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 March!
Hayride from Mt. Mansfield Creamery in Morrisville, Vermont. Sale price: $14.99/lb (save $8)
With the creamery four miles from the farm, their milk is transported to the creamery on cheese making days. Stan and Debora Bisini make small batches of cheese only 8 to 12 times per month and increasing production according to demand. They milk registered Holsteins and Brown Swiss cows that are on rotational grazing in the summer months and fed grain and hay during the winter.
Hayride is a raw farmstead cow milk cheese with a natural rind and a smooth, buttery flavor with small crystals. The cheese is an Austrian-style tomme, similar to their Chin Clip recipe. Hayride is aged for 6 months. Being of higher moisture content, this cheese is wonderful with white wine.
Scroll down for recipes using Hayride.
Mad River Blue from von Trapp Farmstead in Waitsfield, Vermont. Sale price: $19.99/lb (save $3)
Striving for high-quality standards, the von Trapp Farm produces some of the sweetest organic milk for its premium cheese production. The family is committed to making the highest quality cheese with the best milk possible, using traditional methods of small-scale production and continually striving to improve. Their mission is to be one example of how to make a small family farm in the center of Vermont economically viable by producing delicious organic small batch cheeses.
Mad River Blue is a natural rinded blue aged for approximately 3 months. It is made with the farm's certified organic unpasteurized cows milk. This blue is very approachable with a mild blue bite but interestingly complex flavor profile and unique creamy texture.
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.
Potato Galette With Hayride and Rosemary
1lb. Yukon Gold potatoes, washed, skin on, sliced 1/4 inch thick
2 tablespoons olive oil
1 cup grated Hayride cheese
½ medium onion, peeled, cut in half, then sliced thin
1 tablespoon fresh rosemary, minced
Pinch of nutmeg
Salt and pepper
Preheat oven to 400 F. In a medium bowl, toss the potatoes with the olive oil. Arrange half the potatoes in the bottom of a non-stick oven-proof skillet. Sprinkle with the cheese, onion, half the rosemary, nutmeg and salt and pepper. Layer the rest of the potatoes on top, overlapping the slices. Add more salt and pepper and the remaining rosemary. Cover loosely with foil and using a heavy oven-proof plate, or another skillet, press down on the potatoes and place the skillet in the oven. After 20 minutes or so, until everthing is brown and crispy and the potatoes are tender. Remove from the oven, slide the potatoes onto a plate and serve cut into wedges.
Smoked Fish Salad With Hayride and Root Vegetables
1 small celeriac bulb, peeled, sliced into long, thin strips
1 small fennel bulb, trimmed, cut into long, thin strips
1 small shallot, thinly sliced
1 lb smoked bluefish or whitefish, bones and skin removed
1 cup flat leaf parsley, stems removed and coarsely chopped
¼ cup extra virgin olive oil
Zest and juice of 1 lemon
Salt and pepper to taste
2 ounces Hayride, shaved with vegetable peeler
Combine celeriac, fennel, shallot, fish, and parsley in large bowl. Add olive oil, lemon zest and juice; toss to coat. Spoon onto small plates. Top with cheese shavings.
Makes 12 popovers
4 cups whole milk
4 cups all-purpose flour
1½ tablespoon salt
2½ cups grated Hayride cheese
Place the popover pan in the oven and turn it on to 350 F, allowing both the pan and oven to preheat. In a medium saucepan, warm the milk over low heat. Meanwhile, whisk the eggs and then slowly whisk in the warm milk, a little at a time, making sure not to cook the eggs. Set aside. Next, sift the flour and the salt together and slowly add this to your egg mixture. Combine gently until smooth. Remove your popover pan from the oven. Spray with a nonstick vegetable spray, or use butter or shortening to carefully grease the hot pan. Fill each popover cup about three-fourths of the way. Place about 3 tablespoons of cheese on the top of each popover. Bake for about 45 minutes in the 350 F oven. When they are tall and golden, remove the pan from the oven and remove the popovers from the pan. Serve hot with butter.