Yields 2 quarts

Ingredients

• 4 ½ cup half and half
• 1 ½ tsp garlic powder
• 1 ½ tsp onion powder
• 3 tbl cornstarch
• 1.5 lb shredded 5 Spoke Creamery Tumbleweed Cheddar

Directions

1. Add cold half and half to a saucepan.
2. Add garlic powder, onion powder and cornstarch to the half and half.
3. Whisk thoroughly to combine.
4. Place pan over medium-high heat and bring to a boil.
5. Add cheese in 3 parts – being sure each addition melts before adding the rest.

This popover recipe goes great with Gunner’s Tumbleweed Cheddar Fondue recipe!

Yields 10-12 Jumbo Popovers

Ingredients

• 6 large eggs
• 2 cups whole milk
• 6 tbl melted butter
• 2 cups sifted all purpose flour
• 1 tsp sea salt
• 1 tbl granulated sugar
• 1 ½ cups shredded 5 Spoke Creamery Tumbleweed Cheddar

Directions

1. Preheat Conventional oven to 375 degrees or 350 with a convection fan.
2. Generously grease with softened butter or nonstick spray your popover pan or a muffin tin.
3. In a mixing bowl, crack whole eggs and whisk lightly to break up the yolks.
4. Add milk, sea salt and sugar. Whisk to combine.
5. Next add the flour and whisk to make a fairly smooth batter- do not over whip or the popovers will be tough.
6. Finally, stir in the melted butter and ¾ cup of the shredded 5 Spoke Creamery Tumbleweed Cheddar.
7. Fill the popover tin 2/3 full and top with the remaining shredded 5 Spoke Creamery Tumbleweed Cheddar.
8. Place the tins on a baking tray and put into the oven. The baking time in a conventional oven is 45 minutes and convection oven 30 minutes.
9. Remove from oven and immediately pull the popovers from their tin. If the stick, run a small knife around the edge to help the popovers release. These are best eaten shortly after they are baked.
10. Bon Appetit!