Epicurean Delights Ushers In American Cheese Month with Award Winning Cheddars and Recipes

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Face Rock Creamery, which makes handcrafted cheese of great character, offers a savory seasonal trio of cheese recipes perfect for tailgating and Halloween entertaining. Each recipe uses Vampire Slayer, an award winning garlic-infused cheddar that will please adventurous palates. 

Vampire Slayer Jalapeño Poppers, savory Slayer Stuffed Beignets and Mini Vampire Slayer, Basil and Romesco Grilled Cheese are unique and easy additions to tables and tailgates throughout the season. Vampire Slayer cheese won a gold medal at the 2015 Los Angeles International Dairy Competition. It is available at retail locations throughout the Mountain West and nationally through the online store at facerockcreamery.com.

"We want to add fun and flavor to fall entertaining," said Face Rock Creamery president Gregory Drobot. "Vampire Slayer is a cheese that doesn't need to be taken too seriously. The garlic is balanced to add a lot of flavor without overpowering."

October is American Cheese Month, a 31-day celebration of North America's delicious and diverse cheeses. Celebrate by experimenting with bold cheese flavors that showcase the talents of cheesemakers who bring uncommon cheese to market.

Face Rock's home is the rugged Southern Oregon coastal town of Bandon. Head cheesemaker Brad Sinko brought Beecher's Flagship Cheddar to the world before he returned to his family roots in Bandon to help launch the creamery in 2013.

In September 2015, Face Rock won the coveted 1st place award from the ACS for their 2-year aged cheddar, signifying that their extra-aged cheddar is the best in the world.

More information on Face Rock Creamery. The makers of fine cheddar and fromage blanc in the southern coastal town of Bandon, Oregon. The region's cheesemaking tradition goes back to the 1880s. Face Rock sources its milk from a single dairy that raises a herd of grass-fed, pasture-raised cows 15 miles from the creamery, allowing the creamery to make cheese the same day the cows are milked. Visitors to the 9,000 sq. foot facility can watch every aspect of the cheesemaking, or have a snack in the cafe' and retail shop. Face Rock cheese is available at the creamery, nationally at facerockcreamery.com and in more than 1,000 stores. 

From Face Rock in time for upcoming Ghoulish Parties recipes for Vampire Slayer Halloween Treats for your Tricksters. All Recipes and photos courtesy of Face Rock Creamery

Vampire Halloween Jalapenos Poppers


  • 10 Jalapenos
  • 20 Face Rock Creamery Vampire Slayer Garlic Cheddar Curds
  • 6 oz (about 20 slices) Pancetta


  1. Pre-heat the oven to 375 degrees.
  2. Use a pairing knife to slice each jalapeno in half lengthwise, cutting through the stem so part of it remains on each half. Use the knife to gently scrape all of the seeds out of the jalapenos.
  3. Place one Face Rock Creamery Vampire Slayer Garlic Cheddar Curd inside each sliced jalapeno. If the curd is too wide, cut it length-wise and place one or both pieces in the jalapeno slice.
  4. Wrap each jalapeno half in 1 slice of pancetta and place them on a baking sheet, cheese side up.
  5. Bake for 15 to 20 minutes, until curds melt, and pancetta becomes dark and crispy.
  6. Transfer to serving dish and allow poppers to cool slightly before serving.

Mini Vampire Slayer, Basil and Romesco Grilled Cheese


  • ½ cup roasted, unsalted almonds
  • ¼ cup olive oil
  • 2 TBSP roughly chopped or shredded Parmigiano Reggiano
  • 1 jar (16oz) roasted red peppers
  • 1 garlic clove, roughly chopped
  • 1 TSP salt
  • 1 ½ TSP white wine vinegar
  • 2 TBSP butter
  • 8 slices of bread
  • 8 large, fresh basil leaves
  • 16 Face Rock Creamery Vampire Slayer Garlic Cheddar Curds


  1. Start by making the romesco sauce. Place the almonds in a food processor and pulse until finely chopped. Add half of the olive oil, garlic, Parmigiano Reggiano, and salt, pulse to combine.
  2. Drain the roasted red peppers, pat dry and add to the food processor with the remaining olive oil and the vinegar.
  3. Pulse until mixture becomes smooth, adding more olive oil if necessary. Transfer to a bowl and set aside.
  4. Cut the crust off all four edges of the bread slices, and then cut each slice in half widthwise.
  5. Butter one side of each piece of bread. Place eight pieces butter side down on a cutting board.
  6. To build the sandwiches, spread a layer of romesco sauce on the bread, followed by one basil leaf and two Face Rock Creamery Vampire Slayer Garlic Cheddar Curds. Top with another piece of bread, butter side up.
  7. Heat a heavy-bottomed pan over medium heat. Place two sandwiches on the pan. Cook for 3 minutes before carefully flipping the sandwich. Cook for an additional 3 minutes with the pan covered. Be sure to check the sandwich regularly to prevent burning.
  8. Once the curds melt, transfer to a serving plate and repeat cooking instructions with the remaining sandwiches.

Savory Slayer Stuffed Beignets


  • ¾ cup lukewarm water
  • 1 ¼ TSP dry, active yeast
  • ¼ TSP sugar
  • 1 egg
  • ½ TSP salt
  • ½ cup milk
  • 2 TBSP unsalted butter
  • 3/ ½ cup all-purpose flour
  • canola oil
  • 15 Face Rock Creamery Vampire Slayer Garlic Cheddar Curds


  1. In a small bowl, combine the water, yeast and sugar. Stir and set aside until yeast and sugar dissolves.
  2. Bring the milk to a light simmer over medium-low heat.
  3. Combine egg, salt, and butter in a mixing bowl. With the mixer on low, drizzle in the milk.
  4. Pour in the yeast and water mixture, mixing to combine.
  5. Add all of the flour and use a dough hook to mix on low. Once the dough comes together, transfer it to a lightly floured surface and knead for 2 minutes.
  6. Place the dough in a large, lightly oiled bowl and cover with a kitchen towel. Let the dough rise in a warm place for 2 hours.
  7. Once the dough has nearly tripled in size, return to the lightly floured surface and roll out the dough to ½-inch thick. Cut into 4-inch circles.
  8. Place one Face Rock Creamery Vampire Slayer Garlic Cheddar Curd in the middle of the circle and pull all of the sides up to cover the cheese, pinching the dough together firmly at the top.
  9. Repeat with all dough, placing each seam-side down on a parchment lined baking sheet. When all beignets are formed, move the baking sheet in a warm area to allow the dough to rise slightly while the oil heats.
  10. Heat the canola oil in a cast iron pot fitted with a candy thermometer. Once the oil reaches 375 degrees, use a skimmer to gently drop in 3 doughnuts.
  11. Allow them to fry until golden brown on both sides, and then transfer to a paper towel-lined plate. Repeat with remaining dough, adjusting burner temperature as necessary to keep the oil at 375 degrees.
  12. Serve while beignets are still warm.  

For more information on Face Rock: www.facerockcreamery.com

All recipes and images courtesy of Face Rock Creamery