Posts Tagged ‘cheddar’

I’ve gone to cheese heaven!

Posted by Vanessa

Tuesday, April 4th, 2017
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We are in love!  In love with Canadian cheese that is!  We’re thrilled to highlight Fromagerie Nouvelle France from Racine, Quebec in this month’s Savvy Cool Curds.  The hardworking, passionate sister brother team of Marie-Chantal and Jean-Paul Houde make spectacular raw and pasteurized sheep milk cheeses, winning over 20 awards since their first cheese, Zacharie Cloutier was born, including top honours for Best Cheese in Quebec, twice.

In your Savvy Cool Curds you will find…

… Very special and hard-to-find artisan cheeses including:

La Madelaine 150g
Frechette 140g
Zacharie Cloutier 200g
Zacharie Cloutier 12 month 200g
Le Pionnier 200

 


Looking for more fabulous Nouvelle France Cheese?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!).  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

 

Cheers & Enjoy!
Vanessa & the Savvy Team

Photos by Vanessa & Fromagerie Nouvelle France unless noted.

 

Introducing…

Fromagerie Nouvelle France
by Vanessa Simmons, Cheese Sommelier

I first met Marie-Chantal Houde (left in photo) during a special cheesemaking workshop I attended at my first ever cheese conference put on by the American Cheese Society, in Montreal in 2011. It’s an action packed week of learning and tastings, and networking with cheese gurus and legends in the industry, a not to miss event for cheese professionals and enthusiasts alike.

Marie-Chantal was demonstrating the making of her special Zacharie Cloutier cheese, which at that time, was brand new on the market. I was in awe of both the science and art of cheesemaking coming to life in front of my eyes as pure milk was transformed into something even greater than itself.

We take for granted the work involved in making artisan cheese, the level of skill, effort, luck and love to make such a quality product for the enjoyment of others. PH/acidity needs to be just so, a light touch or heavy hand is needed depending on the type of cheese being made. And timing is everything. As I watched Marie-Chantal she had not only the expertise, but the intuition as well which made the whole exercise look seamless, effortless and simple, and I fell in love with cheese, again. She was approachable and fun, answering my questions with interest, later inviting me to meet more of the Quebec cheesemaking crowd, and from there I was “in” as the girl from Ontario promoting Canadian cheese.

 

Committed to Local

Fromagerie Nouvelle France, located in the tiny village of Racine, Quebec, is a brother and sister enterprise founded in 2009. It’s the tale of family joining forces, passionate about sheep farming and raw milk and excellent quality production in the making of fine cheese.  Cheesemaker Marie-Chantal studied in France, and is a sought after consultant and technical expert and industry speaker, especially in the area of raw milk cheese production.  Jean-Paul Houde is the shepherd, tending to the 250-acre family farm where the siblings were born, with his expertise in animal husbandry and taking care of the land.

Over 300 East Freisian and Lacaune ewes enjoy their summers spent out in pasture among the rolling hills with beautiful vistas as their view. They are fed dry hay, which contributes to the high quality of the milk they provide, playing a huge factor in Marie-Chantal & Jean-Paul’s mission to create the best sheep’s milk cheeses in the region. The two are committed to their region; their little shop at the town’s farmer’s market promotes complimentary artisan products made in the area. They’re full of hospitality, ready to share knowledge on a farm tour, or cheesemaking stories over a glass of wine outside at the picnic table.  Cheese is made at the Fromagerie du Presbytère facilities in Warwick (who we featured in November), not far away, with which they have a special partnership, friendship and shared passion.

 

Award-winning Reputation

Since their launch, every one of the Fromagerie Nouvelle France cheeses have been winning awards regionally at the Canadian Cheese Awards, and Caseus, Quebec Cheese Awards for best cheese, best soft cheese, best raw milk cheese, best in show, in North America at the American Cheese Society in multiple categories, and on the world stage at the World Cheese Awards.

As you dig into your Savvy Cool Curds this month, you’ll taste the difference excellence makes and see why Fromagerie Nouvelle France has made a name for themselves as leaders in the artisan cheese industry in Canada.

Enjoy every bite!



 ~ Cheese Tasting Notes ~

Below are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

 

Fréchette

Frechette is a named for a family from both sides of the Houde clan, and is like a chèvre only made with cow’s milk, lighter and more delicate than a cream cheese, making it a heavenly choice.  Another award winner for Fromagerie Nouvelle France, it took top honours in the Best Flavored Cheese category at the Canadian Cheese Awards in 2016.

Tasting Notes: This mild fresh cheese is fluffy and silky but flavourful on the palate with noticeable herb and garlic flavors.

Suggested Pairing:  The sky’s the limit with this versatile yummy cheese. Tuck dollops into phyllo triangles or purses with sautéed wild mushrooms and leeks. Quickly melt for a fast and easy veggie dip.  Spread on crostini and broil, topped with rosemary and honey.

 

 

La Madelaine

La Madelaine, another tribute to Marie-Chantal’s ancestry and heritage, is a crowd-pleasing favourite, consider it one of those little luxuries of life.  Soft, oozy and sinful, it’s perfectly ripe for to enjoy right now. 

Tasting Notes: La Madelaine is a soft, surface ripened sheep milk cheese with a dewy, delicate bloomy rind. Inside a runny pearly colored paste bursts with flavor of sweet grass, dry hay, and sweet milk, with light mushroomy aromas.

Suggested Pairing: Enjoy with Ontario Organized Crime Pinot Gris or a Quebec Sparkling Ice Cider. Pair with fermented berry fruit flavors, cassis, sour cherry or cranberry or a local hot red pepper jelly for a complimentary zing. 

 

 

Zacharie Cloutier

Fromagerie Nouvelle France’s signature cheese, Zacharie Cloutier, is a raw sheep’s milk cheese, named for an ancestor who came to Canada from France in 1634.

Tasting Notes: Marie-Chantal’s love for her craft and talent transfers to her flagship cheese. Zacharie Cloutier is a 6-month semi-cooked, firm, raw sheep’s milk cheese with a very distinct exterior basket weave design attributed to a specially selected mold that gives the cheese and apricot rind its unique appearance.  Inside is a dense, meaty, bone-coloured paste that portrays a mix of complex aromas and flavors: salt, butter, hazelnut, caramel, and coconut, with a hint of ripe pineapple.

Suggested Pairing: Zacharie Cloutier is an awesome melting cheese and goes well with any stone-fruit-based jam or compote.  Pair with unoaked Chardonnay.

 

 

Zacharie Cloutier – 12 Month

This mature version of Zacharie Cloutier is a rare find out of the shop and took home third place honours at the 2015 Quebec cheese awards the first year it was launched. 

Tasting Notes:  With age it’s rind becomes a little drier and more mottled, while retaining the distinctive basket weave and the eyes (holes) are noticeably smaller due to loss of moisture. Flavors develop further into the sweeter and fruitier end of the spectrum. Small crystals are noticeable as a sign of quality.

Suggested Pairing:  Grate into anything for an extra savoury finish. Enjoy with a local Chardonnay or mildly hoppy craft beer.

 

 

Le Pionnier

I first tasted this cheese 6 years ago at the American Cheese Society conference in 2011 – “surprise” is what it was called. Pionnier (Pioneer) is what it is called now as a tribute to two of Quebec’s cutting-edge cheesemakers Marie Chantal-Houde and Jean Morin. 

Tasting Notes:  Pionnier is a 12 month 40kg firm, washed-rind, cooked, raw mixed cow and sheep’s milk cheese, a mix of Louis D’Or & Zacharie Cloutier, both award-winners in their own right. You’ll get everything in this cheese: butter, grass, brown sugar, complexity, tanginess and even fermented tropical fruit!

Suggested Pairing:  Use Pionnier as you would Parmesan.  A robust red wine, Cabernet Franc or Cabernet Sauvignon will stand up to the complexity in this cheese. Experiment with Ice Cider.

 

 

~Recipes to enjoy with the featured cheeses ~

With Fréchette …

Herbed Root Vegetable Cobbler

Recipe & Photo Credit: Better Homes & Gardens

Ingredients

1 lb. Yukon gold potatoes cut into 1-inch pieces
1lb. rutabaga, peeled, cut into 1-inch pieces
4 medium carrots cut into 1-inch pieces
2 medium parsnips, peeled, cut into 1-inch pieces
1 small red onion, cut into thin wedges
2 cloves garlic, minced
1 cup chicken broth
1 1/2 tsp. dried fines herbs, herbs de Provence, or Italian seasoning, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
4 oz. semi-soft cheese with garlic and herbs (Fréchette)
Herbed Cheese Dumplings

 

Herbed Cheese Dumplings

1 ½ cups all-purpose flour
2 tsp. baking powder
1 ½ tsp. dried fine herbs, herbs de Provence or Italian seasoning, crushed
½ tsp. salt
6 tbsp. butter
¼ cup finely shredded Zacharie Cloutier cheese, 12 month
2 lightly beaten eggs
⅓ cup milk

Method

Preheat oven to 400 degrees F. In an ungreased 3-quart baking dish, combine potatoes, rutabaga, carrots, parsnips, onion, and garlic.

In a small bowl, combine broth, fines herbs, salt, and pepper. Pour over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Carefully uncover vegetables, stir in semisoft cheese.

Drop Herbed Parmesan Dumplings into 12 mounds on top of hot vegetables. Bake, uncovered, for 12 to 15 minutes more or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 20 minutes before serving.

 

Herbed Cheese Dumplings

In a medium bowl stir together flour, baking powder, fine herbs, herbs de Provence or Italian seasoning, and salt. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in Zacharie Cloutier cheese. In a small bowl, combine eggs and milk. Add all at once to flour mixture, stirring just until moistened

 

 

With La Madeleine…               

Grilled Vegetable and Cheese Panini

Recipe & Photo Credit: Yummly
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves 4

Ingredients

1 Asian eggplant (cut into 8 slices, each 4 inches long, ¼” thick)
2 zucchini (small, cut lengthwise into 8 slices, ¼” thick)
1 red bell pepper (small, seeded, cut into 8 slides, each ¼” thick)
Oil
3 tbsp. spring onions
1½ tsp. herbs de Provence
Freshly ground pepper
Salt
8 slides country bread
6 Tbsp. olive tapenade
7 ½ oz. soft sheep milk cheese (La Madeleine), thinly sliced

Method

Preheat an electric Panini press according to the manufacturers instructions.

In a bowl, stir together the eggplant, zucchini, bell pepper, and the 3 tbsp. dipping oil, the herbs de Provence, salt and pepper. Working in batches, grill the vegetables on the preheated Panini press, turning once, until tender, 1 to 2 minutes per side. Transfer to a plate.

Brush one side of each bread slice with dipping oil. Lay the slices, oiled side down, on a clean work surface. Spread each of 4 slices with 1 ½ tbsp. tapenade. Top with 2 slices of each vegetable. Arrange the cheese on top, dividing evenly. Top each with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately.

 

 

With Zacharie Cloutier…

Cheddar, Leek & Mushroom Focaccia

Recipe & Photo Credit: Zeste.tv
Prep Time: 10 minutes
Cook Time: 8hr 10 minutes

Ingredients

3.5 lbs. of Quebec lamb leg or shoulder
Olive oil
8 slices of multigrain organic bread
Butter
Old-style mustard
Mayonnaise
6 oz. of Zacharie Cloutier cheese
Fresh basil pesto

Method

Salt and pepper the leg of lamb. Cook over medium-high heat in a frying pan in olive oil, until it turns into a beautiful golden color. Transfer to slow cooker and bake for 8 hours at low heat.

Slice the leg and keep more or less 175 g. Butter each slice of bread and spread it on the inside with a bit of old-fashioned mustard on one side and mayonnaise on the other.

Add one slice of cheese. Top with shredded lamb and basil pesto.

Place the two slices in a skillet heated on medium heat, with a little olive oil. Cook until golden and fold together. 

  

 

With Zacharie Cloutier 12 month…

Beef Tartare

Recipe & Photo Credit: Curieux Begin TeleQuebec
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients

1 lb. of beef tenderloin, thinly sliced
2 French shallots, finely chopped
½ tsp. green olives, pitted and chopped
1 small garlic clove, pressed (or finely chopped)
¾ tsp. diced Zacharie Cloutier – 12 month
Tabasco (to taste)
¼ tsp. celery leaves, chopped
10 chives, chopped
1 handful of parsley, chopped
Olive oil
Salt and pepper

Method

Place beef, shallots, olives, garlic and cheese in a mixing bowl and mix well.

Add the herbs and the Tabasco salt and pepper and mix well, coating with oil to obtain a soft texture.

Serve immediately on grilled baguette croutons.

 

 

With Le Pionnier…

Cheese Fondue

Recipe & Photo Credit: Wikibouffe
Or enjoy Vanessa’s instructions found here and use Nouvelle France cheeses.
Prep Time:  20 minutes
Cook Time:  10 minutes

Ingredients

175 g Zacharie Cloutier cheese
175 g of Louis D’Or cheese (substitute Pionnier)
175 ml of dry white wine, lager or dry apple cider
2 tsp. white flour
2 tsp. garlic clove
To taste pepper and nutmeg

Method

Cheese preparation: Zacharie Cloutier and Louis D’or (Pionnier) Cut the rind off the cheese and grate. Add the white flour to the cheese mixture. Mix well.

Add the wine or beer to the pot. Heat until the mixture is simmering. Add the garlic clove to the pot. Add the cheese gradually and stir continuously. Add pepper and nutmeg to taste.

Stir until smooth and smooth and serve with crusty bread and blanched vegetables.

 

Enjoy your Savvy Cool Curds!

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Happy Birthday to Savvy Cool Curds!

Posted by Vanessa

Monday, January 30th, 2017
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Happy Birthday to us!  January 2017 marks the first anniversary of Savvy Cool Curds, the only cheese-of-the-month club in the country dedicated to featuring hard-to-come-by lovingly handcrafted Canadian artisan and farmstead cheeses.  From all of us at Savvy Company, we’d like to send a special shout out to the hardworking Canadian cheesemakers who we proudly showcase each month in our Curd on the Street Magazine. And to you, Canadian cheese lover, we send an extra big thanks for supporting local and choosing #CdnCheese.

It doesn’t get more local than our profile this month of Empire Cheese Co-op, one of the regions oldest producers in the heart of Northumberland County, in the business of making delicious cheddars, butter and specialty cheeses for over a century.

In your Savvy Cool Curds you will find…

… very special and hard-to-find artisan cheeses including:

Hot Whiskey Mustard Cheddar 230g
Extra Old White Cheddar 230g
Supreme 3 Year Old Orange Cheddar 230g
Supreme 5 Year Old White Cheddar 230g

Looking for more excellent Empire Cheese?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!).  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Vanessa & the Savvy Team

PS – All photos in this issue of Curd on the Street Magazine are taken by Vanessa unless noted.

 

Introducing…

Empire Cheddar & Butter Co-op
by Vanessa Simmons, Cheese Sommelier

Empire Cheese Co-op located in Campbellford Ontario, represents over 135 years of Canadian cheesemaking traditions. More than a century ago, the first cheese factory was built (in 1870) on the farmland of the original cheesemaker. Today, good old-fashioned cheesemaking continues, as current cheesemaker Mark Erwin carries the torch for Empire Cheese.  Mark is what you’d call a veteran, having made cheese for over 30 years of his career. There’s an exactness to his cheesemaking process which allows for consistency in the quality and flavour of the cheese.  “It’s the skill and know how that make the difference” Mark explains.

The co-op business model remains to this day with less than a dozen local dairy farmers and their families as owners (down from the original forty-four families ages ago).  A board of directors is elected every year to run the operation.

Cheese is made traditionally  – by hand, following old school methods – in open vats using 100% all natural Canadian cow milk from local farmers, ensuring high quality. Fat (aka fresh cream) is kept in the milk and not separated, which contributes to the extra creamy texture of their cheddars. There are no extra additives or artificial flavors in these cheeses.  This is perhaps one of the reasons or secrets to why Empire Cheese is well known for their award winning products, particularly at The Royal Agricultural Winter Fair.

A Local Following

Empire Cheese have a huge following, committed to shopping local at their factory outlet store. There is something for everyone. Die-hard fans visit religiously for fresh curds, made daily which come in white, orange and flavored (garlic) varieties. Various other cheeses can be found on hand, with cheddars ranging from mild (fresh to 3 months of age), medium, old, extra old with the oldest topping 10 years. The fridge is also packed with mozzarella, Swiss, and experimental flavored cheeses are plentiful such as smoked and beer infused cheddar. Keep in mind that if you need a unique fundraising idea Empire can set you up with your own cheese.

The Difference Quality Makes

Cheddar is made in the wee hours of the morning and follows a particular process and recipe, which is specific to this type/variety of cheese that can be classified as semi-soft to semi-firm to firm depending on the age and maker. Once the curd is set it’s cut to encourage drainage of the whey and then arranged/piled/packed by hand into long sheets, which are then hand cut into blocks and stacked and flipped to promote further draining, where the curds mat or knit together. This process is called “Cheddaring”.  Large strips are then cut and milled (cut into small pieces, which are the small strips or pieces of fresh curds one sees on poutine as a topping or sold in bags at the cheesemaker for immediate consumption, note the squeak). Milled curds are then formed into 40lb blocks, vacuum packed and sealed to sit and age on a shelf until ready for cutting and repacking for sale at a variety of ages.

Quality cheddars have very particular characteristics: closed and dense texture with no pinholes, smooth to crumbly but slight veining of curds when broken (not rubbery); uniform in color, not mottled; clean milky flavors through and through, not overly fruity, noticeable sharpness with age. Seem what I mean when you look at the cheddars in your Savvy Cool Curds.

A variety of cheddars are in your Savvy Cool Curds assortment this month. Grab a few friends, some local brews and conduct your own vertical tasting, comparing each of the Empire cheddars we’ve selected.

 

Cheese Tasting Notes

Below are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

Hot Whiskey Mustard Cheddar

Empire’s Hot Whiskey Mustard is one of the most unique flavoured cheddars I’ve encountered over the years.  One of the secrets to an excellent flavored cheese is to start with a tasty and well-made cheese as a base (too often flavors are added to mask cheese that isn’t great). The cheddar is aged for one year, and has Mrs. McGarrigle’s (Merrickville) Hot Whiskey Mustard mixed in.  It’s a total local experience, a-three “whey” collaboration with the cheese, mustard, and even the whiskey (Forty Creek Whisky, Grimsby) used in the mustard all produced in Ontario.

Tasting Notes: This cheddar has a fudge-like texture and is dense to the tooth. Enjoy milky flavor with a hint of mustard, apricot fruit and spice, which elevates the cheese, while not overpowering. The cheese’s age adds a bit of “bite” to stand up to the mustard and balance out the two.

Suggested Pairing:  Hot Whiskey Mustard Cheddar screams to be melted with Seed to Sausage house cured ham or Pastrami on crusty bread. Add grilled tomatoes, arugula as garnish. Melt for a quick and easy sauce to slather over roasted cauliflower.

Extra Old White Cheddar

Empire’s award winning Extra Old Cheddar took first place at the Royal Winter Fair in 2013. In Canada, a cheese is extra old if it’s over 12 months; in this case this white cheddar is aged naturally for two years.

Tasting Notes: Empire’s Extra Old 2 year cheddar is smooth on the palate and has chewy texture, with mild fruity aroma. Enjoyable flavors of cooked milk with toasty notes are prominent up front, as expected in a quality aged cheddar, with a lingering tangy finish.

Suggested Pairing: Use as a versatile staple in your kitchen, grated on Mac n Cheese, sliced as a snack, crumbled onto fruity desserts as a garnish. Pairs easily with a medium bodied red wine – local Merlot or Gamay.

3 Year Supreme Cheddar

Empire Supreme 3 Year Cheddar, is aged naturally for that amount of time, in aging rooms onsite. Cheesemaker Mark Erwin has referenced this as a great point of satisfaction of his trade, being able to see the fruit of one’s labour over time. Supreme 3 Year is either white or orange cheddar, where the orange hue color typically comes from annatto, a flavourless seed. Try white or coloured (orange) cheddars of the same age and maker, and there will be no difference in taste, it’s an interesting experiment.

Tasting Notes: This cheddar is bright pumpkin orange and within the smooth, creamy body, you can see outline of the curds that have been fused together over time. Flavors are clean, milk and toasted nut, with a little bite, classic cheddar tang and gentle fruity aroma.

Suggested Pairing: Everything about this cheddar says I’m a potato’s best friend, grated into smashed potatoes or on roasted sweet potatoes, or melted into hash browns, or mixed with cracked black pepper into potatoes to form the savory center of homemade pierogies.

5 Year Supreme Cheddar

Empire Supreme 5 Year Cheddar is what I’d consider as one of life’s little luxuries and worth the wait as it develops it’s unique flavor profile.

Tasting Notes:  This cheese is aged naturally for 5 years and has a drier and more crumbly texture than its younger sister cheeses. Tiny little white Tyrocene (flavour) crystals are apparent in the pale straw-coloured paste, an indication of quality cheddar.

Enjoy a robust milky flavor, fruity tang, and sharp bite followed by a mellow caramelized finish.

Suggested Pairing:  Grate on hearty savoury winter soups as garnish. Chunk as a snack as a little pick me up during an outdoor ski or activity break. Broil over toast with caramelized onion & sautéed buttery mushrooms.

• Recipes to enjoy with the featured cheeses •

With Hot Whiskey Mustard Cheddar …

Hot Whiskey Mustard Cheddar Lamb Burger

Recipe & Photo Credit: DairyGoodness.ca
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 2/3 lb. ground lamb
2 – 3 cloves garlic, chopped
1 Tbsp. fresh rosemary, chopped
Salt and freshly ground pepper
5 oz. Hot Whiskey Mustard Cheddar, sliced
4 hamburger buns
1 small red onion, sliced
2 cups kale sprouts

Method

Preheat oven to 425°F (220°C).

In a bowl, mix lamb, garlic and rosemary. Season with salt and pepper.

Divide mixture into 4 portions and shape into patties. Transfer to a baking sheet and cook in the oven for 15–20 min, depending on thickness of the patties.

Top patties with cheese and heat buns.

Place patties on bottom buns, add onions and kale sprouts, cover with top buns and serve.

 

With Extra Old Cheddar…                     

Cream of Celeriac With Cheddar & Onion Soup

Recipe & Photo Credit: Dairygoodness.ca

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

1 Tbsp. (15 mL) butter
1 onion, chopped
2 cloves garlic, chopped
6 cups (1.5 L) celeriac, peeled and diced
3 cups (750 mL) chicken or vegetable broth, no salt added
1 cup (250 mL) milk
Salt and freshly ground pepper
12 slices of baguette
4 oz. (120 g) Empire Extra Old Cheddar, grated

Method

In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring frequently, or until browned. Set half the onions aside.

Add garlic and celeriac to saucepan and cook for 2 minutes. Add broth, milk, salt and pepper. Bring to a boil and simmer for 20 minutes or until vegetables are tender.

Puree using a hand or upright blender.

Preheat oven to broil. Place bread slices on a parchment-lined baking sheet and top with cheese. Broil until cheese is melted.

Pour soup into bowls and add bread slices, top with reserved onions and serve.

 

With Supreme 3 Year Cheddar…

Cheddar, Leek & Mushroom Focaccia

Recipe & Photo Credit: Dairygoodness.ca

Prep Time:  60 minutes
Cook Time:  25 minutes

Ingredients

1 homemade milk pizza dough or 1 package (19 oz.) store-bought pizza dough
1 Tbsp. butter
2 leeks cut into ½˝ lengths
8 oz. cremini mushrooms, halved
Salt and freshly ground pepper
1 Tbsp. dried wild mushrooms (chanterelle, cep, shiitake, etc.)
7 oz. Empire Supreme 3 Year Cheddar, grated

Milk pizza dough:

1-cup milk
2 Tbsp. butter
2 1/4 cups flour
1 tsp. sugar
1 tsp. salt
1 tsp. instant yeast (quick-rising)

Method

Preheat oven to 450°F (230°C). Cut parchment paper to fit a 9˝ x 12˝ baking sheet. Using a rolling pin roll out pizza dough on the parchment paper. Transfer to baking sheet and let rise for 30–45 minutes.

In a large skillet, melt butter over medium-high heat and cook leeks and mushrooms for 10 minutes. Season with salt and pepper. In a mini food processor, grind dried mushrooms until fine and powdery.

Sprinkle pizza dough with a quarter of grated cheese, add leek and mushroom mixture and top with remaining cheese and dried mushroom powder. Cook on top rack of the oven for 12 minutes.

Milk pizza dough

In a small saucepan, heat milk over medium-high heat for 2 minutes. Add butter and let melt.

In a bowl, mix flour with sugar, salt and yeast. Pour in warm milk and butter; stir with a wooden spoon. Knead the dough by hand for 5 minutes.

Shape dough as needed and let rise for 30–45 minutes.

 

With Supreme 5 Year Cheddar…

Welsh Rarebit

Recipe & Photo Credit: Sue Riedl – Cheese and Toast
TIP: Sue has an excellent step by step walk through on her site!

Prep Time:  10 minutes
Cook Time:  10 minutes

Ingredients

2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 tsp. Worcestershire Sauce
1 tsp. Dijon mustard
½ cup Guinness beer
¾ cup cream  (less for a thicker sauce)
1 ½ cups shredded cheese (sub. Supreme 5-Year Cheddar)
Salt  (adjust to taste, some cheeses are saltier than others)
Fresh ground pepper
8 slices toasted sourdough or rye

Method

In a medium pot over low heat, melt the butter until foaming subsides. Add the flour and whisk it in until you form a smooth past (a roux).  You do not want the roux to brown at all.

Take the roux off the burner and cool slightly (so will not splatter) when you add the mustard and Worcestershire sauce.  Whisk until smooth and then back on medium-low heat add the beer.

Now add the cream and whisk until the sauce thickens, this will take a couple minutes.  You don’t want this to boil, if it does just lower the heat.

Pull the sauce off the heat and slowly add the cheese.  It should melt easily, (if you need to you can throw the sauce back on the heat for a minute as you stir).  Set aside, keep warm. Season to taste.

Turn on your broiler or preheat the oven to 500°F (260° C). Toast the bread until crisp (to avoid sogginess once cheese is added). Put the bread on a parchment lined cookie sheet.  Pour the sauce over each piece.  Broil until browning slightly (1-2 minutes). Allow to cool slightly -so it can be handled- and serve to salivating dinner companions.

Don’t forget to drink the remaining beer 😉


Enjoy your Savvy Cool Curds!

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