Our Cave to Co-op for August 2022 is Strawberry Spritz from Vermont Creamery, Websterville, Vermont.
Strawberry Spritz is a pasteurized goat-milk soft cheese made by Allison Hooper and Bob Reese. Started by two young visionaries, 
Vermont Creamery cheese-makers are devoted to new and non-traditional agriculture.
As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking. Bob always thought he would one day take over his grandparents’ dairy farm. Unfortunately by the time he finished his degree in Agriculture, they’d sold the farm.
Appropriately enough the improbable run as long-term business partners began in 1984 during a dinner celebrating Vermont agricultural products. Bob was in charge of the dinner and desperately needed a locally made goat cheese for the French chef’s signature lamb dish. He reached out to Allison who was then working at a dairy lab and milking goats in Brookfield. Allison made the chèvre on the farm, Bob delivered it to the chef — the dinner was a success and Vermont Butter and Cheese Creamery was born.
Purchased by Land O’ Lakes in 2017 (a farmer-owned co-operative), it operates independently and continues to produce its award-winning fresh and aged goat cheeses, cultured butter, and fresh dairy at the creamery in Websterville, Vermont. Vermont Creamery has won over 100 national and international awards. In its 34th year of business, Vermont Creamery supports a network of more than 20 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery is the founder of Ayers Brook Goat Dairy, the country’s first demonstration goat dairy.
Strawberry Spritz is a mild and creamy, sweetened with a touch of honey, goat cheese blended with strawberry chunks for a delightful treat that goes well on a dessert tray, or try one of these recipes for a special treat.
Strawberry Spritz Cheesecake Ingredients
11 oz Strawberry Spritz goat cheese, softened
¾ cup granulated sugar
1½ tsp fresh lemon juice
1 tsp minced lemon zest
1 tsp pure vanilla extract
6 large eggs, separated
3 T all-purpose flour
3 cups mixed fresh berries
Confectioners’ sugar, for dusting
Directions
1.Preheat the oven to 350°. Butter a 9″ round cake pan and dust with granulated sugar, pouring off the excess.
2.In a medium bowl, combine the Strawberry Spritz with the granulated sugar, lemon juice, lemon zest, and vanilla, and beat at medium speed until smooth. Beat in the egg yolks, 2 at a time, incorporating them completely before adding the next batch. Beat in the flour at low speed.
3.In another bowl, using clean beaters, beat the egg whites until firm but not dry. Beat one-third of the whites into the goat cheese mixture, then gently fold in the remaining whites. Spoon the batter into the prepared pan and bake for about 40 minutes, or until a skewer inserted in the center of the cake comes out clean. Transfer to a wire rack to cool completely.
Strawberry Spritz Arugula Salad Ingredients
¼ cup slivered almonds
2.5 oz arugula
½ medium red onion, diced
12 oz cherry tomatoes, halved
⅓ cup dried cranberries
4 oz Strawberry Spritz, crumbled
Dressing
2 T olive oil
1 T balsamic vinegar
⅛ tsp pepper
⅛ tsp salt
Directions
1.Add 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar to a jar. Add salt and pepper and cover the jar. Shake all the ingredients together until combined and then set aside.
2.Next, in a small skillet, toast the slivered almonds over medium heat for 4-5 minutes or until golden brown. Remove from heat and set aside until cool.
3.Add arugula, red onion, tomatoes, dried cranberries, Strawberry Spritz crumbles, and slivered almonds into a large bowl and toss all of the ingredients together.
4.Finally, drizzle dressing onto the salad, one tablespoon at a time. Continue to add one tablespoon of dressing until the salad is dressed as desired.
