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Due to extreme temperatures we are suspending online orders through the hotter weeks. Find our cheeses in select grocers across the nation near you. Email us if you need more info. Thank you!


Serves: 8
Recipe courtesy of Judy Schad at Capriole, Inc.
* to order the Wiesenberger Stone Ground White Grits (2 lb.) Keep in the freezer. Must have good grits!


1 Quart Milk
½ cup Butter
1 cup Grits (Wiesenberger*– can be ordered on line)
1 tsp. Salt
½ tsp. Pepper
1-1/2 cup grated Fiscalini Bandaged 18 month Cheddar
1/3 cup Butter
½ cup Grated Fiscalini San Joaquin Gold
¼ cup Grated Parmesan (optional)



1. Bring milk to a boil, add ½ cup butter, stir until melted, and stir in grits.

2. Stirring continuously, cook about 5 minutes or until consistency is that of thick oatmeal.

3. Remove from heat and add salt, pepper, and beat out all lumps. Add 1/3 cup butter, stir in cheddar (save a bit for the top) and pour into buttered 2 quart casserole.

4. Bake until golden and bubbly at 350 degrees for about 1 hour. (Can be made a day ahead and refrigerated prior to baking).

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