Ten Vermont Cheeses Worth Tasting

Along time ago, I promised to make a foodie friend a list of my favorite Vermont cheeses. There are certainly many more, but here are my top nine--with the addition of a tenth from a fellow VT cheese-lover.. Additional Vermont foods that pair well are also listed. Enjoy!

Ten Vermont Cheeses Worth Tasting 

Cabot Creamery Co-operative: Alpine Cheddar
Cabot cheddar is every day cheese to Vermonters, but this kicks it up a notch with a drier, nuttier flavor I find addictive. Yummy paired with
Vermont Smoke & Cure Summer Sausage.


Twig Farm: Goat Tomme
This was the first tomme I ever tried, and still my favorite years later. Also, I think the cheesemaker's wife practicing/teaching violin makes for happy goats. To come full circle...we often put Twig Farm cheese in out visiting artists' green room.


Maplebrook Farm: Hand Dipped Ricotta
I've been on a real ricotta binge lately, and the rich, fresh flavor of this versatile cheese just overshadows the other ricottas in the dairy aisle.


Blue Ledge Farm: Maple Chevre
You knew something maple had to make it to the list. It was not uncommon for me to have a package of Maple Chevre and Whitney's Castleton Crackers' Middlebury Maple (now Salted Maple) crackers in my office at all times.


Jasper Hill Farm: Bayley Hazen Blue
I bought this yummy blue to make homemade blue cheese dressing. It's so creamy, it covered the fact that I totally botched the recipe.


Plymouth Artisan Cheese: Garlic Peppercorn
I'm not usually partial to flavored cheddar cheese, but this makes a killer companion to a LaPlatte River Angus Farm burger.


Grafton Village Cheese Company: Shepsog
I first tasted this earthy sheep/cow cheese on a charcuterie platter at a post-concert reception in a barn in southern Vermont. Quite fitting!

Vermont Creamery: Herb Chevre
Spread this on grilled O Bread Bakery French Batard and add the slightest drizzle of Champlain Valley Apiaries Honey or Sidehill Farm's Damson Plum Jam.


Taylor Farm Cheese: Leyden Gouda
I fell in love with Leyden—with its cumin and/or caraway seed flavor—in the Netherlands. Taylor Farms doesn’t make it often, but their Maple-smoked Farmstead Gouda is another yummy choice if the Leyden isn’t available. And these Goudas pair nicely with
Jan's Farmhouse Crisps.


And lastly a recommendation from a friend: 

Vermont Farmstead Cheese Company: Lillé (Coulomierres)

Handmade in small batches, their Coulommiers-style cheese--thicker ancestor to Brie--has a northern French origin as does the name itself, Lillé.

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Walnut Serving Board and picture by J.K. Adams Co. in Dorset, VT

Artichoke Dip

This simple recipe is a weekend

favorite which we'll eat as dinner

instead of an appetizer. It is worth

noting that I do not use marinated

artichoke hearts in order to avoid

adding additional oil/fat to the

recipe.

Artichoke Dip

Ingredients

• 14 oz. can Artichoke Hearts
• 3 firm, plum tomatoes
• 1 cup mayonnaise***
• 1/2 cup grated parmesan/Romano cheese
• 1 tsp. minced garlic
• Garlic Maple Pepper* to taste
• 1/4 cup shredded parmesan

Directions

1. Preheat oven to 350 degrees
2. Drain and then chop artichoke hearts
3. Dice tomatoes
4. Combine artichokes, tomatoes, mayo, grated pram, garlic and maple pepper in a medium bowl.
5. Spread in an ungreased 1qt glass or stoneware casserole or pie plate (metal pan not recommended)
6. Lightly cover dip with shaved Parmesan
7. Bake uncovered 30 minutes
8. Cool 5 minutes before serving
9. Serve with crackers, tortilla or pita chips, veggies, or our new favorite "Masclun" bread**

*Maple Pepper by Highland Foods
**Masclun bread by Good Companion Bakery
***Update: My mother-in-law recommends doing a 1/2 cup mayo and a 1/2 cup sour cream.

cc image courtesy of stetted

Fabu Mac and Cheese

This is my best attempt at recreating my sister-in-laws fabulous macaroni and cheese recipe. The key ingredients are farm-fresh gouda (Taylor Farm Gouda is our favorite), Vermont cheddar, cream cheese and 3 drops of hot sauce. Not to worry; there is no kick to this dish. The tabasco only enhances the flavor of the cheese. We also prefer pasta shells; they cup the cheese so nicely. Enjoy!

Fabu Mac-n-Cheese

Ingredients

• 2 cups/16 oz Macaroni or orecchiette/shells
• 2 tsp Kosher Salt
  
• 4 TBSP Butter
• 3 TBSP Flour
• Pinch pepper
• 1/2 tsp Paprika
  
• 2 cups Milk
• 1/2 cup Heavy Cream
• 1.5 cups or 12 oz grated Cheddar Cheese
• 1 cup or 8 oz. cubed Gouda (or Fontina if preferred)
• 4 oz Neufchatel or cream cheese, cubed
• 1/4 cup shredded Parmesan cheese (optional)
  
• 4 TBSP melted Butter
• 1 cup cubed bread slices or 1 sleeve Ritz crackers
• 1/4 cup grated Parmesan cheese
• 2 TBSP Parsley

Directions

1. Cook pasta in salted, boiling water then drain (pasta should NOT be fully cooked).
2. Meanwhile, melt the butter in a large saucepan over medium heat.
3. Preheat oven to 350.
4. Add the flour, pepper, paprika and stir with a whisk, constantly, for about a minute. (flour should not brown).
5. Mix in milk and cream and stir continuously until steaming, but not boiling.
6. Add cheeses, slowly, until they melt.
7. Add hot sauce and stir in pasta.
8. Mix and turn into greased, large casserole dish.
9. Mix bread crumbs/crackers, melted butter, parmesan cheese and parsley and sprinkle on top.
10. Bake uncovered at 350 degrees F for 30 minutes.

cc2.0 image by robjtak

Fettucine Alfredo

So this is not an authentic recipe - nor is it lowfat by any means - but it is fast, easy, and should impress (most) guests. Definitely better than the hotpot alfredo I made in college!

Fettucine Alfredo


Ingredients

• 1/2 cup butter
• 2 TBSP. cream cheese
• 1 pint heavy cream
• 1 tsp. minced garlic (or garlic powder in a pinch)
• pinch of salt
• 1/4 tsp. freshly ground black pepper
• 1 cup grated parmesan cheese (preferably fresh)
• fresh parsley (to garnish)
• 1 lb. fettuccine, prepared as directed

Directions

1. Prepare fettuccine/pasta as directed.
2. Meanwhile, in a medium saucepan, melt butter.
3. When butter is melted, add cream cheese.
4. When the cream cheese is softened, add heavy cream.
5. Season with garlic, salt, and pepper.
6. Simmer for 5 minutes over low heat, stirring constantly.
7. Slowly add 1/2 cup parmesan cheese and continue stirring another 5 minutes.
8. Reserve 2 TBSP. parmesan, then slowly add remaining cheese and stir another 5 minutes.
9. Remove from heat and stir in hot fettucine noodles, and coat pasta completely.
10. Serve garnished with remaining fresh parmesan and parsley.

Makes 6 servings. 25 min total.

Photo courtesy of nestle.ca