Our Cave to Co-op cheese for February 2018 is Vermont Artisan Gouda from Shadagee Farm, Craftsbury Common, Vermont.
Marjorie Urie and family live and work on their Shadagee Farmstead in Craftsbury Common. Brett and Marjorie took over the family far 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.
Vermont Artisan Gouda is made from the raw farmstead cow milk of their herd. The rind is natural with a light paracoat and the flavor is creamy, smooth and mild – a real labor of love.
The cheese is wonderful as a table cheese, in sandwiches and with fruit. Here are some fall recipes that use Vermont Artisan Gouda in ways that highlight its mild sweet qualities.
Spicy Greens w/Mushrooms & Gouda
½ lb assorted fresh mushrooms
½ cup extra-virgin olive oil, divided
2 T wine vinegar
1 teas Dijon mustard
5 cups spicy greens
¾ cup Vermont Artisan Gouda, coarsely grated
1. Pre-heat oven to 425°.
2. Toss the mushrooms with 3 T of the olive oil and some salt and pepper. Roast in 1 layer for about 15 minutes on a sheet pan until golden brown, turning once. Remove from the oven and cool.
3. In a small bowl, whisk the vinegar with the mustard, salt and pepper to taste and the remaining olive oil. Toss the mushrooms with the Gouda and the greens until evenly coated. Serve.
Bacon Wrapped Chicken Breasts Stuffed w/Gouda
4 boneless skinless chicken breasts
4 slices bacon
4 ounces Vermont Artisan Gouda, coarsely grated
¼ teas cayenne pepper
½ teas paprika
½ teas each salt and pepper
1. Combine cayenne, paprika, salt and pepper.
2. Flatten chicken breasts to about ¼ inch even thickness. Season both sides of chicken with the spice mixture. Evenly distribute cheese on one side of each breast and roll up firmly. Wrap each breast in a slice of bacon and secure with toothpick.
3. Brown the breasts in an oven proof heavy skillet over medium heat until brown and crispy. Bake in oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
Potato & Celery Root Gratin w/Gouda
1 ¼ cup heavy cream
¼ cup whole milk
1 small onion, halved
2 cloves garlic, peeled and smashed
butter for casserole dish
1 lb celery root
1 ½ lb Yukon gold potatoes
salt and pepper
4 oz Vermont Artisan Gouda, grated
1. Preheat oven to 400°.
2. In a medium saucepan over medium-high heat, bring heavy cream, milk, onion halves, and garlic to a boil. Remove from heat and let steep for 30 minutes.
3. Meanwhile, using a sharp knife, peel, halve, and thinly slice celery root; cut slices in half. Peel and thinly slice potatoes. In a buttered 8-inch casserole dish, arrange a layer of celery root slices followed by a layer of potato slices. Season with salt and pepper. Repeat.
4. Remove onion and garlic from cream mixture and discard. Pour mixture over casserole. Cover dish with a piece of buttered aluminum foil and bake for 40 minutes.
5. Remove foil and sprinkle casserole with Gouda. Bake until bubbly and golden, about 15 minutes. Transfer casserole to a wire rack and allow to rest 15 minutes before serving.
Apple Cake w/Gouda
4 apples, cored and thinly sliced
1 T apple cider vinegar
½ cup packed light brown sugar
½ teas cinnamon
1/8 teas ginger
1/8 teas nutmeg
1 ½ cups flour
½ cup sugar
1 teas baking powder
½ teas salt
2/3 cup whole milk
4 T butter, melted
2 cups (8 ounces) Vermont Artisan Gouda, shredded and divided
1. Pre-heat oven to 375°. Butter a 9-inch baking dish and set aside.
2. In medium bowl, combine apple slices with vinegar, brown sugar, cinnamon, ginger and nutmeg. Mix well. Set aside.
3. In separate bowl, whisk flour, sugar, baking powder and salt. Add milk, egg and melted butter. Mix gently until just combined. Fold in apples and 1½ cups shredded Gouda.
4. Pour batter into skillet. Sprinkle with remaining Gouda. Bake 50 – 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake on rack before serving.