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 February!
Vermont Artisan Gouda from Shadagee Farm in Craftsbury Common, Vermont Sale price: $11.99/lb (save $7)
Marjorie Urie and family live and work on their Shadagee Farmstead in Craftsbury Common. The Uries love their farm and family, and make the most of both. Their milking herd intensively grazes the pastures and the whole family is involved in the day to day tasks and chores required to run the farm and support the cheese business.
Vermont Artisan Gouda is made from the raw farmstead cow milk of their herd. The rind is natural with a light paracoat and the flavor is creamy, smooth and mild - a real labor of love. The cheese is wonderful as a table cheese, in sandwiches and with fruit.
Scroll down for a recipe using Vermont Artisan Gouda cheese.
Oh My Heart from Lazy Lady Farm in Westfield, Vermont Sale price: $21.99/lb (save $3)
What better month than February to feature a cheese called Oh my Heart? A very special cheese made by a very special farm; Lazy Lady Farm in Westfield, Vermont. Laini Fondiller started Lazy Lady in 1987 and it is as eclectic and unique as Laini herself. While not certified organic, the farm operates using organic practices: organic grains, organic straw for bedding, intensive rotational grazing, and fertile soils made from composted manure and the added minerals for hay production. Oh my Heart is a small, soft, fatty, buttery disk made from cow milk and cow cream. A double cream bloomy rind that is luscious and addictive, Oh My Heart is the perfect cheese with which to lure the affections of your one true love.
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.
Bacon Wrapped Chicken Breast Stuffed With Gouda
4 boneless skinless chicken breasts
4 slices bacon
4 ounces Vermont Artisan Gouda, coarsely grated
¼ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon each salt and pepper
Preheat oven to 350 F. Combine cayenne, paprika, salt and pepper. Flatten chicken breasts to about ¼ inch even thickness. Season both sides of chicken with the spice mixture. Evenly distribute cheese on one side of each breast and roll up firmly. Wrap each breast in a slice of bacon and secure with toothpick. Brown the breasts in an oven proof heavy skillet over medium heat until brown and crispy. Bake in oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
Apple Cake With Vermont Artisan Gouda
4 apples, cored and thinly sliced
1 tablespoon apple cider vinegar
½ cup packed light brown sugar
½ teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 ½ cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
2/3 cup whole milk
4 tablespoons butter, melted
2 cups (8 ounces) Vermont Artisan Gouda, shredded and divided
Preheat oven to 375 F. Butter a 9-inch baking dish and set aside. In medium bowl, combine apple slices with vinegar, brown sugar, cinnamon, ginger and nutmeg. Mix well. Set aside. In separate bowl, whisk flour, sugar, baking powder and salt. Add milk, egg and melted butter. Mix gently until just combined. Fold in apples and 1 ½ cups shredded Gouda. Pour batter into skillet. Sprinkle with remaining Gouda. Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake on rack before serving.
Spicy Greens With Mushrooms & Gouda
½ lb. assorted fresh mushrooms
½ cup extra-virgin olive oil, divided
2 tablespoons wine vinegar
1 teaspoon Dijon mustard
5 cups spicy greens
¾ cup Vermont Artisan Gouda, coarsely grated
Preheat oven to 425 F. Toss the mushrooms with 3 tablespoons of the olive oil and some salt and pepper. Roast in 1 layer for about 15 minutes on a sheet pan until golden brown, turning once. Remove from the oven and cool. In a small bowl, whisk the vinegar with the mustard, salt and pepper to taste and the remaining olive oil. Toss the mushrooms with the Gouda and the greens until evenly coated. Serve.
Potato & Celery Root Gratin With Vermont Artisan Gouda
1 ¼ cup heavy cream
¼ cup whole milk
1 small onion, halved
2 cloves garlic, peeled and smashed
butter for casserole dish
1 lb. celery root
1 ½ lb. Yukon gold potatoes
salt and pepper
4 oz. Vermont Artisan Gouda, grated
Preheat oven to 400 F. In a medium saucepan over medium-high heat, bring heavy cream, milk, onion halves, and garlic to a boil. Remove from heat and let steep for 30 minutes. Meanwhile, using a sharp knife, peel, halve, and thinly slice celery root; cut slices in half. Peel and thinly slice potatoes. In a buttered 8-inch casserole dish, arrange a layer of celery root slices followed by a layer of potato slices. Season with salt and pepper. Repeat. Remove onion and garlic from cream mixture and discard. Pour mixture over casserole. Cover dish with a piece of buttered aluminum foil and bake for 40 minutes. Remove foil and sprinkle casserole with Gouda. Bake until bubbly and golden, about 15 minutes. Transfer casserole to a wire rack and allow to rest 15 minutes before serving.