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 July!
Raw Milk Sharp Cheddar Cheese from Neighborly Farms of Vermont in Randolph Center, VT. Sale price: $11.99/lb (save $4)
Established as an operating dairy farm in the 1920’s, Rob and Linda Dimmick are continuing this tradition of family farming. Nestled in the rolling hills of Randolph Center, Vermont, Neighborly Farms decorates the countryside with its red barn and white post and beam farmhouse built in the 1800s. The Dimmicks operate on 168 acres with cropland and grazing fields to support the dairy and a sugarhouse for producing pure Vermont maple syrup. The clean and tidy barn is home to 70 Holsteins—the black and white cows that symbolize rural living at its very best.
Rob and Linda are continuing the family farming tradition because they have a passion for the land and animals. They are a totally organic farm. This means the farm is run in complete harmony with the land and the animals; no antibiotics, no hormones, and no commercial fertilizers. Just pure and natural techniques that keep the cows healthy, happy, and the dairy products wholesome and chemical free. It means that the cheese produced at Neighborly Farms; cheddars, feta, colby, and Monterey Jack are pure and natural. And the best part? The organic cheeses taste great too.
Raw Milk Sharp Cheddar is a rindless, sharp and creamy organic raw farmstead cow milk cheese that is aged 12 to 18 months.
Scroll down for recipes using Organic Raw Cow Milk Sharp Cheddar.
Feta from Cricket Creek Farm in Williamstown, MA. Sale price: $5.99 (save $1.30)
Cricket Creek Farm is a small grass-based dairy located in Williamstown, MA. Nestled on the slopes of the Taconic hills, the farm consists of over 500 acres of rolling fields and woodlots, old apple orchards and sugarbush. The herd of 90 cows is made up of registered Brown Swiss and Jerseys.
The mission at Cricket Creek Farm is to raise healthy, content animals in an environmentally sustainable fashion, to produce nourishing food that honors the animals, respects the land, and feeds the community, and to exemplify a sustainable model for small-farm viability.
Cricket Creek Feta is remarkably creamy and fresh, while suitably crumbly and briney. Made from the delicious milk of their herd of Jersey and Brown Swiss Cows.
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.
Radish And Cheddar Salad From Marion Burros (recipe originally printed in The New York Times)
8 ounces radishes
3 small green onions
½ cup shredded Neighborly Farms Sharp Cheddar
3 tablespoons extra-virgin olive oil
1½ tablespoons white wine vinegar
½ teaspoon Dijon mustard
salt and pepper to taste
Trim the radishes and slice them into a serving bowl. Trim and slice the green onions and put them into the same bowl. Make a vinaigrette with the olive oil, vinegar, and mustard. Dress the greens and season with salt and pepper to taste. Top with the shredded cheddar and serve.
Cheddar Corn Chowder From Ina Garten
3 ounces bacon, chopped
1 tablespoon good olive oil
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons flour
salt and pepper
½ teaspoon ground turmeric
4 cups chicken stock
2 cups medium-diced potatoes
4 cups fresh corn kernels
1 cup half and half
½ pound grated Neighborly Farms sharp cheddar
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, and then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted and the corn is tender. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Cornbread With Cheddar And Jalapeño
1 cup all purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup coarsely grated Neighborly Farms Sharp Cheddar
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted, cooled slightly
Preheat over to 400 F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature.