Curd’s the Word: Maplebrook Cheddar Bites for Poutine!!

Maplebrook&Poutine!What could possibly go better with crisp fall air, sweaters and changing leaves than an overflowing plate of fried potatoes, gravy and stretchy cheese curds?!

In honor of the start of hockey season, we’re happy to introduce delightful cheddar cheese curds from Vermont’s Maplebrook Farm. These little nuggets of cheddar-y goodness are bright, tangy, bouncy and perfect for smothering and melting!!!

Technically, cheddar bites are primordial cheddar cheese. During the cheddar cheese making process, curds are usually packed into molds and pressed together, and aged yielding the dense, sharp blocks of cheddar we know and love. When fresh and un-pressed, they are mild, milky, creamy, and just a touch salty with a delightfully snappy texture.

Discover Our Other Top-Notch Melters!

Cabot Clothbound Cheddar

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Reading Raclette

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Mozzarella

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The Silver Fox Extra Fancy Baller Toasted Specatacu-Cheese-O-Rama!

8BA83BFC-7CC2-43EE-A498-A303FEA3FF25In honor of Grilled Cheese Month, we’re celebrating all things melty by teaming up with our favorite NYC restaurants to get their take on the best way to enjoy the ultimate comfort food!

This week, cheese lover John Winterman of Michelin-Starred restaurant Batard puts Cabot Clothbound Cheddar at center stage for a luscious sandwich that is equal parts grilled cheese and Welsh rarebit. Cabot’s brothy and savory character is highlighted by cooked leeks, while the subtle fruit flavors are accented with a touch of nutmeg.

John Winterman’s Grilled Cheese

– 3 tablespoons butter
– 1/4 cup flour
– 2 cups milk
– 1/2 pound Cabot Cheddar (cubed)
– black pepper to taste
– pinch fresh grated nutmeg
– 1/4 cup melted leeks
– pickled red onion

Melt butter in pan, add flour and whisk to combine. When blended add milk, slowly, but whisk rapidly as milk is combined and thickened. Add cheese slowly, over low heat, until melted – do NOT cook further.

Fold in black pepper and nutmeg. Fold in melted leeks.

Ooze mixture onto two slices of toasted bread and place in oven which you cranked to 400 degrees F. When bubbling, remove from oven, top with pickled red onion, and close the sandwich

Baller move: mix in a little Newcastle Brown Ale into the sauce.

 

Spotlight on Summer Cheeses!

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Saxelby’s Favorite Ways To Eat Cheese When The Temperature’s Risin’

When the mercury starts to rise and the thought of turning on that oven seems like just about the worst thing on earth, don’t forget an unlikely summer dinner hero: Cheese! With the right cheese, lunch, dinner, or your next picnic in the park can be served without breaking a sweat. Of course our opinion is biased, but there ARE certain cheeses out there that are light, delicious and downright satisfying. Read on for our summertime cheese serving tips and tricks, and stock your fridge before the next heatwave hits!

Salad:

What salad, we ask, is not improved by cheese?! The sky’s the limit here – plop a burrata atop a bed of greens for a creamy and decadent treat, shave or grate your favorite aged cheese (we love Cabot Clothbound Cheddar) for a sharp and hearty kick, or sprinkle some crumbled blue cheese and nuts on a salad for a rich and savory accent.

Stand Alone Cheese Dishes:

Burrata is what comes to mind here… We literally cannot think of an easier way to a delicious summertime dinner. Just grab a loaf of your favorite crusty bread, drizzle a ball of burrata with olive oil, salt and pepper, and go to town. If it’s technically dinner, there’s no shame in eating an entire ball yourself! You can also just buy 3 or 4 choice wedges and turn your cheese plate into dinner with a light salad or fruit on the side!

Soups:

Chilled summer soups are almost always better with a bit of dairy enrichment… Try a dollop of yogurt on top of a cucumber soup or even gazpacho. We’re also huge fans of buttermilk soup using our renowned Animal Farm Buttermilk.

Sauces:

Whether it’s the NY Times or the latest Ottolenghi cookbook, it seems like a good yogurt sauce is never out of place. As an accompaniment to roasted veggies or to a piece of grilled meat, a simple yogurt sauce with olive oil, salt, and your favorite chopped herbs goes a LONG way.

Have a favorite summertime cheese recipe?! Share it with us at info@saxelbycheese.com – we’ll compile our favorites here on our blog!

Do the Fondue! Saxelby’s Top Fondue Picks, Recipes and Tips!

StoreHeaderIt’s wintertime folks, and in our book, that means an excuse to eat gratuitous amounts of cheese. New Year’s resolutions be damned! Winter was made for cheese consumption, and fondue is at the top of our list of wintry cheese indulgence! Read on to learn some fascinating tidbits about the history of fondue, our top cheese picks for fondue, and an easy recipe.

Fondue originated in Switzerland – the earliest mention of a fondue recipe is from a cookbook dating back to 1699, however, fondue did not reach it’s apex of popularity until much later. In the 1930’s the Swiss Cheese Union began to tout fondue as the national dish of Switzerland in order to promote cheese consumption. (Those sly foxes, bless them!) The name ‘fondue’ is the feminine form of the French verb ‘to melt’. And melt it does – something about fondue’s melty-ness (especially when paired with a light, crisp acidic white wine!) allows a body to consume WAY more cheese than in its non-melted state. Another interesting factoid – the introduction of corn starch (known as Maizena in Switzerland) in 1905 allowed for a smoother emulsion of cheese and wine and most likely contributed to fondue’s gastronomic success. That gastronomic discovery was made in 1840 in Jersey City, New Jersey, so though the Americans didn’t contribute much on the cheese-front, we can take credit for a teeny tiny part of fondue’s history!

Contrary to popular belief, fondue was a not a rustic peasant dish, but was consumed by more well-off city and town dwellers who could afford Gruyere, which was a higher priced export cheese. After the rationing and food scarcity of the second world war ended, fondue reclaimed prominence as one of the most popular dishes in Switzerland, and it was introduced to the US at the 1964 World’s Fair in New York. Following its stateside debut, fondue garnered a cult following in America in the 1960’s and 1970’s (hence all that cool retro fondue ware you see in places like The Brooklyn Kitchen, etcetera, etcetera)

Here’s a rundown of our favorite cheeses for fondue (if you’re looking at the pic above, they’re listed from top to bottom) Mix, match, and munch away!

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Ashbrook

Spring Brook Farm, VT – raw cow
Buttery, fruity, earthy, and a touch funky

Cabot Clothbound Cheddar

Jasper Hill Farm, VT – pasteurized cow
Brothy, peanut-buttery, caramelly

Pleasant Ridge Reserve

Uplands Cheese Company, WI – raw cow
Firm, pineapple-y, astringent, studded with crystalline crunchy bits

Reading Raclette

Spring Brook Farm, VT
Mild, buttery, nutty, a touch sweet

Alpha Tolman

Jasper Hill Farm, VT – raw cow
Nutty, oniony, and tangy

An Easy Fondue Recipe – serves 4

Ingredients

1 clove garlic, halved crosswise

1 1/2 cups white wine

8 ounces of three of the above cheeses grated (you can increase this recipe as you see fit! the general rule of thumb is about 8 ounces of cheese per person)

2 tbsp freshly squeezed lemon juice

2 tbsp corn starch

freshly grated nutmeg

freshly ground pepper

1 baguette (or your favorite bread!)

fruit and vegetables to pair (our favorites are cornichons, apples, pears, carrots, and cauliflower)

Directions

  1. Rub inside of fondue pot with garlic and then discard. Pour wine into pout and heat over med-low heat. When liquid starts to bubble, start adding cheese by the handfuls, stirring until melted and combined.
  1. Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves (you can substitute kirsch or eau de vie for the lemon juice if you want to booze it up a bit!) then stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly – about 5 minutes. Season with nutmeg and pepper
  1. Transfer the fondue pot to the table and keep warm over the fondue pot warmer. Serve with bread, fruits, and vegetables.

Thanksgiving Recipes With Staples from Saxelby Cheese!

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Buttermilk Brined Turkey

Our thanks to our very own cave manager Anthony Pepe for this one!

Put a 10-12# turkey into a container big enough to hold it and with enough room to cover it with liquid.

Remove giblets and heart/liver from inside of turkey and reserve for another use.

Cover the turkey with Animal Farm Buttermilk (a 10-12# bird will require about 2 quarts buttermilk) and make sure buttermilk covers the entire bird. Seal the lid of the container and refrigerate for at least 24 hours or up to 2 days.

Remove the turkey from the buttermilk and discard the buttermilk. Rinse the turkey under cold water until all the buttermilk is rinsed off, then pat dry with paper towels and set on a large baking sheet or roasting rack.

Salt the skin and inside of the bird liberally with coarse salt and place on sheet or rack, uncovered. Place in the fridge and let sit uncovered for 24 hours. This step ensures that the bird will be salted throughout and the skin will crisp up nicely.

About an hour before you are ready to cook the turkey, take it out of the fridge and leave it on your counter while the oven preheats. Heat the oven to 425.

Rub olive oil over the entire skin area of the turkey and coat it with pepper and/or any other spices you choose, remembering to not add more salt because it has already been salted.

If you are stuffing the bird or putting any spices/onions, etc, in the cavity, now is the time to do that, but this can also be done unstuffed.

Cook at 425 for 30 minutes and then bring the oven temp down to 350 and cook for 3-4 hours until a meat thermometer reads 165 in the breast.

Take the turkey out of the oven when it’s done and let it rest for 45 minutes on a cutting board before carving.

*CHEFS NOTE! The buttermilk causes the skin to become very dark brown. This is what you want. Don’t be alarmed…it’s the natural sugars in the buttermilk that cause this and it does not mean that the bird is burning. If it gets too intensely dark, you can tent the bird with foil for the remaining 30 minutes of cooking.


 

Butter Pie Crust

Adapted from Mark Bittman’s How to Cook Everything

  • 4 oz cold ploughgate salted butter broken into one inch pieces
  • 1 cup plus 2 tablespoons all-purpose flour, plus more for rolling
  • 1 teaspoon sugar
  • 3 tablespoons ice water, plus more if necessary

Combine butter sugar and flour in food processor. Transfer to bowl and add ice water and mix until combined. Roll into a ball and cover with Saran Wrap then put it in the fridge for at least one hour


 

Oven Baked Sausage Stuffing

Our thanks to Chris Bradley, chef extraordinaire for this one!

If you’d prefer a meatless option just leave the sausage out. No need to make any other adjustments.

  • 3 lbs sourdough bread, cut in 1 in. cubes
  • 4 oz unsalted butter
  • 6 oz loose breakfast sausage
  • 2 cups celery, diced
  • 3 cups yellow onion, diced
  • 8 cloves garlic, minced
  • 1/4 cup fresh sage, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 cups chicken, turkey or vegetable stock
  • 1 cup buttermilk
  • 4 whole eggs
  • salt and pepper

Spread the cubed bread on 2 baking sheets and toast in a 325 degree oven until golden brown and delicious (henceforth GBD).  Transfer the bread to a large mixing bowl.

Melt 1 oz of butter in a large skillet over medium high heat.  Add the sausage and allow to brown stirring occasionally.  Remove from pan once fully cooked and drain away the fat.  Add 2 oz of butter back into the same pan, melt and add the celery, onion and garlic to the pan.  Cook until translucent.  Season with salt and pepper.  Add sausage to the pan and then place everything in the mixing bowl with the bread.

Blend the stock, buttermilk and eggs together with a whisk.  Pour the liquid over the bread and add in the sage and parsley.  Season generously with salt and pepper and then mix thoroughly and place in the refrigerator for 1 hour.

Rub the bottom and sides of two 10in x 15in casserole dishes with the remaining butter.  Divide the stuffing between the two dishes, cover with foil and place in a 325 degree oven.  Bake until fully set (30-40 minutes) and then remove the foil.  Continue to bake until GBD (15-20 minutes).