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:
SMOKED ARTISAN GOUDA, SHADAGEE FARM, CRAFTSBURY COMMON, VT
A raw farmstead cow milk with a natural rind and lightly smoked flavor.
Cheesemaker Marjorie Urie and family live and work on their Shadagee Farmstead in Craftsbury Common. Brett and Marjorie took over the family farm in 2001 after 12 years farming with Brett’s parents. In 2009 they built a state of the art dairy facility and the way was paved for Marjorie to realize her dreams of turning their beautiful milk into beautiful cheese. And beautiful cheese it is!
The Uries love their farm and family, and make the most of both. Their milking herd intensively grazes the pastures and the whole family is involved in the day to day tasks and chores required to run the farm and support the cheese business.
Smoked Artisan Gouda is made from the raw farmstead cow milk of their herd. The cheese is firm, but not dry, and with a slight crystallization similar to traditional aged Dutch Gouda. Its slightly smoky flavor make this a very versatile cheese, great on its own and delicious in cooking. Pair it with eggs or vegetables, put it in sandwiches or melt it on a burger. Here are some recipes that use Smoked Artisan Gouda in ways that highlight its mild sweet and smoky qualities.
Pasta Salad w/Smoked Gouda, Tomato and Basil
- 12 oz. penne
- ½ cup mayo
- ¼ cup whole milk
- ¼ cup white wine vinegar
- 1 ½ t adobo sauce from a can of chipotles or 1 minced chipotle
- 10 oz. grape tomatoes, halved
- ½ lb. Smoked Artisan Gouda, cut into small cubes
- 24 fresh basil leaves, thinly sliced
- salt and pepper
Cook the pasta according to the package directions. Rinse under cold water, drain and set aside. In a medium bowl mix the mayo, milk, vinegar, ½ t salt, pepper to taste and adobo sauce or minced chipotle.
In a large serving bowl, mix the drained pasta and the sauce, adding the tomatoes and the cheese. Taste for seasoning and add more salt, pepper or vinegar as needed. Refrigerate for 2 hours then add the basil and gently toss. Serve.
Jalapeño Poppers w/Smoked Artisan Gouda
- 12 large jalapeño peppers
- 4 oz. cream cheese
- 1 C Smoked Artisan Gouda, finely grated
- salt and pepper
- fresh chopped cilantro
Heat a grill or a grill pan until very hot. Slice the peppers in half and de-seed them, wearing rubber gloves! Blend the cream cheese and Gouda in a bowl with salt and pepper to taste, mashing to combine well. Fill the pepper halves evenly with this mixture and press the halves back together. Put the peppers on the grill pan, cover with a metal bowl and cook, turning once very carefully, until the peppers are soft, brown and charred in spots and the cheese has melted. Arrange on a platter and sprinkle with cilantro. Serve.
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.