Chef Gouda

Need suggestions for a family supper, tailgate potluck, or a holiday meal? We’ve put many of our chef-inspired recipes online for you to sort through and decide. Each includes a grocery list and, when appropriate, a wine suggestion from Chef Couda. In a hurry? Call us and we’ll have the ingredients ready for you to pick up at the shop.

Our own Chef Gouda, known to our customers as Chef Josh, is a huggable guy who remembers nearly everything about everyone. Even more remarkable than his memory is his talent in the kitchen. Whether it’s Chef Josh’s Chicken Salad, Smoked Salmon Spread, or Crazy Mad Cheese Spread, Chef Josh’s creations are very popular. Our customers call and email to seek out his cooking advice as well as his wine-pairing knowledge, and now, that resource is available to you online. Follow him on Instagram – @ChefGouda.

Entrees Sides Drinks
Snacks Kid Friendly Tailgate

Herbed Garlic Butter Pork Chops and Acorn Squash


1 Acorn Squash, cut in half, seeds scooped out
1 Tbs. Kerrygold Irish Butter
2 Tbs. Terrapin Ridge Hot Pepper Bacon Jam or Stonewall Kitchen Bourbon Bacon Jam
1 1/2 Tbs. brown sugar

2 Casper Flats Premium Meats Mangalitsa Pork Chops
Salt & Pepper
1 Tbs. Illiada EVOO
4 sprigs fresh Thyme
2 Tbs. Kerrygold Irish Salted Butter
1 Tbs. garlic, minced

Preheat oven to 375°. Place acorn squash, cut side down, in a baking dish and bake for 30 minutes. While squash is baking, in a small sauce pan, melt 1 Tbs. butter. Add Bacon Jam and brown sugar, stirring until bubbly and well combined. Place on low heat until needed. Remove squash from oven and turn cut-side up. Drizzle bacon jam mixture over the cut edge of the squash with the rest in the center depression. Return to oven for another 30 minutes.

With the squash back in the oven, heat a skillet (iron, if you have one) over medium.  Once heated, add the olive oil and 2 sprigs of thyme. Sprinkle the pork chops with salt & pepper and place in skillet, leaving untouched for 2 minutes to sear. Turn the pork chops and sear the other side for an additional 2 minutes.  If using a cast iron pan, add the remaining butter, garlic and additional thyme, lightly stirring until melted and combined. Turn the pork chops once more to distribute butter/garlic mixture. If not using an iron skillet, transfer the pork chops to an oven-safe baking dish and add the butter, garlic and thyme to the hot skillet. When melted and combined, pour over the pork chop. Place the pork chops in the oven beside the squash for 20 minutes.

Remove from oven and plate!  Makes 2 hearty meals.

Grocery List:

Casper Flats Pork Chops
Kerrygold Irish Butter
Terrapin Ridge Farms Hot Pepper Bacon Jam or Stonewall Kitchens Bourbon Bacon Jam
Illiada Kalamata EVOO

1 acorn squash
fresh thyme
fresh garlic

Hot Italian Sub


1 Rustic French Batard
1/3 bottle Terrapin Ridge Farms Garlic Herb Vinaigrette
1/2 pound Genoa Salami, sliced thin
1/2 pound Hot Capicolla, sliced thin
1/2 pound Prosciutto di Parma, sliced thin
1/4 pound Mozzarella, sliced thin
1/4 pound Sharp Provolone, sliced thin
1/3-1/2 jar Divina Roasted Red Tomatoes, patted dry and chopped
1/2 jar Divina Whole Pepperoncinis, drained and sliced into rings
2 cups fresh arugula, optional

Heat oven to 375 degrees. Slice the Rustic French Batard in half. After shaking well, pour the Garlic Herb Vinaigrette evenly over the bottom half of the bread. Top with genoa, hot capicolla, prosciutto, mozzarella, and sharp provolone. Scatter the roasted red tomatoes, pepperoncini rings, and arugula, if using. Put other half of bread on top. Wrap bottom and sides with aluminum foil and place in oven for 15-18 minutes, or until top of bread is crisp and cheese is melted.  Remove foil and slice into 4 pieces for meal-sized servings, or 6-8 pieces for snack-size.


The Greater Gouda:

1 Rustic French Batard
Terrapin Ridge Farms Garlic Herb Vinaigrette
8 ounces Genoa Salami, sliced thin
8 ounces Hot Capicolla, sliced thin
8 ounces Prosciutto di Parma, sliced thin
4 ounces Mozzarella, sliced thin
4 ounces Sharp Provolone, sliced thin
Divina Roasted Red Tomatoes
Divina Whole Pepperoncinis

Devil’s Carbonara


1 jar Divina Roasted Red Tomatoes, drained & patted dry
1 jar Catellino Grilled Artichoke Halves, drained & patted dry
2 Tbsp Kerrygold Herbed Butter
1 pack Rossi Devil’s Angel Hair Pasta
1 pack MacKenzie Plain Chevre
2 Tbsp Oak & Brazen Chardonnay
2 Tbsp Pecorino Romano or Parmigiano Reggiano


Cook pasta according to instructions. Drain and put back into pot. While water heating for the pasta, heat skillet on medium-high, then add butter. Once the butter is melted, sautée the tomatoes and artichokes for about 3 minutes. Add the wine and saute for 2 more minutes. Add the vegetables,any pan drippings, and the chevre to the warm pasta. Lighty stir til chevre is melted and veggies are incorporated.

Serve and top with either Pecorino Romano or Parmigiano Reggiano. Enjoy with a nice crusty Pane di Casa and the remaining Oak & Brazen Chardonnay.


1 jar Divina Roasted Red Tomatoes
1 jar Catellino Grilled Artichoke Halves
1 stick Kerrygold Herbed Butter
1 pack Rossi Devil’s Angel Hair Pasta
1 pack MacKenzie Plain Chevre
1 bottle Oak & Brazen Chardonnay
Pecorino Romano or Parmigiano Reggiano

Ridiculously Good Cheesy Rice & Sausage


2 cups cooked Palmetto Farms White Rice
1 lb Streb’s Smoked Sausage, sliced in 3/4″ pieces
2 tsp. ILIADA Extra Virgin Olive Oil, Kalamata DOP
1 container Ridiculously Good Salsa, Mellow, Medi-Yum, or High Heat
1/2 cup Big Ed’s Serrano Gouda, shredded
1 cup Mild Cheddar, shredded


Heat olive oil in skillet, then add smoked sausage. Once sausage is browned and hot, stir in Ridiculously Good Salsa and heat through. Add the rice, the Serrano Gouda, and half of the cheddar, mixing and heating until cheese is melted. Turn into an oven proof dish* and top with remaining cheddar.  Place under low broiler until cheese is bubbly. Serve with a side salad and Pane di Casa.

* To make ahead, cool and store in refrigerator. Reheat at 375 degrees for 45 minutes, topping with cheese for the last 15 minutes.


From The Greater Gouda:
Palmetto Farms White Rice
1 lb Streb’s Smoked Sausage
1 bottle Illiada EV Olive Oil Kalamata DOP
1/2 lb Big Ed’s Serrano Gouda
1 lb Mild Cheddar
1 Pane di Casa, optional

Kitchen Staples:
Salad fixings


Beer Cheese Soup

Delicious beer cheese soup with French Batard Bread


  • 4 oz sliced Streb’s Hickory Bacon
  • 8 oz Kerrygold Irish Salted Butter
  • 1 cup flour
  • 2 quarts milk
  • 2/3 bottle Kentucky Bourbon Barrel Ale
  • 8 oz. Habanero Cheddar, sliced thin
  • 4 oz Edam, sliced thin
  • Salt & Pepper



  1. Sautée bacon until slightly crispy. Remove from pan and crumble. Set aside.
  2. Melt butter in bacon drippings, then whisk in flour. Continue to whisk over medium heat for about 10 minutes.
  3. Add half of milk, a cup or two at a time, whisking after each addition until smooth.
  4. Continue to stir until mixture is hot and thickened.
  5. Stir in beer and crumbled bacon.
  6. Chop cheese and slowly add it into sauce, stirring thoroughly after each addition.
  7. Once cheese is melted, stir in remaining milk until it reaches desired consistency. Continue stirring until heated through.
  8. Add salt & pepper to taste and serve with a crusty loaf of bread.

Shopping List:

From The Greater Gouda:
1/4 lb Streb’s Hickory Bacon
Kerrygold Salted Butter
1/2 lb Vintage Habanero Cheddar, sliced thin
1/4 lb Edam, sliced thin
1 Rustic French Batard, Pane di Casa, or Pane di Sesamo, optional

From Barley Hopsters:
1 bottle Kentucky Bourbon Barrel Ale

Kitchen Staples:
1/2 gallon milk
Salt & pepper

Caramel Apple Cider Mimosas

Fall caramel apple cider mimosas

A new twist on some old favorites to kick off your holiday celebration! Looking for something a bit richer? Serve it warm* and top each glass with whipped cream and a sprinkle of cinnamon.





1/2 gallon Lawrence Orchard Apple Cider
1/2 package Wind & Willow Caramel Apple Cider Mix
1 bottle Perlage Prosecco
Apple slices for garnish if desired


Combine Apple Cider and Caramel Apple Mix. Warm, stirring until completely dissolved. Let cool and refrigerate until chilled. Pour into a pitcher, then add chilled prosecco, starting with 1/2 bottle and adding more to taste.  Garnish with apple slices either on the rim of the glasses or in the pitcher and serve.


Keep warming Cider mixture until hot but not boiling. Add room temperature Prosecco to taste. Pour into glasses or mugs, top with whipped cream and garnish with cinnamon.

Turkey Cheese Dip-in-a-Bread-Bowl

Great for watching the game AND using up some leftover turkey.



3/4 lb Pearl Valley Colby, shredded
1/2 lb Walnut Creek Muenster, shredded or chopped
1/4 lb Pearl Valley Extra Sharp Cheddar, chopped
3 Tbsp Sartori Saved Parmesan
1/3 cup Mad Sweet Heat Candied Jalapeno Relish
1 cup Mayonnaise
1/3 pound Pan Roasted Turkey, Diced
1 loaf Tribeca Pane di Casa
Chopped chives, parsley or rosemary for garnish
1 box GrainsFirst crackers


Preheat over to 350°. Cut off top of bread at an angle (Tip of knife toward the bottom center of the loaf), being careful not to puncture the bottom of the bowl. Tear out inside of bread to form a bowl. Cut removed bread into large, bite-sized pieces. In a large bowl, mix cheeses, Mad Sweet Heat, mayonnaise, and turkey. Pour cheese mixture into bread bowl, top with extra Colby and bake for 20 minutes or until cheese has melted and begun to brown on top. Garnish with chives and serve with bits of bread and crackers


From The Greater Gouda:
3/4 lb Pearl Valley Colby, shredded
1/2 lb Walnut Creek Muenster, shredded or chopped
1/4 lb Pearl Valley Extra Sharp Cheddar, chopped
1 bag Sartori Saved Parmesan
1 jar Mad Sweet Heat Candied Jalapeno Relish
1/3 pound Pan Roasted Turkey, Diced
1 loaf Tribeca Pane di Casa
1 box GrainsFirst crackers

Chives, parsley or rosemary for garnish

Farro Holiday Stuffing

A tasty alternative to traditional bread stuffing using a delicious ancient grain.



1 cup Farro
6 cup Vegetable stock
2 ribs

1 small

Celery, diced

Onion, diced

4 strips Streb’s Hickory Bacon, diced (Optional)
2 tsp Poultry seasoning
½ tsp Rubbed sage
  Salt & Pepper to taste
¼ cup Dried cranberries


Bring the farro and vegetable stock to a boil, then add the poultry seasoning and the sage and reduce to a simmer.* While the farro is cooking in a saucepan cook the bacon, onions, and celery until the bacon is cooked and the vegetables are translucent. Once the farro and vegetables are done, fold together with the cranberries, salt and pepper to taste, then plate and serve.

*You may prepare the vegetable stock, farro, and seasoning in a rice cooker, as well.

Cheddary Beer Dip

Beer Cheese dip photo (c) serezny

As the weather grows colder, a hot dip is always welcome at a tailgate or a cozy night in.





8 oz Pearl Valley Colby, shredded
6 oz Milton 4 Alarm Cheddar, shredded
4 oz Streb’s Hickory Bacon, diced
4 oz flour
1 pint heavy cream or milk
1 bottle Innis & Gunn Bourbon Barrel Scotch Ale (available at Barley Hopsters)
1 Tbsp Minced garlic
  Salt & Pepper


Cook bacon until much of the fat has rendered out. Do not remove fat from pan. Stir flour into pan with bacon and fat and cook on low for 5 minutes. Add beer and simmer while stirring for 3 minutes. Next stir in cream or milk and simmer for 5 minutes. Slowly add shredded cheeses, stirring until melted and smooth.  If the dip is too thick, add more cream or milk. Serve with pretzels or crusty bread.

More Burger Ideas

  • Top with Stonewall Kitchen’s Bourbon Bacon Jam, spread the top bun with Point Reyes or St. Agur Blue and enjoy!
  • Top your burger with some crisp Streb’s Hickory Bacon and a thick slice of Muenster Cheese. Melt until gooey Yum!
  • Split and grill a length Streb’s Smoked Sausage, put it on a burger, top with a Stonewall Kitchen’s Bourbon Molasses Mustard. Dig In!
  • Grilling Chicken instead? Smother it with Rufus Teague’s Apple Mash BBQ Sauce and Stonewall Kitchen’s Spicy Chili Bacon Jam. Delish!