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Traditional dishes from Oakdale Cheese & Specialties

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Traditional dishes from Oakdale Cheese & Specialties

Walter and Lenneke Bulk sit outside Oakdale Cheese and Specialties, an Oakdale family business since 1995. They have offered a couple of traditional holiday recipes.

RICHARD PALOMA/209 Health & Wellness/


POSTED December 19, 2012 5:25 p.m.

Known to residents and tourists passing through the city along Highway 120, Oakdale Cheese and Specialties offers award winning cheeses made “the old fashioned way” by four family generations of cheese making by Dutch immigrant Walter Bulk.

Bulk and his wife of 30-plus years, Lenneke, live on the grounds with their family and have been operating the facility in Oakdale since 1995.

Lenneke Bulk provided two centuries-old traditional recipes used in her family.

The first, a Dutch Cheese Fondue, works perfect with a combination of aged and regular Gouda, according to Lenneke.

“When it’s cold out, my family knows it’s coming out on the table,” she said. “You can also add vegetables with it to really make it a meal.”

Lenneke also offered a dessert recipe for original German “quarktorte” with raisins. After sampling this dessert, it was similar to a divine cheesecake.

Quark originates from Western Europe – Germany and Austria – and is a soft, spreadable cheese. Oakdale Cheese uses low fat milk for its quark.

“The low fat makes it less heavy and healthier,” said Lenneke. “The quarktorte is better than any New York Style cheesecake.

The chilly fall and winter weather, not to mention the holidays, make this a perfect time for trying out the recipe at festive family gatherings.



Dutch Cheese Fondue (Four Servings)

• 1 clove garlic

• 1.5 cup dry white wine

• 1 tbsp. lemon juice

• 3 tbsp. kirsch (optional)

• 800 gr. grated Swiss and/or Gouda cheese

• 1 tbsp. flour, pepper and nutmeg to taste

• 2 loaves crusty French baguettes

Preparation: (approximately 15 minutes)

Dredge cheese with flour (works well in plastic bag). Cut bread into 1” cubes; each cube should have a crust on one side.

Cooking: (approximately 15 minutes)

Rub inside of pot with cut garlic clove, dispose garlic. Place pot on stove. Pour wine and Kirsch into pot. Heat over medium flame until wine is hot but not boiling. Add lemon juice. Add handfuls of cheese, stirring constantly with wooden spoon until cheese is melted and the cheese wine mixture has the appearance of a light creamy sauce. Add pepper and nutmeg to taste. Bring to a boil, and then remove the pot and place on lit burner on the table.

Additional tips:

• Before using your new caquelon, (fondue pot), whether ceramic or cast iron, break it in by filling it with a mixture of water and milk (half and half) and boil for 15 minutes.

• Fondue utensils and caquelon can be easily cleansed by immersing them in cold water for 15 minutes prior to washing in lukewarm water.

• Only wooden utensils should be utilized.

• If the fondue is too thick, add more wine; if it is too thin, add corn starch.



Original German “Quarktorte”
with Raisins

Dough:

• 200 gr. or 1 1/3 cup flour

• 1 tsp. baking powder

• 80 gr. or 1/3 cup sugar

• 1 egg yolk (keep the white)

• 120 gr. or 1 cube margarine

• 2 tbsp. milk

• 1 tsp. vanilla extract (or 1 package vanilla sugar)

Directions:

Make dough and press along bottom and sides of a large spring form pan. Make fork holes in bottom and bake approx. 10 minutes at 350 degrees. Cool.

Filling:

• 500 gr. Quark (450 gr. = 16 ounces)

• 175 gr. or 3/4 cup sugar

• 1 small package vanilla pudding (not instant)

• Squeeze of lemon juice

• 1 small whipping cream

• 1 small (8 ounce) sour cream

• 3 egg yolks (keep the whites)

• 1 cup raisins (optional)

Directions:

Mix ingredients thoroughly. Stir in raisins. Add sugar to taste to egg whites, beat until stiff. (Be sure absolutely no yolk is mixed in with the whites). Gently mix whites and filling together. Spread onto dough. Bake 45 minutes at 350 degrees.

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