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10 hours ago

Carlos, our resident Cheesemanian Devil 😈, is pretty dang excited for our 6 day cheese sale—stock up on blocks, shreds, packaged, crisps, local, domestic, and imported cheese! Save 20% off all regularly priced cheese and accoutrements thru June 30th 🧀 🧀 🧀

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Check out this week's Fresh Deals! The trout from Blue Valley Aquaculture are locally raised in Sutton, NE with fresh water straight from the Ogallala Aquifer. No antibiotics or hormones.

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2019 NCG Convergence Conference. Joe and I are meeting and networking with Cooperators from all over the country! Learning lots of new things, having lots of thoughtful and insightful discussions and making new friends. So many great keynote speakers. Last night we had the privilege of meeting and hearing Winona LaDuke speak. She was magnificent and so inspiring!

15 hours ago

Shake up your menu this week with a delightful summer recipe featuring quinoa and another Co+op Deal: Annie's Naturals organic dressing (2/$6)!

https://www.annies.com/recipes/asian-sesame-quinoa-salad

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Blog

Meadowkaas & Omelette Recipe

Beautiful cheese made from spring milk is only available for three months out of the year, starting in early summer after the cheese has cured and ripened. The fresh new blades of spring grass make a terrifically nutritious meal for a grazing dairy cow. That grass, in turn, creates stunning milk and delicious cheese.

Produced by Uniekaas in the Netherlands from pasteurized cow’s milk, Meadowkaas is made only in very limited quantities during the Spring months each year.  Wheels are matured for four weeks prior to release.  The interior texture of Meadowkaas is firm and yet slightly pliant, dotted with the occasional “eye” or hole. Flavors include sweet cream, cultured butter and a hint of salt.

This rich cheese makes for a perfect accompaniment to homemade omelettes!

Meadowkaas Omelette Recipe

Adapted from Uniekaas website

Ingredients:

  • 4 oz Meadowkaas cheese, cubed or shredded
  • 6 organic eggs
  • 2 tbsp. milk or cream
  • 1/3 cup fresh or frozen green peas
  • 1 1/2 cup potatoes, sliced
  • 2 handfuls baby kale or other micro green, chopped
  • 3 tbsp. butter
  • 1 tsp. dried sage
  • freshly ground pepper, to taste
  • sea salt, to taste

Directions:

Heat saucepan on medium, add butter and sauté potato slices for about 10 minutes, until golden brown. While potatoes cook, blend eggs with milk and spices. Add the peas, greens, and cheese to egg mixture and stir together. Pour the egg mixture over the potatoes and lower heat. Cook on low heat for 15 minutes. Serve alongside some crusty bread and a green salad.