In collaboration with Provisions International, New England Cheesemakers, and the Neighboring Food Co-op Association, we highlight two regional artisanal cheese producers each month. Check out these deals, good through December!
St. Albans from Vermont Creamery in Websterville, Vermont
Sale price: $4.20 each (save $2.79)
St. Albans is Vermont Creamery's first non-GMO Certified cheese as well as their first cheese made with 100% cows' milk. Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks and wrapped in breathable, perforated film. Even after packaging, St. Albans unique, wrinkled rinds continue to develop; the paste of the cheese becomes soft and spreadable, while the flavor becomes more robust. The crock serves as an ideal vessel for baking; warm St. Albans in the oven for a decadent, silky fondue and serve with sliced baguette or roasted fingerling potatoes.
Scroll down for seasonal recipes using St. Albans cheese.
Coomersdale from Bonnieview Farm in Craftsbury Common, Vermont
Sale price: $25.99/lb (save $5)
Coomersdale is a semi-hard raw sheep milk cheese, similar to a young pecorino, made with a recipe originally from the Pyrennes. Located in the Northeast Kingdom, Bonnieview Farm has been in the Urie family for four generations. The farm is a mixture of rolling pasture, hay fields, and woods where Neil, Kristin, Tressa and triplets Maeda, Linden, and Nell live and farm. The Uries milk 180 ewes from May to October while they are on pasture, and they make three kinds of cheese with the milk.
Also, don't miss out on our Cabot Monday Sale. Every Monday, select Cabot Creamery cheeses are 2/$5, for everyone!
Even more biweekly cheese sales can be found on our sales page here.
Baked St. Albans With Pumpkin & Pear Butter
Dip into a baked St. Albans topped with pumpkin and pear butter and five spice roasted pumpkin seeds for a seasonal stress-free fondue. Each bite is a savory sweet melding of flavors!
Pumpkin Pear Butter Ingredients
2 sugar pumpkins
3 pounds pears, peeled and cored, quartered
1/2 cup brown sugar
1/4 cup maple syrup
1 tablespoon ground cinnamon
1 teaspoon five-spice powder
1 teaspoon lemon juice
pinch sea salt
1/4 cup pear cider, pear juice, or apple cider
1-2 crocks Vermont Creamery St. Albans
5-Spice Maple Roasted Pumpkin Seeds Ingredients
2 cups pumpkin seeds, rinsed and dried completely
1 tablespoon olive oil
2 tablespoons maple syrup
1 tablespoon 5-spice powder
Pumpkin Pear Butter Method
Preheat oven to 350 F. Slice pumpkins in half (slice cap of pumpkin off for ease of handling). Scoop out seeds and fibrous guts (but save). Brush with oil, and place face down on baking sheet lined with parchment paper. Roast for 45-50 minutes, until fork tender. Let pumpkins cool for 10 minutes. Remove flesh from skin.
Meanwhile, peel, core pears and quarter. Place in a heavy-bottomed pot with 1/2 cup water. Cook over medium-low heat, until pears are tender and easily mashable, around 15-20 minutes.
Place roasted pumpkin flesh, tender pears and its juices, and pear cider in blender and blend smooth. Put back into pan, along with sugar, maple syrup, and spices. Bring to simmer, then turn heat to medium-low and cook for 30 minute, using a splash shield to prevent splatters, stirring every ten minutes to prevent any sticking. Reduce to the thickness you prefer, then stir in lemon juice.
5-Spice Maple Roasted Pumpkin Seeds Method
Roast at 375 F for 20 minutes, stirring and flipping halfway through. Near the end, keep an eye on them to make sure they don't burn. Turn off oven, and let seeds sit in oven as it cools.
Put It Together
Preheat oven to 400 F. Spoon generous amount of pumpkin butter on top of St. Albans cheese inside of crock. Place crock on a baking tray and place in the oven. Bake for 10-15 minutes, until silky soft and melted. Serve with bread, crackers, and fruit, and feel free to spread more pumpkin butter with this pumpkin-pear-butter impromptu fondue!
Above recipe courtesy of Betty Liu from le jus d'orange.
Baked St. Albans With Herb Roasted Fingerling Potatoes
Spoon molten St. Albans over crisp herb seasoned potatoes in this simple yet decadent dish.
2 pounds fingerling potatoes, sliced lengthwise
3 tablespoons olive oil
seasonal herbs, we love rosemary or thyme, finely chopped
Vermont Creamery St. Albans
Preheat oven to 400 F. Place potatoes on a baking sheet and drizzle with olive oil, herbs, and salt. Toss to coat. Bake for 20-25 minutes until cooked through. With 10 minutes of baking time remaining for potatoes, add the crock of St. Albans onto the baking sheet. Once potatoes are lightly brown and cheese is molten, remove from the oven and serve immediately by spooning cheese over potatoes.
Baked St. Albans
Think outside the crock: Pile a spoonful of jam and a sheet of puff pastry atop St. Albans and bake for a fresh take on the traditional cheeseboard.
1 Vermont Creamery St. Albans
1 tablespoon of jam
1 package of pre-made, frozen puff pastry, thawed
Preheat oven to 350 F. Spoon tablespoon of jam onto the top of St. Albans. Remove one package of thawed puff pastry, cut a small square slightly larger than the crock. Wet the underside edges of the dough with a little water, then gently lay the dough over the cheese, pressing down on the edges to seal in the jam. Place on cookie sheet or baking dish, and bake for 20 minutes or until pastry is lightly brown and crisp. Serve immediately with a sliced baguette.