Australia is a land like no other. Its geographic isolation has meant that much of its flora and fauna is very different from species in other parts of the world. High rainfall, fertile soil and lush, green pastures encourage dairy farming in Australia.
Old Croc cheeses are crafted with pure Australian milk from cows that graze on these rich pastures. This all-natural cheese is also made from Non-GMO ingredients and has no added hormones.
Old Croc Sharp White Cheddar is aged 9+ months for a full, rich flavor that’s bold, sharp and a little nutty. The texture is crumbly, yet creamy, so it slices and shreds perfectly. It melts beautifully, making it great for cooking, so try it on grilled paninis, in macaroni & cheese or on baked potatoes.
Keep plenty of Old Croc on hand for snacking. Enjoy it with sweet pear or apple slices, water crackers, dry sausage and roasted almonds.
Entertaining? No gathering is complete without the Croc. Pair it with a citrusy Sauvignon Blanc, medium Cabernet Sauvignon with warm vanilla tones or a cold, crisp Pale Ale.
Aussie Stuffed ‘Shrooms
What could be better than mushrooms, cheese and bacon? This is a very easy recipe that is sure to please.
- 12 Button Mushrooms
- 6 Slices Bacon
- 1 T. Butter
- 1 Small Onion, chopped
- 7 Oz. Old Croc Sharp or Extra Sharp White Cheddar, shredded
- To Taste Chopped Chives
- Cook bacon over medium high heat until crispy.
- Drain, chop and set aside.
- Preheat oven to 400ºF.
- Remove mushroom stems.
- Finely chop stems.
- In a large saucepan over medium heat, melt butter and slowly sauté chopped stems and onion until onion is soft.
- Remove from heat.
- In a medium bowl, combine mushroom stem mixture and bacon.
- Stuff mixture into mushroom caps.
- Bake in preheated oven approx 15 minutes.
- Top with cheese.
- Heat until cheese is melted.
- Sprinkle with chives.
- Serve warm.
Crinkey Baked Macaroni and Cheese
Here is another excellent recipe using Old Croc cheese. With the bite of sharp cheddar and the creamy texture of the sauce, it is sure to become a family favorite.
- ½ Lb. Elbow Macaroni
- 1 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 1½ Tbsp. Flour
- ¾ Cup Whole Milk
- 14 Oz. Old Croc Sharp or Extra Sharp Cheddar Cheese, shredded
- ¼ Cup Fresh Chives, chopped
- To Taste Cayenne Pepper
- To Taste Salt & Pepper
- ⅛ Cup Plain Breadcrumbs
- Preheat oven to 375°F.
- Butter large baking dish or individual baking bowls.
- Boil macaroni about a minute less than the instructions say on the box.
- Drain pasta.
- Set aside.
- In large, deep skillet, melt oil and butter together over medium heat.
- Whisk in flour until mixture is smooth.
- Cook for about 3 minutes.
- Slowly add milk, whisking continuously.
- Bring mixture to a slow bubble for about 10 minutes, until thickened.
- Stir in about ⅔ of the shredded Old Croc, adding only a handful at a time so that it stays smooth and creamy.
- Season with chives and a few dashes of cayenne, salt and pepper.
- Remove skillet from heat.
- Add cooked pasta.
- Stir until pasta is completely coated in the sauce.
- Pour macaroni and cheese into buttered baking dish and cover evenly with remaining cheese and breadcrumbs.
- Bake for 30 minutes or until bubbly and golden brown.
Old Croc is an ‘Aussome’ good time!
Coborn’s Inc. Director of Deli