PATROLMAN’S BLUES, MT. MANSFIELD CREAMERY, MORRISVILLE, VT

A raw farmstead, cow-milk, hand pierced blue by Stan Biasini and Debora Wickart, cheesemakers.

Mt. Mansfield Creamery was started in June of 2009. Cheese is made year around and Debora milks about 30 cows per day and has received awards for the quality of milk produced. Stan, a graduate of Paul Smith’s College, has put his chef days behind him to concentrate on their recipes for cheese.  With the creamery four miles from the farm, Stan transports their milk to the creamery on cheese making days. Debora milks the cows and still ships to St. Albans Co-operative. They make small batches of cheese only 8 to 12 times per month and are increasing production according to demand. They milk registered Holsteins and Brown Swiss cows that are on rotational grazing in the summer months and fed grain and hay during the winter.

The cheese facility is in the heart of Morrisville, in the old United Farmers Creamery building. Not only did the Stan and Debora renovate the building, but built their own cheese cave in the basement. They wash and brush the rinds to keep them thin to ensure that their product are one hundred percent edible.

Patrolman’s Blues  is a raw cow milk cheese that has been hand ladled into the forms before being left to drain overnight, being flipped to ensure even drainage. After a few days Stan hand pierces the cheese to allow oxygen in to allow the p.roqueforti to grow. After 90 days of aging, Patrolman’s Blues are a buttery and robustly blue cheese that begs to be paired with dessert wines, stout or lambic beers, or off-dry cider.

Try these recipes highlighting Patrolman’s Blues for a twist to fritters and meatloaf.

Cheese Fritters with Patrolman’s Blues and Scallions

• 4 oz fresh breadcrumbs
• 4 oz crumbled Patrolman’s Blues
• 2 scallions, minced
• zest of 1 lemon
• ¼ tsp dry mustard
• 2 tbsp minced parsley
• 2 eggs, separated
• 1 tbsp each oil and butter for sautéing the fritters

Mix the breadcrumbs, cheese, scallions, lemon zest, dry mustard and parsley with the yolks. Add salt and pepper to taste. If the mixture is a little stiff add a bit of milk: it should be stiff but spoonable. Whisk the egg whites and fold them in.

Heat a little oil and butter in a large frying pan, add the mixture in spoonfuls (do this in batches if your pan is small). Fry until golden and then turn over to cook the other side. They need about 5-6 minutes in all to make sure the middles are cooked through. Drain on kitchen paper and serve with a spicy relish or salsa.

Meatloaf with Patrolman’s Blue, Caramelized Onions, and Mushrooms

• ½ small yellow onion, sliced
• 1 tablespoon of olive oil or butter
• 2 eggs
  1 cup finely chopped fresh spinach
• ½ cup sliced fresh mushrooms
• ½ cup plain bread crumbs
• ⅓ cup crumbled Patrolman’s Blues
• 2 tablespoons reduced-sodium Worcestershire sauce
• 1 tablespoon minced garlic
• ¼ teaspoon cayenne pepper
• 1 pinch dried oregano
• 1 pinch dried basil
• salt and ground black pepper to taste
• 1 ½ pounds extra-lean ground beef

1. Preheat oven to 350ºF
2. In a non-stick or cast-iron pan heat up oil or butter; add sliced onions and slowly cook until caramelized.
3. Mix onions, eggs, spinach, mushrooms, bread crumbs, Patrolman’s Blue, Worcestershire sauce, garlic, cayenne pepper, oregano, basil, salt, and black pepper together in a large bowl. Add ground beef and mix thoroughly with your hands; be gentle as you want the blue cheese to remain intact.
4. Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160ºF

 

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Cave to Co-op is a partnership between Provision 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 35 food co-ops in our region — including yours — that are working together to advance their vision of a thriving regional economy, rooted in a healthy, just and sustainable food system and a vibrant community of co-operative enterprise.  For more information, please visit www.nfca.coop.