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macaroni and cheese

From Making Cheese to Bottling Milk: Partnership Expands Offerings

February 23, 2022 By marketeditor

By Himanee Gupta-Carlson

Argyle Cheese Farmer is known for its yogurts and cheeses. Marge Randles spent years working with milk, cultures, and natural flavorings to create a growing array of items ranging from cheese curds and schmears to sweetened and plain yogurts.

Argyle Cheese Farmer, photo by Pattie Garrett.

She and her husband Dave have been part of the Saratoga Farmers’ Market since 2007. Over the past two years, their offerings have expanded – to such items as pizza, baked breads, grab-and-go macaroni and cheese, and now bottled milk.

The changes are a result of a partnership they formed in 2020 with Ideal Dairy Farms whose herd produces the milk for Argyle Cheese Farmer products. Unlike Argyle Cheese Farmer, Ideal Dairy’s business was primarily with wholesale milk purchasers, which meant they lacked local familiarity. By putting both names on most of their new product labels, the partnership has benefited both.

Argyle Cheese Farmer production facility, photo provided.

Take the milk. It is known as A2 and is available at the Saratoga Farmers’ Market in a variety of sizes, and as white milk or in chocolate- and coffee-flavored varieties. The term A2 refers to a protein found in milk, and as Marge Randles explains, this milk contains only that protein.

 

“It’s genetic,” she says. “In Ideal’s herd, there is a group of 250 cows that produce milk that contains only this protein.”

The lack of other proteins make the milk closer in structure to that of goat milk. While the milk still contains lactose, A2 milk often is more digestible for those who have difficulties tolerating milk.

A2 Milk, photo provided.

It also tastes good. It is rich in protein, and high in flavor. This is because it “is a whole milk, almost straight from the cow to container,” says Marge Randles. The milk is pasteurized for safety and homogenized for consistency and texture. However, unlike other milk producers, Argyle Cheese Farmer does not separate the fats from the milk.

The new Argyle Cheese Farmer offerings reflects how some smaller dairy farmers are adapting to changes in local agriculture. Dave Randles is part of a multi-generation dairy farm family. He and Marge no longer keep cows but still put their expertise to good use.

This week’s recipe: Cheeseburger Pie

Filed Under: Featured Article, homepage feature, News Tagged With: Argyle Cheese Farmer, bread, cheese, cheeses, chocolate milk, cows, eat local, farmers markets, Ideal Dairy, local farmers, macaroni and cheese, milk, Pizza, Saratoga Farmers' Market, Saratoga Spings, shop local, shop small, small business, support local farms, Yogurt

Farmstead Macaroni and Cheese

June 8, 2020 By marketeditor

Photo by Pattie Garrett

Recipe by Argyle Cheese Farmer, shared by My Saratoga Kitchen Table

 

Ingredients
*Ingredients currently available at the farmers’ market
● 1 Tablespoon butter*
● ¼ cup chopped onion*
● 1 Tablespoon flour
● 1 Tablespoon dry mustard
● dash cayenne pepper
● dash garlic powder
● 1 cup milk*
● ½ pound Amazing Grace Cheese* (from Argyle Cheese Farmer but your favorite sharp cheddar will work)
● 1 cup cooked elbow macaroni

 

Instructions
1. In a sauce pan melt butter, cook onion until tender. Stir in flour, mustard, cayenne pepper, garlic powder.
2. Add milk and cook, stirring until thickened. Add cheese and stir until melted. Add cooked macaroni to cheese sauce.
3. Put in 1 quart casserole dish and bake at 350 degrees from 20 minutes or more. Top should be golden and starting to brown.

Notes
In a food processor add buttery crackers and process until crumbs. Sprinkle ¼ cup over the casserole along with a little grated cheese.

Filed Under: News, Seasonal Recipes Tagged With: Amazing Grace, Argyle Cheese Farmer, butter, cheddar, dinner, farmstead, mac and cheese, macaroni and cheese, main dish, main dishes, milk, onion, side dish, side dishes

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