Cave to Co-op: White Diamond

CaveToCo-op.2016.06.WhiteDiamondThis month’s special cheese is WHITE DIAMOND from 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 Gisele Gervais and 12 of their 15 children. The Gervais family have 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 annually 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, the local community and excellence in dairying.

Boston Post Dairy is operated by the 4 Gervais 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 as well.  White Diamond is a relatively new addition to the Boston Post lineup of cheese. Made with 100% farmstead pasteurized goat milk into a Camembert style with a soft, creamy, surface ripened rind.  The flavor intensifies as it ages.  This traditional Camembert recipe has the soft, gooey center and is absolutely delicious when drizzled with local raw honey and baked. Here are some summery recipes using White Diamond that will highlight its delicious flavor.


Pasta with White Diamond, Artichokes and Peas

Makes 4 servings.  This recipe utilizes quality frozen vegetables, but please use fresh if they are available.

3 T olive oil
2 garlic cloves
1 small bag frozen artichoke hearts, or 12 baby artichokes trimmed and quartered
½ lemon
¾  cup white wine
1 T unsalted butter
1 cup frozen (or fresh) peas
½ cup parsley
1 lb. your choice of pasta
1 White Diamond cheese, cut into cubes
Salt and pepper

Bring a pot of salted water on the stove to boil. In a frying pan, add 4 tablespoons olive oil, garlic, artichoke hearts and lemon and sauté until artichokes are caramelized. Then add white wine simmer until wine is reduced 2/3. Fold in butter. Add peas, cook briefly and season with salt and pepper to taste. Garnish with parsley. Cook pasta according to package directions, strain in colander and add 1 tablespoon olive oil so pasta won’t stick. Pour sauce over pasta with cheese and parsley. Toss and serve.

Cheese Soufflé with White Diamond

Makes 6 individual souffles

5 egg yolks
7 egg whites
¼ cup finely chopped celery
2 T finely sliced scallion
1 finely minced garlic clove
3 T all-purpose flour
3 T unslated butter
1 t dry mustard
¼ t salt
1 White Diamond, rind removed and cheese diced
2 oz. grated Parmesan cheese

Allow egg yolks and egg whites to stand at room temp for 30 min.

Meanwhile, in a medium saucepan cook celery, green onion, and garlic in butter about 5 minutes or until tender. Stir in flour, mustard, salt, and pepper until a paste is formed and cook for 2 minutes stirring constantly. Stir in milk all at once. Cook and stir until thickened and bubbly. Use a wire whisk to remove any lumps. Reduce heat; add cheeses, a little at a time, stirring until melted. Remove from heat; set aside. In a medium mixing bowl beat egg yolks with a mixer on high speed for 5 minutes or until thick and lemon colored. Gradually beat in cheese mixture on low speed. In a large mixing bowl with clean beaters beat egg whites until stiff peaks form. Gently fold 1 cup of the stiffly beaten egg whites into egg yolk-cheese mixture. Gradually pour over remaining egg whites, folding to combine. Turn into a buttered  2-to 2 ½ quart soufflé dish or 6 buttered individual ramekins. Bake at 350º F for

20-25 minutes if using ramekins or 40 minutes for a larger soufflé dish. Soufflé should be very puffed, golden and just a bit wobbly in the center. Serve immediately.

White Diamond and Apple Grilled Cheese with Caramel

Serves 2, but easy to multiply for a crowd

¼ cup Fat Toad Goat Caramel or another brand of choice
3 thyme springs
½ baguette
½ wheel White Diamond cheese, thinly sliced
1 T minced chives
1 Granny Smith apple, thinly sliced
1 T unsalted butter, more if needed
Sea salt

Combine the caramel sauce, thyme sprigs and 2 tablespoons water in a small microwave-safe bowl and microwave until hot, about 1 minute. Cover and keep warm. Cut the baguette into 4 long, angled slices. Divide half of the cheese between 2 bread slices; sprinkle with half of the chives. Top with the apple slices and the remaining cheese, chives and 2 bread slices. Melt the butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed. Remove the thyme from the caramel sauce and sprinkle with sea salt. Serve with the caramel sauce for dipping.

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 90,000 people like you.  For more information, please visit