cheese

September Cheese Of The Month

Cypress Grove Humbold Fog Pepper Remix

The Original American Original® — remixed!

Humboldt Fog paved the way for soft-ripened goat cheese in America, but this is Humboldt Fog like you’ve never seen it before. Each limited edition, handcrafted wheel features a distinctive ribbon of chilies, curry, and harissa — with just the smallest kick in the pants. You'll also enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous over-tones, and a clean citrus finish. As Humboldt Fog Pepper Remix matures, the creamline develops and the flavor intensifies.

Serving ideas

hf-pepper-600x450.jpg
  • Top your burger with Pepper Remix to turn up the heat.

  • Beer Pairings: chilli beer, porters, stout

  • Wine Pairings: suvignon blanc, Pinot Grigio, Pinot Noir, Zinfandel

Content Thanks To Cypress Grove Cheese!

August Cheese Of The Month

Deer Creek Cheese:

The Rattlesnake

Premium Tequila & Habanero Pepper Infused Specialty Cheddar

The Rattlesnake is a true flavor experience — spicy, sweet, tropical, and HOT. We start with a smooth, creamy medium aged Cheddar and infuse it with premium gold tequila and Habanero peppers. The warmth and sweetness of the tequila open your palate to the smooth and creamy mellowness of a perfectly aged Cheddar. And just when you are wondering where the Habaneros are, the heat bursts forth for an unforgettable finish. Watch out — this cheese just might bite you back!

screen-shot-2016-02-17-at-1-41-17-pm.png

Our Favorite Pairings

  • Beverages: Tequila, Margarita

  • Beer & Wines: Iced Sangria, Mexican Beer

  • Nibblies: Pineapple, Mango, Chocolate, Potato Chips, Burgers, Chicken, Tortilla Chips

RECIPES WITH GRASKAAS:

Content Thanks To Deer Creek Cheese!

July Cheese of the Month

UNIEKAAS MELKBUS® 39 LAVENDER

Uniekaas cheeses are of the finest quality in Holland for one reason: tradition.

Lavender.png

Since the 1950’s our cheeses have been crafted and hand made by Holland’s most respected cheese makers and farmers. Whether you prefer a fresh spring milk aroma, tangy notes of citrus, crunchy protein crystals, or even a traditional creamy gouda… we are certain you will find a cheese or two to satisfy your palette. All Uniekaas cheeses are passionately created to have their own distinctive characteristics that stand out above the rest on your cheese plate, atop a delectable recipe, or on their own.

This refreshing Spring cheese is produced on a typical Dutch Farm in the middle of Holland known as Het Groene Hart or “The Green Heart” of Holland. Melkbus 39 Lavender starts out as a traditional “Kaas van de boerderij” or Raw Milk Farmer Cheese that it is infused with fragrant French Lavender blooms, rosemary, and thyme just prior to pressing and shaping.

After 10 weeks of aging, the lavender’s slightly sweet flair gives this indulgent and creamy cheese just the right balance of floral essence while subduing you into a dreamy state with its herbal garden aroma. Made with raw hormone free unpasteurized cow’s milk. This goes great on a summer cheese plate with some crackers, a healthy mix of fresh fruit or dried fruit, and a drizzle of honey.

Pairings: Creamed Honey, Prosciutto, Dried Cranberries

Content Thanks To Uniekaasusa.com

Guava + Cheese Pastelitos

Total Time: 1 hour

Servings: 9 pastries

Guava and cheese pastelitos (guava pastry) are a staple Cuban breakfast item made with just four simple ingredients. Puff pastry, cream cheese, guava fruit paste, and an egg. These sweet guava turnovers look so fancy but are so easy! You can enjoy these warm flaky bites for breakfast, as a tasty snack, or for dessert.

Ingredients

shutterstock_1300704547.jpg
  • 1 package of puff pasty sheets

  • 4 ounce container of Maui Guava fruit paste

  • 4 ounces of full fat cream cheese

  • 1 egg beaten

Preparation

  1. Thaw the puff pastry according to package directions, usually about 20-30 minutes or overnight in the fridge.

  2. Preheat your oven to 400 degrees F.

  3. Line a cookie sheet with parchment paper.

  4. Open up the package of puff pastry, there should be two sheets folded into thirds. Unfold one sheet and lay it out on the parchment paper and prick the surface of the dough in an even pattern with a fork to prevent the puff pastry from over rising in the oven.

  5. Using the three fold lines on the puff pastry sheet as a guide, divide the guava paste evenly three across and three down, about 2.5 teaspoons of paste per section (you should have nine even sections total).

  6. Cut the cream cheese block into nine even pieces, and place them on top of the guava paste.

  7. Cut along the fold lines, and then divide into thirds, so you get nine individual squares. Place them about 1 inch apart on the baking tray.

  8. Unfold the second sheet of puff pastry, cut along the fold lines, then evenly again into thirds so you get nine even squares again. Take a sharp knife and score 4 lines on top of each square.

  9. Add about 1/2 tablespoon of water to the beaten egg. Brush the egg mixture around the parameter of each square on the baking tray to enclose the guava and cream cheese mixture.

  10. Take each square of puff pastry from the second sheet with the slash side facing up and lay it on top sandwiching the guava and cream cheese mixture between the two layers of dough. Press the sides down gently, it’s not necessary to seal the sides all the way down. Brush the tops of each one with the egg wash.

  11. Bake for about 20-25 minutes or until golden brown and super flaky. The guava filling will be piping hot, so wait a few minutes after the turnovers come out of the oven before biting into them!

Chevre, Fig and Honey Pizzas

By: Co+op, stronger together

Total Time: 35 minutes (if using dried figs, less with fresh)

Servings:  4

This pizza is a lovely mix of sweet and savory, and showcases the Mediterranean flavors of figs and tangy cheese. If you are looking for some nibbles to serve alongside wine, make a few of these. They will be a hit!

Ingredients

Chevre_Fig_and_Honey_Pizzas_0.jpg
  • 4 small naan breads or pitas

  • 8 large fresh or dried, moist figs

  • 1 teaspoon red wine (if using dried figs)

  • 2 tablespoons honey

  • 1/2 teaspoon cracked black pepper

  • 6 ounces crumbled chevre

  • 1 tablespoon fresh thyme sprigs

Preparation

  1. Preheat the oven to 400°F. Place the naan or pita breads on a sheet pan and reserve. Slice the figs across the fruit, making rounds. If you are using dried figs, and they seem dry, put them in a small bowl and sprinkle with the wine. Let soak for ten minutes.

  2. Drain any remaining wine and distribute the fig slices on top of the naan. Drizzle with honey and sprinkle with pepper, then top with crumbled chevre and thyme.

  3. Bake for 12-15 minutes, until the bread is crisp on the bottom and the cheese is melted. Serve hot.

To learn more about figs, click here! 

Nutritional Information

351 Calories, 1 g. fat, 15 mg. cholesterol, 537 mg. sodium, 57 g. carbohydrate, 16 g. fiber, 13 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

July Cheese of the Month

Bonne Bouche Ash-Ripened Goat Cheese

Save 20% ALL July Long on This Cheese!

Bonne Bouche is the flagship of Vermont Creamery’s signature geotrichum-rinded aged goat cheeses.  Introduced in 2001, Bonne Bouche quickly won acclaim. Today it is one of the most popular “geo” cheeses on the market and has been awarded some of the most prestigious honors in the cheese world. Reminiscent of the Loire Valley cheeses of France, Bonne Bouche means “good mouth” - though we like to think of it as "good mouthful" - and it is indeed a tasty bite.

Made with fresh pasteurized goats’ milk from family farms, the curd is carefully hand ladled, lightly sprinkled with ash, and aged just long enough to develop a rind. After about ten days, the cheeses are packaged in their individual crates and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant as it ages.

Tasting notes:  Creamy, rich, buttery, salty, mushroomy, peppery, sour... the list goes on and on. It seems that every person who tastes it takes away something different.

Use & Pairing Suggestions

Add a creamy wedge of Bonne Bouche to a salad with grapes, candied walnuts, and duck confit. Air dry in a refrigerator until firm for 2 weeks, and shave slices to add complexity to salads, soups, risotto, gnocchi, and pasta. Bake Bonne Bouche wrapped in puff pastry and top of roasted fruit and serve with crostinis crisps. Serve Bonne Bouche for dessert on a slice of honeycomb with warm fruit compote.

Condiment Pairings:  Prosciutto, Honey Comb, Chocolate Almonds.

Beverage Pairing: Rosé, Sauvignon Blanc, Pinot Grigio.

Content thanks to Vermont Creamery