Each month, your Neighboring Food Co-ops feature our region’s artisan cheesemakers by offering a specially selected cheese at a great price. Look for the “Cave to Co-op” sign in the cheese section at your local food co-op. To find one near you, visit www.nfca.coop/members.
This Month’s Selection:
BOSTON POST GOAT CHEDDAR, BOSTON POST DAIRY, ENOSBURG FALLS, VT
Boston Post Dairy is located on the Gervais Family Farm, a family run farm in northern Vermont owned and operated by Robert and Giselle Gervaise and 12 of their 15 children. The Gervaise family has been farming the property since 1962 when they began with 35 Jersey cows and 220 acres of land. Today they milk over 1,800 cows and grow 3,100 acres of corn and hay.
In 2013 their farm was given the prestigious Vermont Dairy Farm of the Year award that yearly honors an outstanding, efficiently managed dairy enterprise that sets a strong example for other farmers to follow. Farms are evaluated on a number of criteria including production records; herd, pasture, and crop management; environmental practices; contributions to agriculture and the local community and overall excellence in dairying.
Boston Post Dairy is operated by their four daughters and named after the old road that runs through the property. The Dairy is home to 70 dairy goats and 80 dairy cows. They make cheeses from goat milk, cow milk, and a blend of goat and cow milk.
Boston Post Goat Cheddar is made with their Vermont farmstead goat milk and handcrafted in small batches. It has a smooth creamy texture and a sweet nutty flavor with a tangy finish.
Check out these recipes using this lovely goat cheddar.
Winter Salad
serves 4-6, pre-heat oven to 400°F
Ingredients
- 1 small butternut squash, peeled and cut into ½ inch pieces
- 2 cloves of garlic, minced
- 3 Tbs extra-virgin olive oil
- salt and pepper
- 2 Tbs balsamic vinegar
- 1 tsp maple syrup
- 2 tsp Dijon mustard
- 8 cups baby spinach, chopped
- 1 medium firm apple
- 6 oz. Boston Post Goat Cheddar, diced
- ½ cup toasted pecans
Stir squash, garlic, 1 T oil, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl.
Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining ¼ teaspoon each salt and pepper in the large bowl.
Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat, then serve.
Goat Cheddar and Pear Soup
serves 8
- 4 ounces unsalted butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 tsp mild paprika
- 5 cups chicken or vegetable broth
- 3 medium ripe pears, peeled and chopped
- 3 cups Boston Post Goat Cheddar, shredded
- salt and pepper
In a Dutch oven, heat butter over medium-high heat; sauté onion and garlic until tender, 7-9 minutes. Stir in flour and paprika until blended; cook and stir 2 minutes. Gradually stir in broth. Add chopped pears; bring to a boil. Reduce heat; simmer, covered, until pears are tender, about 15 minutes, stirring occasionally. Purée soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Add cheese, reserving ½ C for garnish, and pepper; cook and stir over low heat until cheese is melted, 3-5 minutes. Top with reserved goat cheddar. Serve.
Waffles w/Goat Cheddar and Bacon
makes 4
- 4 slices bacon
- 1 cup all-purpose flour
- ¼ t baking soda
- 1 ¼ t baking powder
- salt & pepper
- 1 large egg
- 1 cup buttermilk
- 1 t unsalted butter, melted
- 6 oz. Boston Post Goat Cheddar, shredded
- 3 scallions, thinly sliced
Cook bacon until crisp, reserving 1 T bacon fat. Drain bacon slices on paper towel, and then chop. In a small bowl, whisk together the dry ingredients. In a medium bowl, whisk together the egg, melted butter and buttermilk. Add dry ingredients, whisking until smooth. Add the bacon, goat cheddar and the scallion. Cook on waffle maker, following manufacturer’s directions. If desired, serve topped with fried eggs and/or maple syrup.
CAVE TO CO-OP IS A PARTNERSHIP BETWEEN PROVISIONS INTERNATIONAL AND THE NEIGHBORING FOOD CO-OP ASSOCIATION (NFCA) TO SUPPORT LOCAL, ARTISANAL CHEESE PRODUCERS IN OUR REGION AND MAKE THEIR PRODUCTS MORE EASILY AVAILABLE TO CO-OP SHOPPERS. THE NFCA IS A NETWORK OF MORE THAN 30 FOOD CO-OPS IN NEW ENGLAND, LOCALLY OWNED BY MORE THAN 130,000 PEOPLE LIKE YOU. FOR MORE INFORMATION, PLEASE VISIT WWW.NFCA.COOP.