Melt butter in a medium saucepan. Whisk in flour, cooking for approximately 2 minutes until bubbly and thickened. Add  milk and whisk until mixture comes to a light boil and thickens, approximately 5 minutes. Add cream cheese and goat cheese, stirring until mixture is smooth and creamy. Stir in salt and pepper. In a large bowl combine pasta and cheese sauce. Stir in cheddar and parmesan cheeses until mixed completely. Spoon mixture into an 11 by 9-½ roasting pan coated with cooking spray. Sprinkle the top with more cheddar and parmesan cheese. Place in preheated smoker at 225 degrees and cook for 1 to 1-½  hours until bubbly, brown and scrumptious looking.

Chef’s note: You can add other seasonings as well. A little garlic powder and Cajun seasoning are are my favorites.The sky’s the limit.

7 ounces Juusto cheese, grated
24 mini phyllo cups
2 ounces spinach, finely chopped
2 ounces sun-dried tomatoes, finely chopped

Grate Juusto cheese. (Cheese will be firmer and grate better if it is cold.) Divide cheese equally among all phyllo cups. Top half with chopped spinach; the other half with sun-dried tomatoes. Place on cookie sheet and bake 3 to 5 minutes at 350 degrees or until cheese is golden in color.  Makes 24 cheese tarts

Note: This recipe has unlimited options. Experiment with your favorite toppings. For example, fill mini phyllo cups with grated cheese as suggested and top each with a slice of almond and a couple drops of honey for a sweet treat that pairs beautifully with Stone Hill Winery Vignoles.

Slice Baguette into half-inch slices and let dry overnight uncovered. Preheat oven to 350 degrees. Drizzle olive oil over baguette slices and sprinkle with herbs de provence. Top with shredded gruyere cheese. Bake until cheese just starts to brown around edges. Remove from oven and let cool.

Melt ½ stick butter in pan until foamy. Add carrot and onion. Cook until onions start to brown. Add ¼ cup Star lane Sauvignon Blanc to deglaze pan. Transfer mixture to bowl. Heat water in medium size pot to 190 degrees. Whisk in cream soup base and mix well. Remove from heat and add carrot and onion mixture. Whisk in shredded cheddar cheese. Add salt and pepper to taste. Serve immediately with gruyere croutons.

Pairs well with Star Lane Sauvignon Blanc or Hermannhof Seyval Blanc or Hermannhof Vidal Blanc.

Set oven to 325°.  Combine melted butter and crushed cookies in a bowl and press into bottom of 9 inch spring-form pan. Crumble Stilton in a bowl. Cut sugar into cream cheese and beat with an electric mixer until well blended. Beat in eggs one at a time until smooth and creamy, add vanilla. Stir in flour, sour cream and lemon juice until well blended. Pour mixture over crust. Bake for one hour until firm. Let cake cool in oven for one hour with heat off. After cake is completely cool cover with plastic wrap and refrigerate.

Pair with Hermannhof Vignoles.

Boil ingredients until tender, then add:

1-½ cups milk or half and half
½ lb. Velveeta block cheese cut in slices
2 Tablespoons flour (last)

Stir frequently until cheese is melted. Goes well with a cup of hot mulled wine made with Bias Chambourcin.

1-1/3 Cups Warm Water
3 Tbsp Vegetable Oil
1 Package Instant Dry Yeast
6 Tbsp Parmesan Cheese
½ tsp Italian Seasoning
1 Tbsp sugar
2 Tbsp Corn Meal
2 tsp salt
3 Cups Flour (add more if dough too sticky)

Topping

4 oz Cream Cheese
2 Tbsp Sour Cream
1/2 tsp finely chopped fresh herbs (Rosemary, Oregano, Parsley)

Brown 12 ounces of sliced bacon and 1/4 lb pork sausage, finely crumbled. Drain fat and let cool.

Mix 2-½ cups of the flour, yeast, sugar, salt, Italian seasoning, corn meal, 3 Tbsp Parmesan Cheese and oil. Mix dough until pliable. Using remaining ½ cup flour, knead dough on floured surface until smooth. Place dough in oiled bowl, cover with plastic wrap, let rise until doubled, 45 minutes. Place dough on oiled surface and roll in rectangle about 8 inches wide and about 1/4 inch thickness.

Spread crumbled bacon and sausage evenly over dough Sprinkle 3 Tbsp parmesan cheese over all. Roll like jelly roll. Cut roll in ½ inch slices and place slices on oiled baking sheet about ½ inch apart. Cover with plastic wrap and let raise in a warm place 20 minutes. Place in preheated 350-degree oven on lower rack for 8 minutes, place pan on upper rack and bake additional 8 minutes or till top is golden brown.

Cool on wire rack. 24 servings.

Topping

Combine cream cheese and sour cream in mixing bowl. Cream till smooth, add herbs and mix till combined. Place in HD Freezer type quart plastic bag. To serve, snip end of plastic bag and squeeze cream cheese mixture over reheated parmesan roll.

To make confetti corn saute peppers in olive oil for 3 minutes then add corn and cook for an additional 3 minutes. Set aside. Sauté onion and celery in butter in a large pot over medium-low heat. Cook for 10 minutes; add garlic and sauté 1 minute more. Stir in flour to coat the vegetables. Add dry mustard, salt and white pepper. Stir constantly for 2 minutes to prevent scorching. Whisk in wine, the mixture will be clumpy, that’s okay. Then whisk in broth, milk and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat and simmer 15 minutes. Remove from heat and stir in cheese. Continue stirring until cheese is completely melted.

Transfer to serving bowls and garnish with confetti corn and parsley. Serve immediately. Makes 4 servings.

Topping

1 cup (4 oz.) shredded Colby-Monterey Jack cheese
¼ cup chopped green onions
¼ cup shredded Parmesan cheese

Place white potatoes and sweet potatoes in separate pots of boiling water. Cover and cook 15-20 minutes, or until tender. Drain sweet potatoes and mash with half the cream cheese and sour cream and all the Colby cheese. Drain russet potatoes and mash with remaining cream cheese and sour cream. Stir milk, Parmesan cheese, salt and pepper into white potato mixture.

Spread 2-2/3 cups of the white potato mixture into each of two greased 11 x 17 baking dishes. Layer with 4 cups of the sweet potato mixture. Repeat layers. Cover top with remaining  potato mixture. Bake uncovered at 350 degrees for 15 minutes, or until potatoes are heated through.

Combine topping ingredients and sprinkle over casseroles. Bake 2-3 minutes longer, or until cheese is melted.

Yield: 2 casseroles, 10 servings each.

Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool. Place goat cheese log on platter and cover with plastic wrap. Press into large rectangle, approximately 8 x 3 inches. Sprinkle with cumin seeds, salt and freshly ground black pepper.

Mix roasted red peppers, olive oil, hot sauce, garlic and chopped cilantro in small bowl. Spoon topping over goat cheese. Top with pumpkin seeds. Serve with toasted baguette slices or crackers.

Place a small handful of wood chips in the wood tray and preheat smoker to 225 degrees. Lay salmon steaks flat and seaon with lemon juice, oilive oil, parsley flakes and Cajun seasoning. Place salmon on middle rack and smoke for one to 2 hours, or until internal temperature reaches 145 degrees. Remove salmon from smoker and let cool.

In a large bowl, combine mustard, green onions, pecans, dressing, grapes and mayonnaise. Crumble salmon steaks into mixture and stir until well mixed. Serve chilled with bagel chips.