy Myrdal Miller, MS, RDN, FAND National Dairy Council Ambassador As I’m writing this I’m enjoying a few pieces of Cabot Clothbound Cheddar, a cheese I was introduced to recently during a tour of The Cellars at Jasper Hill Farm in Greensboro, Vermont. Founded by brothers Andy and Mateo Kehler, Jasper Hill is… Read more »