Blue Ridge Dairy Co.

That may be a bit of an exaggeration, there aren’t any folktales or legends about BRD mozzarella yet, but fingers crossed!

Here’s a great breakfast tip: Add some feta cheese to your scrambled eggs. Quick little additions to your scrambled eggs can really elevate them without adding any considerable effort. You can either toss some on after the eggs are finished, or take a little extra time to throw some in partway through the cooking process. If you want to get a little more fancy, spinach also really complements the feta!

Jokes aside, it’s true that many store bought cheeses, especially mozzarella, deliberately sacrifice quality in order to be easier to cook with. Our cheeses work great fresh or cooked if you take the extra time to let it dry! If you want to learn more about why the American mozzarella industry sacrifices quality for baking ease, check out our post on it here: https://www.facebook.com/blueridgedairy/posts/pfbid0m6FsVbwtCq6U2wTMfers8AdooYoXdwqbsmSnTvArz6V67faee8RCdWDSs1wZMMBvl

Here’s the Fridge we keep the finished product during the week before we sell it at the market! Do y’all prefer our fresh cheeses or our yogurt?

Ricotta is quite possibly one of the most underrated cheeses (although it’s technically not one, but that’s a story for another post) there is! I’m hoping that this post can help shine some light on the criminally underutilized snack.

Despite being fall it still seems to be a little warm out so I figured I could squeeze in one more summer recipe before the winter and fall ones. This is panzanella, a Tuscan crouton, tomato, and mozzarella salad! It’s quick to throw together and makes a great appetizer or side dish, here’s the recipe:

6 cups of Croutons (homemade or store bought)
4 medium tomatoes
1 cup of Mozzarella (chopped to bite size if using BRD mozz, or just as is for BRD mini mozz)
1/4 cup of olive oil
2 tablespoons of balsamic vinegar

Start by slicing the tomatoes into chunks and salting them before placing in a bowl, this draws out the juices which will contribute to the dressing. Then lightly mix the olive oil and balsamic vinegar together. Put the mozzarella and croutons in a bowl and then add the olive oil mixture alongside the tomatoes and juices; toss the components and leave the salad for 15 or more minutes for the croutons to absorb some of the dressing. This is the simplest way to make the dish but it’s also common to add other ingredients such as olives, onions, spinach, or cucumber; this recipe is good as is, but it’s also a base for you to add other components!

Our mozzarella is no laughing matter! As fall begins I wanna give the heads up that there’s more to do with mozzarella than the summer dishes that most people imagine, like caprese salad, so keep your eyes peeled for some fall and winter mozzarella recipes!

At BRD we can proudly claim that we're literate, so we can proudly carry on the mozzarella making traditions of medieval monasteries!

Given it’s the start of fall we figured a super simple cake recipe using greek yogurt could be good. Generally greek yogurt cakes go best with high fat greek yogurts, so we figured BRD greek yogurt, which is abundant in healthy fats from our use of jersey cow milk, would be the perfect fit (and yup all our different flavors work for this recipe). The recipe works for 8-9 in cake pans and 8x8 baking trays :
2 large eggs
3/4 cups sugar
1 cup Greek yogurt
1/2 teaspoon baking soda
1 cup all-purpose flour
First preheat the oven to 350 degrees F. Start by beating the eggs and sugar together with an electric mixer until a fluffy mixture is achieved, at which point begin adding small amounts of greek yogurt while mixing. Once the yogurt-egg mixture is finished add in the baking soda and flour 1/4 cup at a time mixing in between. When the batter is complete and lump free, put it in a pan which has had cooking oil applied and pop it in the oven for around 35 minutes. Once it’s finished baking, give it 15 minutes to rest and you're good to help yourself!

I unfortunately found this heinous image on the internet and as a mozzarella enthusiast it hurt me to the soul. I would like to use this as an opportunity to inform all that the mozzarella balls, not the brine, are our product haha!