Yesterday, Twin Sisters Creamery hosted an open house at their Portal Way location to celebrate their 2nd year in business. Visitors enjoyed several cheese samples along with salads and dips that include their cheese.
Outside, visitors were entertained by live music performed by Irish Band.
Many visitors asked for the recipes of the salads and dips available during the party. So as a courtesy to the community and with the help of staff at Twin Sisters Creamery, below are the most popular.
Whatcom Watermelon Salad
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1/2 Medium Seedless Watermelon, cubed
1/2 Red Onion, thinly sliced
5-10 oz Baby Spinach
1/2 LB Twin Sisters Creamery Whatcom White with Peppercorn Cheese, cubed
1/3 C White Balsamic Vinegar
1/2 C Olive Oil
Salt & Freshly Ground Pepper to taste
In a mason jar, shake Vinegar, Oil, Salt and Pepper together. In a large bowl, gently toss all ingredients with the dressing. Taste and adjust seasonings. Eat immediately.
Street Corn Salad
4 Ears Roasted Corn, removed from cob -or- 1 Bag Frozen Roasted Corn
1 Pint Cherry Tomatoes, halved
1 Small Bunch Cilantro, finely chopped
1 Bunch Green Onion, finely sliced
1/2 Pound Twin Sisters Creamery Farmhouse Style White Cheese, cubed
1/3 C Mayonnaise
2-3 Limes, juiced
1/3 C Olive Oil
Salt & Freshly Ground Pepper to taste
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Click for more informationIn a large bowl, whisk together Mayo, 2/3 of the Lime Juice, Olive Oil, Salt and Pepper. Add first 5 ingredients to the bowl and toss gently. Taste salad and adjust lime juice and seasonings. Salad can be made a day ahead and refrigerated.
Whatcom Blue Cheese Dip – Twin Sisters Style
1/2 C Sour Cream
2 Tbls Mayonnaise
2 Tbls Buttermilk (look for organic or Bulgarian buttermilk)
1/3 Pound Twin Sisters Creamery
Whatcom Blue Cheese, cubed
Salt & Freshly Ground Pepper
Combine Sour Cream, Mayo, Buttermilk, Salt & Pepper. Mix in the Blue Cheese. Best if made a day ahead. Keeps for a week refrigerated in a sealed container. Make it spicy by adding your favorite hot sauce to taste!