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 November!

Reverie from Parish Hill Creamery in Westminster, Vermont $15.99/lb (save $5)

Parish Hill Creamery, in Westminster, Vermont, is a family endeavor drawing on Peter Dixon’s 35 years of cheese making experience. Reverie is a traditional, semi-hard Toma, with a bright milky flavor and slight tang when young, becoming sharper and more robust with allium notes, as it ages. Wild molds are encouraged, and the rind resembles gray stone. Reverie is aged at least five months. 
Scroll down for seasonal recipes using Reverie cheese.


 

2 Year Cheddar from Shelburne Farms in Shelburne, Vermont $6.49 each (save $1)

Shelburne Two Year Cheddar, from Shelburne Farms in Shelburne, Vermont, has a wonderfully rich, savory, milky flavor balanced by full and fruity undertones. Maturing for two years yields a crumbly texture that turns creamy in the mouth. Shelburne Farms cheddar is prized throughout the world and considered to be one of the great American cheddars.

 

 


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.

 

 

 

Every Monday, select Cabot Creamery cheeses are 2/$5, for everyone!

Recipes with Reverie 

Reverie, from Parish Hill Creamery in Westminster, Vermont, is a traditional, semi-hard Toma, with a bright milky flavor and slight tang when young, becoming sharper and more robust with allium notes, as it ages. Wild molds are encouraged and the rind resembles gray stone. Reverie is aged at least 5 months. Delicious as a table cheese and on a cheese plate, Reverie can also be used in these following recipes. 

Brussels Sprout Gratin with Reverie
serves 6

2 lb. Brussels Sprouts, trimmed and cut in half through the stem end
3 T unsalted butter, melted
salt and pepper
1 C coarse, fresh breadcrumbs
1 C Reverie, grated
1 ¼ C heavy cream

Pre-heat oven to 425°. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9×13-inch rectangle or slightly smaller oval is good). Toss with 2 T of the melted butter, ¾ t salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes. While the sprouts roast, combine the breadcrumbs with the remaining Tbs. melted butter and 1/8 t salt in a small bowl. Mix in the Reverie. When the Brussels sprouts are tender and browned, pour the cream over them and continue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5 to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.

Mashed Potatoes with Reverie
makes 6 servings

8 large potatoes, peeled and cut into chunks – Russets or Yukon Golds 
3 Bay leaves
1 C unsalted butter, cut into chunks
8 ounces Reverie cheese, grated
½ C heavy cream
\salt and pepper
¼ C chopped fresh chives

Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, and then stir in chunks of butter and shredded Reverie. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.

Cheesy Roasted Sweet Potatoes
makes 8 servings

4 sweet potatoes, halved lengthwise
2 T olive oil
salt and pepper
4 ounces Reverie, grated
1/3 C grated Parmesan

Pre-heat oven to 425°. Rub the potatoes with the olive oil and season with salt and pepper.
Bake, cut side down on a rimmed baking sheet until golden brown and tender, between, 18-25 minutes, depending on the size of the potatoes. Turn the oven to broil, combine the cheeses in a small bowl. Turn the potatoes cut side up and top with the cheese mixture, dividing evenly. Broil until cheese is melted and golden brown. Serve warm.

Waldorf Salad with Cranberries and Reverie
makes 6-8 servings

4 large, crisp apples, cubed
½ C chopped toasted pecans
½ C finely chopped celery
¼ C mayonnaise mixed with 1 T maple syrup
¼ C chopped fresh cranberries mixed with 1 T maple syrup
¼ C Reverie, cubed

In a large bowl, combine the apples, celery, and pecans and gently mix in the maple mayonnaise and then the cranberries and cheese.  Serve chilled.